Sort by
Refine Your Search
-
ideally before May 2026. The project studies how generational change in family-owned agricultural firms affects productivity, firm survival, investment behavior, and technology adoption. The analyses focus
-
, 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
-
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
-
-owned agricultural firms affects productivity, firm survival, investment behavior, and technology adoption. The analyses focus on capital and land constraints, ownership transfer mechanisms, inheritance
-
that supports engineers in design, manufacturing, robotics and cybersecurity among research collaboration of University of Helsinki, Tampere University, and University of Jyväskylä. For this position, your work
-
on the development of environmentally sustainable technologies for farming and food production. A strong emphasis is on technology innovation and sustainability by taking into account the interaction between
-
Swedish language proficiency requirement. More information: Instructions for applicants of teaching and research positions | University of Helsinki and https://www.finlex.fi/fi/laki/alkup/2009/20090770
-
remains unsolved. Laboratory website: http://lengefeldlab.com/ The position This position includes several responsibilities. The main activities are listed below: Supporting research projects of lab members
-
recognised as having a significant influence on their field. For more information on the tenure track model and the assessment criteria, please see https://www.helsinki.fi/en/about-us/careers/academic-careers
-
chemistry, food technology and nutrition. Research objectives The primary objective of the PhD project is to investigate the availability of niacin in plant-based foods, with a particular focus on legume