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Field
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based on the curriculum vitae: 30% C. Research experience in the defined areas: 20% D. Interview with the top five candidates: 20% Composition of the Selection Jury: Chair – José Manuel Moutinho-Pereira
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B + 0,5 x C. Composition of the selection panel: Chairman: PhD Marisa de Sousa Gonçalves Rio; Permanent Members: PhD Ana Catarina Oliveira Pinto Faria and PhD Bruno Miguel Miranda Esteves. Publication
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and behavioral skills, scored from 1 to 10 points (10%). Composition of the Selection Board: Dr. Inês Ponte (Chair), Dr. Matheus Serva Pereira (1st permanent member), who will replace the Chair in her
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master's grade, suitability for the role) and motivation letter, with corresponding weightings of 50%, 25%, and 25%, respectively. The criteria will be assessed on a scale from 1 to 10. Composition
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Tenable period 1+3 and 1+4 Continuation of award Continuation of the award is subject to satisfactory progress. Number available Element: numberavailable - Unable to display element. Data must be XMTHL
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assessment (50%), and b) prior knowledge of concepts and technologies relevant to the execution of the project (50%). Composition of the Selection Jury: President: Professor Kevin Gallagher Effective members
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language, in an advanced stage of their Master’s program, with knowledge of the functioning of higher education institutions and/or experience with working in school units. Composition of the selection Jury
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nutritional status, particularly in a hospital context; Experience in assessing the nutritional composition of food products designed for specific populations; Experience working in multidisciplinary teams
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area: 30% C. Master's final grade: 30% Composition of the Selection Jury: Chair – Fernanda, Cosme Professor from the University of Trás-os-Montes and Alto Douro Effective Member - Fernando, Nunes
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of the project's area of development. The final merit rating of the candidate (the total evaluation is 20 points) will be obtained by applying the following formula: FC = (0.60xCE) + (0.40*I) Composition