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, or employment. See https://equity.unl.edu/notice-nondiscrimination/ . Minimum Required Qualifications Ph.D. in Animal Science or an earned terminal degree in a related field. Expertise in ruminant nutrition
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, or employment. See https://equity.unl.edu/notice-nondiscrimination/ . Minimum Required Qualifications Ph.D. in Animal Science or an earned terminal degree in a related field. Expertise in ruminant nutrition
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patient care; Examples include but are not limited to: in-person patient monitor; assisting patients with toileting, bathing and nutrition; transportation of patients, supplies and specimens; ordering and
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for: Doctoral Candidate f/m/d in Plant Cell Biology The graduate college “The Proteome that Feed the World”: Plants are the nutritional basis of life on earth and for sustaining an increasing human population and
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the BSc in Food Science and Nutrition, and the MSc in Food Science and Technology programs, with an emphasis on the specialization in Dairy Science and Technology. Duties include the applicant’s own
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professional experience): PhD degree in the field (discipline) of Food Technology and Nutrition or Biotechnology; documented scientific achievements demonstrated by at least five publications in international
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University of Texas Health Science Center San Antonio | San Antonio, Texas | United States | about 1 hour ago
health, substance use, diabetes and metabolic disorders, nutrition, cancer, sexual health, infectious diseases, maternal and child health, aging, mHealth, and health communication. Successful candidates
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). Dietetics: Dietetics involves the management of medical conditions and promotion of health through application of food and nutrition. Dietitians provide medical nutrition therapy and implement specific diet
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/Consumer Sciences, On-site (work in-person at business location) The Department of Family, Interiors, Nutrition & Apparel at San Francisco State University invites applications for part-time lecturer
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‑based food products, especially focusing on muscle‑like architectures to achieve required texture, flavour, and nutrition performance during cooking, reheating, and storage. Apply advanced texturisation