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Assistant Professor in Sensory and Consumer Science – University of California, Davis

Assistant Professor in Sensory and Consumer Science
Department of Food Science and Technology, University of California, Davis

The Department of Food Science and Technology in the College of Agricultural and Environmental Sciences is recruiting an Assistant Professor specializing in sensory and/or consumer science with a PhD in sensory science, consumer science, food science, neurophysiology & behavior, psychology, behavioral nutrition, behavioral economics, marketing or a related field. The appointee will be expected to develop a research program on basic and applied aspects of sensory perception and consumer (eating and drinking) behavior with relevance to public health, agriculture, and the food and beverage industries. Areas of research interest may include, but are not limited to sensory perception, sensory physiology and/or genetics, sensory determinants of food intake, consumer (eating and/or drinking) behavior, behavioral nutrition, behavioral economics, sensory analysis of foods and beverages, consumer-driven innovation. This is an academic year (9-month) tenure track Assistant Professor position. This position includes an appointment in the Agriculture Experiment Station that carries the expectation that the appointee conduct mission-oriented research and outreach of relevance to California stakeholders. (
The appointee will be responsible for teaching undergraduate and graduate coursework in food sensory and/or consumer science (e.g., sensory evaluation of foods, sensory perception, physiology and genetics, eating and drinking behavior, consumer science, consumer-driven innovation), with a typical teaching load of two courses per year. At the undergraduate level, the candidate will be expected to teach the department’s required statistics course FST 117 – Design and Analysis for Sensory Food Science. In addition, the candidate would be expected to teach or participate in a required or elective course in sensory evaluation, consumer science or food product innovation, such as FST 127 – Sensory Evaluation of Foods or FST 159 – New Product Food Ideas, FST 160 – Food Product Development or an elective graduate course in their area of specialization. Additional contributions to Department of Food Science and Technology courses and Food Science graduate education is expected, with additional teaching opportunities in lifelong learning through UC Davis Extension. Mentoring of graduate students in Food Science and other graduate groups, undergraduate student advising, participation in and development of outreach programs, curricular development, and performance of departmental and university service are expected. The research, teaching and outreach mission of the Department of Food Science and Technology ( focuses on the creation, development and distribution of basic and applied knowledge related to the production of foods, with a scope extending from the fundamental molecular level to the process and consumption scale.
The department is associated with the Robert Mondavi Institute for Wine and Food Science at UC Davis and is internationally recognized as a center of excellence for food research.
Besides their own laboratory in the Robert Mondavi Institute Sensory Building, the appointee will have access to wide-ranging infrastructure resources and many collaborative opportunities in the College of Agricultural and Environmental Sciences and other colleges and schools across campus.
The UC Davis College of Agricultural and Environmental Sciences is the leading academic agricultural research institution in the US. The community of Davis is located in the California Central Valley, next to the State Capital Sacramento and close to the Bay Area, the Napa Valley and Lake Tahoe.

Qualifications: PhD or equivalent degree at the time of appointment in sensory science, consumer science, food science, neurophysiology & behavior, psychology, behavioral nutrition, behavioral economics, marketing or a related field. Postdoctoral experience is desired and evidence of research excellence is expected. Evidence of leadership and organizational skills relevant to the development of a successful research, teaching and outreach program in a sensory and/or consumer science field is required. The candidate should have demonstrated ability or potential to obtain extramural support for research activities as well as the capacity to develop and instruct undergraduate, graduate and lifelong learning courses and the ability to develop and conduct extramurally funded research in food sensory and/or consumer science.

Salary: Commensurate with qualifications and experience.

Applications: Application materials must be submitted via the following website: Required application materials include: 1) cover letter, 2) curriculum vitae with publications list, 3) up to five full publications, 4) transcripts if the applicant is within 5 years of the PhD degree, 5) statement of future research plans including relevance to food industries, 6) statement of teaching philosophy and projected teaching roles in the Department of Food Science and Technology at UC Davis, 7) the names, addresses, including email, of at least four professional references, and 8) a statement of contributions to diversity. The position will remain open until filled. To ensure full consideration, applications should be received by February 1, 2019.

