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Holloway, the position will require a significant amount of travel to build synergy between the consortium nodes — Fuchs and Pienaar in Boston, Michel Bitbol at CNRS in Paris, the UFRJ experimental group in
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success. Additionally, you will have: Doctoral or Master’s Degree in Food Technology, Chemistry, Food/Chemical/Mechanical Engineering, or a related field; Demonstrated experience in food analysis, rheology
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