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are The postdoctoral researcher will be affiliated with the Plant Molecular Biology section at the Department of Molecular Biology and Genetics, Aarhus University, where the research program is coordinated
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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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bioreactors. The work will be carried out within an active team operating at the intersection of experimental engineering and system-level process design Expected start date and duration of employment
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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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Post Doctoral Researcher in Human-Centered AI for Software Engineering, Department of Electrical ...
The Section for Software Engineering and Computing Systems, at the Department of Electrical and Computer Engineering (ECE), invites applicants for a two-year postdoctoral position within the area of
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of devices Experience with atomic force microscopy (AFM) and scanning electron microscopy (SEM) for device characterization. Solid understanding of condensed matter physics and materials science General Skills
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to nanoseconds) to obtain novel insights into the fundamental physics and chemistry of processes in materials. You will work with ultrafast X-ray experiments using synchrotrons and XFELs, with a focus on charge
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60 senior scientists, ~100 Postdocs and ~100 PhD students. The center combines expertise and faculty from Physics, Chemistry, Molecular biology and Medicine to carry out world class interdisciplinary
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Are you interested in X-ray imaging and biomineralization and in contributing to an international interdisciplinary Human Frontier Science Program funded project on skeletal adaptations in
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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