15 Engineering "DIFFER" positions at Wageningen University and Research Center in Netherlands
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environmental effects. Therefore, there is an ever-growing need for innovative and sustainable food production technologies. Precision Fermentation is an emerging technology where animal derived products
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impacts. What will you do? This project is embedded within the HyUSE – Hydrogen technology development and assessment for accelerated use project, which includes a consortium of partners from research
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different market segments in which WUR researchers collaborate. So plenty of development and career opportunities for specialists at different levels. What are you going to do? As a Product Owner, these are
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different market segments in which WUR researchers collaborate. So plenty of development and career opportunities for specialists at different levels. What are you going to do? As a Product Owner, these are
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for you! You will be part of the BOM, Bioassays for Online Monitoring of water quality, project. This project aims to develop a new multiplex biosensor technology for the monitoring of water quality. The
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degree in Food Science, Food Technology, Chemical and/or Packaging Engineering; demonstrated experience in experimental research, preferably in the area of food packaging materials, edible coatings and
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Your job Do you want to follow your passion for philosophy of (digital) technology in a PhD study in our Philosophy group? Are you an openminded thinker who likes to collaborate with other
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an ambitious, international, open science-oriented community. Your qualities You have recently completed – or will soon complete – an MSc degree in atmospheric science, physics, mathematics, engineering, or a
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Science in a relevant domain such as material science, mechanical or process engineering or chemistry; excellent networking and people management skills; at least 5 years of experience in a commercial role
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are an ambitious scientist and driven by curiosity. Besides that, you also: have an excellent MSc record in (food) microbiology, food sciences, food technology, or biotechnology; have affinity with