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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
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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
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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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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
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, 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
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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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CIIMAR - Interdisciplinary Center of Marine and Environmental Research - Uporto | Portugal | 1 day 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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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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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