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The Keney Park Sustainability Project (KPSP) works to advance food access, environmental stewardship, workforce development, and community wellness in Hartford, CT. Through the Hartford Food Project
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Retail Food Services Part Time 88074BR Job Summary This person works as a team to provide food service that is safe, accurate, timely and responsive to the customer and patient’s needs. Food service
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stakeholders to launch products or solve technical challenges. Demonstrated potential to establish a successful, impactful research program in Food Innovation. Candidates must be legally authorized to work in
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metal nutrition, nutritional immunology, marine food science, plant based foods, food biotechnology and nutrition as well as food by-product biorefining and protein technology. The division has a wide
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control and HACCP standards are met. Store products to maximize quality. Store leftover food properly and with Manager and/or plans usage. Prepare and date food samples taken from service. Establish and
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duties in a dining room or cafeteria served by this kitchen; to work in the food preparation areas or to operate the pan and rack washing machine in the central food processing plant; or to perform those
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serving unit; works with FSS for ordering and inventory; monitors daily food production and presentation to ensure that meals are served in conformance with prescribed menus, recipes, and quality standards
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details about the University, please visit PolyU’s website at https://www.polyu.edu.hk/ . The Department of Food Science and Nutrition is a multi-disciplinary department established from 1 January 2023
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food properly and with Manager and/or plans usage. Prepare and date food samples taken from service. Establish and maintain positive relations with our customers. Listen, and if possible, resolve
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University of California, San Francisco | San Francisco, California | United States | about 12 hours ago
NUTRITION SERVICES Per Diem 88545BR Job Summary This person works as a team to provide patient food service that is safe, accurate, timely and responsive to the patient’s needs. Food service