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PhD-Student (gn*) Life Sciences, Inflammation Research Reference Number: 10417 Fixed-term of 3 years | Part-time with 65% (25 hours/week) | Salary according to TV-L E13 | The Institute
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Sciences (FHSE) at the University of Luxembourg brings together expertise from the humanities, linguistics, cognitive sciences, social and educational sciences. People from across 20 disciplines are working
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research group of Dr. Yvonne Börgeling and apply novel and classical techniques from the fields of virology (involves S3 work), molecular biology, electrophysiology and biochemistry to gain a deeper
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DTU Tenure Track Researcher in X-Ray Nano-Computed Tomography for Dynamic Processes in Geological...
), on the development of in-situ nano-computed tomography (nano-CT). The expected start date is May 2025, and the position will be hosted within the 3D Imaging Center ( 3DIM ). The position aims to develop
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/2025.03.02.641062 Your Profile The successful applicant should hold a master's degree or equivalent qualification in computer science, statistics, mathematics, physics, and/or engineering, or a degree in biological science
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At the Max Planck Institute for Medical Research, one of the 84 institutes of the Max Planck Society for the Advancement of Science, physicists, chemists, and biologists create knowledge of long
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students who are eager to develop and apply artificial intelligence techniques and mechanistic mathematical models to explore fundamental questions in biology. The PhD program is organized in partnership
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the priority program "New concepts in prokaryotic virus-host interactions" of the German Science Foundation (DFG SPP 2330 ) builds on our recent findings describing the structure and initial characterization
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PhD scholarship in Biomaterials-based Approach for the Creation of Artificial Red Blood Cells - D...
for you? As a PhD student in our group, you will: Be trained at the forefront of biomaterials, synthetic biology, and drug delivery science Have hands-on access to world-class infrastructure and cutting
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with expertise in the nutritional and chemical implications of industrial food processing. Close collaboration with the Research groups for Nutrition and Food Production Engineering, respectively, will