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, county extension agents, and other food system stakeholders. A primary responsibility of the position will be to translate food safety science, regulations, and best practices into practical, accessible
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to work in a team, good knowledge of Microsoft Excel® required, English at the correct level Knowledge :nutrition, epidemiological, food, nutrition Where to apply Website https://rubis.univ-spn.fr/offres
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Framework Programme? Not funded by a EU programme Is the Job related to staff position within a Research Infrastructure? No Offer Description The project aims to develop models for food policy through a
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University of North Carolina at Chapel Hill | Chapel Hill, North Carolina | United States | about 16 hours ago
, recreation and professional opportunities that span the campus and community. University employees can choose from a wide range of professional training opportunities for career growth, skill development and
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GENERAL STATEMENT OF DUTIES: To work as a helper to a cook or baker by performing simple tasks in the preparation of foods and beverages (hot or cold) in a kitchen of a state institution; or, to perform
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. Required Qualifications KNOWLEDGES, SKILLS AND CAPACITIES: A thorough knowledge of food and beverage preparation; a working Knowledge of kitchen management; skill in the various branches
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. Required Qualifications KNOWLEDGES, SKILLS AND CAPACITIES: A thorough knowledge of food and beverage preparation; a working Knowledge of kitchen management; skill in the various branches
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Legislative Decree 231/2001 for the agri-food sector, in cooperation with control authorities and trade associations. Where to apply Website https://concorsi.unict.it/ Requirements Additional Information
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Extension Contingency Notes Duties and Responsibilities GENERAL STATEMENT OF DUTIES: To work as a helper to a cook or baker by performing simple tasks in the preparation of foods and beverages (hot or cold
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Assistant Professor - Chemistry for Sustainable/Healthy Foods Faculty Position Available: Assistant Professor Chemistry for Sustainable/Healthy Foods Department of Food Science, Cornell University