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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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Consumption of Healthy Foods in Children Supervisor: prof. Ing. Ľubica Bartová, CSc. Workplace: Institute of Economic Policy and Finance Field of study: Economics and Management Study programme: Economics and
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Teagasc PhD Walsh Scholarship Opportunity - “Enhancing Sustainability of the Irish Agri-Food Sector”
Outline This PhD offers a very exciting opportunity to carry out innovative research to support the sustainability of the Irish agri-food sector. The candidate will carry out research and work as part of a
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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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Level and the Impact of Marketing Communication on its Reduction Supervisor: doc. Ing. Zdenka Kádeková, PhD. Workplace: Institute of Marketing, Trade and Social Studies Field of study: Economics and
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Engineering, Pharmaceutical Engineering. Possessing a PhD degree will be advantageous. Knowledge of functional properties of protein, and food hydrocolloids will be bonus. Able to communicate with the teammates
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for the treatment and recycling of nutrients from food wastewater by physical and biotechnical methods Supervisor: prof.Ing.Ľuboš Jurík, PhD. Workplace: Institute
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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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staff position within a Research Infrastructure? No Offer Description Office of the Provost Palmerston North The Riddet Institute is a world-best research centre in food and nutritional sciences
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of natural substances on the microscopic structure of selected organs of model animals in vivo Supervisor: doc. Ing. Jiřina Zemanová, PhD. Workplace: Faculty of Biotechnology and Food Science, Slovak