25 evolution "https:" "https:" "https:" "https:" "https:" "https:" "U.S" "U.S" "St" "St" positions at Instituto Politécnico de Bragança
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Description A call for applications is open for a Research Grant within the scope of the project “Platform based on business models with applications for the development of local electricity markets and
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summer to autumn 2026. The procedures for searching, compiling and processing information, as well as the results reporting model, will be defined by the project team. The development of the work will be
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Plan: 1) Support in the development of work within the scope of the Mel I.D. project. 2) Analysis of volatile compounds in honey by HS-GC/MS. 3) Analysis and processing of the data obtained. 4
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force (https://www.fct.pt/apoios/bolsas/docs/RegulamentoBolsasFCT2019.pdf ); Regulation No. 522/2020, published in the Official Gazette, 2nd series, No. 113, of June 12 – Research Grant Regulations
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glucosinolates towards innovative pasta solutions”, funded by the “European Regional Development Fund (ERDF), Thematic Program Innovation and Digital Transition (COMPETE 2030) of Portugal 2030”, under
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applications is open for a Research Grant (BI) within the scope of the project “SmartProduce - COMPETE2030-FEDER-01204700, no. 17480”, funded by the “European Regional Development Fund (ERDF), Portugal 2030
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, duly signed and dated, delivered, together with all attachments, through the IPB electronic competition platform (http://concursos.ipb.pt ) and must contain the following elements: a) Full identification
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development and management; e) Data processing and statistical analysis; f) Writing scientific articles; g) Other forms of dissemination of results. 4. Objectives: Project logistics management. Recruitment
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legislation and regulations: Statute of the Scientific Research Fellow, approved by Law No. 40/2004, of August 18, as amended; FCT, I.P. Research Grant Regulations, in force (https://www.fct.pt/apoios/bolsas
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, including the development and application of analytical methodologies for metabolic profiling of food ingredients and products. 3) Proficiency in advanced chemical and microbiological analysis techniques