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Instituto de Investigação e Inovação em Saúde da Universidade do Porto (i3S) | Portugal | about 2 months ago
Investigação e Inovação em Saúde, Porto, Portugal. Scientific Area: Biology. Project Title: “Genomic and phenotypic traits contributing to persistence of Listeria monocytogenes in food processing environment
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PhD in Food Technology, Nutrition, Engineering or other related areas. Experience Formulation of functional foods and techno-functional and bioactivity assessment; Nutritional assessment of food
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Junior Research Fellow - Development of Novel Food Products with 3D Food Printing (RRP.10.27.20.4/1)
Food Printing area. Mandatory Qualifications Education MSc in Food Technology, Nutrition, Engineering or other related areas Experience Development and characterisation of meat alternatives by 3D
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Sciences, Food Engineering, Chemistry, Biochemistry or related areas. . RECIPIENTS: Students enrolled on an integrated master's degree, master's degree or doctorate in Dietetics and Nutrition, Nutrition
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the impact of taste on survival, nutrition and, more recently, health and well-being. In food science research, the study of taste perception is gaining importance as a tool to address the epidemic
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11 Apr 2024 Job Information Organisation/Company Faculty of Sciences of the University of Porto Department GreenUPorto - Sustainable Agri-Food Production Research Centre (Vairão and Campo Alegre
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collection tasks using participatory methodologies, development and implementation of methodologies and applications based on citizen science for monitoring consumption habits and food waste and adherence
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, Industrialization and Commercial Innovation for the Agri-food Sector” (PRR | Notice No. 02/C05-i01/2022; Agenda No.: C644929456-00000040), under the ID&T project “Development of healthier ingredients and bakery
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10 Apr 2024 Job Information Organisation/Company Universidade Católica Portuguesa - Porto Research Field Biological sciences » Other Researcher Profile First Stage Researcher (R1) Country Portugal
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of a Bachelor’s degree in the scientific fields of Food Science/Engineering/Biotechnology or related areas, and be enrolled or present proof of meeting the requirements to be enrolled in a Master’s