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facilities and procedures. Minimum of 3 years as postdoctoral experience. Full driving license for Europe and travelling availability. Proven dissemination skills: presentation/communication skills, and
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) for sustainable protein production and functional ingredient development. Design and implement experiments to optimize fermentation processes for the generation of protein-rich chickpea ingredients. Screen
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PhD in Economics, Applied Economics or Agricultural Economics Experience in participating in national and/or European projects from competitive calls At least 7 publications in Impact factor journals
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. Identify the key factor affecting texturization processes and study the relationship between food structure and textural characteristics at different scales using spectroscopic, microscopic, rheological