629 computing-"https:"-"IDAEA-CSIC"-"https:"-"https:"-"https:"-"https:" positions at Harvard University
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initiatives, and strategic planning efforts. Serve as a liaison between faculty, academic leadership, and University offices to facilitate communication and collaboration. Project and Program Coordination
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service is provided in support of the teaching and research in the facilities.. Establishes and oversees processes needed for maintenance, emergency repairs, safety program, and renovations. Plan
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Karen Toffler Charitable Trust (KTCT) Scholar Grant program Eligibility: Early-career investigators (PhD candidates, Postdocs, Assistant Professors). Non-US citizens with a valid US visa are
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, the individual will support ongoing computational neuroscience projects focused on neural population dynamics and learning in complex systems. Key responsibilities will include assisting with the development and
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Mental Health Services (CAMHS) team at HUHS and will work collaboratively with the Sports Medicine program within the Department of Athletics to provide mental health services to student-athletes
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(FAS) is the historic heart of Harvard University. It is the home of Harvard’s undergraduate program (Harvard College, founded in 1636) as well as all of Harvard’s Ph.D. programs (the Harvard Kenneth C
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and at national/international conferences. ● Collaborate with an interdisciplinary team of biostatisticians, computer scientists, climate scientists and community and industry partners. ● Contribute
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, including financial counseling and planning. Manage financial aid refund and student account processing. Assist with management of the Direct Loan program, which includes NSLDS review and SOR processes
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Harvard Office of Technology Development (OTD): Business Development Fellowship Eligibility: Harvard graduate students and postdocs Deadline Month: May Description: This year-long program provides
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Manager, the Chef de Cuisine provides culinary oversight to one or more residential dining facilities. This position has primary responsibility for the culinary aspects of a quality dining service program