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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
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for fundamental optomechanics and practical gas sensing applications. The postdoctoral fellow is expected to contribute to the design, fabrication and optical/structural/mechanical characterization of “string
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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 completed a final letter of
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. 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. Once the
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electrochemical characterization Experience with either electrolysers or flow batteries Experience/engineering skills with construction of experimental setups Good skills in communication of research results
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will be using metabarcoding for the analysis of microbiomes from field and greenhouse experiments, and you will integrate data on microbiome composition, nematode infestation, plant performance, plant
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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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shapes (shovel, spade, keel, and round), thought to be adapted to different burrowing strategies. To study the skeletal adaptation, we will examine the chemical composition and nanostructure of skull
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Post Doctoral Researcher in Digital Twins CO2-to-Protein production in collaboration between the ...
system with an open source data structure. The setup is ready for developmed of digital twins to improve and scale the technology to offer the world a new pathway to sustainable proteins. In a