An­ge­bot 429 von 579 vom 08.01.2020, 10:11


Leib­niz-Insti­tut für Agrar­tech­nik und Bio­öko­no­mie e.V. (ATB)

Das Leib­niz-Insti­tut für Agrar­tech­nik und Bio­öko­no­mie e.V. (ATB) ist ein natio­nal und inter­na­tio­nal agie­ren­des For­schungs­zen­trum an der Schnitt­stelle von bio­lo­gi­schen und tech­ni­schen Sys­te­men. Das ATB betreibt For­schung mit dem Ziel, Grund­la­gen für nach­hal­tige bio­öko­no­mi­sche Pro­duk­ti­ons­sys­teme zu schaf­fen. Dazu ent­wi­ckelt und inte­griert das ATB neue Tech­no­lo­gien und Manage­ment­stra­te­gien für eine wis­sens­ba­sierte, stand­ort­spe­zi­fi­sche Pro­duk­tion von Bio­masse und deren Nut­zung für die Ernäh­rung, als bio­ba­sierte Pro­dukte und Ener­gie­trä­ger – von der Grund­la­gen­for­schung bis zur Anwen­dung.

Post­doc­to­ral rese­ar­cher (m/f/d)

Wit­hin the frame­work of the EC H2020-fun­ded pro­ject "Non-ther­mal phy­si­cal tech­no­lo­gies to pre­Serve HEALT­Hi­ness of fresh and mini­maly pro­ces­sed fruit and vege­ta­bles - SHE­ALTHY" we are see­king for a Post­doc­to­ral rese­ar­cher (m/f/d) .

SHE­ALTHY aims to assess and deve­lop an opti­mal com­bi­na­tion of non-ther­mal sanitiza­tion, pre­ser­va­tion and sta­bi­li­za­tion methods to improve the safety (inac­tiva­tion of patho­gens and spoi­lage micro­or­ga­nisms), while pre­ser­ving the nut­ri­tio­nal qua­lity and pro­lon­ging the shelf-life of mini­mally pro­ces­sed F&V pro­ducts. By com­bi­ning and modu­la­ting non-ther­mal tech­no­lo­gies with mini­mally pro­ces­sing ope­ra­tion, we will respond to con­su­mers’ demand for fresh, healthy, con­ve­ni­ent, sustainable and locally pro­du­ced and addi­tive-free food. The com­bi­ned and opti­mi­sed mild tech­no­lo­gies will be demons­tra­ted and vali­da­ted in 2 busi­ness cases: Mini­mally pro­ces­sed fruits and vege­ta­bles and fruit and vege­ta­ble-based juices & smoot­hies. Sanitiza­tion during washing will be opti­mi­zed by app­ly­ing in com­bi­na­tion ultra­sound (US), elec­tro­ly­sed water, plasma activa­ted water, high inten­sity pul­sed light and blue light. Bioac­tive coa­ting, active and intel­li­gent packa­ging will be app­lied for qua­lity pre­ser­va­tion and shelf life exten­sion of mini­mally pro­ces­sed F&V. F&V-based juices & smoot­hies will be sta­bi­li­zed by ultra­sound and high pres­sure pro­ces­sing. For F&V by-pro­duct valo­ri­sa­tion, US, pul­sed elec­tric field and mem­brane fil­tra­tion will be used to extract bioac­tive com­pounds.
Sustainable and fle­xi­ble pro­ces­sing methods will be trans­fer­red and adap­ted to the need of local F&V micro and SMEs, inter­con­nec­ting pri­mary pro­du­cers through novel coope­ra­tive busi­ness models and new logistics sys­tems, to enhance the tracea­bi­lity and authen­ti­city of raw mate­ri­als along the F&V value chain. Com­mer­cial fea­si­bi­lity will be asses­sed, inclu­ding con­su­mer accep­tance and regu­latory, safety and envi­ron­men­tal aspects. SHE­ALTHY will com­bine the tech­no­logy trends and con­su­mer needs to afford the busi­ness models, tech­no­logy trans­fer and mar­ket ori­en­ta­tion that will faci­li­tate the tran­si­tion towards a new col­la­bo­ra­tive agrif­ood eco­sys­tem for tra­di­tio­nal, local and rural SMEs around EU.

