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Journal, 126, 105187. https://doi.org/10.1016/j.idairyj.2021.105187 [4] Miao, S., & Roos, Y. H. (2004). Comparison of nonenzymatic browning kinetics in spray‐dried and freeze‐dried carbohydrate‐based food
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03.08.2026, Academic staff The successful candidate will join a highly interdisciplinary research environment and contribute to the establishment of a new research program at the interface of food
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remain resilient in a world of increasing climate uncertainty? This PhD project offers the opportunity to work at the intersection of climate change, food systems, and advanced optimization modelling. You
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of these policies, from their design to their implementation. The thesis will focus on one or more configurations of transition public policies (for example in the fields of energy, biodiversity, food, water or land
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of the University of Udine in the academic Year 2026/2027, 42th cycle: - Computer Science and Artificial Intelligence; - Molecular Medicine; - Food Science; - Environmental and Energy Engineering
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Number of Opportunities Available: 1 Primary Supervisor - Dr Cathrina Edwards Ever wondered how chewing transforms your food? Be it a crunchy cracker, gooey cookie, or a lumpy porridge, our mouth is
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15 Jul 2026 Job Information Organisation/Company KU LEUVEN Department Bioscience Engineering Research Field Economics » Agricultural economics Economics » Environmental economics Economics » Food
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food. A summary of the benefits for University employees can be found here: http://www.uibk.ac.at/universitaet/zusatzleistungen/ Additional comments The University of Innsbruck as employer Are you
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The DTU National Food Institute at the Technical University of Denmark invites applications for a position as researcher in the Research Group for Bioactives – Analysis and Application. The research
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Department of Food Science (FOOD KU), Faculty of Science (SCIENCE) invites applicants for a PhD fellowship in Food Engineering, “Linking Powder Structure to Performance” The project is in