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Variability of occurrence of bioactive substances in by-products of fruit processing Supervisor: prof. Ing. Judita Lidiková, PhD. Workplace: Faculty of Biotechnology and Food Science, Slovak University
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Science, Slovak University of Agruculture in Nitra Field of Study: Food Science Study program: Food Technology Form of study: full-time/part time Language: Slovak Abstract The concept of the dissertation
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Nitra Field of Study: Food Science Study program: Food Technology Form of study: full-time Language: Slovak Abstract The doctoral thesis will be focused on the current issue of the use of biologically
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Diversity of filamentous fungi in barley and malt under different climatic conditions in Slovakia Supervisor: doc. Ing. Soňa Felšöciová, PhD. Workplace: Faculty of Biotechnology and Food Science, Slovak
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and Food Science, Slovak University of Agruculture in Nitra Field of Study: Food Science Study program: Food Technology Form of study: full-time Language: Slovak Abstract Deep-frying is the heat
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students an exciting opportunity to perform cutting-edge research on the engineering of sensor systems (sensor materials, filter and arrays) for food applications. You will join an inclusive, diverse, and
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of Postharvest Biology and Technology in the Department of Food Technology, Engineering and Science at the University of Lleida (Spain) with a 3-year PhD contract. The PhD fellow will be integrated
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community Take charge of development on shared lab SOPs and workflows Job Requirements: PhD in a relevant discipline such as microbiology, chemistry, food science and technology. Understanding of next
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, Fermentation, will support FRESH research into food safety science and innovations in fermentation (solid state and submerged). The position is suited to someone looking for innovative research activity who is
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12 Months, Fixed-Term, Whole-Time Post Position Summary The School of Food and Nutritional Sciences in the College of Science, Engineering and Food Science, UCC is internationally recognised