61 parallel-processing-bioinformatics Postdoctoral positions at University College Cork in Ireland
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portal https://ore.ucc.ie/ Queries relating to the online application process should be referred to recruitment@ucc.ie quoting the job-title and project name. Candidates should apply, in confidence, before
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to the online application process should be referred to recruitment@ucc.ie quoting the job-title and project name. Candidates should apply, in confidence, before 12 noon (Irish Local Time) on Friday 14th
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the support of and under the supervision of a Principal Investigator. To become familiar with the publication process. To acquire generic and transferable skills (including project management, business skills
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Investigator. To become familiar with the publication process. To acquire generic and transferable skills (including project management, business skills and postgraduate mentoring/supervision). To engage in
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in which they are engaged, as directed by, with the support of and under the supervision of a Principal Investigator. To become familiar with the publication process. To acquire generic and
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portal (https://ore.ucc.ie/). Queries relating to the online application process should be referred to recruitment@ucc.ie, quoting the job-title and project name. Candidates should apply, in confidence
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to the online application process should be referred to recruitment@ucc.ie quoting the job-title and project name. Candidates should apply, in confidence, before 12 noon (Irish Local Time) on Friday 31st
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portal https://ore.ucc.ie/ Queries relating to the online application process should be referred to recruitment@ucc.ie quoting the job-title and project name. Candidates should apply, in confidence, before
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4901466, Email: v.mccarthy@ucc.ie Applications must be submitted online via the University College Cork vacancy portal https://ore.ucc.ie/ Queries relating to the online application process should be
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and vegetable side streams. The project focuses on minimal processing techniques to produce plant-based foods with improved physicochemical and nutritional properties which are highly consumer accepted