Sort by
Refine Your Search
-
Listed
-
Category
-
Country
-
Program
-
Field
-
fermentation parameters or genetically engineer strains to enhance performance. We also collaborate closely with Queensland Metabolomics and Proteomics (Q MAP https://www.qmap.org.au/ ) and the Australian Genome
-
Are you passionate about nutrition science and the potential of fermented foods to transform plant-based diets? Applications are invited for a Research Scientist to join the Laboratory of Dr Maria
-
Are you passionate about nutrition science and the potential of fermented foods to transform plant-based diets? Applications are invited for a Research Scientist to join the Laboratory of Dr Maria
-
creating a formal ontology to standardize and organize knowledge within the rapidly growing field of precision fermentation. This work is critical for enabling data integration and interoperability
-
Infrastructure? No Offer Description Mission: Provide support in fermentation, metabolomic and behavioral processes in different cell lines. Functions to be developed: Provide support to the research group in
-
, enthusiastic full-time Sr. research technician. The Wolfe Lab is housed in a recently renovated research space on the Medford, MA campus of Tufts University. The Wolfe Lab uses fermented foods and other
-
testing their scalability. This is achieved by integrating technologies and infrastructure in areas such as data science, informatics, cell factories, and fermentation. Responsibilities and qualifications
-
-inflammatory signaling, extracellular vesicles, anaerobic fermentation by intestinal microbiota, and instrumental analysis of human milk components. Gather and analyze data and develop new ideas. Prepare data
-
of biotechnological processes (submerged fermentation, enzymatic reactions) applied to legume flours, in order to maximize the protein content and the nutritional, sensory, and techno-functional properties, by
-
ingredients; a working knowledge of the reactions of flour and dough to temperature and humidity and a working knowledge of fermentation as applied to the production of bread and rolls; a working knowledge of