Prosecco Post-Fermentation & Yeast Vitality Researcher

Vedi l’offerta su Go Lavoro: golavoro.it/annuncio-lavoro/7cl4uf

pUniversità 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. /ppSelection 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. /p #J-18808-Ljbffr

Vedi l’offerta su Go Lavoro: golavoro.it/annuncio-lavoro/7cl4uf