TENURE-TRACK CPJ26-TRANSFORM-1
Controlling Biotic and Abiotic Interactions for Cheesemaking Innovation : Indicators and Sensors for Intelligent Process Management
21000 DIJON
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INRAE presentation
INRAE, the French National Research Institute for Agriculture, Food, and Environment, is a public research organization bringing together 12,000 employees across 272 units in 18 centers across France. As the world’s leading institute specializing in agriculture, food, and the environment, INRAE plays a key role in supporting the necessary transitions to address global challenges.
Faced with population growth, food security challenges, climate change, resource depletion, and biodiversity loss, INRAE is committed to developing scientific solutions and supporting the evolution of agricultural, food, and environmental practices.
Work environment, missions and activities
Context and partnerships
The project is at the heart of one of the three key differentiating areas within the Higher Education and Research (ESR) sector in Bourgogne-Franche-Comté: ‘Territories, Environment, Food’. This area brings together training, research and innovation initiatives that are thematically and structurally aligned with the TRANSBIO (PIA 3 Graduate School) and HARMI (PIA 4 ExcellencES Programme) initiatives. The project falls fully within the ‘Ferments of the Future’ Grand Défi (France 2030) initiative, of which the Joint Research Unit for Food and Microbiological Processes (UMR PAM) is a partner. The research theme developed will focus on the study of cheese-making processes and will form part of two key areas of research at the PAM Joint Research Unit: the development of new food products and the control of fermentation processes using biological and sustainable methods. The FROMEX platform and its experimental mini-cheese dairy will be a major asset for testing, modelling and optimising these processes. The merger of the units in Dijon and Poligny has strengthened this research with expertise in cheese-making processes, which complements the fermented matrices studied (wine, vegetables, by-products). The tools and methodologies developed in cheese technology, particularly analytical approaches and quality monitoring sensors, could be applied to other food fermentation processes. The link with the ACTIA network, via the CAPPLAI Joint Technology Unit (UMT), will provide an interdisciplinary partnership framework conducive to knowledge transfer to the dairy industry and the scientific community. Nature and purpose of the research project to be developed and related activities Against a backdrop of environmental change, shifts in the composition of milk and a decline in microbial diversity are altering cheese-making processes and require management strategies based on a better understanding of the mechanisms at play. The research will focus on the joint study of microbial (biotic) interactions and key abiotic parameters (pH, redox potential, nutrients). They will draw on experimental monitoring of the cheese matrix and metabolites resulting from microbial activity to identify relevant markers for the development of innovative sensors. This data will provide input for modelling approaches linking process conditions, microbial dynamics and matrix evolution to identify control levers. The ultimate aim is to achieve intelligent control of cheese-making processes, combining the adjustment of abiotic parameters with the selection of microbial consortia with targeted functions.
Nature and purpose of the teaching project
The teaching project will be developed as part of the MP2 international Master's degree (2 hours of lectures + 2 hours of tutorials), as well as within two specialisations of the undergraduate engineering programme at Institut Agro Dijon (4 hours of lectures). The aim will be to provide a clear understanding of the role of the processes in regulating microbial consortia. The FROMEX facility in Poligny will provide an ideal setting for conducting experiments on cheese matrices (16 hours of practical work). Project tutoring and internship supervision (16 hours of tutorials) should facilitate progression to a PhD. These courses are affiliated with Graduate Schools and receive strong support from the national excellence project HARMI (Harnessing Microbiomes for Sustainable Development), initially led by the University of Marie & Louis Pasteur–formerly known as the University of Bourgogne-Franche-Comté, (€14 million, 2024–2034). A key pillar of the programme is to develop the link between research and education, building on the research-based training programmes offered by the Territories, Environment and Food Graduate School.
Funding and related resources
ANR Package : €200 000
INRAE Package : €222 000
Others : €155 000 Total : €577 000
The position is based in Poligny with frequents trips to the site in Dijon. Communication with all stakeholders within the Joint Research Unit is essential.
Training and skills
The successful candidate will hold a PhD in food science and technology or a related discipline (process engineering, microbiology), with expertise in food fermentation and, ideally, cheese-making processes. If not, the person will undergo training in cheese-making technology as soon as they are recruited. They will need to demonstrate scientific outputs at international level in this field. Candidates should possess solid expertise in the analysis and characterisation of fermentation processes, in the microbiology of fermented matrices, and in the study of interactions between physicochemical parameters and microbial communities within these processes. Skills in modelling biological processes and with tools for monitoring or controlling fermentation processes are also required. Experience in the use and/or development of sensors would be an advantage. The ability to work independently on drafting and leading projects, leadership skills, and the ability to foster collaborations within and between teams are also required.
INRAE's life quality
By joining our teams, you benefit from:
- 30 days of annual leave + 15 days "Reduction of Working Time" (for a full time);
- parenting support: CESU childcare, leisure services;
- skills development systems: training, career advise;
- social support: advice and listening, social assistance and loans;
- holiday and leisure services: holiday vouchers, accommodation at preferential rates;
- sports and cultural activities;
- collective catering.
International scientists, please visit your guide to facilitate your arrival and stay at INRAE.
Type of contract
Tenure-Track Junior Professor Chair enables recruitment of scientists based on a research and teaching project that lasts three years. At the end of this period, and following an assessment of your scientific achievements and professional capabilities, you may obtain a full-tenure position as Research Director (DR2).
A research and teaching agreement will specify the path you will follow towards full-tenure and enable you to acquire the qualifications necessary to become a full-tenure Research Director in your field.
You have until June 22, 2026 to submit your application. Only candidates previously selected on file by the selection committee will be invited to the hearing.
How to apply
- I download the applicant guide Guide for applicants pdf - 5.06 MB
- I note the profile number CPJ26-TRANSFORM-1
- I apply GO
All persons employed by or hosted at INRAE, a public research establishment, are subject to the Civil Service Code, particularly with regard to the obligation of neutrality and respect for the principle of secularism. In carrying out their functions, whether or not they are in contact with the public, they must not express their religious, philosophical or political convictions through their behaviour or by what they wear. > Find out more: fonction publique.gouv.fr website (in French)