Sort by
Refine Your Search
-
Category
-
Country
-
Employer
-
Field
-
Fermentation and support the development of fermentation workflows in close collaboration with clients, collaborators, and students. You will be primarily laboratory based and will work closely with our
-
makers and key stakeholders, the Bezos Centre for Sustainable Protein will be a reference institution in cultivated meat, plant-based and fermentation-based food, and the synergies between them. We
-
upcycled into sustainable, high-quality microbial protein (e.g. yeast, fungi, bacteria and algae) via fermentation for use as ingredients in existing foods or to produce novel meat and dairy alternatives
-
role The Research Associate/Fellow will work on research led by Prof John Heap, using Engineering Biology approaches and focusing on the C-Loop work package on bio-upcycling of fermentation wastes
-
research experience in fermentation processes and ingredient formulations. c) Previous participation in applied research projects and/or experience in scientific communication and dissemination activities
-
industry-partnered project in synthetic biology and precision fermentation. In this role, you will contribute to the development of engineered microbial systems using advanced synthetic biology tools
-
, synthetic biology, bioprocessing and sustainable biotechnology. There are two positions available: Postdoctoral Research Fellow - Pseudomonas Metabolic Engineering and Fermentation Process Development: work
-
are: Metabolic engineering of Yarrowia and Candida yeasts for organic acid production Design and optimization of fermentation method in 10L and 100L stirred tank vessels Key Responsibilities: Fulfill the primary
-
of research fellowship intended for doctoral students. Preferential factors: Experience in research and/or prior laboratory experience, preferably in the area of Industrial Biotechnology and Fermentation
-
and fermented fractions; (ii) development and optimization of oleogel formulations using insect-derived oils combined with suitable structuring agents and antioxidants; (iii) evaluation of the stability