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Field
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a research-based innovation centre on industrial biotechnology (SFI-IB ) which is constituted by universities, research organizations, and industry. This PhD project focuses on gas fermentation where
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research-based innovation centre on industrial biotechnology (SFI-IB ) which is constituted by universities, research organizations, and industry. This PhD project focuses on gas fermentation where gases
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components can lead to the optimisation of the fermentation process and to the effective monitoring of food quality changes.Location and planned secondments:The PhD student will mainly be located at NKUA in
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Job description:Title: DCR, PhD fellowship in Food Microbiology - Omics-driven investigation of unique features of olive fermentation isolates beneficial for plant fermentation with probiotic
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22nd May 2024 Languages English English English The Department of Chemical Engineering has a vacancy for a PhD Candidate within Mass Transfer in Gas Fermentation Bioreactors Apply for this job See
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Job description:Title: DC2, PhD fellowship in plant-based food fermentation genomics.Researcher profile: Doctoral candidate.Research field: Food Microbiology, Fermentation, Genomics.Type of contract
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possible to control aroma synthesis during alcoholic fermentation and achieve a predefined aroma and energy target. Objectives of the PhD project The aim of this PhD project is to control the synthesis
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Job description :Title: DC1, PhD fellowship in Microbial ecology - Deciphering the role of bacterial-fungal interactions in plant-based fermented food.Researcher profile: Doctoral candidate.Research
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Job description:Title: DC13, PhD fellowship in explainable machine learning techniques to support the design of plant-based fermented food products – Development of a serious game to support the
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French National Institute for Agriculture, Food, and Environment (INRAE), Jouy-en-Josas | France | 23 days ago
Job description:Title: DC9, PhD fellowship in the design of Information Extraction Tools to characterise molecules produced or degraded by microbes and applications to plant-fermented food