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About the FSTM The University of Luxembourg is an international research university with a distinctly multilingual and interdisciplinary character. The Faculty of Science, Technology and Medicine
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or equivalent and a PhD (or close to completion) in computer science, math or comparable, or an applied/life science (e. g. engineering, biology, medicine) with a focus on data analysis and/or machine learning
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Post Doctoral Researcher in Digital Twins CO2-to-Protein production in collaboration between the ...
collaboration between the Department of Electrical and Computer Engineering and the Novo Nordisk Foundation CO2 research center, Aarhus University, we aim to address this opportunity by developing digital twins
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on the novel application of formalisms, algorithms, and computational methods from computer science to the modeling of microbial communities, for use in health science. We aim to expand these methods and their
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fundamental research and offers a comprehensive mentoring program and soft skills courses for doctoral and postdoctoral researchers Jena—City of Science: a young and lively town with a vibrant local cultural
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Area of research: Scientific / postdoctoral posts Job description: GFZ is Germany's national centre for solid Earth research. We advance the understanding of dynamic processes to address global
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contact both, and Your profile PhD in Information Systems, Computer/Data Science, Software Engineering, Applied Mathematics, or a related field Experience in publishing high-quality research, as
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K2 and K3) an international and interdisciplinary environment good scientific and very friendly atmosphere, which encourages lively, open, and critical discussions a work environment with close working
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in vitro B- and T cell culture systems, is highly advantageous. The candidate must be able to carry out independent scientific research work and be able to write scientific reports and publications
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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