Sort by
Refine Your Search
-
Listed
-
Category
-
Country
-
Employer
- Chalmers University of Technology
- Norwegian University of Life Sciences (NMBU)
- Technical University of Denmark
- Technical University of Munich
- ;
- Delft University of Technology (TU Delft)
- ETH Zurich
- Leiden University
- Luleå University of Technology
- Maastricht University (UM)
- Swedish University of Agricultural Sciences
- University of Adelaide
- 2 more »
- « less
-
Field
-
looking for a PhD candidate to perform research on the visibility of sessile foods (plants, honey) and food processing techniques (fermentation, cooking) in dental calculus. The project is part of the NWO
-
. Strong written and verbal communication skills in English. It is meritorious if you also fulfil the following: Experience in Biotechnology with focus on fungal fermentation. Laboratory experience in
-
About the position The Faculty of Chemistry, Biotechnology and Food Science (KBM) at the Norwegian University of Life Sciences (NMBU) has vacant a 3-year PhD position in the field of fermentation
-
various Nordic crops proteins in combination with dietary fibres and other food ingredients in terms of structure, bioaccesibility, digestion, fermentation and storage condition and in relation to various
-
constructing microbial associations (consortia) based on genetic information of the involved microorganisms to be used for efficient mixed culture fermentations. The position is for an MSc student with
-
to complement wine practices and styles. It will explore the impacts of vine nutrition on grape composition, fermentation, and wine quality, contributing to advancements in viticultural sciences and winemaking
-
Project title: Investigating the impact of organic fermented dairy intake on mental, cognitive, cardiovascular and cardiometabolic health Supervisors: Dr Piril Hepsomali and Dr Daniel Lamport
-
and flexibility, durability but also visual and sensory attributes. The project aims to develop a higher-throughput small-scale fermentation platform, based on liquid-state surface fermentation
-
Job related to staff position within a Research Infrastructure? No Offer Description Aneoribic fermentation in dairy processes is a key step in a.o. yoghurt production. The key challenge the industry
-
for a versatile laboratory with key competencies for bio-based products and processes that include pre-treatment of biomass, fractionation, fermentation, conversion processes, green chemistry, upstream