Additional inquiries should be directed to Professor Jean-Xavier Guinard, Search Committee Chair, Department of Food Science and Technology, 1 Shields Avenue, University of California, Davis, CA 95616, PH: 530-754-8659; email:
UC Davis is an affirmative action/equal employment opportunity employer and is dedicated to recruiting a diverse faculty community. We welcome all qualified applicants to apply, including women, minorities, veterans, and individual with disabilities.
UC Davis supports Family-friendly recruitments. UC Davis covers travel expenses for a second person to accompany an invited faculty recruitment candidate who is a mother (or single parent of either gender) of a breast or bottle-feeding child less than two years of age.
UC Davis recognizes the necessity of supporting faculty with efforts to integrate work, family and other work-life considerations. To recruit and retain the best faculty, the campus sponsors a Work Life Program that provides programs and services that support faculty as they strive to honor their commitments to work, home and community.
UC Davis was ranked #1 in 2016 on Forbes Magazine list of the 13 most important STEM (Science, Technology, Engineering, and Mathematics) universities for women, and is expecting to earn the U.S. Department of Education’s “Hispanic Serving Institution” designation by 2018-2019. Davis celebrates the multi-cultural diversity of its student body by creating a welcoming and inclusive environment for students through such organizations and programs as the Center for African Diaspora Student Success; the Lesbian, Gay, Bisexual, Transgender, Queer, Intersex, Asexual Resource Center; Casa Cuauhtémoc Chicano-Latino Theme House; Asian Pacific American Theme House; ME/SA (Middle astern/South Asian) living-learning community; Multi- Ethnic Program (MEP); Chicano/Latino Retention Initiative; and Native American Theme Program.
The UC Davis Partner Opportunities Program (POP) is a service designed to support departments and deans’ offices in the recruitment and retention of outstanding faculty. Eligibility for POP services is limited to full-time Academic Senate Ladder Rank faculty (including Lecturers with Security of Employment (LSOE), Lecturers with Potential Security of Employment (LPSOE) Senior Lecturer with Security of Employment (SLPSOE)), and Cooperative Extension Specialists.
UC Davis is a smoke – and tobacco-free campus effective January 1, 2014. Smoking, the use of smokeless tobacco products, and the use of unregulated nicotine products (e-cigarettes) will be strictly prohibited on any property owned or leased by UC Davis — indoors and outdoors, including parking lots and residential space.


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Sensory courses organised at the University of Nottingham

Date of Course: 5th March 2019
Time: 09:00 – 17:00
Title of Course: Sensory Evaluation: An introductory workshop
Course Venue: University of Nottingham, Sutton Bonington Campus, LE12 5RD, UK
Course Summary: This popular introductory workshop is IFST accredited and aimed at those who are new to sensory science and wish to learn how to apply basic sensory methods to discriminate, describe and measure the sensory attributes of products with a view to improving and introducing innovation to their product development and quality assurance approaches.
Course content: The workshop covers introduction to sensory evaluation for food and drink, the human senses, types of panels, how to screen and select panellists, facilities and protocols, sensory tests and how/when to use them. The workshop is designed to be practical and interactive to enhance learning and we have received excellent feedback from previous delegates. Delegates attending the Sensory Evaluation course also have the opportunity to sit a Foundation level examination in Sensory Evaluation, set by the IFST (Institute of Food Science and Technology) with whom the course is accredited, successful candidates will then be awarded a Certificate of Accreditation by the IFST. Places are limited for these workshops so book early!

