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applications from motivated candidates with passion and a strong interest in conducting research and innovation activities on the understanding of food texturisation processes and development of non-invasive
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and a strong interest in conducting research and innovation activities on the production of protein sources based on chickpea fermentation and development of 3D functional food products aimed at elderly
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health research on Virus evolution using Organoids models (APROVO)” in the frame of the APROVO Project (Proyectos de Generación de Conocimiento, Ministerio de Ciencia, Innovación y Universidades). The PhD
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to the development and validation of methodologies for yield estimation and forecasting. Write and publish scientific manuscripts to contribute to the PhD thesis. Participate in dissemination and communication
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to have a previous PhD degree. Proficiency in English Strong teamwork skills, ability to adapt to multidisciplinary environments and a focus on professional growth and development. Candidates who have been
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development. Candidates who have been chosen for an interview with the Selection Committee, should bring or send –for the interview- a certified copy of the degree and/or master, as well as the academic record