Sort by
Refine Your Search
-
, fermentation, bioconversion technologies, bioprocess design, biomass/waste valorisation, and microbial flux balance analysis. The successful candidates will join an innovative, collaborative, international and
-
fermentation technologies, respectively. Different technologies such as supercritical CO2 and subcritical water extraction and different pre-treatment methodologies (pulsed electrical field, ultrasound and/or
-
technology to support the production of biochemicals, natural products and microbial foods using fermentation processes based on microbial hosts or enzymatic processes. Technology for people DTU develops
-
Standard molecular biology techniques Flow cytometry Characterization of transport proteins in Xenopus oocytes Fermentation in bioreactors RNAseq Carbohydrate metabolism The postdoc’s duties will include
-
and expand the ongoing research activities on the development of electrochemical sensors for fermentation systems. The center focuses on development of computer-aided tools for chemical and biochemical
-
? Research Assistant in Metabolic Engineering and Fermentation - DTU Biosustain Denmark Posted on 02/19/2024 Trending The Yeast Metabolic Engineering group develops novel yeast cell factories to produce
-
of electrochemical sensors for fermentation systems. Page Postdoc in Modelling and Optimization of Carbon Capture Processes - DTU Chemical Engineering - DTU Career Site Careers loaded Skip to main content. American
-
Fermentation - DTU Biosustain Denmark Posted on 02/19/2024 Trending The Yeast Metabolic Engineering group develops novel yeast cell factories to produce sustainable chemicals and natural products. We are looking
-
electrochemistry and electro-fermentation) for carbon capture, wastewater resource recovery and bioproduction. You will work with nearby colleagues, and with both academic and industrial partners in Denmark as
-
, using mouse infection experiments, organoid cultures, and screening of clinical samples. A post-doc and a PhD student work on the origins of fermenting microbes. We are a part of the Center