32 postdoc-catalysis-stability-density-functional-theory Postdoctoral positions at Aarhus University
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probability theory, analysis, or related areas. Ability to work independently and collaboratively in an international team. Place of work Place of employment is Aarhus University, and place of work is
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The Department of Biomedicine at Faculty of Health at Aarhus University invites applications for a position as Postdoc in the field of Autoimmunity as per 1 November 2025 or as soon as possible
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interpersonal skills, are inclusive and team-oriented and able to contribute to a good work environment. We expect you to be fluent in oral and written English. In order to be assessed as qualified for a Postdoc
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The Department of Biomedicine at Faculty of Health at Aarhus University invites applications for a position as Postdoc in the field of gene editing as per 1 October 2025 or as soon as possible
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of Biomedicine, Aarhus University. Your job responsibilities As Postdoc in therapeutic gene editing your position is primarily research-based but will also involve work closely related to the clinical translation
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January 2026 or as soon as possible thereafter. The position is a fixed-term full-time position for 2 years. As a Postdoc at the Department of Clinical Medicine, you will be part of what is probably the
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The Department of Clinical Medicine at Faculty of Health at Aarhus University invites applications for a position as Postdoc in the field of biostatistics as per 1 November 2025 or as soon as
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possible thereafter. The position is a fixed-term full-time position for 2 years. As a Postdoc at the Department of Forensic Medicine, you will be part of a workplace with dedicated and specialised employees
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the effects of specialized root metabolites and mixing wheat cultivars on the microbiomes and vice versa the effects of the microbiomes on plant performance and the suppression of root parasitic nematodes. You
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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