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of the GrapeUP project, namely in nutritional and chemical analyses and in the evaluation of the bioactive properties of the samples under study; b) Collaborate in the development of new products within the scope
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Instituto de Investigação e Inovação em Saúde da Universidade do Porto (i3S) | Portugal | about 2 months ago
with bioactive peptides capable of reducing the impact of stress factors and improving production efficiency from the early stages of fish development. The FORTIFISH functional solution aims to optimize
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of Nutritional Sciences at Auburn University invites applications for a 9-month tenure-track faculty position at the rank of Assistant or Associate Professor with a research focus on bioactive dietary compounds
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Instituto de Tecnologia Química e Biológica António Xavier ITQB NOVA | Portugal | about 2 months ago
within a multidisciplinary team. Working Plan: The work plan is part of a project that aims at developing new antimicrobial therapies focused on bioactive compounds extracted from macroalgae. The fellows
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experience in cosmetic formulation and product development, including emulsions, oleogels, or incorporation of bioactive ingredients. c) Previous participation in applied research projects and/or experience in
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biotechnological potential of microalgae from the coastal zone and Mondego estuary for the production of bioactive compounds applicable in the food and aquaculture sectors: - Collection, isolation, and
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institution “NanoBioMitig: Nanoengineering systems designed with natural phytochemicals to mitigate biofouling on industrial surfaces ”, “2022.06149.PTDC”, “DOI: https://doi.org/10.54499/2022.06149.PTDC
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website at https://www.dimen.org.uk/applications Please read the full application guidance on the website before submitting an application. Benefits of being in the DiMeN DTP: This project is part of
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LanguagesCROATIANLevelExcellent LanguagesENGLISHLevelExcellent Research FieldChemistry Additional Information Benefits Advantage: knowledge of methods for extracting bioactive compounds from biological samples, experience with
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and valorisation of local products from Northern Portugal’ in Tasks ‘1.1 - Selection of native varieties adapted to the local climate rich in bioactive compounds’, "1.2 – Development of functional meals