Course Contact Details:, 0115 951 6610
Weblink to Course:


Date of Course: 27th September 2017
Time: 09:00 – 17:00
Title of Course: Sensory Methods for Quality control
Course Venue: University of Nottingham, Sutton Bonington Campus, LE12 5RD, UK
Course Summary: This popular introductory workshop is aimed at those who have attended the Introductory Sensory Evaluation workshop or have an good background knowledge of sensory methods and want to understand how they can apply them for quality control purposes.
Course content: The workshop will cover the application of sensory methods for quality control procedures for food and drink, issues concerning the introduction of sensory quality control programmes and guidelines for defining sensory specifications. The workshop is designed to be practical and interactive to enhance learning and we have received excellent feedback from previous delegates. Places are limited for these workshops so book early!
Course Contact Details:, 0115 951 6610
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Date of Course: 1st – 4th April 2019
Time: 9am – 5pm
Title of Course: Sensory Evaluation and Sensory Techniques
Course Venue: Campden BRI, Chipping Campden, GL55 6LD, UK
Course Summary: A 4-day IFST accredited course providing delegates with a thorough overview of sensory evaluation for food and drink. It is aimed at those who are either new to sensory science or wish to develop or improve their existing skills to maximise the use of this discipline within their working environment.
Course content: sensory physiology, discrimination test methods, data collection, sensory statistics (univariate and multivariate), descriptive profiling, panel performance and motivation, consumer research.

Course Contact Details:, 0115, 9516610
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Date of Course: 14 – 18 January 2019
Time: 9am – 5pm
Title of Course: Sensory Evaluation – Statistical Methods and Interpretation
Course Venue: Campden BRI, Chipping Campden, GL55 6LD, UK.
Course Summary: This four day intensive course delivered by the University of Nottingham and Campden BRI takes delegates through some of the fundamental theory behind the statistical analysis of sensory data. Starting with univariate techniques and moving through to multivariate analysis, the course highlights important issues for the application and interpretation of statistical techniques for sensory and consumer data.
Course Content: Analysis of difference and similarity tests, experimental design, software for data collection and analysis, analysis of parametric and non-parametric data, univariate and multivariate statistics inc. ANOVA, Principle Component Analysis (PCA), Cluster Analysis and Preference Mapping.

Course Contact Details:, 0115, 9516610
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Date of Course: 20th – 24th May 2019
Time: 9am – 5pm
Title of Course: Advanced Sensory Science and topical techniques
Course venue: University of Nottingham, Sutton Bonington Campus, LE12 5RD, UK.
Course Summary: A 4-day course providing both an understanding of human sensory perception and the techniques used to examine them (threshold testing, signal detection theory (d’, R-Index), Temporal methods (TDS), rapid profiling methods (Napping).
Course Content: Receptor mechanisms, Individual variation in perception, An introduction to psychophysics, Evaluating methods for threshold testing, Signal detection theory, d’ and R-index, Temporal methods including temporal dominance of sensations, Rapid Methods for profiling, Multimodal perception.

Course Contact Details:, 0115, 9516610
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Date of Course: 24-28th June 2019
Time: 9am – 5pm
Title of Course: Consumer Sensory Science – qualitative, quantitative and topical techniques
Course Venue: University of Nottingham, Sutton Bonington Campus, LE12 5RD, UK
Course Summary: A 4-day introduces delegates to the factors affecting consumer acceptance of food and the application of techniques used to understand them.
Course Content: Factors affecting food choice and drivers of liking, the impact of context/environment on consumer response, qualitative (e.g. focus groups) and quantitative (e.g. questionnaire design) research methods, emotional measures, elicitation techniques, preference mapping and conjoint analysis.

Event Contact Details:, 0115, 9516610
Weblink to Event:


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Smarter, Faster, Stronger: Sensory & Consumer Science, for true business relevance

Smarter, Faster, Stronger: Sensory & Consumer Science, for true business relevance

Danone Nutricia Center, 6th November 2018

The Expert Group Sensory Research of the MOA, the Dutch Expertise Center for Marketing Insights, Research & Analytics, presents a smashing symposium on the value of sensory for business. At the Danone Nutricia Research Center key contributors are presenting their latest methods, experiences and insights from sensory & consumer science. Amongst them: Unilever, Danone, IFF, Haystack, Essensor/OP&P and Wageningen University Research (WUR).
Chaired by Prof. Dr. Hans van Trijp.



