The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem
Priority 1: Any aspect of Food Sciences, including but not limited to advanced and novel aspects of food technology, processing, engineering and toxicology.
Priority 2: Any aspect related to human Nutritional Sciences and metabolism at the cellular, tissue and organism level, including but not limited to clinical nutrition, impact of nutrition on human disease, health and performance, and nutritional epidemiology.
Head of Institute: Prof. Oren Froy.
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