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PhD Opportunity Combining Sensory and Brewing Science to Understanding the contribution of hops to beer flavour

Exciting PhD Opportunity Combining Sensory and Brewing Science to Understanding the contribution of hops to beer flavour
Supervisors: Prof. Joanne Hort, SABMiller Professor in Sensory Science & Dr David Cook.

University of Nottingham

Applicants are invited for this exciting 4 year PhD studentship.

The flavour of beer is key to consumer enjoyment and the use of hops to add both bitterness and aroma to beer is a crucial part of the brewing process. Recently there has been renewed interest in the use of new hop varieties and hop products to create exciting new products for the consumer and this has highlighted fresh technical challenges that this study will investigate. In this multidisciplinary PhD the student will combine an understanding of the chemistry of hop aroma and bitterness and sensory science to gain a deeper understanding of the multimodal stimuli (taste/aroma/trigeminal) in hops which contribute to beer flavour and aroma. Based in the International Centre for Brewing Science the student will be supervised by International experts in sensory science (Prof Joanne Hort) and Beer Chemistry (Dr David Cook) and will develop both their analytical and sensory evaluation capability alongside generic research skills.

Applicants must have (or be about to complete) at least a BSc (Hons) 2:1 first degree, or equivalent, in Food Science, Chemistry or a relevant related subject, and show a keen interest in beer flavour perception. The project requires a student who is highly motivated and can work independently and as part of a team. Good time management and organizational skills are also vital. Excellent English language skills, both written and oral, are essential, especially as the student will be working with human volunteers.

The scholarship is open to UK/EU students only and covers all fees and an annual stipend of £14,296 per annum. Candidates should send a covering letter, detailed CV, including university grades/predicted grades together with the names and contact details of two referees to joanne.hort@nottingham.ac.uk.

Closing date: until filled but not after Dec 12th 2017
Start Date: Jan 2017
For Further information contact joanne.hort@nottingham.ac.uk and see our websites
www.nottingham.ac.uk/brewingscience &
http://www.nottingham.ac.uk/biosciences/research/research-themes/sensory-science-centre/sensory-sciencecentre.

Further information

Posted 02/11/2016

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Postdoctoral research assistant in food science at University of Reading

POSITION OPEN AT THE UNIVERSITY OF READING

POSTDOCTORAL RESEARCH ASSISTANT IN FOOD SCIENCE

The role of this post is as a Food Scientist researcher within the Food and Bioprocessing Sciences Research group (FaBS) which is part of the Food and Nutritional Sciences department and research division. The post is funded specifically as a fixed term contract as the PDRA on an Innovate UK funded project addressing sugar and fat reduction in biscuits.

Contact
This post will be within the Food and Nutritional Sciences department, additionally utilising equipment and expertise within the Chemical Analytical facility (CAF). There will be frequent contact with the external collaborators at both Cargill and United Biscuits.

Further information

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Two professorships in food science at the University of Helsinki

TWO PROFESSORSHIPS IN FOOD SCIENCE AT THE UNIVERSITY OF HELSINKI
Department of Food and Environmental Sciences

The Department of Food and Environmental Sciences, University of Helsinki, invites applications for 2 positions of

PROFESSOR / ASSOCIATE PROFESSOR / ASSISTANT PROFESSOR IN FOOD SCIENCE

starting on 1st of March 2017 or at a mutual agreement.

The successful applicant may be appointed to a permanent professorship or a fixed-term associate/assistant professorship (tenure track system), depending on his or her qualifications and career stage.

The duties of the professor/associate professor/assistant professor will include scientific research, teaching based on it and participation in international collaboration and community engagement in the field. In addition to teaching lectures and courses, the professor/associate professor/ assistant professor will supervise undergraduate and postgraduate students and participate in the development of Bachelor’s and Master’s programmes.

Further information: Overview_professorship_in_Food_Science
Professors_Food_Science_Call_August16_2016

Link: https://www.helsinki.fi/en/open-positions/professorassociate-professorassistant-professor-in-food-science

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CALL FOR PhD APPLICATION IPB

CALL FOR PhD APPLICATION AT INSTITUT PAUL BOCUSE

FOOD PERCEPTION AND CATEGORIZATION IN CHILDREN (2-4) SUFFERING FROM CONGENITAL METABOLIC DISEASES

Deadline for application: September 30th, 2016

The Research Center of the Institut Paul Bocuse, the Laboratory for Research on Learning and Development (CNRS UMR 5022), and a leader company in the delivery of foods for patients with specific nutritional needs, are looking for highly talented candidates for an application to a PhD in cognitive science.

