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Professorship (W3) "Microbiology of Beverages"
Veröffentlicht am(vor 537 Tagen)
Bewerbungsende(vor 534 Tagen)
Geisenheim University (GU)Geisenheim
As Germany’s first "New Type of University", Geisenheim University (GU), established in January 2013, sees
itself as an institution focusing thematically on the production of special crops, their processed products and the integration
of their products into culture and landscape. GU offers both application-oriented bachelor programs and research based master
programs and has the right to award doctorates. As part of its strategic alignment GU invites applications for a
Professorship "Microbiology of Beverages", W3
(Bes.Gr. W3 HBesG)
to be filled as soon as possible.
Main working area will be the microbiological, biochemical and molecular characterization of fermenting beverages originating from natural plant-derived base products. Scientific focus should encompass:
Guidance and control of fermentation processes of non-alcoholic and alcoholic beverages with an emphasis on wine.
Establish and develop microbiological and biochemical methods for the identification of relevant microorganisms during the production of fermented and un-fermented beverages (process control and quality maintenance). Work on regulatory processes of relevant biochemical pathways.
Evaluation of valuable ingredients formed by microorganisms or released from plant-derived precursors through microbial activity during fermentation processes in the context of climate change.
Tasks and responsibilities:
Leadership for a research and technical support team of approx. 15 people.
The successful candidate will offer a range of courses (Bachelor and Master) comprising the fields of Viticulture and Enology as well as Beverage Technology. The language of instruction is mostly German, in some courses English. A good command of the German language is therefore required.
Guidance and supervision of theses on the Bachelor, Master and Doctoral degree level are expected.
The teaching load is 9 hours a week per semester.
Further development of the relevant disciplines in teaching and research in cooperation with other faculty and active participation in the self-administration of the university are expected.
GU Professors are required to attract external funds.
Participation in national and international organizations relevant for the wine and beverage industry.
Requirements and competencies:
Applicants should hold a doctorate degree or equivalent in the natural sciences with a focus on microbiology or other relevant disciplines.
Candidates should have demonstrated pedagogical and personal aptitude with a demonstrated record of excellence in research and an excellent publication record of international level.
Applicants should have excellent interpersonal, verbal and written communication skills and the ability to work within an interdisciplinary team environment.
Expertise in the wine and beverage industry would be helpful but are not a pre-requisite.
The position is permanent. The payment will be according to W3 scale. Additional requirements and prerequisites can be found in Arts. 61-63, 68 and 69 Hessisches Hochschulgesetz.
GU puts specific emphasis on social competence and experience in guiding personnel. GU strives to increase the diversity of its faculty. As an equal
opportunity and affirmative action employer, GU explicitly encourages nominations and applications from women as well as others who would bring additional
diversity dimensions to the university's research and teaching strategies. Preference will be given to disabled candidates with essentially the same
qualifications (§ 2 Para. 2 and 3 SGB IX).
Applications accompanied by supporting documentation in German or English (CV, certificates, list of publications, list of courses taught (if applicable), short presentation of research and teaching strategy, third-party funding, as well as the names and addresses of three references)
should be submitted by April 6, 2018 to: Geisenheim University, Personalabteilung, von-Lade-Str. 1, 65366 Geisenheim/Germany, e-mail:
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