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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
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in English including (oral, written, and reading and listening) Good-excellent skills in scientific writing Desirable qualifications Prior experience and laboratory skills in microbiology, fermentation
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-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
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from diverse scientific backgrounds Experience with genetic modification of non-model bacteria Experience with HPLC analysis to measure fermentation products Required Application Materials Please
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biotechnological production. Build detailed mass and energy inventories for fermentation-based systems (solid-, liquid-, and gas-state) to enable accurate and systematic sustainability assessments. Rank
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CIIMAR - Interdisciplinary Center of Marine and Environmental Research - Uporto | Portugal | 12 days ago
, particularly using solid-state fermentation technology; Prepare, maintain, and conduct ex vivo assays; Analyze digestive enzyme activities, oxidative stress markers, and intermediary metabolism; Analyze immune
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genome mining to connect gene clusters with chemical structures and vice versa · Contribute expertise in microbiology, fermentation, genome assembly, and metagenomic data analysis · Explore
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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
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fermentation of green fractionated halophyte biomass into probiotic feeds. The specific work of the Post Doc will be to optimize and scale up the probiotic fermentation process to produce large amounts
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) the versatile fermentation to produce microbial oils. Program: 1) Develop a hydroxycinnamic acid recovery process from the protein extract and the (depolymerized) lignin stream 2) Identify key bio-aromatic