Sort by
Refine Your Search
-
Team of Food Quality Perception and Society , sits at the intersection of food science, sustainability, and consumer research, and aligns with the Department’s broader mission to support sustainable food
-
within the Department of Food Science. The position is aligned to the Science Team of Food Technology. Current research is focused on modelling and understanding of molecular interactions and details
-
Across Multiple Disciplines) Center financed by the LEO Foundation. You will be part of building this new center which bridges Aarhus University, Faculty of Health and Faculty of Natural Sciences, and
-
the new DREAM (Dermatology Research Across Multiple Disciplines) Center financed by the LEO Foundation. You will be part of building this new center which bridges Aarhus University, Faculty of Health and
-
and English. Be good at collaborating and networking. Have a structured approach to task execution and the ability to handle multiple processes simultaneously. Have a Master of Science with
-
collected from multiple habitats and land use types at a national scale. The main focus of your position will be to explore the relation between microbial communities and established/novel soil health
-
contributing to specifically the area of handling spatial data to assess the distribution of several soil properties and fungal communities using samples collected from multiple habitats and land use types at a
-
, competitiveness, nature, and environmental impact, and contribution to the vitality of rural areas. Your responsibilities will be closely aligned with the research goals, as outlined below: Analyze social, economic
-
of multiple matrices, is comfortable with research communication to a variety of audiences, speaks a Nordic language. Furthermore, the candidate should be well-organised and able to structure complex tasks
-
, modification, and application of compounds derived from food waste streams. This research area is aligned with the Science Team of Food Technology, which focuses on food processing, bioactive compounds and