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Field
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) Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, invites applicants for the position of: Team members/Junior researchers in Food Technology Project DRIFT-FOOD
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properties.Researcher profile: Doctoral candidate.Research field: Food Microbiology, Molecular Microbiology, Analytical Chemistry, Biotechnology, Biochemistry, Bioinformatics.Type of contract: Temporary.Job status: Full
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within the CiPA. Requirements Research FieldBiological sciences » Nutritional sciencesEducation LevelPhD or equivalent Skills/Qualifications Required qualifications and experience: -Ph.D. in Food
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brief:We are looking for a Doctoral Candidate (DC) to join our project at multiple sites in Europe with a master’s degree in Food Microbiology / Molecular Microbiology / Analytical Chemistry / Biotechnology
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a master’s degree in a relevant discipline (Food Chemistry, Analytical Chemistry, Biotechnology, Food Microbiology) interested in multi-omics data production and comprehensive compositional
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fermented foods in the context of open science and its regulations. The FAIROmics training programme aims to develop doctoral candidates’ skills at the interface between artificial intelligence, life sciences
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design of plant-based fermented food products. Researcher profile: Doctoral candidate.Research field: Computer science, Applied mathematics.Type of contract: Temporary.Job status: Full-time.Duration: 36
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PhD fellowship in conservation science - developing and validating indicators of ecosystem integrity
PhD fellowship in conservation science - developing and validating indicators of ecosystem integrityDepartment of Biology, Faculty of SCIENCE, University of CopenhagenApplication deadline May 15
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desirable characteristics to plant-based fermented foods in the context of open science and its regulations. The FAIROmics training programme aims to develop doctoral candidates’ skills at the interface
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: The group focuses on studying planktonic communities and their responses to natural and anthropogenic factors both in the Lammi area but also worldwide. Planktonic communities are fundamental to the food