University Professorship (W3) for Bioactive and Functional Food Ingredients

Karlsruhe Institute of Technology (KIT) – The Research University in the Helmholtz Association creates and imparts knowledge for society and the environment. It is our goal to make significant contributions to mastering the global challenges of mankind in the fields of energy, mobility, and information. For this, about 9,800 employees of KIT cooperate in a broad range of disciplines in research, academic education, and innovation.

Division I – Biology, Chemistry, and Process Engineering, Institute for Applied Biosciences (IAB), KIT Department of Chemistry and Biosciences offers from
1. April 2026, indefinite, an

University Professorship (W3) for Bioactive and Functional Food Ingredients

We are looking for an internationally renowned personality (f/m/d) who is involved in the extraction, characterization, and/or modification of biopolymers such as proteins or carbohydrates, or studies on bioactive secondary metabolites. Possible areas of focus include the sustainable use or utilization of non-animal based raw materials or side streams, e.g. from the agro-food industries; mechanisms of active ingredient release from polymer matrices; behavior of biopolymers in various food-relevant materials; impact of changing climatic conditions on said bioactive ingredients. You are skilled in establishing modern (structural) analytical methods or omics techniques in your work and using them for the aforementioned objectives.

The W3 university professorship is assigned to the Institute of Applied Biosciences (IAB) and is part of its collegial management team. Beyond the area of food chemistry, there are exciting opportunities for interdisciplinary collaboration with biotechnology and food process engineering as well as with other chemical and bioscientific disciplines. An interest in the transfer of research results into innovative technologies and products is desirable.

You will perform university duties with a teaching obligation of 9 SWS. You are expected to teach undergraduate and research-oriented courses in German and English at the KIT Department of Chemistry and Biosciences using modern teaching formats and concepts. In particular, the modules of the BSc and MSc Food Chemistry programs, which are based on food chemistry, food analysis, and nutritional physiology aspects, should be offered.

Willingness to participate in committee work at KIT and in the commissions of the BSc and MSc Food Chemistry programs is expected.

You have already achieved international recognition in the field of food chemistry and enjoy collaborative research. You have experience in acquiring third-party funding and can inspire students in your subject. Employment is subject to Art. 14, par. (2) of the KIT Act in conjunction with Art. 47 LHG Baden-Württemberg (Act of Baden-Württemberg on Universities and Colleges).

Please submit your application with the relevant documents (curriculum vitae, list of publications, diplomas/certificates, teaching evaluations, description of previous and planned research and teaching activities, research and teaching concept, description of your own contributions in the above-mentioned areas, acquired third-party funds, statement on scientific honesty), preferably as a single PDF file, to Karlsruhe Institute of Technology (KIT), Division I, Head of Division Prof. Dr. Andrea Robitzki, email: berufungsverfahren@bl1.kit.edu by January 19, 2025.

Vacancy number: 1450/2024

For further information, please contact Prof. Dr. Mirko Bunzel, phone +49 721 608-42936, Email: mirko.bunzel@kit.edu.

We aim for a balanced recruitment of employees (f/m/d) and would therefore be particularly pleased to receive applications from women.

Recognized severely disabled persons will be preferred if they are equally qualified.

As a family-friendly university, KIT offers part-time employment, leaves of absence, a Dual Career Service, and coaching to support work-life balance.

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You can find further information on the internet: www.kit.edu

KIT – The Research University in the Helmholtz Association