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, or a related field. b) Enrolment in a master's degree course. 3. Preference Factors: a) Academic training (curricular units) in the areas of forest protection against biotic agents, data analysis, and
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-products and digital innovation in the cheese sector. Tasks include the characterization of different types of whey, critical analysis and definition of recommendations for sustainable reuse on farms, as
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entry and validation, cleaning and preparation for statistical analysis, and support for the quantitative analysis of the collected data. The work will be developed in conjunction with the other team
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. Requirements: a) Bachelor's degree in Food Biology and Biotechnology. b) Enrolment in a master's degree course. 3. Preference Factors: a) Training in Laboratory Analysis. b) Practical knowledge
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semi-operational settings; • Assist in data analysis, organization, and preparation of technical reports; • Participate in knowledge dissemination and transfer activities related to the project