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or chewing affect millions worldwide, especially amongst the elderly. We have recently been awarded a research project to develop transitional foods which can make a positive impact on the quality of life
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been awarded a research project to develop transitional foods which can make a positive impact on the quality of life for those with swallowing difficulties. The project includes two new research
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Job Description Applications are requested for Research Engineer positions to conduct seasonal forecasts of rice production in Southeast Asia under the supervision of Prof. He Xiaogang, Assistant Professor in the Department of Civil and Environmental Engineering at the National University of...
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team to develop texture-modified, shelf-stable, high calorie, high protein food products that meet IDDSI level 4 and level 5. Key Responsibilities Participate in and manage the research project with
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of this role is to deliver on an industry innovation research project Proteins for Singapore (P4SG) where you will be part of the research team to optimise a food extrusion process for high-quality protein-based
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step change improvements in process performance; Informatics for process and product development with a background in big data applications in biotechnology, process development or food technology
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research work on materials aspects of food technology To choose, study and characterize materials as scaffold materials for food applications To formulate the materials and process them into final food
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step change improvements in process performance; Informatics for process and product development with a background in big data applications in biotechnology, process development or food technology
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step change improvements in process performance; Informatics for process and product development with a background in big data applications in biotechnology, process development or food technology
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you will be part of the research team to optimise a food extrusion process for high-quality protein-based edible inks and establish the extrusion-based structuration of algae/soybean/mung bean proteins