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, or missing content and propose enhancements. Contribute to the development of a content strategy and revised site map to support restructuring efforts. Write, edit, and optimize web content to reflect
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well as technology and workflow optimization and implementation. Active participation is also expected to teach residents/trainees and are expected to actively engage in clinical innovation and translation. The UM
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. Identify outdated, redundant, or missing content and propose enhancements. Contribute to the development of a content strategy and revised site map to support restructuring efforts. Write, edit, and optimize
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maintenance and calibration, patient treatment planning and treatment support, as well as technology and workflow optimization and implementation. Active participation is also expected to teach residents
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for submission to the Budget Office. Recommend adjustments and cost-saving measures to optimize resource use. Identify and resolve budget-related issues by providing alternative solutions and closely monitoring
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, build learning paths, optimize system performance, as needed. Responsible for facilitating user experience with the LMS by creating learning campaigns, posting relevant updates about new LMS features, and
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well as technology and workflow optimization and implementation. In addition, the faculty member will be expected to support our special procedures which include (i) motion managed intensity modulated proton therapy
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well as technology and workflow optimization and implementation. In addition, the faculty member will be expected to support our special procedures which include (i) motion managed intensity modulated proton therapy
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learning frameworks such as TensorFlow, or PyTorc. Experience with GPU programming and optimization for model training and inference. Familiarity with data preprocessing, feature engineering, and model
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quantities, prepares estimates of time, labor and materials to be used on assigned tasks. 7. Responsible for assuring optimal quality of food throughout preparation and service according to food health and