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food ingredients to replace eggs' at the PhD Programme Management. The position is available from September 1, 2024 or as soon as possible thereafter. The overall research project There is a growing
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are valued. Qualifications A PhD degree in chemistry/chemical engineering/food chemistry/biotechnology/biochemistry/food science/or similar Genuine interest in dietary polyphenols and polysaccharides
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, Biofunctional Food, Systems Biology, Food Chemistry and Technology, Food Quality, and Sensory and Consumer Science. The Department currently employs approx. 60 full time scientific staff and 50 PhD students and
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Applicants must have a PhD degree in food technology/food physics/food science or similar; Documented expertise in using advanced physical techniques in analyzing food matrices; Documented expertise in
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expertise in the following: Nutrient dynamics, retention and transfer in catchments. Measures to mitigate adverse effects of land cultivation on water quality. Interactions between ground water and surface
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, associate and assistant professors, a support-staff of ~35 technical and administrative staff, ~100 PhD-students and ~50 postdocs and around 300 students. In addition to excellence in research, teaching and
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chemistry, analytical chemistry A MSc and PhD degree in food science, biochemistry, molecular biology or similar The application must be in English and include curriculum vitae, publication list, degree
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within a Research Infrastructure? No Offer Description We offer a PhD position within the framework of the MSCA Doctoral Network AGRI-DRY (Dryland Agriculture and Land Use; Past, Present and Future
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will be done under the supervision of Prof. Jesper Givskov Sørensen (AU), supported by a grant from the Ministry of Food, Agriculture and Fisheries of Denmark, under their Green Development and
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consultancy activities towards the Food & Agriculture, Climate, and Environmental Ministries regarding animal nutrition and the impact of animal production on climate and environment. The candidate will also