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University College Dublin, School of Agriculture and Food Science | Dublin Bar, Leinster | Ireland | 2 months ago
-creation of upcycled foods Background: This 4-year PhD offers an exciting opportunity to conduct innovative consumer and sensory focused research to support the development of upcycled foods for the Irish
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Framework Programme? Not funded by an EU programme Is the Job related to staff position within a Research Infrastructure? No Offer Description We are seeking a highly motivated and talented PhD candidate
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sustainable food system Research subject: Agricultural Science Description: We are hiring a PhD student for the project ‘transformative governance for a sustainable food system’ at the LTV Faculty, SLU. Funding
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at SLU at https://www.slu.se/en/about-slu/work-at-slu/ Project - Transformative governance for a sustainable food system Research subject: Agricultural Science Description: We are hiring a PhD student for
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well on various excellence ranking lists. FEBRI, the graduate school and research institute of the Faculty of Economics and Business has one PhD position in the field of Toward local resilient food
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PhD Toward local resilient food systems in developed economies (1.0 FTE) (V24.0236) « Back to the overview Job description Since its foundation in 1614, the University of Groningen has enjoyed
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food supply chains in advanced economies and how do farmers respond to these challenges. The PhD position is embedded in the research programme OPERA of FEB’s Research Institute. The project will be
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gas emissions to net zero by 2050). One of those approaches, and the core of this PhD project, is based on the virtualisation of the food manufacture sector. Virtualisation is a powerful tool for
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Using data and network science approaches for the detection of food insecurity for patients with chronic health conditions Northeastern University London -> Network Science Deadline: 30th of June
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constrain production-consumption systems within planetary boundaries. The PhD candidate will empirically explore the feasibility and impacts of such changes on the food provision systems of European countries