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Field
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for three years with a possible extension of six months (full-time). Two (2). Two (2). Excellent academic background in a relevant field including chemical engineering, polymer science, food science, food
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for Maillard reaction in Brassica foods – GluAmin’, which is funded by German Research Foundation: PhD student (f/m/d) in the field of food chemistry Reference number: 14/2025/3 The salary will be based
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and qualifications Your overall focus will be to expand the National Food Institute’s research within nutritional chemistry with emphasis on vitamins. If you are interested in helping us with this, then
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with expertise in the nutritional and chemical implications of industrial food processing. Close collaboration with the Research groups for Nutrition and Food Production Engineering, respectively, will