18 parallel-programming-"DIFFER" PhD positions at Wageningen University and Research Center in Netherlands
Sort by
Refine Your Search
-
Your job Do you also feel that assessment systems can be more optimally used to support and empower student learning? Do you like to innovate education, work with teachers and make a difference for
-
Your job Are you looking for a PhD position and do you like to participate in an exciting interdisciplinary research project to discover how different ingredients affect food digestion and appetite
-
to regenerative agriculture, including biological indicators that are often neglected in soil health monitoring programs. You will be part of a team of PhDs focusing on modeling soil processes at different scales
-
and programmes Conducting research and reporting results in scientific papers and articles Leading project teams and supervising project or programme implementation Acquiring projects and taking
-
different species behave in swarms, how they use sensory cues from their environment, bringing new hindsight about the evolution of collective behaviour. You will deploy a multi-camera 3D tracking system in
-
will receive a fully funded PhD position and you will be offered a course program tailored to your needs and the research team. The gross salary for the first year is € 3.059,- per month rising
-
geospatial data on fisheries activities near OWFs to evaluate the distributional impacts of OWFs across different fleet segments; conducting fieldwork and surveys in collaboration with ‘NO REGRETS’ partners
-
change. You will investigate how different types of learning infrastructures lead to capacity building and learning among the participants in existing experiments as well as in their direct context
-
tools and programming languages such as R or Python; an interest in working together with people from the food industry; you are an ambitious and highly motivated scientist; you are a creative researcher
-
on cheese alternatives, and understanding how ingredients can alter the structure and different textural properties. The development for cheese alternatives is relevant to boost the transition to a