The Biomedical Research Institute (BIOMED) of Hasselt University has a position available for a PhD Student for the project “Development and Characterisation of Fluorescent Molecularly Imprinted Polymers for Nanotechnology and Applications in Advanced Electronic Devices, Chemo- and Bio-sensors”. This project runs in close collaboration with the Institute for Materials Research (IMO):

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Within The Biomedical Research Institute of Hasselt University, the  following position (m/f) is available:

Postdoctoral Researcher in Neuroimmunology (2 years)
(mandate MBW/2009/002)

Research at the Biomedical Research Institute (BIOMED, Hasselt  University) focuses on disease mechanisms of multiple sclerosis (MS) and  the development of new therapeutics for this neuroinflammatory disease.  The successful applicant will be working in the frame of a recently  approved SBO-IWT Program called “SialoTarg” that brings together expert  researchers from Hasselt University, Ghent University and Antwerp  University. The aim of this program is to develop advanced vaccines and  pharmaceuticals targeting macrophages in different inflammatory diseases  including MS. To achieve these goals, the successful applicant will make  use of in vitro and in vivo models.

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PhD Research Grant and PhD Teaching Assistant Opportunities At both entities (UHasselt and K.U.Leuven) of I-BioStat

Over the coming weeks, a variety of opportunities for 4-year PhD research grants and 6-year teaching assistant (also leading to a PhD) positions will become available.

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The research group of Industrial Microbiology and Food Biotechnology (IMDO) of the Vrije Universiteit Brussel is a dynamic and international research team where the majority of research projects aim to study the biodiversity of traditional fermented food products to identify and fully characterize interesting isolates of lactic acid bacteria and acetic acid bacteria. These isolates are further investigated towards their potential as innovative, functional starter cultures to be used in industrial food fermentations to improve texture, shelf-life and aroma of the fermented foods. Also, IMDO is involved in health-related research projects on pro- and prebiotics as functional foods.

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