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Open nowPosted 9 days ago

Postdoctoral Researcher (100%) *** Assistant ou assistante postdoc (100%)

HES-SO Valais-Wallis2 open roles

Where
Sion, VS, Switzerland
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Your applicationOpen nowPostdoctoral Researcher (100%) *** Assistant ou assistante postdoc (100%)HES-SO Valais-Wallis · Sion, VS, Switzerland
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The clock on this job

Early applications get read.

13.1% of postings close within 7 days. Measured by our own scanner across the market. HES-SO Valais-Wallis postings stay open a median of 15 days.

Share of postings closed within
  1. 2.2%1 day
  2. 4.7%3 days
  3. 13.1%7 days
  4. 21.1%14 days
  5. 35.7%30 days
  6. 58.7%60 days
This job: posted 9 days ago

HES-SO Valais-Wallis median: 15 days open

The posting

The University of Applied Sciences and Arts Western Switzerland Valais (HES\-SO Valais\-Wallis) has over 2,800 students. Through research and innovation, it contributes to economic and social development and the creation of jobs. The new Energypolis campus, home to the School of Engineering, EPFL and modern start\-ups, is an innovative ecosystem for education and research. Why not come and join us?

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La HES\-SO Valais\-Wallis forme plus de 2’800 étudiants et étudiantes et contribue, au travers de la recherche, à l’innovation, au développement économique et social ainsi qu’à la création d’emplois. Sa Haute Ecole d’Ingénierie, présente sur le nouveau Campus Energypolis, partage ses locaux avec l’EPFL et des start\-up à la pointe. C’est un véritable écosystème d’innovation, mêlant formation et recherche. Rejoignez\-nous !

Postdoctoral Researcher (100%)

The Food Innovation and Process Design group at HES\-SO Valais led by Prof. Mishra and the Food Structure Engineering group at ETH Zürich led by Prof. Rühs are jointly advancing how non\-alcoholic beer and wine can be made without dealcoholization using non\-Saccharomyces yeast. The successful candidate will join an interdisciplinary research team developing novel fermentation technologies for the sustainable production of non\-alcoholic beer and wine. The project combines yeast biotechnology and biochemistry, bioprocess development, and industrial scale\-up to translate laboratory innovations into industrial practice.

Your mission

* Conduct applied research on the metabolism and physiology of non\-Saccharomyces yeasts in beer and wine, with particular emphasis on respiratory metabolism and non\-alcoholic fermentations.

* Investigate the biochemistry of respiratory metabolism in yeasts and its influence on wine and beer organoleptic quality.

* Develop, optimize and scale biotechnological fermentation processes from laboratory to pilot and industrial scale.

* Collaborate with industrial partners from the brewing, wine and biotechnology sectors to translate research into industrial applications.

Your profile

* PhD in (Food)\-Biotechnology, Bioprocess Engineering, or on the production of non\-alcoholic wine and beer with a focus on non\-Saccharomyces yeast.

* Experience in aerobic and anaerobic fermentation, bioprocess development, process scale\-up and fermentation engineering.

* You combine a scientific track record with an entrepreneurial mindset, and you can easily translate science into application.

* You can operate bioreactors from the 1L to the 1000L scale and can translate the biochemistry of a single cell to industrial fermentation.

* Fluent in English, B2 in either French or German.

Employment 100%

Place of work Sion

Starting date 1\. September / 1\. October 2026

For further information please contact Kim Mishra,

Please submit your complete application documents (CV, motivation letter, diplomas and certificates) by 9 August 2026 by clicking on the Apply button. Only online applications will be considered.

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Assistant ou assistante postdoc (100%)

Le groupe Food Innovation and Process Design de la HES\-SO Valais\-Wallis, dirigé par le Prof. Mishra, et le groupe Food Structure Engineering de l’ETH Zurich, dirigé par le Prof. Rühs, mènent conjointement un projet de recherche visant à concevoir de nouvelles technologies de fermentation basées sur des levures non\-Saccharomyces pour une production durable de bières et de vins sans alcool, sans étape de désalcoolisation. La personne retenue rejoindra une équipe de recherche interdisciplinaire. Le projet combine des compétences en biotechnologie et biochimie des levures, en développement de bioprocédés ainsi qu’en mise à l’échelle industrielle, afin de transformer les avancées scientifiques obtenues en laboratoire en applications concrètes pour l’industrie.

Votre mission

* Mener des activités de recherche appliquée sur le métabolisme et la physiologie des levures non\-Saccharomyces dans les procédés de fermentation de la bière et du vin, avec un accent particulier sur le métabolisme respiratoire et les fermentations sans alcool.

* Etudier les mécanismes biochimiques du métabolisme respiratoire des levures ainsi que leur influence sur les propriétés organoleptiques du vin et de la bière.

* Développer, optimiser et mettre à l’échelle des procédés biotechnologiques de fermentation, du laboratoire jusqu’aux échelles pilote et industrielle.

* Collaborer avec des partenaires industriels des secteurs brassicole, œnologique et biotechnologique afin de favoriser le transfert des résultats j4id10452750jm j4it1043jm j4iy26jm

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