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Field
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public tender for an auxiliary researcher for the pursuit of research and development activities in a view to the development of research activities in the field of Food Engineering Requirements Research
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tender for an doctoral researcher for the pursuit of research and development activities in a view to the development of research activities in the field Food Engineering, sub-area Food Processing and
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5 Feb 2024 Job Information Organisation/Company INL Department Human Resources Research Field Chemistry Researcher Profile First Stage Researcher (R1) Country Portugal Application Deadline 25 Feb
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international selection competition for 1 (one) entry-level PhD researcher position to carry out research activities in the scientific area of Natural Sciences, Food Sciences or related areas, under an employment
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scientific area: Engineering Sciences and Technology Specific scientific area: Food Engineering and Technology Work Plan: The work plan consists of evaluating the rheological properties of hydrated legume
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FieldAgricultural sciences » OtherEducation LevelUndergraduate Skills/Qualifications Student enrolled in a Master's Program in Food Quality and Safety or related fields. Specific Requirements 1) Theoretical and
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Instituto de Investigação e Inovação em Saúde da Universidade do Porto (i3S) | Portugal | 23 days 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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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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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