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constraints of the process, the use of control becomes essential. Control theory has been extensively used in bioprocesses, but has been scarcely applied to alcoholic fermentation for wine production. Wine
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French National Institute for Agriculture, Food, and Environment (INRAE) | France | about 1 month ago
Job description :Title: DC1, PhD fellowship in Microbial ecology - Deciphering the role of bacterial-fungal interactions in plant-based fermented food.Researcher profile: Doctoral candidate.Research
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French National Institute for Agriculture, Food, and Environment (INRAE), Jouy-en-Josas | France | about 1 month ago
Job description:Title: DC9, PhD fellowship in the design of Information Extraction Tools to characterise molecules produced or degraded by microbes and applications to plant-fermented food
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lactic acid bacteria in these microbiomes. Indeed, this abundant and diverse flora is responsible for malolactic fermentation which makes it possible to soften ciders by lowering the pH by converting malic
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consumer stage (2) packaging containing living microorganisms and probiotics (microbiomes) to help consumers to develop fermented products from leftovers (3) intelligent packaging, based on RFID
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Framework Programme? Not funded by an EU programme Is the Job related to staff position within a Research Infrastructure? No Offer Description The performance of fermentation bioreactors is strongly related
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for imparting desirable characteristics to plant-based fermented foods in the context of open science and its regulations. The FAIROmics training programme aims to develop doctoral candidates’ skills