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. Recent publications: Biomater. Adv., 2025, 168, 214118, Biomater. Adv., 2024, 163, 213953, Biomater. Sci., 2023, 11, 2551. Chem. Mater., 2022, 34, 9200. Your role You’ll take the lead on: Designing and
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. Recent publications: Biomater. Adv., 2025, 168, 214118, Biomater. Adv., 2024, 163, 213953, Biomater. Sci., 2023, 11, 2551. Chem. Mater., 2022, 34, 9200. Your role You’ll take the lead on: Designing and
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bioprocessing operations Analytical chemistry Dairy protein chemistry, esp. chemistry of caseins Functional properties of food protein ingredients Chemometrics Design of experiments In addition, the following
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A postdoc position in the Torben Heick Jensen lab, Aarhus University, Denmark: Mammalian Nuclear ...
Biology and Innovation, Protein Science, Cellular Health, Intervention and Nutrition. There are currently 75 full time scientific staff and 95 PhD students. The department is responsible for two educations
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research. The candidate should have a PhD degree in Physics, Chemistry, Chemical Engineering or Materials Science and insight in catalysis. It is essential that the candidate has experience with synthesizing
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qualification, you must hold a PhD degree in computer science, software engineering, biomedical engineering, data science, or a similar field. Your project management skills include: Experience in technical
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associated with a research project jointly funded by the European Commission and Innovation Fund Denmark (IFD). It is a large European project with a consortium of 68 partners that aims at giving
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process modelling, experimental data, model parameters and modelling approaches in order to optimize design, analysis and operation of complete capture processes. The goal of the project is to develop
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Job Description The Department of Design, Media and Educational Science (Philosophy Section) invites applications for a 2-year postdoc position on the topic of moral and political philosophy in
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for sustainable food production and consumption. We will achieve this by tailoring plant protein ingredients with superior functional, palatable, and nutritional properties through novel protein design and in-depth