271 phd-rehabilitation-engineering-computer-science positions at University of Massachusetts
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degree in a relevant field, such as clean energy, engineering, environmental science, or public policy, law, management, etc. Experience serving as the director for a center, program, or other entity
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skills. Knowledge of relevant technology to make presentations and analyze data. Ability to read, analyze, and make admissions decisions based on admission applications and related documents. Ability
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technology to make presentations and analyze data. Ability to read, analyze, and make admissions decisions based on admission applications and related documents. Ability to work independently and as part of a
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of Natural Sciences. Minimum Qualifications PhD in Ecology and Evolutionary Biology or related field prior to the start date. Demonstrated ability to conduct independent research. History of publishing
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Qualifications (Knowledge, Skills, Abilities, Education, Experience, Certifications, Licensure) Currently enrolled in an MA, MFA or PhD program in a Humanities or Fine Arts field with a thesis or dissertation
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. Experience in the use of standard computer software used in managing a laboratory environment, including word processors, spreadsheets, web browsers. Experience in training individuals in chemical protocols
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and outline, and plans for the use of media and technology in the course utilizing a multimodal course design strategy. Provides quality assurance for all developed courses to ensure the highest
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adds fillings to various pastries. Provides on-the-job training in order to teach baking skill to employees. Evaluates food quality, appearance and taste through observation and tasting in order to
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adds fillings to various pastries. Provides on-the-job training in order to teach baking skill to employees. Evaluates food quality, appearance and taste through observation and tasting in order to
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adds fillings to various pastries. Provides on-the-job training in order to teach baking skill to employees. Evaluates food quality, appearance and taste through observation and tasting in order to