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advantage to have some knowledge of molecular biology, plant science and environmental chemistry. The candidate must have good collaboration skills while being able to take responsibility of tasks and work
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fermentation-driven valorization of food industry side streams to reduce environmental impact and support sustainable food production. Fermentation with basidiomycetes not only presents an innovative solution
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partnerships with the University of Leipzig (Bioinformatics, Prof. Peter Stadler), the Helmholtz Center for Environmental Research in Leipzig (Molecular Systems Biology, Prof. Martin von Bergen) and the
Searches related to environmental data science
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