55 optimization-nonlinear-functions Postdoctoral research jobs at Nature Careers in Denmark
Sort by
Refine Your Search
-
A postdoc position focusing on structural and functional characterization of ciliary protein complexes derived from human cells is available in the research group of Assistant Prof. Narcis-Adrian
-
main campus. Depending on the position, the work will involve a combination of experimental research, process simulation, reactor operation, and system-level optimization. We are currently advertising
-
DTU Physics seeks a talented and motivated postdoctoral researcher for a 2-year position in computational nanophotonics. The goal is to use inverse design, such as topology optimization
-
thereafter. The position is a fixed-term full-time position for 27 months. The Department of Biomedicine prioritises diversity and a good work environment, as this is a prerequisite for groundbreaking research
-
We are seeking applicants for a 2 year-postdoctoral position to join us in the Optomechanics group at the Department of Physics and Astronomy in order to work with nanoguitar optomechanical
-
is important that you are able to work in a team and work for the overall goal in the project. Your profile The applicant should have demonstrated excellence and have a relevant PhD degree in chemical
-
is modeling of multiphase flows with application in green technologies; what will give you a chance to be a part of a collaborative research environment and boost your research productivity. What we
-
is part of an interdisciplinary project funded by the Human Frontiers Science Program (www.hfsp.org) and involves collaboration with researchers from biology and mechanical engineering from the UK
-
Biomedicine, Technical University of Denmark. You will work on regulatory mechanisms of cell signalling downstream of Receptor Tyrosine Kinases using mammalian cells grown in 3D cell cultures and will develop
-
The Department of Food Science, Aarhus University (Denmark), invites applications for a 24-month postdoc position to work the physical chemistry of food proteins, in particular their structure