9.00 Doors open
9.30 Welcome by Chairman Prof. Dr. Hans van Trijp
9.45 Keynote: Consumer centricity innovation: a trend or a norm? by Victoire Dairou | Danone
10.30 Keynote: Methods’merits by Garmt Dijksterhuis | WUR
11.00 Coffee break
11.25 Parallel Session:
• Measuring meaningful differences by Daniëlle van Hout & Chantalle Groeneschild | Unilever
• Agile consumer insights in practice by Ludovic Depoortere | Haystack
• A session by Stan Knoops | IFF
12.00 Morning closure by Prof. Dr. Hans van Trijp
12.15 Lunch break
13.15 Meet the MOA Sensory Research Expert group by Loes van Tiel
13.25 Keynote: It isn’t just what you do, it is how you do it by Hannelize van Zyl | Heineken
14.25 Presentation and discussion by teachers and students from several Universities and Colleges
15.35 Coffee break
15.55: Parallel Session:
• Better, smarter, faster: Two novel implicit consumer measures validated by Dr. Harold (JHF) Bult | Applegg
• A session by Julie Palczak | Danone
• A session by Sarah Lindeman| Friesland Campina
16.30 Keynote by Wim Vaessen | Essensor/OP&P
17.15 Day closure by Prof. Dr. Hans van Trijp
17.30 Drinks, bites and guided tour Danone Nutricia Research Center


Further information


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Course at Nofima


Analysing data from descriptive sensory analysis and novel sensory methods
Consumer and sensory sciences  

4-5 December 2018 – Nofima at Ås, Norway

Deadline for registrations: November 15th 2018.

Nofima at Ås, Norway and RISE, The Swedish Research Institute, in Gothenburg, Sweden cooperate in arranging courses in sensory analysis. The next course in the series will be arranged in Ås, Norway, December 4-5th

Analysing data from descriptive sensory analysis and novel sensory methods
The course will focus on analysis and interpretation of descriptive sensory data and data from novel sensory methods such as CATA and Projective mapping. The course will be based on both lectures, practical demonstrations and exercises (see detailed program enclosed). The course will be taught in English.

Target group
The course is suited for those who know the basics of sensory analysis but feel that they need to learn more about how to analyse and interpret the data. Basic knowledge of statistical concepts is needed.

Tormod Næs, Nofima
Paula Varela Tomasco, Nofima
Ingunn Berget, Nofima
Mats Carlehög, Nofima
Penny Bergman, RISE

Programme & registration:


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Post of the month October 2018


A review of the EuroSense 2018 Conference

Alessandra De Toffoli, PhD Student at the University of Florence, Italy
2st-5th September 2018 – Verona, Italy


Just some numbers: 727 participants (73% from Europe), 590 abstract submissions, 66 oral presentations, 4 workshops, 386 posters.

The theme of this edition was ‘A Sense of Taste’ that implied a great attention to individual differences in sensory perception, liking, preference, choice and behaviour. As taste is a multifaceted word with multiple meanings, topics covered the contribution of sensory science as a multidisciplinary perspective applied to specific issues of general interest (sensory for health, innovation, sustainability, eating out and individual differences), and input and contributions from other fields and disciplines to the methodological refinement of the sensory science (genetics, mind science, text analysis, new technologies, statistics and advanced instrumental analysis).

The conference was opened by Prof. Erminio Monteleone from University of Florence, followed by two keynote speakers, John Prescott – TasteMatters Research and Consulting and Caterina Dinnella – University of Florence. Both emphasised the important role of individual differences in taste perception, liking and food choices, underlighting that food choices depend on the interplay of food intrinsic and extrinsic characteristics with person-related dimensions that are biological, physiological, psychological, and socio-cultural.

Day two started with a keynote of Kees de Graaf from Wageningen University who spoke about the enormous societal pressure to reduce salt, sugar and fat levels in foods and underlined the essential contribution of sensory science to a healthier society. Agnès Giboreau from Institut Paul Bocuse Research Center presented meal habits from a global prospective showing discrepancy in eating out practices.

