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an exciting opportunity to work with RNA modifications in disease. The position will initially be for one year with the possibility for an extension. Starting Date and Period The position is available from 1
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countries in Africa. Due to the nature of the project, travel activities will be an important part of the job. You will be employed in the Research Group Bioactives – Analysis and Application, which has
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The Department of Language and Culture at the University of Southern Denmark (Odense, Denmark) invites applications for a fully funded 3-year postdoctoral position as part of the research project
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Postdoc in assessing carbon sequestration potential of different wetlands as nature-based solutio...
comprehensive quantitative evidence and understanding of their capacity and cost-effectiveness for carbon sequestration under varying conditions. You will be part of a large international research project focused
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samples, high-sensitivity oxygen sensing, and isotope ratio mass spectrometry. Participation in international oceanographic research cruises is an integral part of the position. We seek a candidate with a
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resource recovery for microbial protein production using electrochemical platforms. You will work with nearby colleagues, and with both academic and industrial partners in Denmark as well as abroad
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The Department of Food Science, Aarhus University (Denmark), invites applications for a 36-month postdoc position to work the physical chemistry of food proteins, in particular their structure
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synergy with another postdoc working on the same project, whose focus is on the development, demonstration and application of the functionalized quartz resonators integrated into a sensor prototype. If
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of understanding their regulation by phosphorylation. You will be in charge of writing and testing code, developing, deploying and maintaining software. Your work will benefit from the experimental data generated by
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The Department of Food Science, Aarhus University (Denmark), invites applications for a 36-month postdoc position to work the physical chemistry of food proteins, in particular their structure