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research to be undertaken within the stated framework of the research project (max. 1-2 pages). Please note that although the application process can be completed on the Aarhus University system without
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recruitment process is completed a final letter of rejection is sent to the deselected applicants. Letter of reference If you want a referee to upload a letter of reference on your behalf, please state
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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
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research to be undertaken within the stated framework of the research project (max. 1-2 pages). Please note that although the application process can be completed on the Aarhus University system without
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initiative and the motivation to pursue a scientific career Documented experience in scientific writing and publication in peer-reviewed scientific journals Research experience in some of the areas of process
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qualifications: Experience with GHG flux measurements (eddy covariance, chambers) or nutrient flux monitoring. Skills in process-based modelling or ecosystem resilience assessment. Teaching and supervision
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the application process can be completed on the Aarhus University system without uploading publications, applications that do not include uploaded publications (maximum two) will not be considered. Although
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the assessment that concerns him/her self. Once the recruitment process is completed a final letter of rejection is sent to the deselected applicants. Letter of reference If you want a referee to upload a letter
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informed about the composition of the committee, and each applicant is given the opportunity to comment on the part of the assessment that concerns him/her self. Once the recruitment process is completed a
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application or have any questions about the recruitment process, please contact HR supporter Tina Engelst Mølbæk, tel..:+45 20934966, e-mail: tinaengelst@au.dk . Place of work Department of Law, Bartholins Allé