Seychelle, Cape Verde) Main responsibilities: Local Medical Safety Responsibility & Benefit Risk Management: the local Medical and Marketing organization in collaboration with the International Medical Safety leader Aggregate reports: Work with LSO/CSTL to provide medical input and insights for aggregate reports while regulations (for drugs non-medicinal products & Medical Devices in the scope of responsibilities), evaluation activities for non-medicinal products (i.e. cosmetics, medical devices, commodities, nutritional) are performed
Seychelle, Cape Verde) Main responsibilities: Local Medical Safety Responsibility & Benefit Risk Management: the local Medical and Marketing organization in collaboration with the International Medical Safety leader Aggregate reports: Work with LSO/CSTL to provide medical input and insights for aggregate reports while regulations (for drugs non-medicinal products & Medical Devices in the scope of responsibilities), evaluation activities for non-medicinal products (i.e. cosmetics, medical devices, commodities, nutritional) are performed
unique collaboration of Wits Faculty of Health Sciences specialists, epidemiologists, molecular biologists and work in conjunction with other medical practitioners for medical diagnosis as appropriate Location: project goals on time and on budget Work with medical professionals to develop standard operating procedures
unique collaboration of Wits Faculty of Health Sciences specialists, epidemiologists, molecular biologists and work in conjunction with other medical practitioners for medical diagnosis as appropriate Location: project goals on time and on budget Work with medical professionals to develop standard operating procedures
Coordinators or Medical Officers
Study Coordinators or Medical Officers Collect required data from participant medical records and other sources
Study Coordinators or Medical Officers Collect required data from participant medical records and other sources
Grade 12 A degree or diploma in Food Science/Technology, Applied Science or like discipline A minimum of 3
Grade 12 A degree or diploma in Food Science/Technology, Applied Science or like discipline A minimum of 3