Further information

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PhD Sensory and Brewing Science: Understanding the contribution of hops to beer flavour

PhD SENSORY AND BREWING SCIENCE:
UNDERSTANDING THE CONTRIBUTION OF HOPS TO BEER FLAVOUR

Division of Food Science, School of Biosciences, University of Nottingham

Supervisors: Prof. Joanne Hort, SABMiller Professor in Sensory Science & Dr David Cook.

Applicants are invited for this exciting 4 year PhD studentship

 

The flavour of beer is key to consumer enjoyment and the use of hops to add both bitterness and aroma to beer is a crucial part of the brewing process. Recently there has been renewed interest in the use of new hop varieties and hop products to create exciting new products for the consumer and this has highlighted fresh technical challenges that this study will investigate.  In this multidisciplinary PhD the student will combine an understanding of the chemistry of hop aroma and bitterness and sensory science to gain a deeper understanding of the multimodal stimuli (taste/aroma/trigeminal) in hops which contribute to beer flavour and aroma.   Based in the International Centre for Brewing Science the student will be supervised by International experts in sensory science (Prof Joanne Hort) and Beer Chemistry (Dr David Cook) and will develop both their analytical and sensory evaluation capability alongside generic research skills.

 

Applicants must have (or be about to complete) at least a BSc (Hons) 2:1 first degree, or equivalent, in Food Science, Chemistry or a relevant related subject, and show a keen interest in beer flavour perception. The project requires a student who is highly motivated and can work independently and as part of a team. Good time management and organizational skills are also vital. Excellent English language skills, both written and oral, are essential, especially as the student will be working with human volunteers.

The scholarship is open to UK/EU students only and covers all fees and an annual stipend of £14,296 per annum.

Candidates should send a covering letter, detailed CV, including university grades/predicted grades together with the names and contact details of two referees to joanne.hort@nottingham.ac.uk.

 

Closing date: open until filled

Start Date: Oct 2016 or soon thereafter

 

For Further information contact joanne.hort@nottingham.ac.uk and see our websites www.nottingham.ac.uk/brewingscience &

http://www.nottingham.ac.uk/biosciences/research/research-themes/sensory-science-centre/sensory-science-centre.aspx

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JOB OPPORTUNITY AT THE UNIVERSITY OF NOTTINGHAM – FOOD SCIENCES

JOB OPPORTUNITY AT THE UNIVERSITY OF NOTTINGHAM – FOOD SCIENCES

SENSORY SCIENTIST

Deadline: 29th July 2016

 

Location: Nottingham
Salary: £34,576 to £46,414 Grade 7
Hours: Full Time
Contract Type: Contract / Temporary

 

Placed on: 29th June 2016
Closes: 29th July 2016
Job Ref: SCI196016

Salary: 

£34,576 to £46,414 per annum, depending on skills and experience. Salary progression beyond this scale is subject to performance.

Closing Date: 

Friday 29 July 2016

As part of the our exciting new Food & Beverage Innovation project, a Sensory Science Manager is required to be responsible for promoting the field of Sensory Science to small/medium (SME) Food & Drink businesses in the Derbyshire/Nottinghamshire area and supporting those businesses with technical advice and development of training materials.

The successful applicant will work closely with Professor Joanne Hort and Richard Worrall who are the project leaders of this ERDF funded project at the Sutton Bonington Campus and with the SME liaison person and project team.

The post will be crucial to introducing this field to a new audience with the key aim to benefit their development and business growth. The challenge is to see how the science can be made relevant to this sector and this person will be expected to contribute fully to building and implementing a plan to do so.

Applicants must have a first degree or masters in Food Science or similar appropriate subject area which includes sensory science, or considerable experience in a sensory laboratory in industry or research institute and must be able to apply that background and knowledge to this SME sector by having a good understanding of their needs.

This full-time post is offered on a fixed-term contract until 31 March 2019.

Informal enquiries may be addressed to Prof Joanne Hort, email joanne.hort@nottingham.ac.uk. Please note that applications sent directly to this email address will not be accepted.

