Postdoctoral Researcher *** Postdoc Assistant

--- base: meta-keywords: meta-viewport: width=device-width, title: Postdoctoral Researcher (100%) * Postdoc Assistant (100%) --- Postdoctoral Researcher (100%) * Postdoc Assistant (100%) ============================================================================ 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? * HES-SO Valais-Wallis trains more than 2,800 students and contributes, through research, to innovation, economic and social development as well as the creation of jobs. Its School of Engineering, present on the new Energypolis Campus, shares its premises with EPFL and cutting-edge start-ups. It is a true innovation ecosystem, combining training and research. Join us! 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. Postdoc Assistant (100%)* The Food Innovation and Process Design group of HES-SO Valais-Wallis, led by Prof. Mishra, and the Food Structure Engineering group of ETH Zurich, led by Prof. Rühs, are jointly conducting a research project aimed at designing new fermentation technologies based on non-Saccharomyces yeasts for the sustainable production of non-alcoholic beers and wines, without a dealcoholization step. The selected person will join an interdisciplinary research team. The project combines skills in yeast biotechnology and biochemistry, bioprocess development as well as industrial scale-up, in order to transform scientific advances obtained in the laboratory into concrete applications for industry. Your mission * Conduct applied research activities on the metabolism and physiology of non-Saccharomyces yeasts in beer and wine fermentation processes, with a particular emphasis on respiratory metabolism and non-alcoholic fermentations. * Study the biochemical mechanisms of respiratory metabolism in yeasts as well as their influence on the organoleptic properties of wine and beer. * Develop, optimize and scale up biotechnological fermentation processes, from the laboratory to pilot and industrial scales. * Collaborate with industrial partners from the brewing, oenological and biotechnological sectors in order to promote the transfer of research results towards concrete industrial applications. Your profile * Doctorate in (food) biotechnology, bioprocess engineering or a related discipline, with a specialization in the production of non-alcoholic wines and beers using non-Saccharomyces yeasts. * Proven experience in aerobic and anaerobic fermentations, bioprocess development, scale-up and fermentation process engineering. * Solid scientific background combined with an entrepreneurial spirit and a proven ability to transform research results into concrete applications. * Experience operating bioreactors from laboratory scale (1 L) to industrial scale (1000 L) and ability to implement cellular biochemistry knowledge for the development of industrial fermentation processes. * Mastery of English and B2 level in French or German. Activity rate 100 % Place of work Sion Start date September or October 2026 Kim Mishra (will provide you, upon request, all the information desired concerning the job description. We invite you to submit your application file