Sort by
Refine Your Search
-
Listed
-
Category
-
Program
-
Field
-
, sufficient student enrollment, and dean approval. Minimum Qualifications PhD or relevant industry and/ or research experience in Biomedical Engineering. Preferred Qualifications Required License/Registration
-
, grade assignments and engage with students. Minimum Qualifications Requires a Ph.D. in Sociology or Related field. Preferred Qualifications PhD, who has specialization in Sports with prior experience as
-
experience commensurate with the rank at an AACSB-accredited institution. Tenure is not granted at appointment and must be earned through the university’s formal tenure review process. This is a full-time, 9
-
in an environment dedicated to advancing biomedical science. The department has numerous trainees including postdoctoral fellows, students earning DO/PhD, PhD and MS degrees. The trainees and faculty
-
. The Center is also home to the Structural Anatomy and Rehabilitation Sciences (STARS) PhD program that prepares graduate students to join the workforce as researchers and anatomy educators. The Center also
-
. Minimum Qualifications Masters or PhD in Electrical Engineering or closely related field. Preferred Qualifications Terminal degree in discipline is preferred. Required License/Registration/Certifications
-
assigned by the Chair of the Division of Music Education, such as elementary-general methods, early childhood music methods, and introduction to music education. Supervise student teachers. Provide service
-
the security and integrity of the infrastructure related to this role. Knowledge, Skills and Abilities * Knowledge of and skill in the use of standard tools, equipment, materials, methods, and practices
-
; of budget control methods, policies, and procedures; and of laws and regulations pertaining to fiscal operations. · Thorough knowledge of accepted accounting practices, legal statutes, and policy and
-
, methods, and equipment used in preparing food on a large scale. Considerable knowledge of health hazards in food preparation and service, and knowledge of necessary precautionary measures. Knowledge of food