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courses at the Department of Chemistry, Technical University of Denmark As a formal qualification, you must hold a PhD degree (or equivalent) in one of the following fields: Physics Chemistry Mathematics
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of sweeteners are based on small molecules, there is a class of natural sweeteners found in tropical fruits that are protein-based. These sweet proteins are much sweeter than sucrose and exhibit additionally
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of electrolytes and pilot plant operation. Responsibilities and qualifications As postdoc, you will support tasks in several different projects. You will work with a team of PhD-students, laboratory technicians
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molecules, there is a class of natural sweeteners found in tropical fruits that are protein-based. These sweet proteins are much sweeter than sucrose and exhibit additionally interesting features such as a
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to significantly push the state-of-the-art and define new standards in the field. Our group works in a new state-of-the-art quantum nanophotonics lab and in the national center for nano- and micro-fabrication. We
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-adhesion tests; (4) establish collaborations with relevant partners for in-vivo studies; (5) contribute to applications for additional proof-of-concept and startup funding; (6) take part in planning
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multidisciplinary team. The group works on both fundamental understanding but also development and validation of new technologies based on the use of microorganisms as tools to valorise organic wastes and wastewaters
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Denmark’s only ocean- and arctic-going research vessel. The Institute has 360 employees, one-half being scientific staff, including 45 PhD students. More than 35 nationalities are represented at the Institute
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biology Experience with applied bioinformatics (transcriptomics/proteomcis) As a formal qualification, you must hold a PhD degree (or equivalent). We offer DTU is a leading technical university globally
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for an independent Postdoc who also enjoys being part of an ambitious and collaborating team. You will be part of the research group for Food Microbiology and Hygiene at the National Food Institute at the Technical