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of chemically modified starches and their characterization. Job description This post-doc position is part of the Interreg Flanders-the Netherlands project bioZet, where a consortium of academic and industrial
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Considerations Demonstrated ability to teach savory food preparation and artistic food presentation, including fruit/vegetable/starch preparation, garde manger, meat, seafood and poultry fabrication, stock, soup
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, fruits, starches and sauces supporting multiple types of international cuisines. DESCRIPTION OF DUTIES Using CBORD recipes and specifications, prepare menu items including proteins, vegetables, fruits
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modification of starch recovered from industrial by-products to promote its hydrophobization and mechanical performance, using mechanochemistry and reactive extrusion, among others, for the development
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will work at the Department of Molecular Sciences, SLU and collaborate with the interdisciplinary research center PAN Sweden, https://www.oru.se/strategiska-satsningar/mat-och-halsa/pan-sweden.The
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related to staff position within a Research Infrastructure? No Offer Description Sustainable valorisation of starch from horticultural waste for food use Where to apply E-mail susanacardoso@ua.pt
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available in the Plant Biochemistry group in the Institute of Molecular Plant Biology (Department of Biology), ETH Zurich. The on-going project investigates starch biosynthesis in the important crop plant
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low-molecular compounds, e.g. interactions between plant proteins and starch, are to be elucidated by combining methods of modern, instrumental natural product analysis with biophysical techniques
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, all protein, vegetables, and starches). WORKING CONDITIONS: Scheduled days and work hours may vary based on operational need. WORK STANDARDS: Interpersonal Skills: Demonstrates the ability to work well
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. Prepare food from scratch including entrees, starches, vegetables, gravies and sauces, soups, breads, desserts, etc. Work independently preparing entrees and following recipes and menus and batch cooking