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of Chemistry. You will join the research group of Prof. Veronika Somoza, where you will find excellent opportunities for research in food chemistry and the bioactivity of food compounds. Flavor compounds play a
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the Faculty of Chemistry. You will join the research group of Prof. Veronika Somoza, where you will find excellent opportunities for research in food chemistry and the bioactivity of food compounds. Flavor
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bioactive compound discovery. Responsibilities: Identifies funding opportunities and develops strategic research initiatives aligned with sponsor priorities. Leads the preparation and submission
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of novel bioactive compounds and unusual biosynthetic enzymes. The research program pursues two complementary directions. The first involves the biochemical and in vivo characterization of a newly discovered
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the determination of proximate composition and key bioactive constituents, particularly β-glucans, arabinoxylans, starch fractions, and phenolic compounds. The resulting data will support the formulation of barley
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, biochemical, and environmental factors influencing bioactive compounds and volatiles in fruits and vegetables (5%). •Developing AI-enabled decision support tools for breeding climate-resilient, high-quality
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% Conduct research on bioactive compounds from food sources, including metabolite identification, microbiome and nanoencapsulation systems for microbiological safety. 5% Investigate the genetic, biochemical
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proven expertise in extraction and purification techniques of pigments and other bioactive compounds. You are skilled in a portfolio of analytical techniques, including chromatography, microscopy and
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Postdoctoral Researcher will be responsible for the following duties: Design and synthesize potential bioactive compounds Develop synthetic methodology for the synthesis of compounds of interest Characterize