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chemistry techniques, and other physical, chemical, and biological quality measures. Assures that generated data are within quality control guidelines. Develops new methods to analyze for additional
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, including Blacksburg, the greater Washington, D.C. area, the Health Sciences and Technology Campus in Roanoke, sites in Newport News and Richmond, and numerous Extension offices and research centers . A
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relevant field (e.g., gerontology, nursing, health and human services, public health, or a related discipline). • Proven experience in program development, interdisciplinary collaboration, and research
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experience. • Graduate of an accredited culinary program with a minimum of an AOS degree or equivalent experience. • Considerable knowledge of commercial kitchen and food service operations. • Prior experience
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assigned by assistant director, executive chef, and/or chef de cuisine. Required Qualifications • Graduate of an accredited culinary program with a minimum of an AOS degree or equivalent experience
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, particularly turbulence in the boundary layer; developing new high-speed measurement techniques, particularly using optical diagnostics methods; augmenting experimental data with Computational Fluid Dynamics
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research project using cutting-edge approaches in whole-cell patch-clamp electrophysiology, in vivo calcium imaging, and animal behavioral tests. • Employ advanced neural circuit dissection methods (e.g
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specific research objectives. Instruct laboratory users in proper analytical methods. Train students and technicians in use of facilities and equipment. Serve as the department’s laboratory safety
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as higher education. Must possess strong interpersonal communication skills, the ability to manage several projects simultaneously, program planning and implementation, and attention to detail
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areas; take the lead on establishing and implementing emergency protocols for all university-supported programs; review program and individual student itineraries for health and security concerns and