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biofertilizers (whole-cell biosolutions), covering all key stages: discovery, characterization, fermentation, formulation, in planta performance, and in-field evaluation. DTU will host the laboratory phase
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“Functionality-targeted isolation and modification of caseins from precision fermentation biomass (FUNCAS)”. The aim of the project is to identify, understand and predict the relationships between composition
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amino acids, e.g. lysine, using fermentation technology. For this purpose, microorganisms that efficiently secrete amino acids will be developed. The vision is that microorganisms, in the future, can be
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fermented proteins, mycoproteins, algae, plant-based proteins and insects). The focus is on environmental sustainability assessment based on life cycle assessment (LCA), but also other dimensions
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, and ripening profiling of horticultural crops (such as grapes and small fruits). Preferred experience also includes research experience in fermentation of fruits, postharvest evaluation of fruits, and
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. The successful candidate will be based in the Fungal Genetics, Secondary Metabolism and Fermentation Laboratory, led by Professor Dr. Özgür Bayram, within the Department of Biology. The role will involve