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of voluntary social security contributions, according to the regulations. SELECTION METHOD AND JURY COMPOSITION 9.1 – Applicant selection methods: The selection methods to be used will be in accordance with
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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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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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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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jury decisions must be justified, recorded in minutes, and published on https://apply.uc.pt/ . VII.VII - Jury Composition: President: Rosemeyre Amaral Cordeiro Effective Members: Elisa Regina Figueiras
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selected for this position. Applications that do not meet the admission requirements, delivered on time and incomplete applications will be considered ineligible. Composition of the Selection Jury: President
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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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in the development of sustainable and multifunctional coloring systems and their application in the tanning industry (40%). 10. Composition of the Selection Panel: Filomena Barreiro ( Jury President
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the grant if no candidates are found with the profile considered suitable. Composition of the Selection Jury: President – Professor Pedro Raposo de Almeida, 1º Effective – Doctor Carlos Manuel Engeitado
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profile for the performance of the work plan described above within the scope of this project, the Jury reserves the right not to assign the place to the competition. 10. Composition of the Selection Jury