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Evaluation of presence of mold in green and roasted coffee, with classical microbiological techniques. The results obtained through the application of Electronic Nose compared to the GC-MS. Caused contamination with indigenous species of coffee samples
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a) Degree in Food Science (78/S, LM-70) or Degree in Biology (LM-6, 6/S)
b) Knowledge of microbiological techniques and the application of chemical and physical analytical techniques;
c) good knowledge of English;
d) knowledge of the Italian language (for foreign applicants)
A purposely-appointed committee will select applicants based on assessment of qualifications and on-site interviews as specified in the Call for applications
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