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of Denmark. The position is part of a larger EU project entitled “FEDORA - Federation of network optimisation services, simulation foresights, and data alchemy for adaptable, agile, secure, and resilient
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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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models for raw, dynamic, and embedded SQL queries, training the models on the collected measurements, and refining and validating the models through feature selection. Your work needs to consider model
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for Food Allergy at DTU National Food Institute, you will be part of a dynamic and highly ambitious research and innovative environment, with many national and international collaborators from both academia
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Two year postdoc position at Aarhus University for single molecule FRET based investigations of l...
fluorescent convertase and substrate. A second part of the project will investigate very recently discovered dynamic properties of the complex between the 150 kDa complement receptor 3 (CR3) and its ligands
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fermentation and formulation methods for whole-cell BioAg products. A central focus will be linking production processes with field performance by studying physiological, chemical, and molecular-genetic
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. You will be part of a dynamic research team and contribute to a European research project focused on assessing the health impacts of innovative food products. Your key responsibilities will include
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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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. Professor Johan Andersen-Ranberg. The fellow’s main duties will include conducting experimental molecular biology research on eukaryotic microalgae, performing genome engineering in algae, and carrying out
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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