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for Maillard reaction in Brassica foods – GluAmin’, which is funded by German Research Foundation: PhD student (f/m/d) in the field of food chemistry Reference number: 14/2025/3 The salary will be based
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-derived amines for Maillard reaction in Brassica foods – GluAmin’, which is funded by German Research Foundation: PhD student (f,m,div) in the field of food chemistry Reference number: 14/2025/3 The salary
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Your profile University degree (Master's degree, diploma or equivalent) in biology, biochemistry, chemistry, food chemistry, toxicology, pharmacy or (veterinary) medicine or a comparable discipline Basic
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or equivalent) in biology, biochemistry, chemistry, food chemistry, toxicology, pharmacy or (veterinary) medicine or a comparable discipline Basic knowledge in toxicology (e.g. through advanced training courses
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Description The Chair for Pharmaceutical and Medicinal Chemistry at the Institute for Pharmacy and Food Chemistry at JuliusMaximilians-Universität Würzburg (JMU), Germany, is inviting applications
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“PhytoM - Leibniz Professorship for Phytonutrient Management” at the Technische Universität Berlin”: PhD student (f,m,div) in the field of food chemistry Reference number: 09/2025/3 The salary will be based
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, their achievements and productivity to the success of the whole institution. At the Faculty of Chemistry and Food Chemistry, the Chair of Theoretical Chemistry offers a position as Research Associate / PhD Student (m
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to the success of the whole institution. At the Faculty of Chemistry and Food Chemistry, the Chair of Theoretical Chemistry offers a position as Research Associate / PhD Student (m/f/x) (subject to personal
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addresses these challenges in an interdisciplinary approach of A) polysaccharide chemistry, B) analytics, C) modelling, and D) bio engineering applications. Early career researchers with backgrounds in (food
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of food chemistry. Details: https://www.science.hr/jobs/194331/phd-student-fmdiv-in-the-field-of-fo… Where to apply Website https://www.science.hr/jobs/194331/phd-student-fmdiv-in-the-field-of-food-chemi