-
. Past research experience in food nutrition, food chemistry, food polymers. Experiences in macromolecular docking, analysis, and foodomics will be bonus Knowledge of functional properties of protein, and
-
Master’s or PhD degree will be advantageous. Knowledge in rheology, polymer gels, food structure, emulsion, foams, thermal stability of biopolymers. Able to communicate with industrial collaborators to share
Searches related to polymer
Enter an email to receive alerts for polymer positions