The University of Nottingham is an equal opportunities employer and welcomes applications from all sections of the community.

http://www.jobs.ac.uk/job/AOA712/sensory-scientist/

Posted 30.6.16

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CAFÉ CONNECT PROJECT MANAGER

CAFÉ CONNECT PROJECT MANAGER
Psychology – University of Nottingham

Closing Date: Wednesday 22 June 2016

Interview Date July 7th 2016

Location: University Park
Salary: £25,769 to £29,847 per annum, pro rata depending on skills and experience (minimum £28982 with relevant PhD)
Reference: SCI193916
A part-time project manager is required to develop and evaluate an innovative model of public engagement in health related research called Café Connect. You will work with a multidisciplinary team led by Professor Ellen Townsend (School of Psychology) and Professor Joanne Hort (School of Biosciences) to run four research café events over the period of the project. Uniquely Café Connect will engage the public in ALL stages of the research lifecycle, not just dissemination. The public will be invited to contemplate, discuss and react to issues in health-related research in Nottingham Contemporary Café (a relaxed, non-intimidating environment) in the heart of the community.

The project manager will work with the project leads, engagement interns, stakeholders and participant engagers to deliver the project. You will possess or be close to completing a PhD (or equivalent) in a relevant discipline (preferably in a health-related topic). Applicants should be able to demonstrate enthusiasm about engaging with the public about research and have excellent verbal, written and presentational skills. Previous experience of project management is essential and ideally applicants will be able to demonstrate previous experience of public engagement.

Informal enquiries may be addressed to Professor Ellen Townsend, tel: +44 (0)115 8467305 or email ellen.townsend@nottingham.ac.uk. Please note that applications sent directly to this email address will not be accepted.

The University of Nottingham is an equal opportunities employer and welcomes applications from all sections of the community.

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Further details:

View Additional Information (this will open a new window)

The University of Nottingham is an equal opportunities employer and welcomes applications from all sections of the community.

 

Posted 20/6/16

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Research internship at the University of Notthingam

RESEARCH INTERNSHIP AT THE UNIVERSITY OF NOTTINGHAM

External Closing Date : 14 Jul 2016

Research Assistant Fixed-term until 9 February 2017

R&T Level 4a £25,769 to £28,143 per annum, depending on skills and experience.

Job Ref : SCI185116

Link to vacancy: https://jobs.nottingham.ac.uk/VM/Applications.aspx?jobId=8485

External Closing Date : 14 Jul 2016

 

A research assistant is required to support a research project contributing to our Tastemap project (http://www.nottingham.ac.uk/biosciences/research/research-themes/taste-map/taste-map.aspx) under the supervision of Prof Joanne Hort and Prof Sue Francis, alongside other members of the team. This internship provides an excellent opportunity to gain experience of a multidisciplinary project bringing together sensory science and brain imaging. The successful applicant’s role is primarily research involving the phenotyping of individuals using a new method to understand tongue papillae density and distribution in relation to taste perception, together with involvement with general sensory aspects of the project. Applicants should hold a degree in Food Science or a related discipline and/or a Masters.  Applicants with experience working with human subjects and with an interest in sensory perception are favoured.

Informal enquiries are encouraged and may be addressed to Professor Joanne Hort, tel: 0115 951 6222 or Email: joanne.hort@nottingham.ac.uk. Please note that applications sent directly to this Email address will not be accepted. Apply at https://jobs.nottingham.ac.uk/VM/Applications.aspx?jobId=8485

The University of Nottingham is an equal opportunities employer and welcomes applications from all sections of the community.

Posted 15/6/2016

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RESEARCHER Eating Behaviour, Nutrition & Health

logo-paul-bocuse1

RESEARCHER Eating Behaviour, Nutrition & Health

Permanent position. The Centre for Food & Hospitality Research Institut Paul Bocuse, Lyon, France

Context

The Centre for Food and Hospitality Research, Institut Paul Bocuse, develops multidisciplinary scientific research on eating mechanisms (see http://www.institutpaulbocuse.com/uk/food-hospitality/). Projects are led by the general aim of improving eating pleasure and health, from meal preparation to its service and consumption whatever the context, for example, school canteens, workplace canteens, hospitals, nursing homes etc.

The Centre has a focus of research projects, which includes a doctoral programme and applied collaboration with industry. Disciplinary approaches are integrated into three areas: economics, social science and cognitive sciences, each led by a researcher. We would like to recruit a researcher to lead development in nutrition and health, working in association with CENS, European Centre for Health and Nutrition, and the University of Lyon and in cooperation with international public and private partners.

The experimental facilities include a Living Lab (labelled ENOL) where subjects are studied in real life situations, with various available measures (food choice, food intake, video, blood sampling, and questionnaires).

Job Description
The researcher is expected to develop, implement and manage research projects on eating behaviours: food intake, hunger and satiety mechanisms based on behavioural approaches as well as psychological and physiological aspects, through projects dedicated to specific populations, such as the elderly, cancer patients, and chronically stressed subjects (examples of current projects). Research will be conducted taking into account the characteristics of the food, the subject and the context.
Specific tasks:

–  To lead research nutrition and health projects in connection with internal and external colleagues.
–  To co-supervise PhD projects with French and International professors.
–  To publish in peer-reviewed journals and conferences.
–  To contribute to funding applications from different sources (public and private).
–  To cooperate with colleagues from Applied Studies, Education, and Professional training Departments.

