Carbohydrate and organic acid biochemistry experience
Microbial systems and fermentation process expertise
This position supports an externally funded research project focused on producing non-alcoholic beer through targeted enzyme addition during mashing
Job Summary
This position supports an externally funded research project focused on producing non-alcoholic beer through targeted enzyme addition during mashing.
The role involves evaluating the impact of different dry-hopping regimes on the physicochemical properties and flavor characteristics of beer formulations.
Candidates must hold a Ph.D. in Food Science, Biochemistry, or a closely related discipline completed by the start date.
Matching Summary
This position supports an externally funded research project focused on producing non-alcoholic beer through targeted enzyme addition during mashing.
Skills & Requirements
Must-have
Ph.D. in Food Science or Biochemistry
Carbohydrate and organic acid biochemistry experience
Microbial systems and fermentation process expertise
Nice-to-have
Familiarity with brewing science
Experience with dry-hopping regimes
Knowledge of Non-Saccharomyces yeasts
Key Requirements
Ph.D. in Food Science, Biochemistry, or related discipline
Successful completion of background checks
Must be current employee/student or external applicant via Workday