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Master’s Thesis in Yeast Technology


How do yeast strain and cell age influence aroma? Join NanoLab Graz (Medical University of Graz) to explore science you can taste — with a flexible start and a project duration of 3–6 months.


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  • Location NanoLab Graz, Medical University of Graz
  • Start Flexible (immediately possible)
  • Duration ~3–6 months (degree-dependent)
  • Fields Microbiology, Biotechnology, Food Technology (related welcome)

Your project

Influence of yeast strain and cell age on aroma profiles. You will:

  • Test how different cell age fractions affect the aroma profile.
  • Compare yeast strains for their aromatic output.
  • Evaluate whether selecting strains and age fractions can steer the end product’s aroma.

What you can expect

  • State-of-the-art equipment for microbiology, fermentation, and cell analytics.
  • Work at the interface of cell physiology, bioprocess development, and sensory analysis.
  • Hands-on methods: flow cytometry, fermentation experiments, HPLC.
  • Close supervision and skills development throughout the project.
  • Flexible start – possible immediately; ~3–6 months depending on degree program.

Flow cytometry

Quantify cell populations and age fractions with precision.

Fermentation

Run controlled fermentations and track volatile aroma compounds.

HPLC & analytics

Profile metabolites and link physiology to aroma.

Depending on background and skills, a monthly remuneration via a minor employment contract (student assistant) may be possible.

Contact

Dr.-Ing. Marco Eigenfeld
marco.eigenfeld@medunigraz.at

Study fields

  • Microbiology
  • Biotechnology
  • Food Technology
  • Related disciplines welcome

Ready to apply?

Send a short intro + CV to marco.eigenfeld@medunigraz.at.


Apply via Email
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