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are valued. Qualifications A PhD degree in chemistry/chemical engineering/food chemistry/biotechnology/biochemistry/food science/or similar Genuine interest in dietary polyphenols and polysaccharides
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, Biofunctional Food, Systems Biology, Food Chemistry and Technology, Food Quality, and Sensory and Consumer Science. The Department currently employs approx. 60 full time scientific staff and 50 PhD students and
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/the public sector. Qualifications The applicant must hold a PhD in food technology, food chemistry, protein technology, biotechnology or similar. • Experience of working with aquatic or animal by-products is
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society at large. The position is meritorious for future research duties within academia as well as industry/the public sector. Qualifications The applicant must hold a PhD in food technology, food
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, systems approach to food systems transformation, including nutritional, socio-cultural and environmental dimensions strong interest in working with non-science actors as an internationally research
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Applicants must have a PhD degree in food technology/food physics/food science or similar; Documented expertise in using advanced physical techniques in analyzing food matrices; Documented expertise in
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-Food Economics and Marketing, University of Reading. The post holder will be responsible for: Research: Working within the consumer behaviour project team and with the wider Raising the Pulse consortium
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must have concluded a PhD in Computer Science, Data Science, Artificial Intelligence, Computer Engineering or related area (essential). • The candidate should have a background Data Science/Machine
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qualities: a PhD in a field relevant to food systems, administrative or project management experience in a research environment or other large, complex organisation, excellent research skills, a demonstrable
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bring to food system debates. Originally founded as a collaboration between the University of Oxford, the Swedish University of Agricultural Sciences (SLU) and Wageningen University & Research (WUR