Sort by
Refine Your Search
-
Listed
-
Category
-
Field
-
applications from motivated candidates with passion and a strong interest in conducting research and innovation activities on the understanding of food texturisation processes and development of non-invasive
-
and a strong interest in conducting research and innovation activities on the production of protein sources based on chickpea fermentation and development of 3D functional food products aimed at elderly
-
health research on Virus evolution using Organoids models (APROVO)” in the frame of the APROVO Project (Proyectos de Generación de Conocimiento, Ministerio de Ciencia, Innovación y Universidades). The PhD
-
to the development and validation of methodologies for yield estimation and forecasting. Write and publish scientific manuscripts to contribute to the PhD thesis. Participate in dissemination and communication
-
transfer and/or advice activities addressed to both public and private sectors. Develop and maintain contacts with potential users of R+D+i activities along the food-supply chain as well to actively
-
to have a previous PhD degree. Proficiency in English Strong teamwork skills, ability to adapt to multidisciplinary environments and a focus on professional growth and development. Candidates who have been
-
development. Candidates who have been chosen for an interview with the Selection Committee, should bring or send –for the interview- a certified copy of the degree and/or master, as well as the academic record