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proper operation and maintenance of equipment. Job Requirements: Have a degree in Food Science and Technology, Biotechnology, Chemistry, Pharmaceutical Engineering. Possessing a PhD degree will be
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, Pharmaceutical Engineering. Possessing a PhD degree will be advantageous. Have relevant competence in the areas of food analysis, including enzyme inhibitory activity; mass spectrometry; amino acid, sugar, fatty
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Engineering, Pharmaceutical Engineering. Possessing a PhD degree will be advantageous. Knowledge of functional properties of protein, and food hydrocolloids will be bonus. Able to communicate with the teammates
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to tobacco, alcohol, or ultra-processed food industries, to join a major UKRI-funded collaborative project based in the Global Health Policy Unit. The opportunity: You will review the available evidence
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Food Science and Technology, Biotechnology, Chemical Engineering, Pharmaceutical Engineering. Possessing a PhD degree will be advantageous. Knowledge of functional properties of protein, and food
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challenges. The ASE integrates earth and environmental life science, ecology, engineering and technology, human ecology, humanities, and the social sciences to address key issues of the environment and
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SCIENCES – NUTRITION & HEALTH INNOVATION RESEARCH INSTITUTE JOONDALUP CAMPUS ALEVB $134,035 TO $154,013 PLUS 17% SUPERANNUATION FULL TIME, FIXED TERM (18 MONTHS) About Us Our Food Environments Team, situated
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develop a prototype of an integrated food waste nutrient recovery system for pilot-scale testing. Qualifications Possess a PhD degree in bioscience, chemical/ biological/ environmental engineering, or other
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SCIENCES – NUTRITION & HEALTH INNOVATION RESEARCH INSTITUTE JOONDALUP CAMPUS ALEVB $134,035 TO $154,013 PLUS 17% SUPERANNUATION FULL TIME, FIXED TERM (18 MONTHS) About Us Our Food Environments Team, situated
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Instituto de Investigação e Inovação em Saúde da Universidade do Porto (i3S) | Portugal | 18 days ago
Investigação e Inovação em Saúde, Porto, Portugal. Scientific Area: Biology. Project Title: “Genomic and phenotypic traits contributing to persistence of Listeria monocytogenes in food processing environment