3 plant-"South-University" positions at Università Cattolica del Sacro Cuore in Italy

Fermentation-based approaches for the development of functional food ingredients from plant raw materials and agro-industrial residues.

fermentation-based technological approach to obtain functional food ingredients, such as protein and dietary fiber, from underutilized plant raw materials and secondary materials from the food industry

AGR/13 AGRICULTURAL CHEMISTRY

concerning the chemical, biochemical, physiological, and ecological aspects of the soil- water-plant system, with particular attention to biotic and chemical interactions within this system, through

AGR/02 AGRONOMY AND FIELD CROPS

of ecosystems services in the soil-plant-atmosphere interface. Requirements Additional Information Work Location(s) Number of offers available1Company/InstituteUniversità Cattolica del Sacro