Profile
–  PhD in Human nutrition, Food sciences
–  English speaking
–  A postdoctoral experience is desirable

Conditions

Position is based in Lyon (Ecully). Starting date upon agreement. Permanent full time position. Salary according to experience. Mandatory company social insurance. Associate researcher to a partner university, depending on profile.

Application: Read more

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JOB OPPORTUNITY AT FONTERRA, New Zealand

JOB OPPORTUNITY AT FONTERRA, New Zealand

SENSORY TECHNICAL OFFICER – SENSORY TECHNOLOGIST

Applications close – Midnight Tuesday 8th March 2016

 

  • Use your expertise in sensory and food science in this interesting 6 month fixed term contract role
  • Showcase your highly influential communication skills with a broad range of stakeholders
  • Work for Fonterra at their world class Research and Development Centre in Palmerston North

 

The Business Unit

The Fonterra Research and Development Centre is one of the largest research facilities in the world. Dedicated to dairy, it is home to around 100 PhD qualified scientists, technologists and engineers, many of whom are the world’s leading experts in dairy science.

 

The role 

Based in Palmerston North and reporting to the Manager Sensory Technical, the main purpose of this 6 month fixed term contract role is to provide outstanding technical support for research, contributing to and delivering outputs to research teams that lead to sustained significant commercial value to Fonterra.

 

Some key responsibilities of the role may include:

  • Liaising internally to set up and deliver technical support based on research requirements, and providing results and feedback to the business
  • Aiding the concept and development of innovation pipelines, business support and capability enablement
  • Providing influence and technical expertise to successfully aid research and sensory panel leadership
  • Trouble shooting and resolving issues and to provide training where necessary to facilitate the delivery of quality data

 

Skills and experience

In order to hit the ground running in this busy role, you will have the following:

  • Previous experience in the sensory field preferably from a dairy or food environment
  • Knowledge of the design and delivery of quality sensory technical support.
  • Experience in training or co-coordinating teams
  • Proven influencing skills, with the ability to motivate large groups
  • The ability to be an enthusiastic, adaptable and a strong communicator in order to deliver project outcomes

 

A degree qualification in sensory, dairy or food science is highly regarded for this role.

For a position description please click here

 

I’M HIRING!! – Fantastic 6 month contract opportunity as a Sensory Technologist with Fonterra in Palmerston North!

Provide outstanding technical support for sensory research based at the world class Fonterra Research and Development Centre! – For more information, click the link – https://fonterra.taleo.net/careersection/2/jobdetail.ftl?lang=en&job=24649&src=SNS-12000

Posted 24.02.16

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PhD STUDENTSHIP

PhD STUDENTSHIP

University of Nottingham Biosciences Campus (Sutton Bonington)

Title: Redesigning foods and supplements specifically for older adults: a flavour chemistry and nutrition approach in partnership with Danone/Nutricia

Subject Area: Food Science/Nutrition Biosciences

Deadline 1 March 2016

 

Supervisor: Dr Ian Fisk

Secondary Supervisor: Dr Moira Taylor

Start date: 1 April 2016, later start date will be acceptable on request (e.g, students graduating in summer 2016).

Qualifications: B.Sc Hons (1st or 2:1) in Food Science/Nutrition/Food Technology or equivalent subject area. Due to the nature of funding, applications are welcome from United Kingdom and European Union students only.

Stipend: The successful candidate will receive a tax-free stipend of circa £16,000 pa.

This PhD studentship is funded by Danone Nutricia Research and located at the University of Nottingham Biosciences Campus (Sutton Bonington). The Project will be supervised by Dr Ian Fisk, Associate Professor of Flavour Chemistry (Food Science), Dr Moira Taylor, Associate Professor of Human Nutrition (Dietetics), Dr Nicole Yang, (Laboratory Manager), and an academic representative from Sensory Science (Food Science).

The growing number of older adults means there is an increased role for food and nutrition in maintaining health and well-being. Dietary choices, intake and nutritional status are vital contributors to health in older adults. However, ageing is associated with impairments of sensory perception (vision, hearing, taste, smell and perceiving texture). Changes in sensory perception can affect the enjoyment of food and dietary choices and lead to the risk of malnutrition. The UK National Health Service estimated in 2014 that  ~3 million people were malnourished, and  one in three people admitted to hospital or care homes are malnourished or at risk of malnourishment.

