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biomanufacturing! We are seeking a creative and motivated Postdoc to lead gas fermentation experiments in two collaboration projects with local and global partners. ABOUT THE LAB ValgepeaLab , established in 2019
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process conditions, composition, structure and functionality of milk and whey proteins, and how these affect the quality, texture, stability and nutritional value of fermented dairy products. The work
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to study their health effects. Short-chain fatty acids represent small molecules derived from gut fermentation of dietary fiber and proteins, which have physiological effects or relevance to health
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the nutritional value of fermented rapeseed meal and seaweed products and assess their effects on nitrogen (N) and phosphorus (P) excretion, methane emissions, and pig health. Evaluate enteric methane emissions