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for three consecutive periods (2014-2018 and 2018-2022 and 2023-2026). ICN2 comprises 19 Research Groups, 7 Technical Development and Support Units and Facilities, and 2 Research Platforms, covering different
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optimization of complex systems, intelligent data and information systems, as well as networks, distributed systems, and security. LIMOS stands out for its interdisciplinary approach, combining theoretical
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candidate will be an integral part of the prestigious ERC Consolidator Grant, THERMODON on harnessing the unique capabilities of ONNs to solve combinatorial optimization problems. ONNs, inspired by
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flexibility. To fully unlock this potential, we need advanced tools that digitally replicate these networks and support optimized design and data-driven control strategies. As our PhD candidate, you will
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around us? At Maastricht University, you will investigate how individuals differ in predictive processing by combining behavioural and neural testing with computational modelling. Together with colleagues
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Inria, the French national research institute for the digital sciences | Villeneuve la Garenne, le de France | France | 17 days ago
, transitioning from adaptive systems to self-adaptive systems. Spirals creates the future techniques for building self-healing and self-optimizing software systems. The deployment and the execution of Cloud
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cavitation and the effects observed on biofilms and bacteria, and to understand these links, in order, in the long term, to optimize and control this type of therapy. The profile of the PhD student (M/F) must
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for the green transition of the energy sector. Our research develops innovative digital tools and methods, combining cutting-edge AI, simulation, and optimization, to create smarter, more resilient, and
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that regulates cell fate across different organisms at the evolutionary tree, from protists (Dictyostelium discoideum) to humans. As a PhD student, you devote most of your time to doctoral studies and the research
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. Identify the key factor affecting texturization processes and study the relationship between food structure and textural characteristics at different scales using spectroscopic, microscopic, rheological