58 postdoctoral-image-processing-in-computer-science Postdoctoral positions in Brazil
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. REQUIREMENTS PhD in Bioinformatics, Computational Biology, or a related field. Strong experience in bioinformatics and analysis of next-generation sequencing data. Proficiency in programming languages such as R
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? No Offer Description Field of knowledge: Chemistry / Biochemistry / Cell Biology / Photobiology FAPESP process: 2024/15255-9 Project title: Betalains: triplet-species-quenching antioxidants? Working
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transmission electron microscopy (TEM/STEM) and/or advanced image-processing techniques; proficiency in programming and in the application and development of software and computational tools for scientific data
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21 Aug 2026 Job Information Organisation/Company FAPESP - São Paulo Research Foundation Research Field Agricultural sciences Researcher Profile Established Researcher (R3) Application Deadline 5 Sep
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23 Jun 2026 Job Information Organisation/Company FAPESP - São Paulo Research Foundation Research Field Medical sciences Researcher Profile Established Researcher (R3) Application Deadline 15 Jul
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22 Aug 2026 Job Information Organisation/Company FAPESP - São Paulo Research Foundation Research Field Computer science Researcher Profile Established Researcher (R3) Application Deadline 5 Sep 2026
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: Computer Science or Computer Engineering; • PhD: Computer Science or related fields within the last 7 years; • Knowledge of: Python, DL, CV, Transformers, LLMs, NLP; • Relevant scientific publications; • English
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8 Aug 2026 Job Information Organisation/Company FAPESP - São Paulo Research Foundation Research Field Chemistry Researcher Profile Established Researcher (R3) Application Deadline 15 Sep 2026 - 23
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8 Aug 2026 Job Information Organisation/Company FAPESP - São Paulo Research Foundation Research Field Computer science Researcher Profile Established Researcher (R3) Application Deadline 15 Sep 2026
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must hold a Ph.D. in Food Engineering, Chemical Engineering, or a related field. They should have demonstrated expertise in food processing and the development of powdered food ingredients, including