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includes the evaluation of the nutritional composition and sensorial analysis of these products. The work plan includes the following activities: Activity 1:Development of strategies for thefermentation
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%). 8. EVALUATION Composition of the Assessment Committee: President of the Juri: Professor Dr. Joana Amaral Paulo, Full members: Professor Dr. Margarida Tomé (1st member) and Professor Dr. Susana Miguel
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Composition of the Assessment Committee: President: António José Guerreiro de Brito; 1st member: Luís Filipe Sanches Goulão; 2nd member: Cláudia Saramago de Carvalho Marques-dos-Santos. 9. DISCLOSURE OF RESULTS
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the final ranking of the candidates, a weighting of 70% will be given to the CV assessment and of 30% to the evaluation of the interview. 8. EVALUATION Composition of the Evaluation Committee: President: Prof
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if candidates do not fulfil the necessary requirements. 8. EVALUATION Composition of the Assessment Committee: Professor José Miguel Cardoso Pereira (president), Professor João Neves Silva (effective member