R&D Chef BRIGHT

Are youpassionate about food and flavour Eager to help tackle some of our most pressing global challenges Excited by the idea of working and learning at the intersection of science cooking sustainability and food culture in a cutting-edge interdisciplinary research environment Then join us as our new R&D Chef!

This position is a part of BRIGHTs mission- oriented Microbial Food research programme (referred to as Mission 2) which aims to build an AI-powered framework for the rational design of microbial foods that meet four targets: consumer acceptance health sustainability and scalability. The first phase focuses on two fungal chassis Aspergillusand Yarrowia characterizing more than 500 prototypes through multi-omics sensory analysis life-cycle assessment and safety testing. Predictive models for flavor texture nutrition and process scale-up are trained iteratively through active learning. The scientific scope spans strain engineering adaptive laboratory evolution solid- and liquid-state fermentation sensory and consumer research and pre-clinical and clinical evaluation of safety bioavailability and cardiometabolic health in collaboration with national and international partners.

The Sustainable Food Innovation Group (SFI) addresses interconnected food systems challengesdiminishing diversity inequitable production and distribution knowledge privatisation nutritional depletion blandnessthrough interdisciplinary research product development knowledge-sharing and creative public engagement. As we help get our new institute BRIGHT and its Microbial Foods mission up and running we are seeking an R&D Chef to take charge of producing samples of microbial foods for our large-scale sensory analysis activities and support our Head R&D Chef in our Food Lab with daily operations training new users and research & development for sustainability.

The job
As SFIs R&D Chef you will:

• Organise and execute the regular production of samples of novel microbial food prototypes to enable our large-scale sensory analysis activities
• Work closely with our Postdoc in High-Throughput Sensory Science to together coordinate execution of these activities
• Assist the Head R&D Chef in daily Food Lab operations: maintenance procurement cleaning etc.
• Train new and ongoing users in Food Lab best practices basic culinary skills and safe and effective usage of specialised equipment
• Support the Head R&D Chef and other users of the Food Lab with their respective R&D projects around fermentation upcycling and umamification for the green transition
• Depending on these other tasks there may also be space for the R&D Chef to pursue their own R&D activities supervised by the Head R&D Chef

Our expectations of you
You will have at least five years of experience working in professional kitchens. Professional culinary training is an asset but not a must. Please elaborate on your educational background and experience in your cover letter.

You will be able to organise and execute the preparation of novel microbial food samples at volume.

You will have excellent communication organisational problem-solving and interpersonal skills. Part of the role will be about relating to helping and training people most of whom will not have any experience in professional kitchens. So patience grace and clear communication skills will be key assets.

You will enjoy learning and taking initiative for your own learning process.

You will be fluent in spoken and written English. Knowing some Danish is a plus but not mandatory.

You will have basic IT literacy eg. with Excel online ordering systems etc.

The ideal candidate will also:

• have experience working with fermentation and live microoganisms
• have experience in culinary R&D and/or fine dining
• have basic knowledge about food science food microbiology fermentation food systems and sustainability issues
• be able to work with others and independently and to initiate their own learning
• be comfortable in an interdisciplinary environment where different types of knowledge co-exist
• be patient charitable curious and playfulkey qualities for interdisciplinary work

Any academic experience and/or familiarity with academic work and environments will be an asset but is not required.

What we offer in return
DTU is a leading technical university globally recognized for the excellence of its research education innovation and scientific advice. We offer an engaging and rewarding job in an international cutting-edge research environment. We place great emphasis on personal and professional development so there will be ampleopportunities for skills development and continuing education as part of the position according to your career goals.

Salary and appointment terms
The appointment will be based on the collective agreement with the Danish Confederation of Professional Associations (AC). You are employed as academic addition supplements can be negotiated in accordance with DTUs salary structure for academic staff employed in technical-administrative positions at DTU (AC TAP): salarywill be assessed according to your level of experience andwill be agreed upon with the relevant union.

The position is full-time for a period of two years and is based at DTUs Lyngby campus.

The starting date is fromor according to mutual agreement with the Group Leader.

Application and contact
Please submit your online application no later than Sunday 27 September 2026.Open the Apply now link fill out the form and and attach the following materials:

• Cover letter
• CV
• Any vocational and/or academic diplomas (if applicable)
• One professional letter of reference with referees email and phone number

For additional information about the position please contact Group Leader Joshua Evans at

You can read more about BRIGHT below and at

Applications received after the deadline will not be considered.

All interested candidates irrespective of age gender disability race religion or ethnic background are encouraged to apply. As DTU works with research in critical technology which is subject to special rules for security and export control open-source background checks may be conducted on qualified candidates for the position.

As DTU works with research in critical technology which is subject to special rules for security and export control open-source background checks may be conducted on qualified candidates for the position.

Sustainable Food Innovation Group (SFI)
The Sustainable Food Innovation Group uses culinary research & development to make flavourful sustainable foods natural sciences to study how they work and social sciences and arts to understand and experiment with how they can fit into food culture. Through this union of innovation transdisciplinary research and open knowledge-sharing we work for a food system that is more sustainable equitable and transparent offering foods that are diverse nourishing and delicious.

BRIGHT Mission 2: Microbial Foods
BRIGHT Mission 2 aims to build an AI-powered framework for the rational design of microbial foods that meet four targets: consumer acceptance health sustainability and scalability. The first phase focuses on two fungal chassisAspergillusandYarrowia characterizing more than 500 prototypes through multi-omics sensory analysis life-cycle assessment and safety testing. Predictive models for flavor texture nutrition and process scale-up are trained iteratively through active learning. The scientific scope spans strain engineering adaptive laboratory evolution solid- and liquid-state fermentation sensory and consumer research and pre-clinical and clinical evaluation of safety bioavailability and cardiometabolic health in collaboration with national and international partners.

BRIGHT The Novo Nordisk Foundation Biotechnology Research Institute for the Green Transition
The Novo Nordisk Foundation Biotechnology Research Institute for the Green Transition (BRIGHT) is a major initiative based at DTU that aims to accelerate the development of biosolutions and strengthen the bio-based economy. BRIGHT serves as a hub for academic and industrial partners working together to unlock the potential of bioproduction. BRIGHT focuses on three main areas: Sustainable materials (Developing bio-based alternatives to fossil-derived materials) Microbial foods (Innovating food production through microbial technologies) and Microorganisms for net-zero agriculture (Creating solutions to reduce greenhouse gas emissions in agriculture). The goal is to develop and scale innovative biosolutions within these areas ultimately creating sustainable and competitive alternatives to fossil-based products and processes that can make significant contributions to reducing global greenhouse gas emissions.

DTU For the benefit of society since 1829
DTU is one of Europes leading elite technical universities. Through research and education at an international top level we create solutions to the major societal challenges of our time and help secure Europes global leadership in sustainable technological development. Since Hans Christian Ørsted founded DTU almost 200 years ago our mission has remained the same: We develop and create value through the natural and technical sciences for the benefit of society. DTU has 13800 students 1600 PhD students and 6500 employees. We work in an international environment and have an inclusive stimulating and informal work culture. DTU has campuses in all parts of Denmark and in Greenland and collaborates with the best universities around the world.