Research Assistant in sustainable food fermentation and ingredient prototyping - BRIGHT

Are you excited by the idea of turning side streams into delicious new foods? Do you enjoy working hands-on with fermentation, food making, and experimental development, and do you thrive when ideas quickly become action?

Then this position offers the opportunity to build practical and scientific experience at the intersection of culinary innovation, microbiology, bioprocessing, and sustainable food development in the Fermentation Cultures group at BRIGHT. You will join an ambitious and collaborative research environment where traditional and scientific knowledge meet to create sustainable foods for the green transition.

In this role, you will help develop new ingredients from soy-based waste streams and take part in the journey from process development and optimization to product prototyping, analysis, stability assessment, and early considerations for industrial application and scale-up Responsibilities and Qualifications Your overall focus will be to support the development and optimization of a fermentation-based process for valorising soy-based waste streams into delicious, functional ingredients.

You will work closely with researchers in the Fermentation Cultures group and relevant collaborators, contributing to both practical product development and systematic experimental work1 …