The DIL (German Institute of Food Technology e. V. ) is a non-university, non-profit research institute that has served as a driver of innovation for the food industry since its founding in 1983. In Quakenbrück—at the heart of Lower Saxony’s food industry—an internationally networked institute has emerged over the past decades, bringing together approximately 120 experts in food technology, food science, analytics, sustainability, and food data.

Topic: Optimization of the fermentation of agro-industrial byproducts for use in food products

Master's Thesis

On the topic of optimizing the fermentation of agro-industrial byproducts for use in food products

Your responsibilities:

You will plan, prepare, and independently conduct fermentation trials using apple pomace and other byproducts, employing various yeast strains You will monitor the trials through analytical testing, evaluate the results, and actively contribute to optimizing fermentation conditions with regard to further processing and the shelf life of the products You document your results and prepare them in a structured manner for evaluation and further use

Your Profile:

You are pursuing a master’s degree in biotechnology, microbiology, food technology, bioprocess engineering, or a comparable program Ideally, you have already gained practical laboratory experience and are familiar with working with microorganisms You work independently and in an organized manner, and you enjoy taking responsibility for your tasks You enjoy working as part of a team, and you are highly motivated You have good written and spoken English skills Good German skills are a plus, but not required

Interested?

We look forward to receiving your complete application materials, including your earliest possible start date, via the form.

Address

DIL German Institute of Food Technology, e. V.

Prof.-von-Klitzing-Str. 7
D – 49610 Quakenbrück
Phone: +49 (0)54 31.183 – 0

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