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Center (CoaST). These facilities are now equipped with modern graphical user interfaces, unified communication protocols, and structured data pipelines that collect and store experimental data in dedicated
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consumption. Their benchmarks and reproducible measurement datasets will provide the foundation for model construction. You will also work with the Software Improvement Group, where you will validate the models
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to manage research projects and to acquisition of national and EU funding. Qualifications As a formal qualification, you must hold a PhD degree (or equivalent). Specifically, a PhD in Energy Engineering
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, Julia, or Rust, but preferably also one of the languages Fortran/C/C++) are highly desirable, as is a clear motivation to conduct theoretical work at the forefront of contemporary electronic-structure
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development Structure–function analysis of enzymes Project coordination and team collaboration Scientific writing and publication As a formal qualification, you must hold a PhD degree (or equivalent). We offer
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The Department of Food Science, Aarhus University (Denmark), invites applications for a 24-month postdoc position to work the physical chemistry of food proteins, in particular their structure
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PhD degree (or equivalent). Specifically, a PhD in Energy Engineering, Mechanical Engineering, Chemical Engineering, Environmental Engineering, or a related field. We seek candidates with strong
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Postdoc in development and testing of electrodes for liquid alkaline water electrolysis - DTU Energy
multi-physics modelling, autonomous materials discovery, materials processing, and structural analyses. We also focus on educating engineering students at all levels, ranging from BSc, MSc, PhD
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). The successful candidate will contribute to the REINS research project, focusing on runtime reconfigurable embedded AI solutions for heavy construction machinery. Application deadline: September 15, 2025
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The Department of Food Science, Aarhus University (Denmark), invites applications for a 24-month postdoc position to work the physical chemistry of food proteins, in particular their structure