El proyecto AROMAGENESIS pretende formar a la próxima generación de investigadores en bioquímica y genética de levaduras que contribuyan a mejorar la producción de aromas en fermentaciones de vino y cerveza, con el objetivo de generar nuevas cepas de levaduras mediante diferentes técnicas o mediante el uso de levaduras no-convencionales o a través de co-fermentación de diferentes especies de levaduras. La red proporcionará una educación integral en genética de levaduras, biología sintética, química del aroma y tecnología de fermentación a los investigadores predoctorales a través de la investigación tanto en instituciones académicas como industriales, así como estancias e intercambios entre el sector productivo y el académico. AROMAGENESIS reúne un equipo multidisciplinar único de 10 grupos de investigación, académicos e industriales, en 7 países de la UE, con experiencia en levaduras utilizadas en la industria de fermentaciones y en el análisis de los perfiles aromáticos de bebidas fermentadas.
Application Details
Requirements:
- You hold a Master degree (with Distinction) or 4-Year First Class or High II (1) Honours Bachelor’s Degree in Microbiology, Genetics, Biology, Chemistry, Molecular Biology, Bio-engineering Sciences or equivalent.
- You pass the eligibility criteria for Marie Curie Actions (see below)
- You have good oral and written communication skills in English.
-You have been immersed in a Microbiology or Molecular Biology setting and thus acquired basic microbiological and molecular-biological technical skills, e.g. cloning, transformation, PCR, DNA purification.
-You have good organisational and planning skills.
-You are stimulated by challenging scientific and technical problems and have a highly motivated, persistent and result-driven attitude.
-You are able to work well both independently and in a team environment, with a sense of responsibility.
We offer:
- A fulltime position as a ESR/PhD researcher for 3 years, during which a PhD dissertation is prepared, provided positive evaluation.
- A dynamic and stimulating research environment.
- Collaboration with other research groups both nationally and internationally, e.g. for transfer of knowledge and technical skills
- Support in the development of transferable skills.
Salary is fixed based on EU provisions within the ITN AROMAGENESIS.
Application Information
Candidates should submit as a single pdf document:
- Cover Letter (1x A4 page) including a statement of reason and motivation for pursing a PhD degree
- Curriculum Vitae
- The names of two referees.
- Documentary evidence of current academic qualifications
- Completed Project choice Form (see below) indicating your top 4 project choices
To Prof. Jurgen Wendland (Recruitment Lead for Project AROMAGENESIS)
Additional information
Planned starting date:
From 01-12-2017
Length of contract:
3 years
Deadline for application:
Nov. 15th 2017 - applications will be screened continuously until the positions are filled
Contact person:
Prof. Dr. rer. nat. habil. Jürgen Wendland
Vrije Universiteit Brussel, Research Group of Microbiology, Pleinlaan 2,
BE-1050 Brussel
Contact telephone:
+32 2 629 -1937
Contact e-mail (preferred):
Elibibility criteria for ESRs:
- Early-Stage Researchers (ESRs) shall, at the time of recruitment by the host organisation, be in the first four years (full-time equivalent research experience) of their research careers and have not been awarded a doctoral degree.
- Mobility Rule: at the time of recruitment by the host organisation, researchers must not have resided or carried out their main activity (work, studies, etc.) in the country of their host organisation for more than 12 months in the 3 years immediately before the reference date.
PhD Projects available through AROMAGENESIS NETWORK
Project Title
Host Institution
Lead
Contact details
Indicate your Top 4 choices
Accelerated Evolution of lager yeast strains for improved flavour profiles
Trinity College Dublin, Ireland
Prof. Ursula Bond
Influence of hybrid genes on flavour profiles in lager yeasts
Trinity College Dublin, Ireland
Prof. Ursula Bond
Selection of bespoke high-growth rate yeast strains in a selection of environments
University of Manchester, UK
Prof Daniela Delneri
Mining and modelling the genome of yeast industrial hybrids
University of Manchester, UK
Prof Daniela Delneri
Designer Yeasts utilising Copy Number Variations to improve fermentation speed and flavour compound formation
Vrije Universiteit Brussel, Belgium
Prof. Jurgen Wendland
Co-fermentations as a means to generate low alcohol beverages with full flavour
Vrije Universiteit Brussel, Belgium
Prof. Jurgen Wendland
Identification of species-specific genetic determinants of flavour compounds by comparative genomic analysis
Agencia Estatal Consejo Superior de Investigaciones Científicas, Spain
Prof. Amparo Querol
Flavour profiling, by GC-MS
Edmund Mach Foundation, Italy
Dr. Urska Vrhovsek
Identification of genes involved in variations in sulfur compounds formation by wine yeasts
Institut National de la Recherche Agronomique, France
Dr. Carole Camarasa
carole.camarasa@supagro.inra.fr
Control of the production of volatile sulfur compounds by Saccharomyces cerevisiae during fermentation to enhance aromatic profiles of wine
Institut National de la Recherche Agronomique, France
Dr. Carole Camarasa
carole.camarasa@supagro.inra.fr
Innovative analytical platforms for screening the ability of micro-organisms to produce high impact aroma compounds in fermentative processes
Universidad de Zaragoza, Spain
Prof. Vicente Farreira
Screening of Saccharomyces and non-conventional yeasts for aroma production
Lallemand SAS, France
Dr. Jose Maria Heras
Quantification of vitality in novel heterozygotes S. cerevisiae industrial strains
Singer Instruments, UK
Dr. Harry Singer
Tailor made substrates for increased flavour formation during yeast fermentation
Novozymes, Denmark
Dr. Andrea Walther