For a food to be consumed and enjoyed, aroma and taste compounds are typically dissolved in saliva during consumption, the aroma and taste active compounds are then transferred to either the nose or mouth and interact with a range of receptors. Changes in oral physiology with ageing will impact the chemistry and physics that occur in the mouth and will change a person’s ability to enjoy food.

This project will model (in healthy adults) changes in oral physiology (saliva flow rate, oral geometry, chew rate and chew pattern) with changes that occur during ageing to explain the impact of natural ageing processes on flavour delivery in mouth. Findings will be validated in older adults using a remote monitoring system to be developed in the project (Tenax trapping).

At Danone Nutricia Research we create formulas that provide clinically substantiated health benefits to vulnerable consumers, infants, toddlers, elderly and patients. Our products are marketed under the brand names Nutricia, Milupa and SHS, amongst others. Capitalising on international pre-clinical and clinical collaborations, we aim to identify new nutritional intervention opportunities and develop innovative products. Nutricia Danone has R&D facilities worldwide, with centres in The Netherlands, France, and UK .

University of Nottingham (UoN) is a research active Russell Group University. The School of Biosciences is one of the lead research groups (REF 2015) focussing on the sustainable provision of a safe and secure supply of nutritious food.  UoN was awarded the Queens Anniversary Prize in recognition of this cutting-edge research.

If you are interested in applying please send a two page CV to jennifer.drury@nottingham.ac.uk by 1 March 2016.

Further information can be found at:

nottingham.ac.uk/biosciences/people/ian.fisk
nottingham.ac.uk/life-sciences/people/moira.taylor
nutricia.co.uk

Keyword Search
Food Science; Aroma; Food Chemistry; Flavour Chemistry; PhD; Sensory Science; Nutrition

 

Posted 24.02.16

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Job opportunity at Leatherhead Food Research

LeatherheadJob opportunity at Leatherhead Food Research
Consumer Panel Operations Supervisor
Great Burgh, Epsom, Surrey (UK)

Who we are

Leatherhead Research Ltd provides expertise and support to the global food and drink sector with practical solutions that cover all stages of a product’s life cycle from global regulatory advice, consumer insight, ingredient innovation and sensory testing to food safety consultancy.

The Opportunity

To provide support to the consumer operations manager in running the fieldwork of consumer projects. The role will primarily involve supervising a team of technicians and assistants working on consumer testing from booking products in through to panelling and reports. The individual will be responsible for ensuring our clients requests are met and to organise their three teams consisting of; Programming, Products and Panelling. The ideal candidate will be a strong team leader, good at delegating, an effective communicator and good team player with abilities to motivate a team to get the job done whilst delivering an excellent service. They will also have a keen interest in the food and drink industry.

Key Responsibilities

  • Supervising team of technicians and assistants and to delegate work to ensure work is met in full to high standard and tight deadlines
  • Work closely with the ops manager to deliver clients’ requests and efficient running of team
  • Ensure all areas of a project are met from product delivery, questionnaire programming, panelling sessions and report writing
  • To assist with training of team members and ensure all procedures are met by all staff
  • Attending on site and off site tests when required including flexible working hours where applicable with some early starts/late finishes
  • Driving quality standards including food safety, traceability and record keeping
  • To identify lean processes and implement these
  • To assist in the kitchen area during panel sessions occasionally including running (chef) panels
  • To raise any issues with the ops manager as and when required and assist in solutions
  • To identify and implement areas for improvement within the team
  • To work together with other Leatherhead departments to provide an excellent service to clients

Key Skills

  • Build strong and effective working with relationships with the team and good at providing support and encouragement
  • Strong organisational skills and ability to prioritise workload to achieve tight deadlines
  • Capability to adjust to differing roles to ensure the client’s needs are met
  • Motivated and enthusiastic about getting the job done
  • Effective communicator
  • Good delegation skills
  • Talented to working in a kitchen working environment, ensuring safety and hygiene practices
  • Good verbal and written communication skills, including proven presentation skills
  • Good PC Skills- ability to learn new software programs willingly

Experience Required

  • Previous experience in a supervisory role would be ideal
  • Working in a kitchen environment
  • Experience working with external clients
  • PC skills

Career Development

We are committed to supporting employees and make a focussed effort to offer bespoke training to allow each individual to thrive within their environment and realise personal potential.

 

Benefits

We offer a competitive salary and benefits package

 

How to apply

Please email your CV and a covering letter to: recruitment@sciencegroup.com.

 

Posted 18/1/16

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