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- ALMA MATER STUDIORUM - UNIVERSITA' DI BOLOGNA - - DIPARTIMENTO DI SCIENZE E TECNOLOGIE AGRO-ALIMENTARI
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ALMA MATER STUDIORUM - UNIVERSITA' DI BOLOGNA - - DIPARTIMENTO DI SCIENZE E TECNOLOGIE AGRO-ALIMENTARI | Italy | about 3 hours ago
Research Infrastructure? No Offer Description European consumers are showing an increasing interest in food with sustainability-oriented attributes. Alternative protein food products can be a viable
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and closely related tasks. The work will focus on methodological development of life cycle assessment of food and bioeconomy products, LCA case studies and the practical application and interpretation
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the Incheon Global Campus (IGC). GUGC offers Bachelor of Science programs in Molecular Biotechnology, Environmental Technology, and Food Technology. The Plant Biotechnology Research Center (RC1) at GUGC is
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microbial proteins from seaweed residues, and other valuable components, for the food and feed industry. The PhD student will be involved in the Flemish funded (FWO) SUPROSEA project (SUstaianble PROteins
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measures have a very high potential to reduce our greenhouse gas emissions (40-70% in the field of housing, land transport and food). The DEER project will assess the impacts of specific demand-side measures
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educational and consultative services to students in nutrition, diet, weight management, and food choices and preparation. Facilitate workshops, seminars and/or individual counseling sessions on food, diet
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Research Assistant in Designing and Modelling IoT Enabled Industrial WSNs (REDEPLOYMENT OPPORTUNITY)
-power smart sensor system for cold storage food warehouses. You will report directly to Dr Edmond Nurellari in the School of Engineering and will work closely with other project team members and the other
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on the design and development of a low-power smart sensor system for cold storage food warehouses. You will report directly to Dr Edmond Nurellari in the School of Engineering and will work closely with
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of the largest employers on campus. We are renowned for our fresh take on self-operated food concepts with restaurants between both campuses. The team at USC Hospitality is led by innovative executive chefs and
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, ovens and refrigerators. Cleaning and sanitizing food production areas, kitchen equipment, counters, exhaust filters and hoods. Preparation of rooms for summer conference groups and special events by