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Department of Food & Nutritional Sciences, University of Reading | United Kingdom | about 23 hours ago
Job description:Title: DCR, PhD fellowship in Food Microbiology - Omics-driven investigation of unique features of olive fermentation isolates beneficial for plant fermentation with probiotic
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27 Mar 2024 Job Information Organisation/Company Helmholtz-Zentrum für Umweltforschung - UFZ Research Field Environmental science Researcher Profile First Stage Researcher (R1) Country Germany Application Deadline 30 Apr 2024 - 10:00 (UTC) Type of Contract To be defined Job Status Other Offer...
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Job description:Title: DC2, PhD fellowship in plant-based food fermentation genomics.Researcher profile: Doctoral candidate.Research field: Food Microbiology, Fermentation, Genomics.Type of contract
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, livestock and poultry producers, and veterinary clinics in the state of Virginia and surrounding states. The candidate will be joining a progressive department and college that have a strong microbiology
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a master’s degree in a relevant discipline (Food Chemistry, Analytical Chemistry, Biotechnology, Food Microbiology) interested in multi-omics data production and comprehensive compositional
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17 Apr 2024 Job Information Organisation/Company Universidad de Alicante Department Department of Physiology, Genetics and Microbiology Research Field Biological sciences » Other Researcher Profile
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bioinformatics, molecular biology or microbiology. Documented experience and interest in bioinformatics, preferably within bacteriology and infection experiments in inflammatory cells is a requirement for the
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at the BioTeC+ group of KU Leuven/Campus Gent (Belgium). KU Leuven/BioTeC+ is a multidisciplinary team at the interface of in silico systems biology and in vitro experimental predictive microbiology
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French National Institute for Agriculture, Food, and Environment (INRAE) | France | about 23 hours ago
our project at multiple sites in the EU with a master’s degree in microbiology or microbial ecology interested in deciphering the role of bacterial-fungal interactions in plant-based fermented food
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products, their potential controlling reactions and the resulting energy landscape will be investigated using a combination of geochemical, thermodynamic and microbiological analyses of experimentally