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npj Science of Food has a 2-year impact factor of 6.4 (2022), article downloads of 245,010 (2022) and 10 days from submission to first editorial decision (2022).
The position shall focus on increasing our ability to understand the bottlenecks associated with microbial production of animal proteins and other high-quality food ingredients
Copenhagen, Hovedstaden (DK)
Technical University of Denmark (DTU)
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