92 Humanities uni jobs at King's College London in Ireland-United-Kingdom in United Kingdom
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in Clinical Dermatology is world-renowned, and we have an active education programme providing specialist dermatology training. Our research facilities are designed to enable translational human skin
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: Operations - Strand. Contact details:Scott Maskell. [email protected] Location: Strand Campus. Category: Professional & Support Services. Job description “The face of King’s” is the focus for this role
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to characterise the cell behaviour of early human cortical progenitors and the effect of COVID-19 infection on these behaviours. Candidates should have, or be about to obtain, a PhD in Developmental Neuroscience
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Job id: 090926. Salary: £43,205 - £46,732, per annum inclusive of London weighting allowance. Posted: 11 June 2024. Closing date: 30 June 2024. Business unit: Faculty of Arts & Humanities
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supporting teaching across the School The Programme Officer will support students and academic staff as the first point of contact for queries, whether face-to-face, via phone or electronic media
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obtaining internal approvals. The successful candidate will act as the first point of contact for research systems in the School, developing a high degree of expertise with systems including WorkTribe
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, anti-fraud related compliance regulations (e.g. Money Laundering) and legislation (e.g Proceeds of Crime Act) and of Data Protection Legislation / General Data Protection Regulation 4. Degree
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. Ability to be deployed into a team and rapidly develop working relationship with key team members to deliver the needed objectives 5. An ability to build, sustain and develop relationships at all
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include SRIF-funded Genomics and Mass Spectrometry centres, a radioisotope suite, cell culture facilities, a Biological Services Unit, a metabolic unit for human feeding studies and high-quality library and
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Job Description This Research Associate post is for a Nutritionist or health researcher and will involve leading exciting human research relating to cooking and food behaviours during the cost