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(allosteric) ligands that can bind to membrane-bound proteins/channels, and on subsequently testing their therapeutic potential. You will be responsible for the design and synthesis of bioactive
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in both academic and industrial research contexts Demonstrated ability to work as part of a team Experience in multi-step small-molecule organic synthesis, including the preparation of bioactive
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UNIVERSIDADE DE SANTIAGO DE COMPOSTELA | Mesa de Santiago, Veracruz de Ignacio de la Llave | Mexico | 4 days ago
bioactive compounds, and sustainable packaging solutions. Position Description This position forms part of the FAroGels research program on food-grade, bio-based, and biodegradable aerogels and their
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the safety of herbal supplements Herbal food supplements are widely used and often perceived as inherently safe because they are ‘natural’. Yet these products can contain complex mixtures of bioactive
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powdered vinegar; ii) physicochemical characterization of vinegar; iii) bioactive characterization of vinegar; iv) to promote the dissemination and exploitation of the results generated in the project
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of sustainably sourced food components (flavor, color, nutritive and bioactive compounds) that promote human or animal health while ensuring a palatable and resilient food supply; Strategies to extend
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. Chemistry for Sustainable Foods: Appropriate research areas may include: Chemistry of sustainably sourced food components (flavor, color, nutritive and bioactive compounds) that promote human or animal
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Sustainable Foods: Appropriate research areas may include: Chemistry of sustainably sourced food components (flavor, color, nutritive and bioactive compounds) that promote human or animal health while
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bioactive and techno-functional ingredients (HPLC, low-pressure liquid chromatography, NMR, mass spectrometry, gas chromatography). 3) Formulation development as outlined in the project on a laboratory
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, nutritive and bioactive compounds) that promote human or animal health while ensuring a palatable and resilient food supply; Strategies to extend shelf-life, reduce food waste, and enhance nutritional quality