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The Department: The Department of Food and Bioproduct Sciences is comprised of nine faculty members with research programs in the areas of food nutrigenomics, brewing, food/environmental
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expertise in, and integrated across, three primary scientific and social domains; food and bioproduct sciences; environment, ecology, and community; and sustainable production systems. It a 110-year
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Primary Purpose: Successful individuals will join a highly collaborative research program within the Department of Food and Bioproduct Sciences focusing on the value-added utilization of plant-based
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presentations of food and menu items. On a daily basis, ensures a full scope of their assigned tasks to proactively identify and solve challenges and make corrective actions. Works in an open kitchen environment
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the areas of residential dining, retail, catering and special events. As well directs and supervises junior cooks in following procedures in the areas of food production, quality assurance, safe food handling
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stability, access to amenities and transit, and community food infrastructures To access the economic outcomes of the NHS programs, including access to employment, sufficiency of housing supplements, cost
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of Saskatchewan Faculty Association . We are seeking dynamic, innovative, and flexible individuals to provide liaison services to colleges and departments in the natural and applied sciences, work collaboratively
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The University of Saskatchewan Culinary Services is one of the largest multi-unit food service operations in the province. It consists of four main areas: Retail Operations (11 franchise and non
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and Animals; Food, Feed and Bioproducts; Environment and Ecology; and Business and Applied Economics. The college has a century-long reputation for teaching, research and outreach and has been a
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establish new research tools and provide fundamental understanding of virus biology and host responses in zoonotic reservoirs. The work is expected to contribute to understanding of novel mechanisms