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of biotechnological and physical treatments to create gels and emulsions interesting for application in food prototype development. To develop food prototypes (e.g., yoghurts and cheese analogues) with
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facilities and procedures. Minimum of 3 years as postdoctoral experience. Full driving license for Europe and travelling availability. Proven dissemination skills: presentation/communication skills, and
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. Collect and analyze data from diverse sources, including plant- and soil-based sensors, images, 3D point clouds, remote sensing, environmental variables, physiological measurements, and management records
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. Specifically, NIR sensors, hyperspectral imaging coupled with standard or macro lens, spatially resolved spectrometry, evolving plots, and FTIR will be used for the non-invasive characterisation of raw material