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from net-zero transition, global food shortages and the UK’s food security requirements. The North East, as one of the largest, most important land-based and rural economies in the UK, and home to the
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French National Institute for Agriculture, Food, and Environment (INRAE), Jouy-en-Josas | France | 2 months 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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8 May 2024 Job Information Organisation/Company Eurecat – Technology Center of Catalonia Department Recursos Humans i Organització Research Field Chemistry Researcher Profile Recognised Researcher
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reaching pollution reduction targets. As a successful candidate, you will have the chance to make a tangible difference in the world of agri-food systems. Your work will inform decision-making, drive
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is a school of engineering in the field of life sciences https://www.agroparistech.fr/en, part of the Paris-Saclay University. The DC will be hosted at the Paris-Saclay Food and Bioproduct Engineering
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expertise in developing and applying spatially explicit approaches in land use monitoring; able to quickly acquire new knowledge, critically analyse it and report on it; an excellent networker connecting
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outcomes. Bioproducts research in the College of Natural Sciences (CNS) and College of Agriculture, Food and Environmental Sciences (CAFES) seeks to answer fundamental questions on microbial and plant
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. The project explores the relationship between individual and country-specific experiences of risk (economic, climatic, health-related) and the adoption of social protection policies like cash transfers, food
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from domain-specific scientific texts (journals, books, etc.) related to novel food engineering, microbial catalogues, fermentation, and other relevant processes. The information acquired and related
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develop knowledge graphs for data-driven decision-making to rationally design microbial communities for imparting desirable characteristics to plant-based fermented foods in the context of open science and