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the functionalized protein ingredients, with optimal nutritional, texture, and sensory properties. We seek a PhD candidate with skills in food technology and microbiology, highly motivated to perform experiments
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) for sustainable protein production and functional ingredient development. Design and implement experiments to optimize fermentation processes for the generation of protein-rich chickpea ingredients. Screen
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project will be linked to the ALGAEDIVERS project which investigates Mediterranean microalgae as sustainable sources for food and functional feed. It will focus on isolating new strains, optimizing biomass
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