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Posting Details Posting Details Position Number: 129398 Title: Food Service Aide II Functional Title: Food Service Aide II Category Status: 22-Nonexempt, Contingent 2 Applicant Search Category
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Fixed Term Whole-time Post (5 Years) UCC wishes to appoint an experienced administrator to the role of Programme Manager, Food Industry Training Unit (FITU). Reporting to the Manager, Food Industry
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Fixed Term Part-time Posts (0.5FTE & 0.6FTE) (5 Years) UCC wishes to appoint an experienced administrator’s to the role of Programme Manager, Food Industry Training Unit (FITU). Reporting
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The position The Department of Food Science is seeking applications for a two-year academic employee (AC-TAP). The position includes scientific research support, as well as project management
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Classification Title: Research Administrator II Job Description: Pre-Award Administration Proposal Preparation and Submission Provides pre-award support for Principal Investigators (PIs) within the FSHN Department using knowledge of grant and contract management rules and regulations, technical...
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teaching activities are centered around educational programmes at Bachelor and Master level. The research departs from four thematic fields, where agricultural and food economics is one. The Department
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teaching activities are centered around educational programmes at Bachelor and Master level. The research departs from four thematic fields, where agricultural and food economics is one. The Department
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The Department of Food Science, Aarhus University (Denmark), invites applications for a 24-month postdoc position to work on food hydrocolloids and investigate their binding to small dietary
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12 Months, Fixed-Term, Whole-Time Post Position Summary The School of Computer Science and Information Technology is partner with Applied Psychology at UCC in the project Step Up: technology-enabled self-persuasion empowerment tools to increase walking in middle-aged and older citizens. The...
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of food preparation methods. Thorough knowledge of and skill in applying the procedures and standards of quality and quantity food selection, food preservation, meal service and portion control. General