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to study human biofluids as a nano-chemical fingerprint of patients’ nutritional and life-style behavior, to identify nano-chemical biomarkers of Healthy Cognitive Ageing (PhD position 1) and Subjective
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the relationship between ingredient inhomogeneities and the resulting microstructure, providing insights that are essential for optimizing the texture and functionality of plant-based foods. This study is part of a
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workshops. Your qualities You have: A completed master’s degree in a social science or food related discipline (Sociology, Anthropology, Human Nutrition, Food Science etc.); Excellent writing and presenting
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