66 programming-"LIST"-"U"-"Humboldt-Stiftung-Foundation"-"UCL" positions at Harvard University
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ingredient listings or by referring them to the person in charge. Responsible for following the opening and closing procedures of the dining facility. Maintains a set of unit keys at all times while on and off
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to apply, provided their studies advance, facilitate, and promote programs in and for the public benefit of India. The fellowship is open to a diverse range of fields, including but not limited to science
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, in excess of 300 pounds. Must be able to push and pull heavy loads as listed above. Must be able to work for extended periods of time from/in ladders, high places, cramped spaces, confined spaces, and
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of Research (2 pages): What research do you plan to pursue during the fellowship term? What do you plan to do at each stage, and what particular resources do you intend to use? What are the advantages
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Bioinformatics, Computational Biology, or related areas; Hands-on experience with, or a strong interest in, bioinformatics programming, including Linux, scripting, and R; Expertise in data mining and cleaning
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prepares reports as necessary, enters daily information in computer. Maintains chemical treatment program and enters information into computer. Cleans and maintains plant and assigned boiler facilities
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Quick Links: Program Description | Application | Funding | Eligibility | Terms of the Award | Confidentiality Agreements | Reporting | Publications | Forms for Awardees | Application
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ingredient listings or by referring them to the person in charge. Responsible for following the opening and closing procedures of the dining facility. Maintains a set of unit keys at all times while on and off
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ingredient listings or by referring them to the person in charge. Responsible for following the opening and closing procedures of the dining facility. Maintains a set of unit keys at all times while on and off
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/guests to safe menued items and food storage areas such as refrigeration, freezer, and dry storage. Informs students/guests on foods to avoid by knowing the menu items and the ingredient listings or by