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Post-Doctoral Fellowship in risk assessment and prioritization and remediation of dumped munition...
notified whether or not their applications have been sent to an expert assessment committee for evaluation. The selected applicants will be informed about the composition of the committee, and each applicant
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notified whether or not their applications have been sent to an expert assessment committee for evaluation. The selected applicants will be informed about the composition of the committee, and each applicant
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will be informed about the composition of the committee, and each applicant is given the opportunity to comment on the part of the assessment that concerns him/her self. Once the recruitment process is
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modelling of diffuse scattering using X-rays, electrons and neutrons to establish local structure and correlated disorder in advanced materials and including ultrafast femtosecond science. The project
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for evaluation. The selected applicants will be informed about the composition of the committee, and each applicant is given the opportunity to comment on the part of the assessment that concerns him/her self
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characterisation and solution composition modelling will contribute to the efforts of our cross disciplinary team, for whom the aim is to understand solid-fluid (water and gas) interactions of natural materials and
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to an expert assessment committee for evaluation. The selected applicants will be informed about the composition of the committee, and each applicant is given the opportunity to comment on the part of
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to an expert assessment committee for evaluation. The selected applicants will be informed about the composition of the committee, and each applicant is given the opportunity to comment on the part of
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The Department of Food Science, Aarhus University (Denmark), invites applications for a 24-month postdoc position to work the physical chemistry of food proteins, in particular their structure
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The Department of Food Science, Aarhus University (Denmark), invites applications for a 24-month postdoc position to work the physical chemistry of food proteins, in particular their structure