20 phd-position-in-food-science scholarships at Norwegian University of Life Sciences (NMBU)
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of Biosciences (BIOVIT) at the Norwegian University of Life Sciences (NMBU) in Ås near Oslo, seek to fill a three year PhD–position in Animal Breeding and Genetics. The PhD project “Genetic background of feed
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at the Norwegian University of Life Sciences (NMBU) has a vacant 3-year PhD–position related to fish nutrition and health. The position is internally financed by NMBU and will be linked to a new exciting project
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5th June 2024 Languages English English English PhD Position within the genetics of feed efficiency in Atlantic salmon PhD scholarship within genetic background of feed efficiency of Atlantic salmon
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for this job See advertisement About the position The Department of Animal and Aquacultural Sciences, Faculty of Biosciences at the Norwegian University of Life Sciences (NMBU) has a vacant 3-year PhD–position
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of Life Sciences (NMBU) has a vacant 3-year PhD–position related to temperature effects on Plant Development. Global warming has been causing a steady rise in average temperature and is considered one
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Sciences (NMBU) has a vacant 3-year PhD position related to modelling bacterial interactions including plant pathogens. This position will be part of a growing working group within microbiome interactions
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at the Norwegian University of Life Sciences (NMBU) has a vacant 3 year PhD–position related to nutrition, immunology and cancer. Desired start at 01.08.2024. Processed meat is classified as carcinogenic to humans
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5th June 2024 Languages English English English Are you interested in understanding how temperature affects plants that feed the world? PhD scholarship within plant molecular biology and the effect
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Apply for this job See advertisement About the position The Department of Plant Science (IPV), Faculty of Biosciences (BIOVIT) at the Norwegian University of Life Sciences (NMBU) has a vacant 3-year PhD
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of Chemistry, Biotechnology and Food Science (KBM), and others in the project group. The PhD project is part of the NFR/FFLJA project Processed foods and colorectal cancer: Effect of Protein source, Processing