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Postdoctoral research fellow in taste receptor pharmacology at the Department of Biomedical Sciences
of an entire family of proteins. You will work closely with a PhD student and lab technician on the same project to form a collaborative team addressing the functional and structural aspects of recombinant taste
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injection, ion transfer, and structural dynamics in realistic and model systems for battery materials. The position will span experimental efforts at large scale X-ray facilities, handling and reduction
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Continuum mechanics Large deformation elasticity Design of mechanical devices Programming skills As a formal qualification, you must hold a PhD degree (or equivalent). We offer DTU is a leading technical
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focus on charge injection, ion transfer, and structural dynamics in realistic and model systems for battery materials. The position will span experimental efforts at large scale X-ray facilities, handling
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The Department of Energy Conversion and Storage at the Technical University of Denmark (DTU Energy) invites applications for a 2-year experimental postdoc position to work on structural
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handling, from collection to analysis - Structured working style and the ability to multitask with attention to detail - A positive mindset and willingness to take on both routine and complex tasks As a
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this postdoc position, along with an additional postdoc and one PhD position, we will tackle this grand challenge by fabricating and studying electrocatalysts with three-dimensional active site structures. With
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analysis Close collaboration with an interdisciplinary team. Research and teaching efforts at a section and departmental level as appropriate and relevant (e.g., teach and supervise MSc and PhD student
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topological photonics and nanophotonics. This will involve analyzing and computing topological properties of photonic structures, as well as planning and envisioning new research directions. The project is
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The Department of Food Science, Aarhus University (Denmark), invites applications for a 36-month postdoc position to work the physical chemistry of food proteins, in particular their structure