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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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Is the Job related to staff position within a Research Infrastructure? No Offer Description IRTA is currently seeking 2 enthusiastic and motivated Researchers with a PhD related to Food Biotechnology
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components can lead to the optimisation of the fermentation process and to the effective monitoring of food quality changes.Location and planned secondments:The PhD student will mainly be located at NKUA in
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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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for Agriculture, Food, and Environment (INRAE).Number of positions available: 1.Country: France.Address: : UMR SayFood, 22 place de l’agronomie, 91120 Palaiseau, France.Please note that this PhD position will lead
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Job description:Title: DC13, PhD fellowship in explainable machine learning techniques to support the design of plant-based fermented food products – Development of a serious game to support the
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– Department of Environmental Technology, Food Technology and Molecular Biotechnology, Ghent University, Korea BW22 – Department of Animal Sciences and Aquatic Ecology, Ghent University, Belgium Degree: Master
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://www.ghent.ac.kr . Job Summary Full-time Teaching Assistant with PhD position – Ghent University Global Campus Department: Department of Environmental Technology, Food Technology and Molecular Biotechnology (KR01
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, Mathematics, Statistics, Engineering or related fields, giving access to PhD school and NOT to have any kind of PhD degree. Although appreciated, previous research experience (which must be no longer than four
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French National Institute for Agriculture, Food, and Environment (INRAE), Jouy-en-Josas | France | 26 days 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