E3S Student and Early Stage Researcher Group annual meeting

In the afternoon, I participated with pleasure to the E3S Student & Early Stage Researcher (SESRG) annual meeting where I met students from different parts of Europe and I had the great opportunity to exchange opinions with other people working in sensory science.

During the coffee breaks I participated with other SESRG members at the E3S stand where we promoted the E3S group and its activities. We also administrated to delegates a food attitude questionnaire that was translated in 10 languages by E3S students. The aim was to adapt the questionnaire in several languages and to highlight the differences between cultures. The E3S Workshop “Lost in translation: issues in cross-cultural and multi-country studies” certainly gave us some precious suggestions!

Day three was a big day! It started with a keynote from Mari Sandell from Turku University who focus the attention on individual differences in sensory perception, underling that experiences are individual and unique, and we may taste, smell, hear, see and touch in different ways. After the presentation, I, together with other 6 colleagues, were awarded with the E3S and SISS Student Awards.

During the flash poster session, I presented my work on the influence of psychological traits on the acceptability of healthy foods that received the E3S Award. The purpose of the study was to investigate the role of psychological traits in liking, familiarity and choice for phenol-rich foods characterized at the same time by health benefits and warning sensations such as bitterness and astringency. Our results suggested that psychological traits associated with anxiety such as Food Neophobia, Sensitivity to Disgust and to Punishment may act as a barrier in the acceptability of phenol-rich foods. Particularly, differences may be associated with a hypersensitivity to the alarm sensations influenced by the psychological traits that could modulate sensory and hedonic responses making the alarm sensations been perceived as more intense and less acceptable.

The other keynote of the day, Jessica Aschemann-Witzel from Aarhus University, delivered a fascinating talk about how sensory consumer science can contribute to sustainable development of the food sector. She offered great deals to think about and she provocatively affirmed that it was more sustainable to fly from Verona to Aarhus than to walk. Why? Because the food you eat during the one-month walking has a worse environmental impact than the flight.

And last, but not least… we enjoyed the gala dinner in one of the most famous palaces of Verona with the belvedere that offered a fine view of the city.

Debra A. Zellner from Montclair State University and David Morizet from L’Oréal Research & Innovation opened the last day of the conference. Finally, Kees de Graaf and Betina Piqueras-Fiszman from Wageningen University presented the venue of EuroSense 2020. The conference will be held in Rotterdam!

The organisation of the conference was a great success and I came away from these days with a lot of new insights. I am grateful for the opportunity the organisers gave me to present my work and I look forward to attending the conference again in two years!

Written by: Alessandra De Toffoli
PhD student at Dept. GESAAF, University of Florence, Italy
Unifi SensoryLab Webpage
Facebook page: Sensory Lab Unifi


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Research Fellowship on perception of food in obese individuals

The Center for Mind/Brain Sciences, CIMeC at University of Trento, will soon be advertising a Research fellowship in multisensory behavioral studies on perception of food in obese individuals


The position is to work on a project that will try to shed light on possible unisensory and/or multisensory alterations on food perception that can influence the way overweight/obese people select their food and how much they eat. Moreover, the project purports to clarify the role of non-homeostatic mechanisms underlying food processing in normal weight and overweight/obese individuals and different conditions of hunger/satiety.

The Research fellow will work with Professor Massimiliano Zampini. The ideal candidate should have a background in Psychology, Neuroscience or Sensory  Sciences and experience with behavioral methods relevant for studying unisensory and/or multisensory perception and attention. Priority will be given to candidates holding a PhD.  Italian proficiency is required for interacting with the possible participants.

The position is going to be funded for one year with a potential renewal for a second year.  The contract should start by the end of the year.

Further information may be requested to the PI:


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E3S Student video competition

The European Sensory Science Society is pleased to announce the winner of the E3S Student video competition – Eurosense 2018 is Marit Nijman – University of Nottingham.

