PhD Scholarship in Food Science at the University of Naples (UNINA) co-sponsored by Fondazione Edmund Mach (FEM) and Wageningen University & Research (WUR).
LOLAHV (LOw LActose products: Healthy and Valuable) is a a collaborative project between FEM (Sensory Quality Research Unit, here the link), UNINA and WUR which aims at the implementation of advanced sensory and instrumental approaches for the optimization of low lactose or lactose free products. The project will take advantages of competences and facilities of the Sensory Quality group at FEM, the Food Quality and Design group at WUR and the Food & Health Group at the University of Naples.
More information at this link
The deadline for applications is 12:00 am September 21th, 2017.