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Vacancies PhD position "Synthetic Active Matter: Unravelling 3D Real-Space Dynamics" Key takeaways The project focuses on the experimental realization and study of artificial microswimmers
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after menopause. However, the mechanisms driving these sex-specific differences remain poorly understood. In this PhD project, you will investigate how adipose tissue-derived signals alter cardiac
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collaborate with various partners in the consortium, including partners working on catalyst synthesis, complementary surface X-ray diffraction, and complementary (in situ) electron microscopy. Secondments
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to characterize this phenomenon at single-cell resolution using whole-genome sequencing and artificial intelligence (AI)? If so, this PhD position could be an excellent fit for you! In this ZonMw-funded project
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Explore trace element thermodynamics in high-temperature systems to control steel quality in the green transition—a PhD bridging experiments, modelling, and industrial impact. Job description The
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? Do you want to develop your skills to characterize this phenomenon at single-cell resolution using whole-genome sequencing and artificial intelligence (AI)? If so, this PhD position could be
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poorly understood. In this PhD project, you will investigate how adipose tissue-derived signals alter cardiac metabolism and function in diabetic cardiomyopathy (DbCM). The project combines cardiovascular
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PhD Candidate: Modulating plant-based nutrition to enhance the sensory aspects and nutritional value
) a more nutritious product through the deactivation of anti-nutrients and improved polyphenol absorption. PhD Candidate: Modulating plant-based nutrition to enhance the sensory aspects and nutritional
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motivated PhD candidate to develop next-generation one-way transparent optical films based on liquid crystal polymer technology. The position is embedded in the research group of Dr. Danqing Liu at Eindhoven
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PhD Candidate: Modulating plant-based nutrition to enhance the sensory aspects and nutritional value
polyphenols to induce: (1) a reduction of bitterness in food products containing plant proteins; (2) a more nutritious product through the deactivation of anti-nutrients and improved polyphenol absorption. PhD