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STLO) (https://eng-stlo.rennes.hub.inrae.fr/ ). This work is part of the “Predicting the browning of dairy powders by kinetic modeling of Maillard reaction and caramelization during drying and storage
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foods can contribute to the prevention of disease and the promotion of human health. The Chair of Plant Proteins and Nutrition investigates how food processing influences the structure, functionality and
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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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/dottorato-ricerca/ammiss… Work Location(s) Number of offers available1Company/InstituteUniversità degli Studi di UDINECountryItaly Contact City UDINE Website https://www.uniud.it/it STATUS: EXPIRED X
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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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a mastication study with human participants and develop new approaches to simulating bolus structures in the laboratory. You will then use established digestion models to study nutrient release from
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& Economic Research (WSER), part of Wageningen University & Research, one of Europe's leading institutes for applied socioeconomic research in agriculture and food systems. In this role, you will acquire and
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research findings in international peer-reviewed journals and present your work at national and international conferences. Engage with stakeholders from the food industry, civil society, government, and
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field concerns development of innovative concepts that can enable the use of alternative biomasses for production of healthy, tasty and sustainable food products for the future with particular emphasis
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PhD Candidate: Modulating plant-based nutrition to enhance the sensory aspects and nutritional value
at Maastricht University, the Netherlands) within the research group Food and nutrient bioavailability for satiety and health. The Food and nutrient bioavailability for satiety and health group is part of