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A vacancy is available for a PhD student in the field of alkaline water electrolysis within the group Sustainable Process Engineering at the Department of Chemical Engineering and Chemistry
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for sustainable and nutritious food options. You will work here The research is embedded within the chair Physics and Physical Chemistry of Foods which is led by Prof. Erik van der Linden . You will be co
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Vacancies PhD position in Biophysics at the University of Twente Key takeaways Join the NBP group, a multidisciplinary team at the University of Twente, where physics, chemistry and biology
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chemistry, or (fluid) physics. You have affinity for innovations towards sustainable solutions. Preferably you have experience with electrochemical systems or microscopic observation techniques. You have a
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and Chemistry. The group has close contacts with the building material industry and frequently cooperating with other researchers, both domestic and international. Job requirements A master’s degree (or
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PhD candidate, Compliance by Design: Technical Challenges of EU AI Act Requirements and Their Ethica
diverse, ranging from mathematics, information science, astronomy, physics, chemistry and bio-pharmaceutical sciences to biology and environmental sciences. The research activities are organised in eight
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degree in Physics, Physical Chemistry or Food Science; Experience in the following fields: Soft Matter, Colloids, Rheology, Protein assembly. You should be able to: Work at the interface between (Bio
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Wageningen University and industrial partners (Unilever, DSM, Rival Foods). Your profile You have: A Master degree in Physics, Physical Chemistry or Food Science; Experience in the following fields: Soft
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research carried out at the Faculty of Science is diverse, ranging from artificial intelligence, computer science, mathematics, astronomy, physics, chemistry and bio-pharmaceutical sciences to biology and
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. Your qualities We are looking for highly motivated candidates holding an MSc. degree in food technology, physical-chemistry, and/or sensory science with a strong background in rheology and sensory