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science and nutrition. The Faculty has a state-of-the-art infrastructure for research and education: A biorefinery lab, proteomics platform, fermentation lab, a murine facility, platform for studies
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and flexibility, durability but also visual and sensory attributes. The project aims to develop a higher-throughput small-scale fermentation platform, based on liquid-state surface fermentation
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for a versatile laboratory with key competencies for bio-based products and processes that include pre-treatment of biomass, fractionation, fermentation, conversion processes, green chemistry, upstream
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combine biological and physical approaches, such as solid-state fermentation, bioinspired structuring, forced alignment, and extrusion to enhance the texture, flavor, and nutrition of food. Fundamentally
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for food applications, through high-performance microbial bioprocesses (“precision fermentation”) and tissue-engineered cultured meat from animal cells. Requirements We are looking for applicants with a
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for food applications, through high-performance microbial bioprocesses (“precision fermentation”) and tissue engineered cultured meat from animal cells. Requirements We are looking for applicants with a