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, Applied Mathematics, Physics, Chemical Engineering, or a related field. Preferred Qualifications: Experimental expertise (e.g., benchtop flow, porous media, hydrogels, imaging, and microfluidics) Experience
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, systems, and environmental (PSE) change strategies in the context of nutrition, physical activity, or chronic disease prevention. Experience with project coordination and time management across multiple
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includes meat processing technology, utilizing novel ingredients and equipment, as well as new preservation and packaging concepts. Microbiology and food safety are important components of both fresh meat
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