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-derived amines for Maillard reaction in Brassica foods – GluAmin’, which is funded by German Research Foundation: PhD student (f,m,div) in the field of food chemistry Reference number: 14/2025/3 The salary
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ranges from core areas of computer science and electronics over medical applications to societal aspects of AI. SECAI’s main research focus areas are: Composite AI: How can machine learning and symbolic AI
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, computer science, natural sciences and engineering. Who can apply? The scholarship programme is aimed at high-achieving students from developing and emerging countries who would like to complete a Master’s degree in
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facilities (on-site) in genomics, proteomics, imaging, and computational biology. Close supervision and mentorship to support scientific and career development. Financial support for conference participation
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available in the further tabs (e.g. “Application requirements”). Objective This scholarship programme offers you the opportunity to continue your education in Germany with a postgraduate or continuing course
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single PDF file to: ausschreibung09-25 at mpinat.mpg.de Max Planck Institute for Multidisciplinary Sciences Department of Theoretical and Computational Biophysics Prof. Dr. Helmut Grubmüller Am Faßberg 11
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available in the further tabs (e.g. “Application requirements”). Programme Description The library annually awards short-term fellowships to a broad range of scholars of all career stages (from postdoc
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up to 5 to postdoctoral researchers each year. Duration prospective leaders: 1 year postdocs: 12-24 months Scholarship Value a monthly fellowship of 2,200 EUR, 2,500 EUR or 2,700 EUR in the programme
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) via e-mail and as a single PDF file to: ausschreibung10-25 at mpinat.mpg.de Max Planck Institute for Multidisciplinary Sciences Department of Theoretical and Computational Biophysics Prof. Dr. Helmut
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from a long-term study. Water Science and Technology , 67 (10), 2350–2355. https://doi.org/10.2166/wst.2013.109 Daelman, M. R. J., van Voorthuizen, E. M., van Dongen, U. G. J. M., Volcke, E. I. P., & van