Postdoctoral position in biochemistry, molecular biology and food technology

POSITION OVERVIEW :

As part of the GlycoMiR project, supported by the B4B (Biomolecules for the Bioeconomy) program of the University of Lorraine, we are seeking a Biochemistry / Molecular Biology and Food Technology Engineer. The project is jointly conducted by three research laboratories: IMoPA (Molecular Engineering and Physiopathology Laboratory) and LIBio (Biomolecule Engineering Laboratory), both located in Vandœuvre-lès-Nancy, France, and the CRI (Inflammation Research Center) in Paris, France. 

The GlycoMiR project aims to valorize functional biomolecules derived from milk and dairy industry by-products, including microRNAs and glycoproteins, with a particular focus on infant nutrition applications.

Contract duration: 18 months, starting on September 1, 2026 (flexible up to November 1, 2026)

Application deadline: September 14, 2026

Application: CV and cover letter to be sent to the project coordinators (see email addresses below).

Gross salary: According to qualifications and experience

Host laboratory: LIBio (2 Avenue de la Forêt de Haye, 54505 Vandœuvre-lès-Nancy, France)

REQUIRED PROFILE :

PhD in Biochemistry or Molecular Biology. Knowledge and/or experience in Food Science and Food Technology, particularly within the dairy industry, is highly desirable.

RESPONSIBILITIES:

• Develop and implement analytical methods for the compositional analysis and characterization of glycoproteins present in a range of dairy ingredients (quantification assays, sample preparation for LC-MS and MS/MS identification, chromatography).
• Develop and optimize electrostatic spray-drying approaches (in collaboration with an industrial partner) for various dairy ingredients to minimize miRNA degradation during the drying process.
• Perform powder characterization analyses, including LC-MS, browning assessment, and physicochemical characterization of dairy powders.
• Conduct bioinformatics analyses (NCBI, UCSC Genome Browser, sequence alignment software, etc.) of non-coding RNAs and identify miRNAs in various dairy ingredients using qPCR.
• Prepare technical reports and project documentation, and contribute to the dissemination and valorization of the research outcomes.
• Present research findings and actively participate in project meetings.
• Contribute to the daily activities of the laboratory by working collaboratively with research team members in a multidisciplinary environment.

REQUIRED SKILLS:

• Strong knowledge and hands-on experience in biochemical analytical and separation techniques are highly desirable (SDS-PAGE, low- and high-pressure chromatography, mass spectrometry, etc.).
• Strong knowledge and practical experience in molecular biology analytical techniques and proficiency in bioinformatics tools are highly desirable (qPCR, sequence analysis, etc.).
• Knowledge of food biochemistry, particularly related to the dairy industry, would be appreciated (spray drying, physicochemical properties of food powders).
• Ability to work effectively within a multidisciplinary team and to organize daily activities independently.
• Strong skills in data processing, analysis, and scientific interpretation, with the ability to synthesize results.
• Written and oral communication skills in French.
• Accuracy, organization, teamwork skills, motivation, and a proactive attitude.

CONTACTS :

[email protected] ; [email protected] ; [email protected] 

- IMoPA UMR 7365 CNRS-UL https://www.imopa.cnrs.fr ; 

- LIBio http://libio.univ-lorraine.fr/ ;

- CRI U1149 https://cri1149.fr/.