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in social sciences who focusses on the integration of new fermented food products in consumption practices (including buying, preparing, eating). Your duties and responsibilities include: develop
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sprouts into a safe food product that is characterized by good palatability and digestibility. You will interact with another PhD student with a background in social sciences who focusses on the integration
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degree in Food Science, Food Technology, Chemical and/or Packaging Engineering; demonstrated experience in experimental research, preferably in the area of food packaging materials, edible coatings and
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degree in Physics, Physical Chemistry or Food Science; Experience in the following fields: Soft Matter, Colloids, Rheology, Protein assembly. You should be able to: Work at the interface between (Bio
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Wageningen University and industrial partners (Unilever, DSM, Rival Foods). Your profile You have: A Master degree in Physics, Physical Chemistry or Food Science; Experience in the following fields: Soft
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the world-leading knowledge of Wageningen Food and Biobased Research to the needs of our customers and society? Then you might be the candidate we are looking for! To reduce greenhouse gas emissions and
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environmental effects. Therefore, there is an ever-growing need for innovative and sustainable food production technologies. Precision Fermentation is an emerging technology where animal derived products
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publishing scientific papers. Your qualities For this position we are looking for someone with: a PhD degree in life sciences, biomedical sciences, biology, or a related field; affinity with food proteins and
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these into non-food materials (construction materials, textiles, paper, cardboard etc.) using processes such as biorefinery, chemistry or biotechnology. Examples are hemp fibres in textiles and building materials
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sustainable food production technologies. Precision Fermentation is an emerging technology where animal derived products are produced using bioreactors and microorganisms instead of livestock. Despite