|Location:||Lyngby - Denmark|
|Salary:||The appointment will be based on the collective agreement with the Danish Confederation of Professional Associations|
|Placed On:||31st January 2023|
|Closes:||21st February 2023|
Do you want to contribute to the development of new solutions for prevention and treatment of food allergy?
If you have knowledge within the area of allergy and protein chemistry as well as experience working with animal models and/or cellular assays of food allergy, and you are looking for an opportunity to put your skills into practise, you have it right here. The Research Group for Food Allergy at DTU Food is looking to recruit a talented and highly motivated postdoctoral researcher for a research and innovation project in food allergy immunotherapy.
As our new colleague in the Research Group for Food Allergy at DTU Food, you will be part of a dynamic and highly ambitious research and innovation environment, with many national and international collaborators from both academia and industries. We offer a vibrant, collegial, and team-oriented research environment with an international atmosphere encouraging creativity and ambitious research.
Responsibilities and qualifications
In your new position you will be involved in research, publication, and scientific dissemination. You will take part in a research and innovation project, concerning development of new and improved solutions for food allergy immunotherapy.
Your research will focus on:
You will work in close collaboration with other researchers and laboratory technicians and will participate in the daily supervision of student projects.
We are looking for a team player with the motivation and drive needed for making a difference that matters. As you will join an international team good command of written and spoken English is necessary.
As a formal qualification, you must hold a PhD degree (or equivalent) in Allergology, Immunology, Protein Chemistry, Molecular Biology or a related field as well as:
Your new team
The Research Group for Food Allergy, headed by Senior Researcher Katrine Lindholm Bøgh, researches the relationship between different physicochemical features of food proteins and their capacity to induce either allergy or tolerance with an aim to deepen the understanding on why certain food proteins are more allergenic than others and to develop new and improved preventive, management and treatment strategies. We are part of the Danish National Food Institute where we conduct research at the forefront of healthy, safe and sustainable food. Read more at https://www.food.dtu.dk/english
Further information may be obtained from Head of Research Group, Senior Researcher Katrine Lindholm Bøgh, firstname.lastname@example.org and at Research Group for Food Allergy - DTU Food
If you are applying from abroad, you may find useful information on working in Denmark and at DTU at DTU – Moving to Denmark.
Your complete online application must be submitted no later than 21 February 2023 (Danish time).
To apply, click the ‘Apply’ button.
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