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program). Your qualifications A PhD in psychology or a related field. Knowledge of loneliness research, preferably with a focus on interventions. Experience with literature reviews and quantitative methods
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strong background in physics, geophysics, materials science, computation, engineering, or a related discipline. Documented research experience in one or more of the following areas will be considered
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contribute to joint research efforts within the program. · Present your work at group meetings, conferences, and in high-quality scientific publications. · Contribute to the supervision of MSc and PhD students
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materials crystallography research in collaboration with other members of the Iversen group. The candidates must have a PhD in chemistry, crystallography, physics, materials science, nanoscience or similar
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international conferences. Your profile Applicants should hold a PhD in physical chemistry, material science or similar related subjects and have experience and expertise in small-angle X-ray scattering(SAXS
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spatial variability of soil health. You will be contributing to specifically the area of using proximal and remote sensors, soil physical, chemical and biological data, as well as plant and weather data
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Post Doctoral Researcher in Digital Twins CO2-to-Protein production in collaboration between the ...
twinning for production and process optimization. A first-of-its-kind pilot factory is now based at Aarhus University (AU Viborg), and has been equipped with about 200 sensors and a production management
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microscopy, optical interferometry, vacuum technology, finite element method simulations will be involved. Applicants should hold a PhD in Physics, Nano-science, Engineering or similar, experience with optics
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We are now advertising a new position at DTU Physics for the second half period of our project UltraBat - Capturing Ultrafast Electron and Ion Dynamics in Batteries - generously funded for 4 years
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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