450 algorithm-development-"Multiple"-"Simons-Foundation"-"Prof"-"University-of-Southampton" positions at Oregon State University
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technologies are designed, developed and implemented in co-design activities for civic engagement across local communities. The role is ideal for individuals interested in shaping interactive technologies
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Type Professional Faculty Job Location Corvallis Benefits Eligible Full-Time, benefits eligible Remote or Hybrid option? Job Summary OSU Assist in the Office of the Dean of Students is seeking multiple
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include, but are not limited to, peer-reviewed publication of scientific research, development of scientific technologies/methodologies, integration of knowledge leading to new interpretations
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. Preference given to those who can work 10-24 hours a week. This position will require flexible weekday, evening, and weekend work. Transferable Skill Development OSU is committed to ensuring students
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Coordinator will work closely with the ASOSU President and Vice President to fulfill the program needs of the ASOSU Executive Staff. Transferable Skill Development OSU is committed to ensuring students
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Development OSU is committed to ensuring students are prepared for success after graduation through intentional skill development as student employees. The competencies students develop while working at OSU
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Phillips’ laboratory in the Department of Integrative Biology at Oregon State University in Corvallis, Oregon. Research in the Phillips Lab focuses on combining fruit fly experimental evolution with modern
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become available. This position is located in Bend, Oregon. Individuals applying to this pool are expected to develop and prepare course content, and instruct the course(s) for which their content has been
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established focus on customer care, student employee development and product quality. This position will potentially serve as a back-up person for the delivery of food and beverage items into access-secured
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, but is not limited to, the following: Prepare food items following all safe food handling procedures for these items. Follow recipes and standards for presentation on the serving line. Assist in