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Field
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risk assessment and comparative studies related to food digestion. Key Responsibilities: Devising and testing hypotheses Using appropriate analytical technology platforms to investigate potential
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candidates) in chemistry, food science and engineering, polymer engineering, materials sciences and/or related fields Experiences in food printing Experiences in cell cultures Experiences in digital
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studies related to food digestion. Key Responsibilities: Develop solid state and submerged fermentation technology Handle planning and execution of experiment Monitor research progress Manage lab
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to conduct fundamental and applied research in food process engineering, write grant proposals, prepare manuscripts for publications, assist in training and supervising graduate and undergraduate students
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12 Months, Fixed-Term, Whole-Time Post Position Summary The School of Food and Nutritional Sciences in the College of Science, Engineering and Food Science, UCC is internationally recognised
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The Future Ready Food Safety Hub (FRESH) serves as Singapore’s lead scientific platform under the Singapore Food Story R&D Programme, to bring together researchers, regulators and industry to build
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scientific education in the field of microbiology such as food engineer, microbiologist, biotechnologist, biologist, or similar and preferably with practical experience in experimental work with microorganisms
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to determine optimum nutrient inputs under different geophysical conditions. The incumbent will interact with a team of post-docs and project staff (horticulture, engineering, soil science, biophysical modeling
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Exciting postdoctoral role for an early career researcher with a PhD in GHG modelling, process-based modelling, model integration, environmental engineering, ecology, agricultural modelling. Play
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and respect for all. In 2021 the Food and Dairy Innovation Center was established where we envision a center that uses a transdisciplinary science, engineering, and a technology systems approach to