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your time will be dedicated to this training component, which includes following courses/workshops as well as training on the job in assisting in the Bachelor’s and Master’s programmes of the department
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component, which includes following courses/workshops as well as training on the job in assisting in the Bachelor’s and Master’s programmes of the department at Utrecht University. Your qualities You are
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PhD position within the project "What's wrong? Ancient corrections in Greek papyri from Egypt" (AnCo
/ . Diversity & inclusion Fostering an inclusive community is a central element of the values and vision of Leiden University. Leiden University is committed to becoming an inclusive community which enables all
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component, and you are expected to take part in 10-20 days scientific research cruises at sea, during 2 years (2026-2027). About the NO-REGRETS project This multidisciplinary research is part of the broader
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regarding local decision-making processes, for instance the division of roles of actors, the available resources, the rules of the game and the dimension of discourses, combined with elements such as
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the related biogeochemical controls. Position 2: Anaerobic methane removal. High-latitude coastal sediments are increasingly subject to an increased input of organic matter and metal oxides from land
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are insect species that overwinter as eggs, with warmer winters leading to stronger population declines compared to other insect species. The most important factor to predict whether insect populations can
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. Time series of hydrological change on orbital time scales, which includes long-term variability in the geographical range of monsoons – a crucial component of hydrology in the subtropics – and extreme
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excavations (in particular), as well as in field surveys and remote sensing. Experience with lab-based find processing, drawing, and classification of ceramic and metal artifacts. Familiarity with Iberian
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to assess ingredient techno-functionality and product properties. You will work with developing HTE-based methods to characterize functional properties of complex food ingredients. The project plans