657 evolution-"https:"-"https:"-"https:"-"https:"-"https:"-"https:"-"Dip"-"Dip" positions at The Ohio State University in United States
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, and staff. The future of the campus will be impacted by the significant growth and development in Licking County, including a new Intel facility, expansion of Meta and Google facilities, and more
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will work directly with Extension professionals and staff who lead efforts to address community based issues. The interns will support 4-H Youth Development, Family & Consumer Sciences and Agriculture
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team. The Education Program Lead Coordinator will assist General Chemistry Lab Supervisor with everyday Chemistry needs; assist in the development, implementation, and setup of general chemistry labs
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the County 4-H Youth Development Educator. He/she will be expected to work cooperatively with local 4-H volunteers and members in the organization and management of the Seneca County 4-H Youth Development
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. The Student Assistant will support all Extension programs (4-H Youth Development, Agriculture & Natural Resources, and Family & Consumer Sciences) in the county designed for youth and adult audiences
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and development efforts for the Center for Design and Manufacturing Excellence (CDME); works closely and interacts with industry partners to scope out highly complex projects and develop detailed
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submits statistics to national organizations and government agencies. Assists with development and implementation of new processes/procedures within the program. Participates in Patient Selection Committee
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leadership degree programs, and its professional development opportunities for K-12 teachers. The Assistant Director will be responsible for strategically establishing and executing complex projects of a large
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wheat milling, flour quality evaluation, and product development. The ideal candidate will hold a Master of Science or higher in Food Science or a related discipline and possess demonstrated expertise in
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, flour quality evaluation, and product development. The ideal candidate will hold a Master of Science or higher in Food Science or a related discipline and possess demonstrated expertise in analytical