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Science), Prof. Ian Fisk (Food & Nutritional Sciences), Prof. Ray Marriott (TNS Ltd) Subject Area: Flavour chemistry, analytical science, brewing science Research Description An exciting opportunity has
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the University of Nottingham. This studentship is hosted as part of an EPSRC Prosperity Partnership Grant between the School of Chemistry and Additive Manufacturing (CfAM) with input also from the Department
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View All Vacancies Biosciences Location: UK Other Closing Date: Friday 24 May 2024 Reference: SCI275 Supervisor: Roseanna Mayfield Secondary Supervisor: Sofie Sjögersten Research Description Arctic and Subarctic peatlands are rich in carbon and account for c. 20% of permafrost (layers of...
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completion of a Master's degree in Medicinal Chemistry, Chemical Engineering, or a related field. A background in flow chemistry, and/or high-throughput experimentation is desirable. Proficiency in programming
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View All Vacancies Chemistry Location: University Park Salary: £33,966 to £45,585 per annum (pro-rata if applicable) depending on skills and experience. Salary progression beyond this scale is
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, chemistry, or engineering. They should have evidence of strong background in optics, experience in computer programming, electronics skills, and be willing to learn/conduct cell and tissue-based experiments
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: This position is only open to UK students. The candidate must have at least an equivalent of a UK 2.1 class degree in materials/mechanical/ manufacturing/chemical engineering/physics/chemistry or any related
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of their optical, electronic, and chemical properties via defect chemistry. Accordingly, this project aims to develop new materials processing methods to produce a new class of two-dimensional hybrid perovskite
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following subjects at introductory level: college algebra and calculus, algorithm, and computer programming (Matlab and Latex), chemistry, physics. Successful applicants must have at minimum a master’s degree
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, expertise, students and of global issues in the sector. Candidates must have an undergraduate degree in Food science OR Food science and Nutrition, OR a Natural science (e.g. Chemistry, Biology, Plant, Animal