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degree (or equivalent) in microbiology, biotechnology, food science, or a closely related field. Strong background in yeast biology, fermentation technology, or protein-rich microbial systems. Experience
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biosolutions. The institute’s tasks are carried out in interdisciplinary collaboration within e.g. nutrition, chemistry, toxicology, microbiology, epidemiology, modelling, and technology. This is achieved
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: Review and synthesize epidemiological evidence to estimate health impacts of foods, considering both risks (chemical, microbiological, nutritional) and benefits (nutritional). Develop dietary exposure
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degree (or equivalent) in microbiology, biotechnology, bioengineering, or a related field Strong experience with microbial physiology and metabolic engineering Hands-on expertise in molecular biology and
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conferences, and engaging in teaching activities. As a formal qualification, you must hold a PhD degree (or equivalent) in either electrochemistry, microbiology, fermentation, or environmental engineering, and
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collaboration within e.g. nutrition, chemistry, toxicology, microbiology, epidemiology, modelling, and technology. This is achieved through a strong academic environment of international top class with
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biosolutions. The institute’s tasks are carried out in interdisciplinary collaboration within e.g. nutrition, chemistry, toxicology, microbiology, epidemiology, modelling, and technology. This is achieved