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root of olive trees; (ii) the characterization of these microbial communities using massive sequencing techniques (NGS); (iii) the functional characterization of these microbial communities using
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Sciences or related areas; Hold a Master’s degree in Food Sciences; Have academic training and professional experience aligned with the objectives of the work to be carried out in the food area; Have
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) Analysis of the requirements of the case study related to olive production. ii) Conducting a literature review on digital technologies and maturity analysis models for solutions aligned with precision
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(20%). Publications will be affected by a multiplicative factor: if in a journal k=1 (if not indexed k=0.5); if in a conference, k=0.8 (if not indexed k=0.4). Criteria b) and c) will be evaluated