Watch her video here


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E3S Eurosense Student Awards 2018 – The reports of the winners

Read the reports of the winners from the conference – Eurosense 2018

Prof. Carolina Chaya and prof. Ella Pagliarini at the awarding ceremony


The winners of the E3S and SISS awards Eurosense 2018


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Two PhD Fellowships/scholarships at Aarhus University

Two PhD Fellowships/scholarships at Aarhus University – Food Science programme

Deadline for submission: 1 November 2018

Applications are invited for two PhD fellowship/scholarship at Graduate School of Science and Technology, Aarhus University, Denmark, within the Food Science programme. The position is available from 1 February 2019 or later. Deadline for submission of applications is 1 November 2018.

  • SOUNDS HEALTHY: Auditory interventions in public spaces to promote healthier food choices and eating behavior

The PhD project is part of a key research focus on the role of contextual cues on flavour perception and eating behaviour. The project is conducted in close synergy between AU FOOD and other universities and industries from both Denmark and abroad. The project is highly interdisciplinary, combining sensory science, consumer behaviour, experimental psychology, and experience design.

A growing body of scientific evidence now shows that people’s eating and purchase behaviour, what they taste, and how much they enjoy the experience, can be influenced by the background music/soundscape that happens to be playing at the same time. What remains unknown, and the primary aim of the PhD, is to study how these sensory nudges can be incorporated into public spaces (such as canteens, supermarkets, schools, retirement homes, hospitals, etc.) in order to promote healthy eating behaviour in the long term. The PhD project will also shed light on whether such nudges work for all food products per se, or whether specific nudges are influential on certain foods only. For example, whether auditory interventions affect choice and behaviour for snack products or actual meals in a similar manner or not.

The PhD project will involve both laboratory studies involving descriptive sensory analyses and physiological measurements, as well larger scale, ecologically-valid observational consumer studies. This project calls for a degree of creativity when it comes to designing new ways to measure empirical evidence of background sound on purchasing patterns, eating behaviour and hedonic responses to food. The project also contains development and design of soundtracks to promote specific behavioural patterns.

While the growing literature on multisensory flavour perception has shown that our senses of sight, smell, and touch can all influence food flavour and preference, auditory interventions are perhaps the easiest and cheapest, since they can be implemented with little infrastructure change. Therefore, if proven successful, auditory interventions can be easily adapted, widely distributed and have significant impact on promoting healthy eating behaviours.

Further information:


  • TASTING SENSE: Sensory and consumer perception of basic human sense interactions in food and beverages – the influence of individual and cultural differences in innovative industrial new product development

In this PhD position, the focus will be on sensory perception of taste-taste interactions of different basic taste qualities, namely sweet, sour, salt, bitter, umami in food and beverages as affected by the food matrices, as well as individual and cultural differences in order to create applicable knowledge that can be implemented in industrial food innovation.

The primary aim of the PhD is to study the effect of, taste-taste and cross-modal interaction/effects on basic taste perception.
Moreover, the aim is to investigate cross cultural differences and the effect on basic taste interaction perception in particular between western and eastern cultures.
The PhD will be associated with two existing research collaborations, which will facilitate success and impact of the PhD’s aims:

The Innovation Fund Denmark research project, InnoSweet, funded by the Innovation Fund Denmark under Grand Solutions, which focus on how cross-modal interactions affect our sweetness perception of carbonated and non-carbonated beverages
The cross-cultural aims of the PhD will be facilitated via The SinoDanish Center (SDC) Food and Health Research Theme. This collaboration has been developed between Danish universities and University of the Chinese Academy of Sciences (UCAS) to meet Danish and Chinese food market challenges via stakeholder chain driven research based collaborations to strengthen Denmark and China’s position in the food market.
The PhD project overall will be conducted in close synergy between AU FOOD and other Danish universities and industries and is highly interdisciplinary.

Further information:


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job opportunity at Cargill Cocoa and Chocolate Global

 Senior Sensory Expert position at Cargill Cocoa and Chocolate Global, Netherlands-NH-Wormer

Are you a Sensory Expert that’s looking for the next step in your career? Do you want to work for one of the world’s leading Cocoa and Chocolate businesses? Where you can really make an impact? Where you can create, define and execute your own global sensory strategy and program? Then this might be the dream job for you!