ATB's pro­ject work aims on deve­lo­ping a pilot for non-ther­mal post­har­vest pro­ces­sing of foods. A modu­lar and pro­duct-spe­ci­fic pro­ces­sing line will be estab­lished to con­duct expe­ri­ments with local and European com­pa­nies. Inno­va­tion approa­ches are being deve­lo­ped from proof of principle as lab ver­si­ons to the proof of con­cept on pilot scale sup­por­ting the future indus­trial pro­duc­tion of healthy and safe foods.


  • Deve­lop­ment of a pilot for post­har­vest pro­ces­sing of fruits and vege­ta­bles
  • Plan­ning and con­duc­ting expe­ri­ments to eva­luate pro­cess-pro­duct inter­ac­tions con­si­de­ring health and safety aspects of fresh pro­duce
  • Deter­mi­ning pro­duct qua­lity and safety aspects
  • Broa­de­ning the spec­trum of spe­ci­fic ana­ly­ti­cal methods
  • Pro­ject manage­ment and dis­se­mi­na­tion activi­ties

Er­war­te­te Qua­li­fi­ka­tio­nen:

  • Excel­lent gra­dua­tion in food tech­no­logy, che­mi­cal engi­nee­ring, agri­cul­tu­ral engi­nee­ring
  • Advan­ced level of sci­en­ti­fic working expe­ri­en­ces
  • Expe­ri­en­ces in expe­ri­men­tal app­li­ca­tion of non-ther­mal tech­no­lo­gies (high pres­sure, pul­sed elec­tric fields, ultra­sound, etc.) for the tre­at­ment of plant rela­ted food matri­ces
  • Fun­da­men­tal know­ledge in the area of non-ther­mal pro­ces­sing and health/safety aspects
  • High inte­rest in sys­temic approa­ches and inno­va­tive rese­arch topics
  • High per­so­nal com­mit­ment and relia­bi­lity, self-reli­ant working, capa­city for team­work
  • Excel­lent com­mu­ni­ca­tion and wri­ting skills in Ger­man and Eng­lish lan­guage

Un­ser An­ge­bot:

  • Excel­lent faci­li­ties, pro­ces­sing units, ana­ly­ti­cal labs and an inter­di­sci­pli­nary team
  • Access to natio­nal and inter­na­tio­nal net­works to sup­port your sci­en­ti­fic exchange
  • Sup­port of your career deve­lop­ment by qua­li­fy­ing pro­grams (ATB and part­ner uni­ver­si­ties)
  • Family-fri­endly working con­di­ti­ons that fos­ter the com­pa­ti­bi­lity of work and family life

Hin­wei­se zur Be­wer­bung:

This post is remu­ne­ra­ted as salary scale 13 TV-L (100 %) and the con­tract is limi­ted to 3 years, based on the dura­tion of the pro­ject. The begin­ning of employ­ment is sche­du­led for March 2020. For fur­ther infor­ma­tion, please con­tact Dr.-Ing. habil. Oli­ver Schlü­ter (Tel.: +49(0)331/5699-613, E-Mail: or visit our web­site at
If you wish to par­ti­ci­pate in our inter­di­sci­pli­nary rese­arch with your pro­fes­sio­nal exper­tise, please apply by 19 Janu­ary 2020, by e-mai­ling, quo­ting the refe­rence num­ber 2020-6-1; attach-ments should pre­fer­a­bly be sent as one pdf-file.
Equa­lity of oppor­tu­nity is part of our per­son­nel policy. Dis­ab­led app­li­cants with ade­quate qua­li­fi­ca­tion will be pre­fe­ren­ti­ally con­si­de­red.
With your app­li­ca­tion for employ­ment you declare your agree­ment to store your app­li­ca­tion docu­ments for at least three mon­ths even in case of an unsuc­cess­ful can­di­dacy.

Published on 06 Janu­ary 2020