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Field
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position is embedded in the ZIEL – Institute for Food & Health at the Technical University of Munich (TUM) and will be carried out at the Chair of Plant Proteins and Nutrition. ZIEL is one of Europe's
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conditions. Increasing plant diversity, including the use of different grass, legume and forb species, offers opportunities to improve the productivity, persistence and resilience of forage systems
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education for agriculture, food and the environment, l’Institut Agro covers the full range of fields and sectors related to plant and animal sciences, including viticulture and wine, horticulture, fisheries
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? As a machine learning researcher, you will initiate and work on innovative data-driven solutions in the bioeconomy and food domains. One example is improving fermentation screening for plant‑based
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Do you have a keen interest in flavor chemistry? Do you want to contribute to the flavor of next-generation plant-based meat analogues? We are looking for an enthusiastic PhD student to study how
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Are you interested in developing next-generation modelling tools for sustainable food production? Do you enjoy working at the interface of engineering, environmental sciences, and systems analysis
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, species interactions, food-web structures and human behaviour. Compoundingly, coastal ecosystems are shaped by strong interactions between benthic and pelagic processes, collectively referred to as bentho
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for Crop & Food Safety. MOSAIC aims to develop and demonstrate a handheld, all-in-one optical spectroscopic sensing platform for real-time, non-destructive evaluation of plants and food products. The project
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in performing advanced scientific research and technology development supporting Canada’s food system productivity, primarily through sustainable transformation of Canadian agricultural and marine
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PhD Candidate: Modulating plant-based nutrition to enhance the sensory aspects and nutritional value
with nutrient uptake (anti-nutrients). In this project we aim to stimulate binding between proteins and polyphenols to induce: (1) a reduction of bitterness in food products containing plant proteins; (2