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possible thereafter. The successful candidate will be employed in the Ingredient and Dairy Technology section and will join the Food Proteins Research Group. Application Deadline: 30 May 2025 About the
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the assessment of your qualifications. Key scientific qualification areas Molecular biology Yeast metabolic engineering Analytical chemistry / pigment analysis Heterologous expression of algae proteins Protein
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for a Postdoc position focused on process scale-up and industrial implementation of carbon capture technology derived from PET plastic Waste. The project is part of the research project “VPX BAETA Carbon
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differentiation pathways are influenced by different microenvironments. We use state-of-the-art single-cell data generation combined with computational analysis to establish principles of blood lineage
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thereafter. The position will be based at the Globe Institute. The Institute’s main purpose is to address basic and applied scientific questions through interdisciplinary approaches. The institute operates
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. The Institute’s main purpose is to address basic and applied scientific questions through interdisciplinary approaches. The institute operates at the intersection of natural and medical sciences and the humanities
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The Department of Food Science, section of Ingredient and Dairy Technology, invites applicants for a fulltime postdoctorate fellowship in Food Ingredients Processing. The position is for 2 years
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apply methods for studying SOM fractions (size- and density-based) in local long-term field experiments. These studies will provide insights into how organic fertilizers and societal wastes influence SOM
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the section Ingredient and Dairy Technology. Further information on the Department is linked at https://food.ku.dk/english/ . Inquiries about the position can be made to Tenure Track Assistant Professor Norbert
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, psychology, cognitive science, engineering, or related fields. Emphasis will be placed on the following: Research qualifications, which will be assessed in relation to the period of active research, the degree