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. Tasks and Responsibilities: Lead research on the design and development of functional food ingredients, investigating the interactions between ingredient structure, technological functionality, and
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, environmental sciences, or a related field. Strong knowledge of laboratory methods for the characterization of organic raw materials and fertilizers, including data analysis and interpretation. Practical
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induction, working mainly with milk. •Study of packaging using biobased materials and modelling of the effects on quality of packaged food. Carry out literature review, manage data collection and analysis
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