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hold a PhD in bioacoustics, engineering, physics or neuroethology, or similar. Experience with trained bats and toothed whales and handling or tagging of wild conspecifics is an advantage. You must have
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project “AQuaTSiC” we are looking for a postdoc to support our activities in nanofabrication of eletro-photonic devices in SiC. With these devices we strive to make the next decisive steps towards a quantum
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(FSTM) at the University of Luxembourg contributes multidisciplinary expertise in the fields of Mathematics, Physics, Engineering, Computer Science, Life Sciences and Medicine. Through its dual mission
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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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fermentation off-gas. The postdoc will contribute to the development and validation of robust separation strategies that deliver process-grade CO2 for utilization in biological or chemical upgrading steps
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published by our group (Nasri M, Ritter M et al., Mol Therapy 2024; Skokowa et al., NEJM 2021) and is currently funded by the BMBF/SPARK-BIH program. The postdoc will also participate in the development
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University also offers a Junior Researcher Development Programme targeted at career development for postdocs at AU. You can read more about it here . The application must be submitted via Aarhus University’s
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Postdoctoral position in structural and biophysical analysis of plant hormone transporters within...
Researcher Development Programme targeted at career development for postdocs at AU. You can read more about it here . At the Faculty of Natural Science at Aarhus University, we strive to support our scientific
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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