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The Department of Biology at the University of Southern Denmark invites applications for a postdoctoral researcher in aquatic microbial ecology and biogeochemistry associated to the ERC Synergy
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Two postdoc positions on the ecology and physiology of microbial key players exposed to oxygen de...
Two 2-year postdoctoral positions in environmental microbiology, with the possibility of extension, are available in the Nordcee research group , Department of Biology, University of Southern
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We are now advertising a new position at DTU Physics for the second half period of our project UltraBat - Capturing Ultrafast Electron and Ion Dynamics in Batteries - generously funded for 4 years
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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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embedded in the section for Process & Materials Engineering, where the research focus is almost entirely on development of new sustainable solutions, materials and processes for the green transition. AU-BCE
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60 senior scientists, ~100 Postdocs and ~100 PhD students. The center combines expertise and faculty from Physics, Chemistry, Molecular biology and Medicine to carry out world class interdisciplinary
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, Belgium and Brazil. Your profile You have a PhD degree in chemistry, materials science, nanoscience, physics or biology, or a related subject and are interested in interdisciplinary research. The ideal
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to comment on the part of 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
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research. The candidate should have a PhD degree in Physics, Chemistry, Chemical Engineering or Materials Science and insight in catalysis. It is essential that the candidate has experience with synthesizing
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The Department of Food Science, Aarhus University (Denmark), invites applications for a 36-month postdoc position to work the physical chemistry of food proteins, in particular their structure