Prosecco Post-Fermentation & Yeast Vitality Researcher

Vedi l’offerta su Go Lavoro: golavoro.it/annuncio-lavoro/7c6dsi

Università degli Studi di Padova - Centro CIRVE is seeking to advance the ProYEAST project, focusing on post-fermentation optimization in Prosecco production and reducing sulfur dioxide use through yeast vitality management.
Selection will be based on titles, CVs and an interview, with eligibility for fellows across countries and a referee-based evaluation panel coordinated by the project director.

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Vedi l’offerta su Go Lavoro: golavoro.it/annuncio-lavoro/7c6dsi