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Business Engagement Scientist: Sensory Science

Business Engagement Scientist: Sensory Science (fixed term)
University of Nottingham – Food Sciences
Location: Sutton Bonington

deadline: 20th December 2018

Salary: £27,025 to £39,609 per annum, depending on skills and experience (minimum £30395 with relevant PhD)
Hours: Full Time
Contract Type: Fixed-Term/Contract
Job Ref: SCI386518

The Sensory Science Centre (SSC) is internationally renowned for both its sensory research and teaching, boasting state of the art facilities, two expert panels and a consumer database for product assessment. This role presents an excellent opportunity for a self-motivated sensory and consumer scientist to engage with businesses and research partners by conducting services rendered work. This will include raising awareness of the centre, identifying new leads, delivering pitches to potential collaborators/clients, writing proposals, conducting studies, analysing data and presenting results (both verbally and written). In addition, the role-holder will work closely with the flavour chemistry team, supporting research and would therefore benefit from knowledge and experience of flavour/aroma chemistry.

Candidates should have a PhD in Sensory Science (or close to completion) OR significant industry experience in Sensory and Consumer Science. In addition, the appointee must have experience in flavour chemistry and associated analytical techniques (e.g. GS-MS, APCI-MS, LC-MS). The appointee should have excellent communications skills and considerable experience collecting data from human subjects. Industrial experience, a publication record or experience of teaching/training are also preferable. Candidates must demonstrate excellent analytical skills, be self-motivating and be able to work as part of a team.

This is a full-time, 12-month contact, available as soon as possible. However, the role is expected to extend beyond 12 months, subject to performance and funding.

Informal enquiries may be addressed to Dr Rebecca Ford, telephone 0115 951 6685 or email r.ford@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.

Apply here: https://www.jobs.ac.uk/job/BOJ411/business-engagement-scientist-sensory-science-fixed-term

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Two PhD Fellowships/scholarships at Aarhus University

Two PhD Fellowships/scholarships at Aarhus University – Food Science programme
“SOUNDS HEALTHY” and “TASTING SENSE”

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: http://talent.au.dk/phd/scienceandtechnology/opencalls/calls-on-specific-projects/november-2018/sounds-healthy-auditory-interventions-in-public-spaces-to-promote-healthier-food-choices-and-eating-behaviour/

 

  • 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: http://talent.au.dk/phd/scienceandtechnology/opencalls/calls-on-specific-projects/november-2018/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/

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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: https://www.cargill.com/job-detail?job=WOR00367&country=Netherlands

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Tenure track/full professor position available at University of Helsinki

ASSISTANT PROFESSOR / ASSOCIATE PROFESSOR / PROFESSOR IN FOOD SCIENCE, SENSORY FOOD SCIENCE

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 (www.helsinki.fi/en/faculty-of-agriculture-and-forestry/admissions/degree…) 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.

Further information: https://www.helsinki.fi/en/open-positions/assistant-professor-associate-professor-professor-food-science-sensory-food-science

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Job opportunity at the Institute Paul Bocuse

TEACHER – RESEARCHER M / F – Permanent position

Institut Paul Bocuse, Ecully, Lyon (France)

The Institut Paul Bocuse provides education for Culinary Arts and the Hospitality industry and transmits technique and managerial knowledge with the highest standards in order to prepare students for the best careers in the world.
The Institut Paul Bocuse Research Center of the is a leader in food and hospitality research whose mission is to produce, transmit and develop original knowledge and know-how and contribute to improving the well-being to be populations, whatever the age and the context of meals or hospitality, in France and abroad.
In this context, we are looking for an Assistant professor in the field of consumer sciences applied to food out of home.

The position
a. Research (50%)
To develop and implement research projects with French / international, public / private partners. The research axis will be defined according to the profile. To manage and supervise projects and publish in peer-reviewed journals and conferences.
b. Teaching (50%)
To train students in the Bachelor and Master programs, future Food Service professionals, in consumer sciences applied to Food service and food systems. Proposal and follow-up of company projects and directed works: Case studies.

Profile – Education and Experience
PhD in Consumer sciences, Food sciences, Economics, Geography.
Knowledge of food service, catering and / or food industry will be appreciated.
English speaking. Ability to integrate innovative learning and training practices

Conditions
Starting date: September-October. Position based in Lyon (Ecully). Permanent full time position. Salary 35-40k€. Mandatory company social insurance.

Applications
A unique pdf including: letter of motivation, CV, abstract of thesis and postdoc (3 p. max), list of publications, contact details of 2 reference persons.
Dossier to send to: recrutement@institutpaulbocuse.com
Physical or remote interviews: July – August 2018.

