Sort by
Refine Your Search
-
Employer
-
Field
-
, Agroecology, Genetics and Plant Breeding, Plant Protection and Food Crops, Plant Biology and Biotechnology. The faculty has seven large and small research centers and laboratories, including a Center for
-
, Plant Protection and Food Crops, Plant Biology and Biotechnology. The faculty has seven large and small research centers and laboratories, including a Center for Outstanding Innovation - Foods of Norway
-
, Plant Protection and Food Crops, Plant Biology and Biotechnology. The faculty has seven large and small research centers and laboratories, including a Center for Outstanding Innovation - Foods of Norway
-
, Plant Protection and Food Crops, Plant Biology and Biotechnology. The faculty has seven large and small research centers and laboratories, including a Center for Outstanding Innovation - Foods of Norway
-
Plant Breeding, Plant Protection and Food Crops, Plant Biology and Biotechnology. The faculty has seven large and small research centers and laboratories, including a Center for Outstanding Innovation
-
, Plant Protection and Food Crops, Plant Biology and Biotechnology. The faculty has seven large and small research centers and laboratories, including a Center for Outstanding Innovation - Foods of Norway
-
contribution must be included. About The Faculty of Biosciences The Faculty of Biosciences (BIOVIT) aims to help shape the future food- and bio-production through teaching and research within biology and
-
, Plant Protection and Food Crops, Plant Biology and Biotechnology. The faculty has seven large and small research centers and laboratories, including a Center for Outstanding Innovation - Foods of Norway
-
of Veterinary Medicine and the Faculty of Chemistry, Biotechnology and Food Science (KBM), and others in the project group. The PhD project is part of the NFR/FFLJA project Processed foods and colorectal cancer
-
of Chemistry, Biotechnology and Food Science (KBM), and others in the project group. The PhD project is part of the NFR/FFLJA project Processed foods and colorectal cancer: Effect of Protein source, Processing