PhD in Microbiology: Yeast Adaptation to Climate Change — Université de Bourgogne Europe, France

Key details

• Host institution: Université de Bourgogne Europe
• Location: Université de Bourgogne Europe, DIJON, France
• Application deadline: May 6, 2026

Funding

Not funded by a EU programme

Funding level (from listing): partial or not via EU framework — confirm on the official call.

How to apply

• Application portal / instructions: Official application link.
• Context on Euraxess: Original listing.

About the position

Project ADAPTYCC — ADAPTation of Yeasts to Climate Change

The impact of climate change (CC) is already evident in the wine industry, with advancements in harvest dates and modifications in the composition of musts and wines, among other effects. While studies have developed to analyze these impacts and propose alternatives, few have focused on the effects of CC on wine microorganisms, particularly spoilage yeasts. Higher ethanol contents and changes in the levels and nature of nitrogen compounds in must-wine matrices are parameters that affect microbial dynamics and interactions between microorganisms.

The ADAPTYCC project proposes to explore three scientific axes: (1) the implementation of an evolutionary strategy to study the adaptation capacity of spoilage yeast strains to changes in raw materials linked to climate change; (2) the adaptation capacity of strains by studying the production of membrane vesicles; (3) the dynamics of populations of oenological and spoilage yeasts in current and future matrix conditions. These works will optimize wine quality in the face of challenges posed by CC.

The thesis project will be conducted under the supervision of Sandrine ROUSSEAUX (thesis director and HDR holder) and Géraldine KLEIN, from the Université Bourgogne Europe (UBE) in Dijon. The selected candidate will be integrated into the UMR PAM team AFIM (Aliment, Fermentation Interaction Microbiote).

• Funding category: Contrat doctoral
• PHD title: Doctorat de microbiologie
• PHD Country: France