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research center at Aarhus University and the Royal Academy of Music, Aarhus/Aalborg, Denmark (RAMA) aiming to address the dual questions of how music is processed in the brain and how this can inform our
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Postdoc in assessing carbon sequestration potential of different wetlands as nature-based solutio...
The Department of Agroecology at Aarhus University, Denmark, is offering a postdoctoral position in assessing carbon sequestration potential of wetlands as nature-based solutions under different
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degree (or equivalent). We offer DTU is a leading technical university globally recognized for the excellence of its research, education, innovation and scientific advice. We offer a rewarding and
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The Department of Agroecology at Aarhus University, Denmark, is offering a postdoctoral position in assessing carbon sequestration potential of wetlands as nature-based solutions under different
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The Department of Agroecology at Aarhus University, Denmark, is offering a postdoctoral position in mapping current and novel soil health indicators, starting 1 January 2026 or as soon as possible
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Studies, Aarhus University, Jens Chr Skovs Vej 5, 8000 Aarhus C, Denmark. The position is available from March 1st, 2026 (a later start date may be negotiated). Questions regarding the position should be
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area at the Lyngby Campus of the Technical University of Denmark together with 19 other institutes within the technical sciences. We link natural science closely with the development of new technology
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communication skills are also essential. As a formal qualification, you must hold a PhD degree (or equivalent). We offer DTU is a leading technical university globally recognized for the excellence of its
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leading technical university globally recognized for the excellence of its research, education, innovation and scientific advice. We offer a rewarding and challenging job in an international environment. We
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The Department of Food Science, Aarhus University (Denmark), invites applications for a 36-month postdoc position to work the physical chemistry of food proteins, in particular their structure