Sort by
Refine Your Search
-
you to apply for a 2-year experimental post-doc position aimed at understanding of bubbly flows in water electrolyzers. Expected start date and duration of employment This is a 2–year position from 1
-
We are searching for creative and innovative minds who want to conduct cutting-edge research and push the boundaries of HCI in one or multiple of the following areas: digital fabrication bio-sensors and health-related interfaces sensing techniques printed electronics wearables smart...
-
group comprising 2 professors, 2 post docs, 5 Phd students, 3 lab technicians and a number of pre-graduate students. Your job responsibilities As post.doc in molecular dermatology your position is
-
an interdisciplinary department under the Faculty of Technical Sciences at Aarhus University. The expertise of the department ranges from physics, chemistry, microbiology, social science, geography
-
We are seeking candidates for two post-doctoral positions within the field of materials crystallography. The first position is for two years and the second position is for one year. In case further
-
are valued. Qualifications A PhD degree in chemistry/chemical engineering/food chemistry/biotechnology/biochemistry/food science/or similar Genuine interest in dietary polyphenols and polysaccharides
-
molecular medicine, molecular biology, protein chemistry, biochemistry, cell biology, or equivalent. You have research experience or a strong interest to learn about receptor biology and/or kidney cell
-
, and ~80 PhD students. The center combines expertise and faculty from Physics, Chemistry, Molecular biology, and Medicine to conduct world-class interdisciplinary research in Nanoscience and
-
, chemistry, molecular biology and medicine to carry out world class interdisciplinary research in nanoscience and nanotechnology. The centre gives access to a broad range of infrastructure, tools and expertise
-
The Department of Food Science, Aarhus University (Denmark), invites applications for a 3 year 9 month postdoc position within food physics and protein chemistry, in particular plant-based protein