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Job Description Are you interested in developing tomorrow’s food fermentation technology? At DTU National Food Institute we are looking for a skilled and motivated person that is interested in
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depending on the substrate utilized during the fermentation, with a special focus on waste/side-stream utilization as feedstock in bioprocesses. The overall goal is to identify links between specific
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with high vitamin-producing potential. Strain improvement using non-GMO methods such as droplet microfluidics and adaptive laboratory evolution (ALE). Development of fermented plant-based products
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of fermented plant-based products, including oat- and legume-based yogurts, using selected microbial strains. Collaborative research and training, including research stays at Wageningen University (WUR) and
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: RWTH Aachen University DC4: Quantification of metabolic responses to bioreactor heterogeneities PhD enrolment: RWTH Aachen University DC5: Fermentation and DSP technologies to produce non-conventional
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across conditions and integrate phenotypic readouts with functional omics to identify the processes underlying key performance changes. You will work closely with a postdoc evolving these consortia and
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collected in Denmark. The project is led by Associate Professor Kim Andersen and includes Associate Professor Lene Heiselberg, Professor David Nicolas Hopmann, a postdoc, and the PhD student. The PhD student