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experience in cosmetic formulation and product development, including emulsions, oleogels, or incorporation of bioactive ingredients. c) Previous participation in applied research projects and/or experience in
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Documented knowledge in structural characterisation of foods or materials, rheology and physical properties of foods, and structural technologies, such as emulsion, foams, or gels. Genuine interest in lab work
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outstanding infrastructure for experimental research, with dedicated laboratories for detector development, emulsion handling, and high-speed automated microscope readout, as well as strong industrial
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