2,845 proof-checking-postdoc-computer-science-logic positions at The Ohio State University
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. Minimum Education Required Bachelor's Level Degree or equivalent combination of education and experience with a Major in biological sciences. Required Qualifications Bachelors Degree in biological sciences
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completion of a background check. A drug screen or physical may be required during the post offer process. Thank you for your interest in positions at The Ohio State University and Wexner Medical Center. Once
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for clinical areas of the Sports Medicine Center. The Sports Medicine Center is a multi-disciplinary outpatient program that provides health care for athletes and physically active people of all abilities
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nutrition and customer service needs of the patient population they serve. Staff Dietitians are responsible for developing outreach activities and selected program planning. Additional Information: Location
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: Arts and Sciences | Center for Urban and Regional Analysis The Center for Urban and Regional Analysis (CURA), within the College of Arts and Sciences, seeks a Community Outreach Representative to join
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chemistry, chemical biology, biochemistry and computer-aided molecular design. Current research in the division includes: The identification of natural products with anticancer, anti-infective, and other
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Review of Teaching program including its curriculum development, and supporting academic assessment and reporting. This role supervises a team member who assists with the Promotion and Tenure process. The
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Nursing (ACEN) accredited nursing program required. Current Ohio license or interim permit. *Experience in relevant care setting preferred. Additional Information: Location: Rhodes Hall (0354) Position Type
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research and Extension-related activities of Dr. Arnold’s Extension program, which is housed in Family and Consumer Sciences (OSU Extension). -Developing on-line food safety resources and training
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. Operates as part of the culinary management team and is responsible for a complete knowledge of food preparation and function of all stations within the operation; knowledge and skill in food presentation