129 computer-engineering-"https:"-"https:"-"https:"-"https:"-"https:"-"https:" Fellowship positions at Zintellect
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months or anticipated to be received by 9/1/2026 12:00:00 AM. Minimum Overall GPA: 3.50 Discipline(s): Computer, Information, and Data Sciences (2 ) Engineering (1 ) Life Health and Medical Sciences (4
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product quality and safety issues in various agricultural commodities. Your educational research activities will involve the mission and goals of ARS National Program 306, Product Quality and New Uses. You
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of the agency is to provide global leadership in agricultural discoveries through scientific excellence. The fellowship is based in the Stored Product Insect and Engineering Research Unit at the USDA-ARS Center
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. 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
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: This program, administered by ORAU through its contract with the U.S. Department of Energy (DOE) to manage the Oak Ridge Institute for Science and Education (ORISE), was established through an interagency
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for workflow automation, including experience with large language models, prompt engineering, intelligent document processing, and SharePoint-based system integration. The participant will develop skills in data
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international regulatory operations, emerging technology, and pharmaceutical market policy, you will develop a robust portfolio of analytical, writing, and collaborative skills. Engagement with FDA's global
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Information: This program, administered by ORAU through its contract with the U.S. Department of Energy (DOE) to manage the Oak Ridge Institute for Science and Education (ORISE), was established through
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and Graphics Design (6 ) Computer, Information, and Data Sciences (17 ) Earth and Geosciences (21 ) Engineering (11 ) Environmental and Marine Sciences (14 ) Life Health and Medical Sciences
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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