The Research Group of Industrial Microbiology and Food Biotechnology (IMDO) wants to acquire
Five PhD students
to perform doctoral studies. Each of these collaborators will contribute to an internally or externally financed research project. It concerns the following subjects and projects:
1) Interaction of lactic acid bacteria and yeasts during sourdough fermentation
2) Inter-relationships between the quality of the flour, sourdough and bread produced thereof
3) Field-cereal-flour-sourdough-bread axis regarding microbial species diversity
4) Cocoa bean fermentations initiated with selected starter cultures
5) Large-scale genome sequence data mining to unravel the functionality of single bacterial species and whole microbial ecosystems involved in food fermentation processes
For more information on the topics, see this pdf document.
Related info is here.
