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. -------------------------- Ben Blander - former head of Citadel’s high frequency group and a key contributor in growing their P&L from $75 million in 2005 to $1.15 billion in 2008 . Previously Ben earned a PhD in Math (Algebraic
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operation of high-containment facilities; Familiarity with EU and international biosafety standards and regulatory systems, including experience with the Food and Agriculture Organization (FAO), EuFMD
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. An essential part of our work is therefore being able to perform research and analyze traditional and new food and feed materials. We do this for, among others, national surveillance plans. What will you be
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operation of high-containment facilities; Familiarity with EU and international biosafety standards and regulatory systems, including experience with the Food and Agriculture Organization (FAO), EuFMD
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sustainable value chains settings. In this position you can really have an impact on making food chains more sustainable by working together with high level decision makers from the public and private sectors
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) organizational circumstances - on good performance. Wageningen University & Research offers plenty of opportunities for growth and development, with a strong internal recruitment policy and excellent training
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basic and expert taste tests with a sensory panel Supporting panel training sessions Organising and conducting shelf-life tests for fresh produce Performing quality assessments Conducting measurements in
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researchers or PhD candidates. Performing scientific research, and managing logistical tasks: using the project budget, e.g. transporting equipment, arranging shipment and purchases, booking accommodation and
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Organisation Job description As a researcher, you will play a key role in developing and implementing the DNPP’s research programme. Your responsibilities will include conducting independent and
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colleagues. Our working culture can be described as innovative, driven and social. Wageningen Food Safety Research conducts high-quality independent research into safe and reliable food. Most of our work is