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lipidomics, namely in lipid extraction and lipid characterization techniques. Additionally, the candidate should have experience in the bioprospection of bioactive compounds from plants and algae in cell lines
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Assistant/Associate Professor - AI-Driven Biomolecular Design, Biotechnology, and Computational Biol
-target optimization. Advanced Manufacturing of Pharmaceuticals and Biomanufacturing – Engineering bioactive compounds, vaccine platforms, and biomaterials to address infectious diseases and environmental
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CIIMAR - Interdisciplinary Center of Marine and Environmental Research - Uporto | Portugal | 18 days ago
. The biorefinery model can extract bioactive compounds from marine biomass without toxic solvents, thus minimizing environmental impact and safeguarding ecosystem health. The remaining biomass undergoes further
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functional validation of bioactive molecules, and molecular biology approaches, including DNA/RNA extraction and qPCR analysis, is highly valued and preferred. This is complemented by expertise in
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bioactive substances (lactoferrin, lecithins, glycerin, polyphenolic compounds); experience in working in a biotechnology laboratory, in particular working with cell lines, will be an additional advantage
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Skłodowska-Curie Actions Doctoral Network (MSCA-DN) project MetaExplore – Ultrahigh-throughput exploration of metagenomic sequence space to discover and engineer novel biocatalysts and bioactive compounds
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techniques for protein analysis (such as high-performance liquid chromatography and electrophoresis), and in the identification of bioactive compounds from plant-based food matrices. Hiring Requirements
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and gut microbiota on diseases such as cancer, diabetes, cardiovascular, or neurodegenerative disorders. Functional foods and bioactive compounds: study of nutrients, metabolites, and natural products
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must also have research experience in functional ingredients development and bioactive compound analysis. Experience in the valorization of agri-food byproducts is desirable. Preferred Factors: Preferred
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sustainably sourced food components (flavor, color, nutritive and bioactive compounds) which can promote health while ensuring a palatable food supply; developing state-of-the-art physicochemical tools