68 pattern-recognition "https:" "CMU Portugal Program FCT" Fellowship positions at Zintellect
Sort by
Refine Your Search
-
and incorporation into a clinical diagnostic lab under ISO-1705 procedures. The fellow will learn and contribute to the experimental design, data analysis and troubleshooting. The fellow will present
-
Eligibility Requirements Degree: Currently pursuing a Bachelor's Degree, Master's Degree, or Doctoral Degree. Discipline(s): Chemistry and Materials Sciences (12 ) Communications and Graphics Design (2
-
, and analyze increment cores for tree-ring studies and forest growth assessments. Learn the scientific process from study design through data collection and interpretation in applied forest research
-
, or Doctoral Degree received within the last 60 months or currently pursuing. Discipline(s): Chemistry and Materials Sciences (12 ) Communications and Graphics Design (2 ) Computer, Information, and Data
-
management methods. The fellow will be a part of guided experimental design, data analysis, and manuscript preparation. Learning Objectives: To support the research and training of the postdoctoral research
-
Degree: Currently pursuing a Bachelor's Degree. Discipline(s): Chemistry and Materials Sciences (12 ) Communications and Graphics Design (2 ) Computer, Information, and Data Sciences (17 ) Earth and
-
fungal ecology, physiology, and genetics. Experimental Design: You will gain experience in hypothesis-driven experimental design. This will include selection of biologically relevant treatments to assess
-
pathogens, such as those causing wheat blast and soybean red leaf blotch. Acquire skills in collecting, processing, and analyzing whole-genome sequence data. Learn to design, develop, and optimize fungal
-
research applying artificial intelligence (AI) and machine learning (ML) techniques to analyze cervid movement patterns. GPS telemetry data obtained from free ranging cervids will be used by the participant
-
fermentation, food processing, and process engineering to design and improve processes that improve food ingredient functionality and create unique flavor profiles and remove the off flavors. Learning Objectives