Postdoctoral Researcher *** Assistant ou assistante postdoc — HES-SO Valais-Wallis

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--- 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 and job creation. His High School of Engineering, present on the new Energypolis Campus, shares its premises with EPFL and start-ups at the cutting edge. It is a true ecosystem of innovation, 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 no\\-alcoholic beer and wine can be made without dealing alcoholization using no\\-Saccharomyces east. The successful candidate will join an interdisciplinary research team developing new fermentation technologies for the sustainable production of non\\-alcoholic beer and wine. The project combines east biotechnology and biochemistry, bioprocess development, and industrial scale\\-up to translate laboratory innovations into industrial practice. \\Your mission\\\ Conducted research on the metabolism and physiology of non\\-Saccharomyces months in beer and wine, with particular emphasis on breathatory metabolism and non\\\-alcoholic fermentations. \Investigate the biochemistry of breathatory metabolism in years and its influence on wine and beer organoleptic quality. \ Development, optimum 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 east. 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 or assistant (100%)\\The group \Food Innovation and Process Design\of HES\\-SO Valais\\-Wallis, led by Prof. Mishra, and ETH Zurich's \Food Structure Engineering\group, led by Prof. Rühs, jointly carry out a research project aimed at designing new fermentation technologies based on non\\\-\Saccharomyces\yeasts for a sustainable production of beer and wine without alcohol, without de-alcoholisation stage. The successful candidate will join an interdisciplinary research team. The project combines skills in biotechnology and yeast biochemistry, bioprocess development and industrial scale-up, in order to transform the scientific advances achieved in the laboratory into concrete applications for industry. \\*
• Your mission\\ \Conduct applied research activities on the metabolism and physiology of non\\\-Saccharomyces yeasts in the fermentation processes of beer and wine, with particular emphasis on respiratory metabolism and alcohol-free fermentation. Study the biochemical mechanisms of the respiratory metabolism of yeasts and their influence on the organoleptic properties of wine and beer. Develop, optimize and scale biotechnological fermentation processes from laboratory to pilot and industrial scale. Working with industrial partners in the brewing, oenological and biotechnology sectors to promote the transfer of research results to concrete industrial applications. \\*
• Your profile\\ \Doctorate in biotechnology (food), bioprocess engineering or related disciplines, with specialization in the production of wine and non-alcoholic beers using non\\\-Saccharomyces yeasts. Proven experience in aerobic and anaerobic fermentations, bioprocess development, scaling and fermentation process engineering. \Strong scientific path combined with an entrepreneurial spirit and a proven ability to transform research results into concrete applications. Experience in the exploitation of laboratory scale bioreactors (1 L) at the industrial scale (1000 L) and ability to implement knowledge in cell biochemistry for the development of industrial fermentation processes. Master's degree in English and B2 level in French or German. \\Activity rate\\100% \\Workplace\\Sion \\Entry into office\\September or October 2026 Kim Mishra (will give you, upon request, all the information you need regarding the specifications. We invite you to submit your complete application file (CV, cover letter, diplomas and work certificates) by clicking on the "Post" button \\until August 9, 2026\\. Only applications registered online will be taken into account. !\[HES-SO Valais-Wallis\]( ) \HES\\-SO Valais\\-Wallis Rue de l'Industrie 23 1950 Sion \ \[ \](\ ) jpidea3a8fcjm jpit1043jm jpiy26jm

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