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, proteomics platform, fermentation lab, a murine facility, platform for studies of microbial regulation of GHG release and a small-scale pilot plant for processing of food, incl. a microbrewery. Additionally
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at the University of Helsinki is looking for highly skilled and motivated applicants for a PhD scholarship focused on the available niacin in plant-based foods. You will join the research group “Food quality and
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scientific fields. Experience or familiarity with research areas such as bioactive compounds from plant-based sources, green and sustainable technologies, food preservation, microbiology, or studies related
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Information Website for additional job details https://bip.sggw.edu.pl/oferty-pracy/ Work Location(s) Number of offers available1Company/InstituteWarsaw University of Life Sciences – SGGW, Institute of Food
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at the University of Helsinki is looking for highly skilled and motivated applicants for a PhD scholarship focused on choline in plant-based foods. You will join the research group “Food quality and safety: lipids
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, Albrecht Daniel Thaer-Institute of Agricultural and Horticultural Sciences, invites applications for a Junior Professorship (W1) with tenure track W2 for “Food Demand in Sustainable Agrifood Systems” from 1
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Missouri University of Science and Technology | Rolla, Missouri | United States | about 23 hours ago
Description Position Description: The Division of Food, Nutrition, and Exercise Sciences (FNES) invites applications for a tenure-track (9-month) position at the level of Assistant or Associate Professor
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universities with the highest level of research activity. The University of Arkansas works to advance the state and build a better world through education, research, and outreach by providing transformational
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Consumption, food security and subjective wellbeing: impact of COVID-19 pandemic and Russian war in Ukraine Supervisor: prof. Ing. Ján Pokrivčák, PhD. Work place: Institute of Economic Policy and Finance
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scholarship focused on the available niacin in plant-based foods. You will join the research group “Food quality and safety: lipids, vitamins and other bioactive compounds” and work across the fields of food