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to protein engineering and molecular cloning, Experienced in bioinformatic genome analysis and computational tools related to protein structure analysis and prediction, Sufficient expertise in standard
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The Department of Food Science, Aarhus University (Denmark), invites applications for a 36-month postdoc position to work the physical chemistry of food proteins, in particular their structure
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to protein engineering and molecular cloning, Experienced in bioinformatic genome analysis and computational tools related to protein structure analysis and prediction, Sufficient expertise in standard
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, with a close to 50-50% gender balance. Our working language is English. We are highly interdisciplinary and include experts within biomedical engineering, neuropsychology, pharmacology, biophysics
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Language Technology as per October 1, 2025, or as soon as possible thereafter. The position is available for a period of 1 year, with the possibility of extension. In electronic engineering, Aalborg
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biological systems, also in collaboration with other researchers and companies. Your profile Applicants should hold a PhD in Computer Science, Computer Engineering, Artificial Intelligence, Physics
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A postdoc position in the Torben Heick Jensen lab, Aarhus University, Denmark: Mammalian Nuclear ...
computational biologists aiming to examine the factors and complexes governing the production and turnover of eukaryotic transcriptomes. The postdoc will be affiliated to the Department of Molecular Biology and
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and PhD students working on various aspects of computational biology and hosts a number of collaborations with the Hospital. BiRC hosts the genomeDK supercomputer, which will be available
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and PhD students working on various aspects of computational biology and hosts a number of collaborations with the Hospital. BiRC hosts the genomeDK supercomputer, which will be available
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with the two PIs Write scientific papers aimed at high-impact journals We are looking for the following qualifications: A PhD degree in a relevant field (process engineering in food, chemical or mechanical