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(solid-state, submerged, and mixed cultures) using yeasts, fungi, and lactic acid bacteria. Develop and optimize processes for converting food by-products into functional food ingredients and alternative
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) using yeasts, fungi, and lactic acid bacteria. Develop and optimize processes for converting food by-products into functional food ingredients and alternative proteins. Characterize nutritional
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operations management, risk management and operations research, such as demand forecasting, inventory control, procurement, manufacturing, distribution, warehouse and transportation simulation, optimization
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timelines. Develop mastery of machine capabilities and operational knowledge to optimize performance. Process Improvement and Resource Management Engage in exploratory work, problem-solving, and process
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research projects in collaboration with industry partners. Manage, maintain, and optimize laboratory facilities and equipment to support teaching, research, and industry projects. Undertake leadership
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according to scheduled timelines. Develop mastery of machine capabilities and operational knowledge to optimize performance. 4. Process Improvement and Resource Management Engage in exploratory work, problem
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operations management, risk management and operations research, such as demand forecasting, inventory control, procurement, manufacturing, distribution, warehouse and transportation simulation, optimization
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demand forecasting, inventory control, procurement, manufacturing, distribution, warehouse and transportation simulation, optimization and management. Motivated to develop and to teach curriculum in supply