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Field
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of the project who will supply the lefts-overs and who will upscale your prototype in their premises. You will work here The PhD position is available at the laboratory of Food Microbiology . Our mission is to
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and interpretation. The researcher will be directly supervised by professors from the Department of Water Technology and the Department of Biochemistry and Microbiology UCT Prague, the experts involved
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awarded Marie Curie ITN grant “Clear”, and the research will be performed within the Clear consortium encompassing 10 European partners. Our lab is part of the Microbiology theme at the Swammerdam Institute
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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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working at the forefront of this field in the medical microbiology discipline. Expert multidisciplinary training will be provided in a wide array of advanced bacteriological, molecular, analytical and
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for maintaining tolerance and fostering homeostatic interactions with oral microbes. You will be situated within the Department of Preventive Dentistry, with a focus on microbiological aspects of dental research
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Positive attitude towards laboratory work, willingness to learn new methods Strong interest in immunology and microbiology Reliability, diligence, ability to work independently and in a team Training in
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interest in learning natural language processing (NLP) Proven interest in environmental microbiology, environmental health/one health/planetary health, systems thinking and a strong commitment to produce
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upscale your prototype in their premises. You will work here The PhD position is available at the laboratory of Food Microbiology . Our mission is to generate and disseminate knowledge of food associated
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skills are essential. An MSc in Microbiology/Infection Control with merit or distinction, and/or previous research experience in bacteriology, molecular biology or related topics would be advantageous. How