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possible thereafter. The successful candidate will be employed in the Ingredient and Dairy Technology section and will join the Food Proteins Research Group. Application Deadline: 30 May 2025 About the
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and institutional guidelines. Work closely with the Research Coordinator and Clinical Trial Manager to align experimental timelines with project milestones. Qualifications of the applicant MSc and Ph.D
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and institutional guidelines. Work closely with the Research Coordinator and Clinical Trial Manager to align experimental timelines with project milestones. Qualifications of the applicant MSc in human
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on qualifications, a supplement may be negotiated. Non-Danish and Danish applicants may be eligible for tax reductions if they hold a PhD degree and have not lived in Denmark for the past 10 years. The position is
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The Department of Food Science, section of Ingredient and Dairy Technology, invites applicants for a fulltime postdoctorate fellowship in Food Ingredients Processing. The position is for 2 years
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analysis, and quality assurance systems. It is essential that the applicant has experience with prokaryotic protein expression and purification, as well as downstream analysis. Additionally, the candidate
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Institute is committed to creating an inclusive and diverse environment where employees and students can belong and thrive. See website for more information. All qualified applicants will receive full
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The Department of Food Science invites applicants for a 3-years Postdoctoral fellowship in Food Chemistry and Bioprocessing. The position is part of the Novo Nordisk Foundation funded project
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/Research/cvejic-group/ Application Your application should in English include: Letter of application addressing the requirements (max. one page). Curriculum Vitae A certified/signed copy of certificate(s) of
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courses on your application. The courses listed here are courses where we may hire TAs without Danish proficiency. If you are fluent in Danish, please look at the list above. Block 1: Condensed Matter