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experience in assessing the physico-chemical and sensory characteristics of meat and meat products; - have experience in assessing the sensory characteristics of meat and meat products - have knowledge
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of the functions corresponding to the category of the present research position: a) The scientific performance of the applicant in the subject area of the call; b) Knowledge transfer; c) Participation in management
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to the category of the present research position: a) The scientific performance of the applicant in the subject area of the call; b) Knowledge transfer; c) Participation in management entities; d) Scientific
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conditions: Experience in conducting in vitro, in vivo, and ex vivo pharmacodynamic tests; Experience in pharmacodynamic studies of natural products; Knowledge of methodologies based on real-time biological
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, mobility, human language technologies, agri-food, industry 4.0, and smart grids. This high level of knowledge transfer is achieved through both competitive research projects and direct contracted research
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the provisions of Decree-Law 57/2016, August 29, that approves the rules for post-doctoral work contracts, designed to stimulate employment in science and technology in all areas of knowledge (RJEC) within
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by the provisions of Decree-Law 57/2016, August 29, that approves the rules for post-doctoral work contracts, designed to stimulate employment in science and technology in all areas of knowledge (RJEC
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/2016, August 29, that approves the rules for post-doctoral work contracts, designed to stimulate employment in science and technology in all areas of knowledge (RJEC) within the legal provisions
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, from 19th July, that approves a Doctoral Hiring regime to stimulate Scientific and Technological Employment in all knowledge areas (RJEC). Portuguese Labor Law, approved by Law nr 7/2009, from 12th
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environment in the domain of social sciences and humanities. The project is part of the research line (Semi-)Peripheral Capitalism: Crises and Alternatives, which aims at deepening the knowledge indispensable