Lund University

Lund University was founded in 1666 and is repeatedly ranked among the world’s top universities. The University has around 47 000 students and more than 8 800 staff based in Lund, Helsingborg and Malmö. We are united in our efforts to understand, explain and improve our world and the human condition.

Lund University welcomes applicants with diverse backgrounds and experiences. We regard gender equality and diversity as a strength and an asset.

The Department of Process and Life Science Engineering (PLE) at Lund University is located at Kemicentrum, one of the Nordics' largest centers for education and research in the field of chemistry. PLE has around 150 employees, of which around 65 are PhD students. The department offers a broad competence in areas such as chemical engineering, food technology, biotechnology and technical microbiology. The research and education at PLE spans the entire subject of chemistry and includes both undergraduate and graduate education. The Department of Process Engineering and Applied Biosciences (PLE) at Lund University works actively to ensure a good working environment through several initiatives and routines. PLE encourages open communication and collaboration between employees, students and management to continuously improve and have regular meetings and dialogues to discuss workplace safety.

Description of the workplace

You will work in the research group Food Hygiene, which has a strong profile in microbiology, food safety, and biological approaches to improving quality and shelf life within the food chain. The group develops advanced methods to identify bacterial communities, understand microbial interactions, and create biological solutions based on naturally occurring microorganisms.

The project is conducted in close collaboration with the Department of Design Sciences at LTH, as well as growers in Sweden and Denmark, a producer organisation, an innovation company, and the retail sector. It combines laboratory-based research with large-scale trials in real production environments to develop globally applicable solutions that reduce food waste and enhance shelf life.

Subject description

Fruit and vegetables account for a large proportion of food waste in both households and the retail sector, and current methods for extending shelf life have been shown to be insufficient. Microbial contamination from harvest to consumption can lead to quality deterioration, spoilage, consumer risks, and substantial product losses.

This project aims to develop and evaluate the use of naturally occurring, health-promoting bacteria to strengthen and stabilize the microbial ecosystem on fresh vegetables. We will investigate whether postharvest application of bacteria can create a more resilient microbial environment that inhibits spoilage, preserves quality, extends shelf life, and contributes to safe products. The project also includes the assessment of flavor and other sensory attributes.

Work duties

The main duties involved in a post-doctoral position is to conduct research. Teaching may also be included, but up to no more than 20% of working hours. The position includes the opportunity for three weeks of training in higher education teaching and learning. The purpose of the position is to develop the independence as a researcher and to create the opportunity of further development.

The research tasks include the optimization of cultivation processes and freeze-drying formulations for health-promoting bacterial strains, as well as the evaluation of application methods and concentrations for postharvest treatments. The work further involves microbiological methods to identify how the treatments affect microbial diversity and ecosystem dynamics during shelf life. The position involves close collaboration with growers in southern Sweden and Denmark, as well as with industry partners, and may include travel to trial sites. Access to a car is available.

Detailed description of the work duties, such as:

• Research within the subject area.
• Teaching in the first and second cycles of studies.
• Supervision of degree projects.
• Actively seeking external research funding.
• Collaboration with industry and wider society.
• Administration related to the work duties listed above.

Qualification requirements

Appointment to a post-doctoral position requires that the applicant has a PhD, or an international degree deemed equivalent to a PhD, within the subject of the position. The certificate proving the qualification requirement is met, must be received before the employment decision is made. Priority will be given to candidates who have graduated no more than three years ago before the last day for application. Under special circumstances, the doctoral degree can have been completed earlier.

Additional requirements:

• A doctoral degree or equivalent in Food Hygiene, Food Microbiology, or Agriculture with a microbial specialisation.
• Very good oral and written proficiency in English.
• Experience in writing and publishing scientific articles.
• Experience in independently planning and conducting experiments relevant to the subject area.
• Excellent knowledge of and practical experience with basic microbiological techniques (e.g., cultivation, isolation and PCR-based identification methods).
• Documented experience with Next Generation Sequencing and associated bioinformatics.