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different microbial strains and fermentation conditions to enhance protein yield, nutritional value, and techno-functional properties. Characterize the obtained ingredients in terms of composition (protein
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of invasive diseases. Another question we want to answer is where the nasal microbiota is coming from and find out the best window of opportunity to manipulate ito for a better Health. By understanding
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offer. Interview(s): These will be conducted by a Selection Committee to assess the candidate’s suitability in terms of professional experience and competencies. Additional tests (if applicable
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related to food characterization in terms of nutritional, sensory and/or techno-functional properties (e.g. proximate composition, rheology, texture, gelling and emulsion capacity). Good analytical and