14 phd-in-architecture-interior-design-built-environment Postdoctoral positions at University of Copenhagen
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for sustainable food production and consumption. We will achieve this by tailoring plant protein ingredients with superior functional, palatable, and nutritional properties through novel protein design and in-depth
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density-based methods · Strong interpersonal skills and ability to work in a collaborative research environment · Excellent scientific writing and communication skills in English Terms of employment
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at the Faculty of Health & Medical Sciences and has been located in the Maersk Tower at the Panum building since 2017. The around 250 employees create an international, highly collaborative research environment
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part of the Department of Communication. The department is home to approx. 80 faculty members, 40 PhD students, 20 postdocs, 40 part-time lecturers, 27 administrative staff, and 2200 students
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Migration under the leadership of PL, Associate Professor Andreas Bandak. The postdoc will work in the interdisciplinary research environment at the Centre for Comparative Culture Studies at the Department
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by clicking APPLY NOW below. Please include Curriculum vitae Diplomas (Master and PhD degree or equivalent) Research plan – description of current and future research plans Complete publication list
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neuroscience, mathematical modelling, and philosophy (Grünbaum, Oren, & Kyllingsbæk, 2021; Oren, Kyllingsbæk, Dupont, & Grünbaum, 2024). Applicants are asked to situate and develop their research plan within
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to address major global challenges through molecular-level insights and cross-disciplinary innovation. We offer a creative and stimulating environment where postdocs will develop skills in organic, inorganic
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, passionate about science, and keen to learn and improve skills within a supportive research environment. You will be part of a multidisciplinary team and will be tasked with proactively seeking and maintaining
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in the project. Who are we looking for? We are looking for candidates with a PhD degree and demonstrable experience in food ingredient isolation, rapid experimentation, process miniaturisation