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collaborative projects of medium or long duration, during which they learn to manage a project by coordinating activities, distributing work, and making collective decisions. Students generally rely on shared
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laboratory team is likewise highly recognized for its research in computer vision and neuro-inspired artificial learning. Both teams have been collaborating for four years on projects at the interface between
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: electronic structure calculations (plane wave DFT if possible), statistical thermodynamics, molecular dynamics. Skills in Python, bash scripting, Fortran 90 and machine-learning would be appreciated. The PIIM
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an internationally recognized research team at LAAS-CNRS in Toulouse, focused on developing autonomous mobile machines that integrate perception, reasoning, learning, action, and reaction capabilities
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)). The work will be carried out in close collaboration with the ATHENA project partners. The position is located in a sector covered by the Protection of Scientific and Technical Potential (PPST), and therefore
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(with openness to learning others): Computational protein design or molecular modeling Protein biochemistry / structural biology Cell biology and receptor signaling Good communication skills in English
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European project (IsoPROPEL) in close collaboration with Forschungszentrum Jülich (Germany) for cell design and catalytic testing and ITQ Valencia (Spain) for the synthesis of catalysts. The overall goal
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algorithms for optimization Quantum annealing Quantum inspired optimization Quantum machine learning with a special emphasis on classical optimization of QML algorithms Noise mitigation in relation
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. This project is carried out in collaboration with the Metals and Microorganisms: Biology, Chemistry and Applications team of the Biotechnologies and Cell Signaling Laboratory (BSC, UMR 7242), which develops new
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on sustainability, transnationalism, and sensoriality. The program offers tailored intersectoral training in collaboration with two associated partners (European Institute for the History and Culture of Food in Tours