This is a joint project between the ETH Sustainable Food Processing, Nutrition and Metabolic Epigenetics, and Translational Nutrition Biology Group in the Department of Health Science & Technology (D-HEST).

The ETH Laboratory of Sustainable Food Processing uses a combination of innovative sustainability assessment and emerging food production approaches to target fundamental challenges in agri-food systems. This group is highly interdisciplinary, cross-cutting across sustainability, nutrition, bioengineering, and food science domains. One major focus of the team is alternative protein rich food production for more sustainable and nutritious foods.

The ETH Laboratory of Nutrition and Metabolic Epigenetics acts as Co-Host in this project and studies the molecular interplay between nutrition, metabolism and the epigenome. The group uses a translational approach from in vitro systems and mice to humans combining next-generation sequencing, single-cell methodologies, genetics, cellular and molecular biology to decipher mechanisms that contribute to the development of chronic metabolic diseases and ageing.

The ETH Laboratory of Translational Nutrition Biology acts as Co-Host and follows a translational approach from mice to humans to elucidate molecular mechanisms underlying altered white and brown adipocyte formation and function. Special emphasis is given to the analysis of gene expression and lipid molecular species to identify signals that regulate these processes, thereby linking the influence of genetic and environmental contributions to the progression of obesity and its associated metabolic disorders.

We are starting the recruitment for a Post-Doctoral Researcher - Nutritious Meat Substitutes to support Health beginning of May 2024. The position is going to be open until a suitable candidate is found. Start date by mutual agreement with the latest start date on October 1st, 2024.

This collaborative project aims to produce and evaluate potential nutritional and health benefits in meat substitutes. It is planned as a nucleus for a bigger initiative on this interdisciplinary topic.

The project objectives are two-fold: (i) to produce nutritious hybrid meat substitutes from diverse plant-based raw materials and based on nutritional needs and (ii) to quantify nutritional and health impacts of hybrid meat substitutes in vitro (human cellular systems) in a broader scope, and to link these in vitro results to targeted in vivo analyses.

The whole research is strongly aligned with Novel Protein Flagship initiative of the ETH World Food System Center and existing collaborations with several international partners, such as the Singapore ETH Centre SEC food lab.

The position is fully funded.

You will have a Doctoral degree (or equivalent) in Food Science, Food Engineering, Food Technology, Nutrition, Metabolic Research, Health Sciences, or a closely-related field, with excellent academic qualifications. You must be fluent in both written and spoken English. Relevant experiences in food technology and in vitro and in vivo analyses of nutritional and health impacts will be considered a plus. An independent and self-motivated researcher who is able to work in a fast-paced interdisciplinary environment is highly appreciated.

• Continuous training opportunities
• Support for career development in academia, entrepreneurship, and industry
• An interactive and diverse team culture
• A flexible working environment with home office options

In line with our values, ETH Zurich encourages an inclusive culture. We promote equality of opportunity, value diversity and nurture a working and learning environment in which the rights and dignity of all our staff and students are respected. Visit our Equal Opportunities and Diversity website to find out how we ensure a fair and open environment that allows everyone to grow and flourish.

We look forward to receiving your online application with the following documents:

• Cover letter including a short statement of experience and qualifications
• Diplomas/ transcripts (BSc, MSc, and PhD)
• Comprehensive CV with a complete publication list (maximum three pages)
• Three-page research proposal outlining the current issues, important literature, and possible approaches to produce and evaluate potential nutritional and health benefits in meat substitutes
• Contact information for two academic referees

Applications without a research proposal will not be considered. Please note that we only accept applications submitted through our online application portal. Applications via email or postal services will not be considered.

Further information about the ETH Sustainable Food Processing group can be found on our website Questions regarding the position should be directed to Dr. Dr. Fengzheng Gao for nutrition and health related questions (fengzheng.gao@hest.ethz.ch ) and Prof. Dr.-Ing. Alexander Mathys (alexander.mathys@hest.ethz.ch). Please do not send applications via email.

ETH Zurich is one of the world’s leading universities specialising in science and technology. We are renowned for our excellent education, cutting-edge fundamental research and direct transfer of new knowledge into society. Over 30,000 people from more than 120 countries find our university to be a place that promotes independent thinking and an environment that inspires excellence. Located in the heart of Europe, yet forging connections all over the world, we work together to develop solutions for the global challenges of today and tomorrow.