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materials, producing a comprehensive dataset of structures and their optical properties. This dataset will serve as input for AI-based design tools developed by collaborators within the project. Your main
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The Rosalind Franklin Institute (the Franklin) is a technology institute for life science, creating innovative technologies that transform our understanding of life. Our technologies, borne out
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transformations. For instance, microbes are responsible for the de-conjugation of glycine or taurine and re-conjugation with alternative amino acids, which reshape their chemical structure and signaling activity
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undergo a variety of microbial-driven modifications that diversify their chemical structures and biological functions. These alterations are sensed by the host, which in turn regulates BA production. When
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scientific journals. Your profile The position is offered to a highly motivated candidate with a PhD degree in Soil Science, Environmental Science, Biogeochemistry, Wetland Science, or related disciplines. We
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Temporary contract | 24 months | Belval Are you passionate about research? So are we! Come and join us The Luxembourg Institute of Science and Technology (LIST) is a Research and Technology
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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
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Temporary contract | 36 months | Belval Are you passionate about research? So are we! Come and join us The Luxembourg Institute of Science and Technology (LIST) is a Research and Technology
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A postdoc position in the Torben Heick Jensen lab, Aarhus University, Denmark: Mammalian Nuclear ...
to molecular biology and bioinformatics approaches. Collaboration with structural biologists is possible. Your profile Applicants should hold a PhD in Molecular Biology, Biochemistry, Cell Biology, Genomics
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The Department of Food Science, Aarhus University (Denmark), invites applications for a 36-month postdoc position to work the physical chemistry of food proteins, in particular their structure