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CIIMAR - Interdisciplinary Center of Marine and Environmental Research - Uporto | Portugal | 8 days ago
well as bioactivity of seafood and insects, prepared products and co-products, ii) development of food prototypes, (iii) data processing, and iv) analysis of results. The candidate will also be involved in several
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to apply, visit our Job Vacancies web page at http://www.ncl.ac.uk/vacancies/ . To apply, please complete the online application form, upload your CV, and provide a supporting statement demonstrating how you
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carry out research activities within the scope of the GAlgaDES project, including the extraction and characterization of bioactive compounds from microalgae using green solvents, assessment of extract
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studies to evaluate the bioactivity, stability and safety of the novel peptides Propose and investigate strategies for the incorporation of the novel peptides on nanocellulose-based hydrogels. Evaluate
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macronutrients, proteins, fatty acids and polysaccharides, micronutrients and other specific bioactive compounds), and analysis of complex biological samples, generated in vitro as well as in human intervention
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. The position is embedded within a multidisciplinary team focused on understanding the relationships between food structure, bioactive and technological function, and transformation processes, from
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, vitamins and other bioactive compounds” and work across the fields of food chemistry, food technology and nutrition. Research objectives The primary objective of the PhD project is to investigate plant-based
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safety: lipids, vitamins and other bioactive compounds” and work across the fields of food chemistry, food technology and nutrition. Research objectives The primary objective of the PhD project is to
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scholarship focused on the available niacin in plant-based foods. You will join the research group “Food quality and safety: lipids, vitamins and other bioactive compounds” and work across the fields of food
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scholarship focused on choline in plant-based foods. You will join the research group “Food quality and safety: lipids, vitamins and other bioactive compounds” and work across the fields of food chemistry, food