228 engineering-computation "https:" "https:" "https:" "https:" positions at Oregon State University in United States
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customers. They collaborate with university partners to provide expertise in event program design, space utilization, attendee experience, emergency preparedness, risk mitigation, university policy adherence
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Learning Assistants (ULA) for the School of Nuclear Science & Engineering (NSE) at Oregon State University (OSU). These openings are for Spring 2026. Transferable Skill Development OSU is committed
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Position Details Position Information Job Title Food Science Research Assistant - Berry Breeding Program Appointment Type Student Employee Job Location Aurora Position Appointment Percent 100
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to solve critical challenges facing the world in areas such as climate science, clean energy and water resources.” The space, computing power, technologies, human resources and AI-enabled approaches
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environment. Facilitate administration of exam per faculty instructions. Validate student ID prior to each exam. Implement assistive technology as needed. Willingness to assist students as a 1:1 scribe or
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, PowerPoint, and Excel. Basic computer and technology troubleshooting skills. Working Conditions / Work Schedule Term Hours: Office Hours: M-Th 10am – 9:00pm; F 10am – 6pm; Sun 3pm – 9pm Break Hours: M-F 10am-5
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a variety of program-related activities, including but not limited to leading invention and other STEM lessons, student check-ins, parent communication, team building, and playing games. A detailed
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-readiness skills in the primary areas below: Communication, Teamwork, Technology Position Duties 50% insect rearing and plant maintenance in greenhouse 35% lab assistance/maintenance (autoclaving, cleaning
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Position Details Position Information Job Title Forest Engineering Student Assistant Appointment Type Student Employee Job Location Corvallis Position Appointment Percent 100 Appointment Basis 12
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Communicable Disease Program (ACDP) to conduct interviews of cases of select foodborne diseases in order to identify risk factors for infection and establish baseline consumption rates of various food items