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Job Description The laboratory of Per Svenningsen, Cardiovascular and Renal Research Unit , Department of Molecular Medicine, is seeking a postdoc to work on proteinuric kidney disease and liver
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position: This position is part of ‘SEEDFOOD: Functional and Palatable Plant Seed Storage Proteins for Sustainable Foods’, a Challenge Program project funded by the Novo Nordisk Foundation. SEEDFOOD is a
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thereafter. The position will be available for a 3-year period. You will be part of a research environment focusing on soil health, soil microbial communities, and digital soil mapping. You will be
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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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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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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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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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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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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