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advanced contextual spatial and temporal modelling approaches. You will work on combining multi-source data such as field observations, laboratory measurements, environmental data, and drone- and satellite
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fermentation-driven valorization of food industry side streams to reduce environmental impact and support sustainable food production. Fermentation with basidiomycetes not only presents an innovative solution
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partnerships with the University of Leipzig (Bioinformatics, Prof. Peter Stadler), the Helmholtz Center for Environmental Research in Leipzig (Molecular Systems Biology, Prof. Martin von Bergen) and the
Searches related to environmental data science
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