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collaborations have been and are being developed through interdisciplinary cooperation, benefiting the industry and additional collaborators. As an employee at the department, you will become part of
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and problems. That we contribute solutions and new knowledge. We therefore strive to make relevant and activate high quality research for the benefit of the society of which we are an inseparable part
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Professor You are established as a prominent researcher within your specific field of research, and you possess: The ability to carry out independent and well-organized research work, as well as work as part
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Genetics. The Department of Molecular Biology and Genetics is part of the Faculty of Natural Sciences, Aarhus University and comprises research within the areas of Plant Molecular Biology, Neurobiology, RNA
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research groups in basic and clinical Parkinson’s disease research, wherein a number of novel group leaders will be embedded. We are part of and collaborate closely with both Aarhus University, which is
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consists of a close-knit community of world-leading research groups in basic and clinical Parkinson’s disease research, wherein a number of novel group leaders will be embedded. We are part of and
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Emdrup Campus in Copenhagen or Aarhus Campus. It is vital that the selected applicant takes an active part in the daily life of the Department of Educational Anthropology and Educational Psychology
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the aforementioned research fields. The position of teaching assistant professor is educational. The employment may be either full-time or part-time. Teaching assistant professors must complete a university
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communication skills and a curiosity to understand the needs of researchers, as well as the motivation to explore and find solutions. You will be part of our Data Management Department, where we work hard to
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DTU Tenure Track Assistant Professor in Nutrient-Focused Processing in Ultra-Processed Food Syste...
, bioactive compounds, and other key nutrients. Develop and apply machine learning and modeling techniques to analyse, predict, and optimize the effects of processing on food composition, food Ingredient