63 parallel-processing-bioinformatics Postdoctoral positions at University College Cork
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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 21st of November 2025
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must be submitted online via the University College Cork vacancy portal https://ore.ucc.ie/ Queries relating to the online application process should be referred to recruitment@ucc.ie quoting the job
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“HyFloat1 postdoc” in the subject line. 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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submitted online via the University College Cork vacancy portal https://ore.ucc.ie/ Queries relating to the online application process should be referred to recruitment@ucc.ie quoting the job-title and
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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 12 noon (Irish Local Time) on
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vacancy 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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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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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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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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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