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Postdoctoral position in structural and biophysical analysis of plant hormone transporters within...
plant physiology. Applicants with a strong background in membrane protein structure, function, or dynamics are especially encouraged to apply. Expected start date and duration of employment This is a 2
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plant physiology. Applicants with a strong background in membrane protein structure, function, or dynamics are especially encouraged to apply. Expected start date and duration of employment This is a 2
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Center (CoaST). These facilities are now equipped with modern graphical user interfaces, unified communication protocols, and structured data pipelines that collect and store experimental data in dedicated
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fixed-term position for 24 months. The postdoc will be based at the Institute’s interdisciplinary Centre for Advanced Migration Studies (AMIS). We seek a strong candidate with a dynamic profile in the
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date is (expected to be) 1st November 2025 or as soon as possible thereafter. The project Join a cutting-edge project unraveling the molecular dynamics of phage-bacteria warfare to combat antibiotic
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models for raw, dynamic, and embedded SQL queries, training the models on the collected measurements, and refining and validating the models through feature selection. Your work needs to consider model
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work tasks As a postdoctoral researcher at Aalborg University, you will lead the AI modeling work in GREENSQL. This includes designing energy-consumption models for raw, dynamic, and embedded SQL queries
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molecular dynamics simulations and in silico screening to assess inhibitor-target interactions and predict selectivity. Clone, express, and purify top candidates using high-throughput bacterial systems and
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of a large, dynamic group. Good communication skills in English, both written and spoken. As a formal qualification, you must hold a PhD degree in physics, nanoscience, or equivalent. We offer DTU is a
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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