Professor of Beverage Innovation 80–100 %

Professor of Beverage Innovation 80–100 %

Shape the future of beverage innovation: Develop innovative, sustainable processes, advance applied research in close collaboration with partners in the food industry, and inspire the next generation of students with innovative and sustainable solutions.

Department: Life Sciences and Facility Management

Start date: From April 1, 2026, or by arrangement

• Leadership and professional, strategic, and organizational development of a research group in the field of beverage innovation
• Management, promotion, and development of a team
• Planning, control, and coordination of the personnel and financial resources of the research group
• Acquisition of third-party funding, overall responsibility and management of applied research and development projects with partners from the food industry
• Module responsibility, design, and implementation of courses in the Bachelor’s degree program Food Science in the area of process and product development of liquid and semi-solid foods
• Supervision of semester, bachelor, and master theses
• Active knowledge transfer as well as building and maintaining professional networks in the national and international scientific and industrial context
• Participation in the development of continuing education offerings
• Strategic co-design of the center’s development

We expect a completed university degree with a doctorate in food science, food technology, process engineering, or a related field. You have several years (usually at least five years) of experience in industrial or industry-related research and development, ideally in the area of process and product development of liquid and semi-solid foods or beverage innovation.

You bring proven expertise in conducting and leading applied research and development projects and enjoy leading and developing interdisciplinary teams. A didactic qualification for university teaching is required or the willingness to acquire it. Teaching is mainly conducted in German, so very good German language skills are required.

A strong interest in building and maintaining networks with partners in the food industry and research partners, as well as in professional exchange across disciplinary boundaries, rounds off your profile.

You communicate openly and transparently, act appreciatively and respectfully, and take responsibility with high reliability. With a positive and motivating attitude, you actively shape your work environment and naturally give and receive constructive feedback. In addition, you have a pronounced enthusiasm for innovation as well as for designing and further developing practice-oriented, high-quality university teaching.

We offer you a challenging role with plenty of room for development in an inspiring environment and a motivated team.

The appointment as professor will be made by the University of Applied Sciences Council upon appropriate qualification.

The ZHAW Zurich University of Applied Sciences, with over 14,000 students and over 11,000 continuing education participants as well as around 3,700 employees, is one of the largest multi-disciplinary universities of applied sciences in Switzerland.

ZHAW is committed to gender-mixed and diverse teams to promote equality, diversity, and innovation. To increase the proportion of women in leadership positions, applications from women are particularly welcome.

Life Sciences and Facility Management: Study and research in Wädenswil: practice-oriented, creative, passionate, and reflective. With our competencies in Life Sciences and Facility Management, we make an important contribution in the fields of Environment, Food, and Health to solving our societal challenges and improving our quality of life.

Institute for Food and Beverage Innovation: "We understand food" – this holistic approach guides our institute.

We consider all developments relevant to food in society, economy, technology, and nature. In teaching, research, continuing education, and services, we focus on "managing the making of better food and beverages" – in close collaboration with companies, institutions, and authorities.

The institute’s focus is thus on the application-oriented mastery and optimization of manufacturing processes. Our mission is "better" foods and beverages that are enjoyable, healthy, safe, and sustainable from raw material to consumer.

Research Group for Food Process Development:

The Research Group for Food Process Development is anchored in the Institute for Food and Beverage Innovation and focuses on teaching and applied research in the area of process and product development of liquid and semi-solid foods as well as beverages. It has excellent practice-oriented pilot and technical infrastructure and addresses questions along the entire value chain from raw materials through processes to product properties and quality. The research group works in an interdisciplinary, committed team with open and appreciative collaboration and maintains close partnerships with industry, authorities, and research institutions. The research group consistently combines teaching, research, and transfer with innovation, sustainability, and high application orientation.

We offer university-appropriate working and employment conditions and actively promote the personnel development of our employees and managers. A detailed description of the benefits can be found on the "Working at ZHAW" website. Here are the main points:

Prof. Dr. Selcuk Yildirim

Deputy Head of the Institute for Food and Beverage Innovation

Manuela Laure

Recruiting Manager