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potential of data and AI to help transform food and biobased systems into sustainable, resilient and innovative sectors — through science, collaboration and real‑world application. Our projects require close
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2 Oct 2026 Job Information Organisation/Company Delft University of Technology (TU Delft) Research Field Biological sciences » Biological engineering Biological sciences » Biology Computer science
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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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Are you interested in optimization and data science? Are you motivated to contribute to answering one of the key challenges facing agricultural systems today: how can agricultural supply chains
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of Food Chemistry and the laboratory of Food Process Engineering , where you will be part of a dynamic and international groups of scientists. You will be part of the flavor chemistry team in Food Chemistry
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chemistry, plant stoichiometry, and plant and arthropod diversity Perform experiments to find out how nutrient concentrations in plant leaves and pollen affect the performance and food preferences of insect
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the way people smell, perceive and experience food? Do you want to understand why some individuals respond differently to GLP-1 receptor agonists? This PhD position might be for you! As part of an NWO-Vici
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2 Oct 2026 Job Information Organisation/Company Wageningen University & Research Research Field Engineering » Chemical engineering Engineering » Process engineering Environmental science » Water
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PhD Candidate: Modulating plant-based nutrition to enhance the sensory aspects and nutritional value
21 Jul 2026 Job Information Organisation/Company Maastricht University (UM) Research Field Biological sciences » Nutritional sciences Researcher Profile First Stage Researcher (R1) Application
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PhD Candidate: Modulating plant-based nutrition to enhance the sensory aspects and nutritional value
for satiety and health. The Food and nutrient bioavailability for satiety and health group is part of the department of Human Biology in Maastricht and Sustainable Nutrition in Venlo. The research facilities