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position is embedded in the ZIEL – Institute for Food & Health at the Technical University of Munich (TUM) and will be carried out at the Chair of Plant Proteins and Nutrition. ZIEL is one of Europe's
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ambitious research programs that will push the boundaries of technology and advance the goals of sustainable food security. Among several targeted faculty hires, we are inviting applications from high-caliber
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King Abdullah University of Science and Technology | Saudi Arabia, | Saudi Arabia | about 6 hours ago
ambitious research programs that will push the boundaries of technology and advance the goals of sustainable food security. Among several targeted faculty hires, we are inviting applications from high-caliber
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business units that comprise USC Auxiliary Services and one of the largest employers on campus. We are renowned for our fresh take on self-operated food concepts with restaurants between both campuses
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, enhance food pantry operations, increase resource awareness, and develop community partnerships. The Coach works under the guidance of the Coordinator of Community Connections within the Student Services
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responsible for the direction and guidance of all aspects of patient food service and tray line at the UAMS Health Benton/Bryant location. This position works closely with all managers to ensure high standards
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ALMA MATER STUDIORUM - UNIVERSITA' DI BOLOGNA - - DIPARTIMENTO DI SCIENZE E TECNOLOGIE AGRO-ALIMENTARI | Italy | 3 days ago
, for example, texture and water retention, while chemical tests will measure, for example, carbon, nitrogen, pH, salinity, cation exchange capacity, and nutrients. Microbiological investigations will
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. Performing repetitive motion tasks. Shift Typically Days: Monday – Friday 8:00am – 5:00pm (40 hours/week) Job Summary The Martin-Gatton College of Agriculture, Food and Environment, Department of Plant and
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metabolomics, dietary biomarkers, micronutrient metal nutrition, nutritional immunology, marine food science, plant based foods, food biotechnology and nutrition as well as food by-product biorefining and
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to translate ingredient knowledge into practical formulation decisions. Product development across food categories such as beverages, bakery, confectionery, dairy, sauces, ready-to-eat foods, plant-based foods