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properties of dairy products. As a postdoctoral researcher, you will become part of an interdisciplinary research environment with expertise in food technology, dairy technology, process technology and
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Programme? Not funded by a EU programme Is the Job related to staff position within a Research Infrastructure? No Offer Description You are a Postdoc at the Laboratory of Food Chemistry, in context of a
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Fixed-term contract: 1 year. Wageningen University & Research offers excellent terms of employment . A few highlights from our Collective Labour Agreement include: sabbatical leave, study leave, and partially paid parental leave; working hours that can be discussed and arranged so that they...
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You will be part of the dairy group at the Division of Food and Pharma, in close collaboration with the membrane group at the Division of Chemical Engineering. The dairy group conducts research and
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microeconomic research related to decision-making in the food sector. Relevant research areas include consumer behaviour, farmer decision-making, behavioural economics, food and agricultural policy, and related
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, participating in many major national and international research collaborations, and with extremely strong links to industry partners. The School of Computer Science & Information Technology (CSIT) at UCC is part
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14 Aug 2026 Job Information Organisation/Company University College Cork Department HR Research Research Field Engineering Researcher Profile Recognised Researcher (R2) Positions Postdoc Positions
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Postdoctoral Associate Food Science The College of Agriculture and Life Sciences (CALS) is a pioneer of purpose-driven science and Cornell University’s second largest college. We work across
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22 Aug 2026 Job Information Organisation/Company FAPESP - São Paulo Research Foundation Research Field Computer science Researcher Profile Established Researcher (R3) Application Deadline 5 Sep 2026
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must hold a Ph.D. in Food Engineering, Chemical Engineering, or a related field. They should have demonstrated expertise in food processing and the development of powdered food ingredients, including