82 engineering-"https:" "https:" "https:" "https:" "Data driven Materials Modeling" research jobs at Zintellect
Sort by
Refine Your Search
-
12:00:00 AM. Discipline(s): Communications and Graphics Design (1 ) Life Health and Medical Sciences (4 ) Other Non-Science & Engineering (1 ) Social and Behavioral Sciences (3 ) Affirmation I
-
program that includes chemists, geneticists, and plant physiologists. Over the course of this opportunity, you will develop a thorough understanding of cotton breeding, oilseed engineering, genome editing
-
& Engineering (1 ) Affirmation I certify that I have not previously been employed by CDC or by a contractor working directly for CDC. I understand that CDC does not permit individuals with a prior employment
-
, food science/technology, or a closely related field). Degree must have been received within the past five years or anticipated to be received by 12/31/2026. Preferred Skills: Knowledge of molecular
-
; connecting people to the land and one another; and delivering world-class science, technology and land management. Research Project: You will help with communication of science-based information to help
-
and Education (ORISE) participant, you will engage with a community of scientists, engineers, and researchers investigating, under a basic research program at DEVCOM SC, quantum and nonlinear optics in
-
degree in one of the relevant fields (Microbiology, Food Technology, or a closely related field). Degree must have been received within the past two years, or be currently pursuing. Preferred skills
-
. Qualifications The qualified candidate should be currently pursuing or have received a bachelor's degree in the one of the relevant fields (e.g. Computer Science or an equivalent Information Systems/Technology
-
and Geosciences (21 ) Engineering (29 ) Environmental and Marine Sciences (14 ) Life Health and Medical Sciences (51 ) Mathematics and Statistics (11 ) Physics (16 ) Science & Engineering
-
scientists, and food engineers to build a comprehensive understanding of the relationships between sensory properties of foods and fat replacements and their chemical, physical, and rheological properties. You