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. The group features a dynamic and international working atmosphere and is located in Aalborg, an emerging peaceful city in the northern part of Denmark that tops quality-of-life charts. The successful
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Postdoctoral Research Associate - Improving Sea Ice and Coupled Climate Models with Machine Learning
association with NOAA's Geophysical Fluid Dynamics Laboratory (GFDL), seeks a postdoctoral or more senior research scientist to develop hybrid models for sea ice that combine coupled climate models and machine
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. The position is available from 1st December 2025, but starting time is flexible. Focus of the project is the investigation of the link between the dynamics of synaptic structural plasticity and the probability
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focus on charge injection, ion transfer, and structural dynamics in realistic and model systems for battery materials. The position will span experimental efforts at large scale X-ray facilities, handling
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biopolymer structure/functional properties with advanced biofabrication techniques to develop three-dimensional tissue models, by combining physiological architecture, physical stimuli, and native
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and laboratory-based computed tomography (CT). By combining in situ and ex situ analyses, the study will reveal the structural evolution, crack formation, and interfacial dynamics of silicon anodes
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contributing to cutting-edge research in a dynamic and ambitious young research group, supported by the POLIMA Center and its extensive network of international collaborators. POLIMA is a Center of Excellence
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natural products for further investigation. The candidate will assist in the isolation and purification of natural products and the subsequent structural elucidation using NMR. When beneficial, chemical
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to work independently with an outreaching and problem-solving mindset. As a person, you are structured, have good interpersonal skills, you function well within a dynamic group environment, you are friendly
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The Department of Food Science, Aarhus University (Denmark), invites applications for a 24-month postdoc position to work the physical chemistry of food proteins, in particular their structure