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. You can read more about career paths at DTU here . Further information Further information may be obtained from Professor Anker Degn Jensen: +45 2217 1723, e-mail aj@kt.dtu.dk . If you are applying from
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observations from the Kepler and TESS satellites, complemented by Gaia data and ground-based spectroscopic and spectropolarimetric observations. See more information here: https://www.space.dtu.dk/english
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characterizations of the microstructural evolution during straining and annealing to perform tensile and fatigue tests to link the printing parameters, the microstructural characteristics and the resulting mechanical
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start on September 1st 2025 or according to mutual agreement. Further information Further questions about the project should be directed to Luca Laraia, email: luclar@kemi.dtu.dk If you are applying from
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and North, ensuring real-world testing across diverse agricultural contexts. Beyond the research itself, IBIS aims to implement standardized experimental protocols, harmonized data formats, and
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] that process information in temporal rather than spatial modes to reduce their footprint. The project involves a collaboration between DTU Electro (Senior Researcher Mikkel Heuck) and Harvard University (Dr
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analytical chemistry and with a preference to a strong background in chemistry. Candidates with practical experience in non-target analysis and data analysis workflows, gas chromatography of very volatile
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opportunity to be part of large-scale experiments tackling pressing societal challenges. You'll be involved in every stage of the research process—from experimental design to data analysis and publication—while
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according to mutual agreement. You can read more about career paths at DTU here . Further information Further information may be obtained from Professor Xenofon Fafoutis and Associate Professor Luca
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career paths at DTU here . Further information Further information may be obtained from Associate Professor, Christian Solem on chso@food.dtu.dk You can read more about the DTU National Food Institute