University Assistant Postdoctoral

You will actively participate in research, teaching, and administration, which includes:

• Research on Taste GPCRs: Investigating the molecular mechanisms of G-protein-coupled taste receptors (GPCRs).
• Analysis of Structure-Activity Relationships: Exploring how the chemical structure of ligands controls receptor activation and how these processes affect physiological endpoints (e.g., satiety signals, cytokine levels).
• Conducting Human Studies: Designing, organizing, and executing animal trials as well as human clinical studies to investigate receptor functionality in relation to inflammatory processes and satiety regulation mechanisms.
• Elucidating Cellular Networks: Linking sensory phenotypes with the molecular and biological functions of GPCRs.
• Nurturing Young Talent: Supervising and training chemistry and food chemistry students during research-oriented Bachelor's, Master's, and PhD theses.
• Grant Acquisition Support: Assisting in the project application process and the acquisition of external third-party funding.
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• Academic Degree: A completed PhD degree or equivalent academic research activity in food chemistry, food science, nutritional science, or a related field with a strong focus on the bioactivity of flavor compounds.
• Methodological Expertise: Comprehensive knowledge in handling complex analytical instruments as well as molecular biology techniques, including cell culture.
• Human Studies Experience: Proven experience in conducting and advancing human studies within sensory science and nutritional physiology, including experimental design, utilization of software tools, and integrated data analysis.
• Receptor Biochemistry: Sound knowledge of the function and regulation of taste GPCRs and their involvement in metabolic networks.
• Publication Track Record: Demonstrated research competence and self-reliance through international publications in peer-reviewed journals.
• Teaching & Didactics: Strong didactical skills and experience in academic teaching, preferably in food chemistry; knowledge of e-learning methods is desirable.
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