Cargill is a unique place to grow your career, your experience and your abilities. Every day, we grow our reputation as a leading international producer of food, agricultural, financial and industrial products and services. We take pride in our global reach, ability to contribute, and strong work ethics and values. Founded in 1865, Cargill is a privately held company and employs 150,000 people in 70 countries. Through innovation, creativity and teamwork, we are transforming entire markets and people’s lives worldwide, and we can have the same impact on your career.

Cargill Cocoa and Chocolate offers the food industry a wide range of both standard and customized cocoa and chocolate ingredients to be used in delicious bakery, confectionery and dairy applications all over the world. This with a team of 3,500 passionate cocoa and chocolate experts in working in 47 locations Together, we provide unique knowledge, insights and ideas service across five continents, built on a foundation of 150 years of experience

Job Purpose:

Within the Product and Process Development department new products and processes are developed and research is done to enlarge the knowledge in the broadest sense of the word on cocoa, chocolate and coatings & fillings.

Within this group a new position for senior sensory expert is created.

The senior sensory expert builds, aligns & communicates sensory capability across Cargill Cocoa and Chocolate (CCC). The sensory expert will provide key technical sensory support to a growing set of projects that require profound knowledge of sensory.

The main objective is to build sensory capabilities and be much more vocal about our sensory capabilities as taste leader, understanding the sensory profile of our products and consumer preferences.


This is a key technical leadership position in sensory technology working closely with Technical Service, Marketing, Product Line Management and FSQR within the CCC business and closely with other sensory experts within Cargill. The scope of the role is global, meaning close interaction with all regions (EU, NA, LATAM, APAC and METNA). An in-depth knowledge of advanced sensory evaluation techniques including but not limited to consumer and difference testing focus groups, descriptive analysis, along with statistical sensory data analysis will be key for this role. He/she also supports the local sensory tags.


Your Principal Accountabilities:

  • Responsible for defining and executing the sensory strategy and program to build sensory competences in line with the innovation and technology roadmaps
  • Directly contributes to the CCC’s innovation pipeline with ideas for the conversion of scientific and sensory insight as well as to the growth of distinctive product/process/applications offerings
  • Align with Strategy & Innovation and R&D team to deliver sensory results that enable the business to succeed, create opportunities from scratch, building on the needs of internal and external customers
  • Apply sensory expertise to product and process development, to quality control teams by using appropriate sensory methodologies (consumer panels, focus groups, difference panels, descriptive analysis, shelf life testing)
  • Effectively manages complex sensory projects concerning time and resource management to meet internal and external customer expectations, including overseeing the link with other projects
  • Understand the latest sensory methods, including analytical sensory research and sensory methodologies, and bring new ideas forward to the CCC business
  • Identify innovative new approaches related to sensory science, sensory analytics, statistical analysis, product and ingredient development
  • Setup and improving the CCC sensory program, sensory research and current sensory testing capabilities
  • Manage external sensory services and research
  • Support and advice in recruitment and maintenance of all trained CCC taste panels
  • Pro-actively advice FSQR teams to develop effective sensory programs
  • Pro-actively advice Marketing teams to develop sensory communication
  • Draws upon in-depth sensory knowledge to leverage and to support R&D innovation growth by partnering with businesses and with key corporate enterprise/strategic customers as well with technology partners (commercial and marketing/sales groups, universities, R&D organizations, industry forums, etc.) to identify emerging trends and needs
  • Working closely together with both (international) colleagues of Technical Services, Operations, FSQR, Engineering, Sales & Marketing and research institutes/suppliers

Required Qualifications

  • Advanced academic degree (MSc. and/or PhD) in sensory science or consumer science or equivalent experience (Food Science, Food Technology, Chemistry, Chemical Engineering, etc.)
  • Experience (10+ years) in food industry
  • Demonstrated ability to influence and lead sensory projects
  • Strong drive and entrepreneurship to build sensory expertise and implement sensory capabilities in the CCC business
  • Strong analytical and statistical thinking capabilities. Ability to understand and interpret qualitative and quantitative sensory data and statistical analysis
  • Sound communication skills at all levels within the company, including stakeholder management
  • Excellent verbal, communication, prioritization, report writing and presentation skills. Including the ability to communicate technical and sensory details to wide array of people and project teams
  • Innovative mind set and proactive approach
  • Ability to travel up to 20%
  • Fluent in English both spoken and written

