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, Atmospheric Science, Agriculture, Forestry, Remote Sensing or related fields with experience of terrestrial ecosystem modeling Preferred Qualifications: -Experience and background on geospatial dataset
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environment while maintaining high quality standards for taste and presentation. They will work closely with our student and merit employees by training/directing their work. Must have excellent customer
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sensor Required Minimum Qualifications: Phd Preferred Qualifications: 1. At least two years of experiences on design, fabrication and testing of hydrogen sensor. 2. Working knowledge of building hydrogen
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interdisciplinary teams to integrate findings into broader research efforts. Required Minimum Qualifications: PhD Preferred Qualifications: Ph.D. in Mechanical Engineering, Aerospace Engineering, Combustion Science
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start date of August 16, 2024. At least one degree must be in apparel/textiles/textile science. Preferred Qualifications: PhD in apparel/textiles/textile science or related field Teaching experience in
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Position Title: Industry Extension Specialist II - Marketing Job Group: Professional & Scientific Required Minimum Qualifications: Bachelor’s degree and 3 years of related experience Preferred Qualifications: • Experience proactively engaging with clients to understand their marketing...
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couples, is dedicated to work-life balance through an array of policies, and is an NSF ADVANCE institution. Required Minimum Qualifications: A terminal degree (MFA, PhD or equivalent) in game design
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Minimum Qualifications: Phd Preferred Qualifications: Applicants are expected to have demonstrated excellence in research with a strong track record of publications. A PhD in a related engineering or
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Position Title: Systems Analyst I Job Group: Professional & Scientific Required Minimum Qualifications: High school diploma or equivalent Preferred Qualifications: IAM (Identity and Access Management) experience (Azure, Okta or similar) Enterprise Suite administration experience (Microsoft 365...
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product for quantity (yield) and quality (color, taste, texture, etc.). • Ability to determine the freshness and quality of raw and cooked food products by sight and taste. • Knowledge of safe temperatures