NMBU will contribute to securing the future of life through outstanding research, education, communication and innovation. We have the country's most satisfied university students, who receive research-based education in a unique student environment. Our graduates gain a high level of competence in interdisciplinary collaboration and are popular in the labor market.
NMBU has internationally leading research environments in several subjects. Together with our partners in society and business, we contribute to solving some of the biggest societal challenges of our time. We focus on innovation, communication and entrepreneurship because we believe these challenges are best solved with joint efforts. We believe that a good working environment is characterized by diversity.If necessary, workplace adaptations will be made for persons with disabilities. More information about NMBU is available at www.nmbu.no/en
About the position
The Faculty of Chemistry, Biotechnology and Food Science (KBM) at the Norwegian University of Life Sciences (NMBU), Campus Ås, Norway has a vacant 3-year PhD–position related to food technology.
We are looking for a candidate who is excited about leveraging the potential of processing to address challenges in food production.
This position is tied to the project “Innovative baking technology to increase Norwegian self-sufficiency and food security (InNOBake)” financed by The Norwegian Fund for Research Fees for Agricultural Products. The overall aim of this project is to establish an integrated modified pressure processing production pathway for wholemeal wheat and wheat-free bread-making.
The candidate will be involved in three work packages that address the set-up and optimization of the unit operations and evaluate product attributes during processing and after baking.
Experimental work will be largely conducted at the Norwegian Institute for Food, Fisheries and Aquaculture Research (Nofima) also in Ås, Norway. A well-equipped pilot-scale bakery with state-of-the-art equipment is available. There is a possibility for a short-term research stay abroad and attending relevant international scientific conferences.
The applicant is made aware that an application for a PhD position at NMBU is at the same time an application for admission to a PhD programme at the institution. The documentation that is necessary to ensure that the admission requirements are met must be uploaded as an attachment. Applicants who have not yet defended by the application deadline may supply their certificate by the time of the interview, if selected.
Main tasks
Conduct systematic research on the application of modulated pressure processing (kneading, baking, cooling) in wholemeal wheat and wheat-free bread making.
Plan and carry out experimental work to evaluate and improve bread quality, with a focus on specific volume and textural attributes, including their changes over storage due to staling.
Study the effects of processing parameters, formulations, and ingredient functionality on product quality and process efficiency.
Publish research results in peer-reviewed journals and disseminate findings through conferences and project reporting.
The recruited candidate is expected to enter a plan for the progress of the work towards a PhD degree during the first months of the appointment, with a view to completing a doctorate within the PhD scholarship period.
Competence
The successful applicant must meet the conditions defined for admission to a PhD programme at NMBU. The applicant must have an academically relevant education corresponding to a five-year master’s degree or a cand.med.vet. degree, with a learning outcome corresponding to the descriptions in the Norwegian Qualification Framework, second cycle. The applicant must have a documented strong academic background relevant to the position and be able to document proficiency in both written and oral English. For more detailed information on the admission criteria please see the PhD Regulations and the relevant PhD programme description.
The applicant must document expertise and interest in the research subject. This position requires a solid foundation in food technology.
Required Academic qualifications
MSc degree in food technology, food engineering, food science, chemical engineering, or related areas
Experience/knowledge in at least two of the following areas will be considered an advantage
Hands-on work with pilot-scale food processing equipment
Cereal science, in particular the bread-making process
Analytical techniques for studying dough and bread characteristics (e.g., rheology and texture analysis)
Heat and mass transfer
Mixing technology
Statistical analysis
Personal qualities:
Inquisitive and driven to understand complex food systems
Ambitious, diligent and self-motivated
Committed to contributing to a collaborative and supportive team
Genuinely interested in scientific research and its industrial applications
Strong oral and written communication skills in English
Knowledge of a Scandinavian language is an advantage
Remuneration and further information
The position is places in position code 1017 PhD. Fellow, (NOK 550800)
Seniority promotion in the position
Employment is conducted according to national guidelines for University and Technical College PhD scholars.
For further information, please contact Associate Professor Catrin Tyl at catrin.tyl@nmbu.no
To apply online for this vacancy, please click on the 'Apply for this job' button above. This will route you to the University's Web Recruitment System, where you will need to register an account (if you have not already) and log in before completing the online application form.
Application deadline: 15.04.2026
Desired start date: 01.06.2026 (can be adjusted)
Your CV must be entered in JobbNorge's CV form and not just included as an attachment. This is to be able to comply with the regulations of §15 of the Public Administration Act.
In the application, the candidate must confirm that information and documentation (in the form of attachments) submitted via the job application can also be used by NMBU in a possible admission process.
Applicants invited for an interview are expected to present original diplomas and certificates.
The following documents must be attached to the application:
Motivation letter (maximum 1 page)
Complete CV
Certified copies of academic diplomas and certificates. (i.e. Diploma, transcript. Diploma supplement for both bachelor and master). Diplomas, transcripts and diploma supplements that are not in Norwegian or English must be uploaded in the original language. An English translation of these documents must also be attached.
Applicants from universities outside Norway are kindly requested to send a diploma supplement, or a similar document, which describes in detail the study program and grading system.
Additional relevant documentation of professional knowledge (for example, list of scientific works). If it is difficult to judge the applicant’s contribution for publications with multiple authors, a short description of the applicant’s contribution must be included.
About The Faculty of Chemistry, Biotechnology and Food Science
The Faculty of Chemistry, Biotechnology and Food Science (KBM) has about 180 employees, 80 PhD students and 500 BSc and MSc students. The faculty has 11 research groups within chemistry and biochemistry, microbiology and microbial gene technology, bioinformatics and data analysis, food science and nutrition. The Faculty has a state-of-the-art infrastructure for research and education: A biorefinery lab, proteomics platform, fermentation lab, a murine facility, platform for studies of microbial regulation of GHG release and a small-scale pilot plant for processing of food, incl. a microbrewery. Additionally, KBM has a strong competence in enzymology, fermentation and biorefining. KBM aims at a strong research position and collaborates in networks and research projects both nationally and internationally.