Preferred Qualifications

  • Relevant work experience in cocoa and chocolate industry is an advantage
  • Experience in designing, executing and interpreting consumer panels
  • Experience in recruiting, training and managing descriptive panel
  • Experience in using sensory data collection software (e.g. EyeQuestion)
  • Experience working with third party testing agencies
  • Experience in focus groups, one on one interviews, concept testing, turf analyses, conjoint analyses
  • Experience in using statistical software to analyse sensory data (e.g. Minitab)
  • Project Management experience
  • Affinity with production processes is a clear advantage

Apply now:


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Job opportunity at PepsiCo – Cork, Ireland

Sensory Scientist position open at PepsiCo
Cork, Ireland

Primary Accountabilities:

  • Accurate, timely analysis of samples and reporting and interpretation of data in compliance with Pepsi Co Standards.
  • Troubleshoot technical issues relating to laboratory analysis to optimise lab processes.
  • Provide Technical Support to Business on bottling operations i.e. all aspects of in plant sensory programs, processes as well as trouble-shooting of raw materials in-process and finished beverage.
  • Apply knowledge of the core discipline to provide input into Method Development, Best Practice tool development and identification and enhancements of training requirements.
  • Deliver sensory trainings for beverage plant personnel at international location or through webinars.
  • Update sensory training documents and materials as required.
  • Communicate with the plants and follow-up on sensory issues in the plant.
  • Work closely with the Training & Learning team on follow up requirements for participants after training.
  • Comply to PepsiCo Lab Quality System through the development adherence and maintenance of
    procedures and policies for their respective areas (Operating Procedures Calibration Audits, GLP &
    safety proficiencies)
  • Ensure smooth running of all laboratory operational requirements.
  • Support the development and implementation of the lab strategy through participation in relevant
    teams and projects.
  • Ensure flexibility within the department by acting as back up as required.
  • Define performance goals, track and analyse performance measures and establish/implement
    improvement plans to grow and develop the respective area.
  • Serves as sensory representative on business teams.
  • Applies design of experiments to sensory evaluation testing.
  • Interprets statistical analysis of the results of sensory evaluation testing.
  • Confers with research and development, marketing, packaging, manufacturing and other departments.

Essential Skills:

  • Degree/Diploma in Sensory or Consumer Science.
  • A minimum of 3-5 years sensory experience preferably in the food industry.
  • Knowledge of sensory and consumer methodologies and experience using these methodologies.
  • Experience with running sensory panels, data analysis and interpretation of results.
  • Strong computer skills (Word, Excel, Power point).
  • Excellent writing, presentation and communication skills for delivery of sensory training.
  • Strong organizational, time-management and teamwork skills.
  • A self-starter, proactive in delivering results & with a drive to increase efficiency.
  • Knowledge of data collection software FIZZ would be advantageous.
  • Experience with the planning, execution, analysis, interpretation and delivery of results of consumer studies.

Further information:


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Tenure track/full professor position available at University of Helsinki


University of Helsinki, Finland

deadline for application: 13 November 2018

The position may be filled as a tenure track assistant professor, tenure track associate professor or full professor depending on the candidate’s merits and career stage.

The field of the position is sensory food science. The appointee shall be involved in both national and international collaboration with a motivation to create her/his own research group with having profound connections to food science. The appointee shall also be active in obtaining research funding. The appointee will be responsible for the teaching related to sensory food science in the BSc and MSc programmes of food sciences and for the doctoral education offered by the department (…) together with the other experts in food science. The Department of Food and Nutrition provide an excellent research environment regarding collaboration in sensory food science and consumer behavior with experts in different food raw materials, processing technologies, and packaging technology. The department also offers possibilities for collaboration with experts in nutrition and food behavior.

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