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related to food characterization in terms of nutritional, sensory and/or techno-functional properties (e.g. proximate composition, rheology, texture, gelling and emulsion capacity). Good analytical and
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in photophysics and photochemistry in solutions and of composites. Good experience in using modern softwares and tools to analyse scientific data, spectra and decays. High level of English (speaking
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aims to accelerate materials development through digital methodologies, combining robotic automation of experimental tasks with artificial intelligence to optimize processes and establish composition
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, composition, and structural complexity. The group integrates Safe and Sustainable by Design (SSbD) and green chemistry principles from early development stages to guide responsible innovation across materials