Further information

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Job opportunity at Institut Paul Bocuse – Research assistant

Job opportunity at Institut Paul Bocuse Research Center – Lyon, France

Research assistant

The post-holder will work on a funded project entitled ‘The impact of herbs and spices on increasing legumes intake and reducing salt through changing the hedonic factors in meals’
Along the increasing global population growth comes the challenge to ensure quality food, in sufficient quantity and with respect to the environment. Despite the well-documented health benefits of legume consumption, the actual intake of legumes remains low owing to people’s preferences for tasty foods. The predominant role of spices and herbs is flavour enhancement. Flavouring of foods using blends of natural herbs and spices (H&S) is a preferred approach to also reduce salt as it results in a clean label product, avoiding inclusion and declaration of chemical compounds. By careful reformulation using H&S, the sensory characteristics and consumer acceptability of low salt legume based products could be improved or maintained. However, studies in this area are limited. This project will explore the strategies increasing the legume intake via the use of H&S to increase hedonic components using two approaches including 1) development of dishes/recipes based on legumes and the appropriate H&S and 2) assessment of sensory perceptions/liking and food consumption.
The project begins on March 2018 and the post holder will work on the implementation and analysis of the field studies.

Requirements
The successful candidate for this fixed term project will be required to:

  • conduct experiments (participant recruitment / sensory food consumption testing); they will have access to guidance and direct supervision from other members of staff, but may be required to operate with some level of independence
  • collect and record data from experiments
  • make some limited contribution to the design of the experiments, or amendment to protocols; this will be done in consultation with a senior project team member
  • analyse data that is collected
  • write up the reports and results of their research work for publications
  • be responsible for the maintenance of supplies for the project and order consumables from suppliers to ensure that the project is able to operate effectively, efficiently and without delay
  • take responsibility for the administrative work related to their research

Those who are interested in working in this exciting project, learning new tools, and broaden their knowledge in the area of eating behaviour are encouraged to apply. Please send the following application documents merged in one PDF document to anestis.dougkas@institutpaulbocuse.com
Using ‘Research assistant application IPB’ as ‘subject’ of your e mail

Starting time:
The position is available as soon as possible and is limited to 6 months with the possibility of an extension for a further 6-month period
Closing date for applications is March 23rd 2018
Interviews will take place week commencing April 2nd 2018
Informal requires are strongly encouraged and can be addressed to
Dr Anestis Dougkas: anestis.dougkas@institutpaulbocuse.com

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Job opportunity at Coca Cola

Job opportunity at Coca Cola

Senior Scientist Product Guidance (Brussels, Belgium)

 

The Coca‐Cola Company is the world’s largest drink company, refreshing consumer with more than 500 sparkling and still brands. To support the acceleration of the move to a total beverage company we are recruiting a new “Senior Scientist Product Guidance” based in Brussels

The Research and Development center located in Brussels is one of the main R&D centers of the Coca‐Cola Company. We are in charge of the development of new beverages (CSD, juices, iced teas, water, dairy…), packages and retail equipment innovation for Europe, Eurasia, Middle East and Africa.

The individual will be responsible for understanding and defining the fundamental consumer and sensory requirements for specific beverages categories, and mastering and implementing appropriate research proposals for optimum product development. He (she) will also generate products related knowledge,  market understanding and consumer insight to support our 3 years product, packaging and retail equipment innovation pipeline for Europe, Eurasia, Middle East and Africa.

Key responsibilities

Create insight to Support end to end consumer centric innovation.

  • Define solution options based on in-depth understanding of the consumer needs and competitive landscape.
  • Conduct competitor benchmarking and product evaluation to understand the competitive landscape
  • Understand and define fundamental consumer/sensory requirements of your categories and inject the knowledge into product development.
  • Develop, plan and implement research proposals to gain actionable sensory and consumer insights in order to provide technical guidance to the product development team and business unit.
  • Provide recommendations on business solutions based on strong technical consumer research and deep understanding of business environment. Identify, evaluate and mitigate technical risks along the research process to increase confidence in final business decisions.
  • Create research design, implement and gather data, analyse and interpret them using appropriate statistical techniques (including parametric and non-parametric methods, ANOVA, factorial analysis and modelling tools)
  • Work as a close partner with the R&D, Marketing and Knowledge Insight team. Actively support the 3 years innovation strategy by providing insights and recommendations based on deep understanding of consumer & competitive landscape.
  • Continuous review and development of current best practices, research methodologies and development of creative solutions to complex challenges
  • Mentor and train colleagues on new methodologies and skills to continuously improve the competence of the team

 

Requirements

  • MS/ PhD in market research, food or sensory science, behavioural psychology or related fields
  • 8+ years of relevant experience in sensory or consumer research
  • Recognised expertise in at least one area linked to technical consumer research : statistics, cognitive science, psychology, sociology or consumer research
  • Proven track record in delivering consumer centric results working in a matrix organization including R&D, Marketing and Knowledge insight.
  • Strong consumer mind set with the ability to see the link between solutions and consumers
  • Experience in consumer research and sensory methodologies and sound understanding of the underlying statistics
  • Process oriented
  • Strong problem solving skills
  • Strong organisational and time management skills
  • Strong written and oral communication skills, excellent communicator
  • Able to apply technical knowledge and establish credibility with highly technical audiences in order to build technical relationships that will benefit customers or the Company and with non-technical audiences in order to influence decision makers
  • Strong and proactive team player, enthusiastic, creative and curious
  • Conceptual, data driven, analytically strong
  • Able to mentor and coach team members and peers
  • Fluent in English. An additional language is a plus
  • Travel required : 10-20%

 

To apply for this position please send you CV & application letter to:  

Jean-Christophe LOMBARD

jlombard@coca-cola.com

 

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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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