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members to ensure all project deliverables are met. Undertake these responsibilities in the project: i. Lead and conduct bench-top and pilot plant extraction process for sustainable food ingredients and
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plant extraction process for sustainable food ingredients and perform ingredient techno-functional property tests with the support of the team members. ii. Lead the designing of food processing flow with
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Architecture, Dynamics, and Functions in Aging Cells and Tissues” as part of a collaborative group led by Prof. Jacques Prost (Institut Curie, France) and Dr. Tetsuya Hiraiwa (Institute of Physics, Academia
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and Tissues” as part of a collaborative group led by Prof. Jacques Prost (Institut Curie, France) and Dr. Tetsuya Hiraiwa (Institute of Physics, Academia Sinica, Taiwan). This project will involve
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overseas University or Research Institution Application Process You may click on “APPLY NOW” to submit your online application to SUTD. The application process will take approximately 15-20 minutes