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Nordisk. What you can expect As a Postdoc, you will be at the heart of a vibrant and collaborative research environment that includes: Fellow Postdocs, PhD students and master’s students working on related
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computational humanities audiences. Qualifications Applicants should: Hold a PhD or equivalent qualifications in computational history, computational archaeology, computational social science, cultural evolution
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Department of Mathematical Sciences, Aalborg University, Denmark. The project is funded by the Novo Nordisk Foundation. Your profile Applicants should hold a recent PhD degree in Chemistry or similar, with
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-society nexus. We expect that you will be an important part of the research environment and that you will contribute positively to the social working environment. We also expect that you will take part in
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research environment focusing on integrating multi-source data and developing novel algorithms to address the challenges posed by global environmental change. You will focus on integrating experiments, field
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from state-of-the-art roll-to-roll (R2R) thin-film process technologies. The center is headed by Professor Morten Madsen and includes 9 co-principal investigators and many PhDs and postdocs. Read more
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to monitor protein-protein interactions and prior knowledge of these is an advantage. Your profile The applicant must have a relevant PhD in structural biology or protein biochemistry. Who we are The postdoc
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scientific qualifications at PhD–level or similar scientific qualifications. The research potential of each applicant will be emphasized in the overall assessment. Appointment as a Postdoc cannot exceed a
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environment Our research group is integrated in the Cancer Unit at the department. We collaborate closely with research groups from the Inflammation Unit and Odense University Hospital, as well as with
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interdisciplinary research environments with high international impact. We perform world-class research, which contributes with solutions to solve essential societal challenges within the green transition: food