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, 111050 [8] Zhou, Z., & Langrish, T. (2021). A review of Maillard reactions in spray dryers. Journal of Food Engineering, 305, 110615. https://doi.org/10.1016/j.jfoodeng.2021.110615 [9] Zhou, Z., & Langrish
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leading interdisciplinary research centers in the field of food, nutrition and health. It brings together researchers from food science, nutrition, medicine, life sciences and engineering to investigate how
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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 Science
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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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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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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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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
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Development of novel concepts to combine ingredients from different types of biomasses to produce tasty hybrid foods Development of technologies that can ensure high oxidative stability of novel hybrid foods
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programme Is the Job related to staff position within a Research Infrastructure? No Offer Description Reference: REQUIMTE 2026-51 Main research field: Chemistry Sub research field: Food Chemistry 1. In a
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, artificial intelligence, food technology and sustainability from KU Leuven, ILVO and Artevelde University College of Applied Sciences. The PhD candidate will be responsible for:•Designing and developing