Category Archives: Jobs archive

Cognitive & Behavioral Scientist at L’Oréal Research & Innovation

Campus Charles Zviak -15 rue Pierre Dreyfus, 92110 Clichy (PARIS)

At L’Oréal R&I, you are part of the Product Performance Evaluation division -PPE- who evaluate relevance, performance and coherence of all beauty innovations developed by our laboratories.

You develop the cognitive and behavioral scientific expertise and you are firmly committed to impact the organization and scientific field.

Your mission is built around 3 pillars:

  1. Build capabilities on observation to decode user behavior & on intuitive product usage to facilitate behavioral change:
    • Track & synthetize research studies and emerging methods
    • Design and run research experiments with partners
    • Systematize data collection in collaboration with the Computational Science team
    • Develop innovative methods suitable for the innovation ecosystem
  2. Develop and implement disruptive beauty innovations tests:
    • Be a key advisor for worldwide disruptive innovation projects regarding user behavior questions
    • Design and implement user tests to evaluate innovation prototypes/products.
  3. Engage internal R&I teams in our topics, communicate externally to valorize our expertise
    • Develop and run communications to spread behavioral science expertise and impact the business through presentations, videos, gaming, webinar…

Profil & Required Competencies:

  • Passionate about human being understanding and disruptive sustainable innovation
  • Master/PhD degree in cognitive science, behavioral science, ethology, psychology
  • 5-to-10yr of experience in industry and/or in academia
  • Strong appetite and expertise for research and method development
  • French & English: read, written, spoken
  • Curiosity & open-mindedness / Team Player / Pro-active / Ability to challenge practices
  • Strong communication skills
  • Strong scientific track record

How to apply:

Send your candidate file to: David MORIZET – & Valérie CHANTELOUP –


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Senior Sensory Science Project Manager at Givaudan

This position can be based in Kemptthal, Naarden or Cincinatti

Reporting to a Global Manager, the Sensory Project Manager provides industry-leading actionable sensory expertise leading key projects that contribute to identification, development, and commercialization of research projects including the very foundation of the methodology we use to stay number one in our industry.

The candidate will:

  • Manage and Influence: Build, initiate, plan, and determine success criteria for and execute research and cross-functional projects with team members. Build relationships and communication lines within the research organization and business partners. Promote communication between regions and functions to ensure transfer of best practice from one region or function to another.
  • Research and Collaborate: Monitor relevant literature and stay up-to-date with developments outside of Givaudan. Stimulate creative thinking and sensory method development to improve quality and efficiency. Identify potential outside collaborations. Lead the promotion of sensory capabilities and results to customers or university partners/scientific community.
  • Develop and Strategize: Provide industry–leading sensory expertise to support Givaudan’s business and growth or customer initiatives. Develop and apply innovative sensory solutions to create a com-petitive edge for Givaudan. Identify areas of innovation and recommend projects according to needs. Develop, roll-out or produce new methodologies according to needs to expand sensory capabilities.


The successful candidate may have: 

  • Advanced university degree in Sensory Science
  • Minimum 5 years technical functional in foods, beverages, personal care, flavor or fragrance industries
  • Business fluent in English, any additional language skills are an asset
  • Demonstrated proficiency and leadership in cross-functional project management and problem-solving in research and product development environment
  • Possesses knowledge of food and flavor sensory approaches

How to apply:

People interested in the position are requested to apply here:


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PhD Studentships at the University of Reading

FoodBiosystems DTP have 50 PhD Projects advertised in Agriculture-Food-Nutrition across 6 partner universities within the BBSRC funded FoodBioSystems DTP. Those projects are aimed to students from a wide range of pure and applied science backgrounds.

Project and application details:

Deadline: 6th March

All applicants must be UK residents to comply with BBSRC requirements

Project Title: FoodBioSystems DTPOptimising the sensorial and nutritional value of plant based milk alternatives

Supervisors: Dr Stella Lignou

Deadline for application: 6th March 2020

All applicants must be UK residents to comply with BBSRC requirements

Project overview: This PhD project provides and exciting opportunity to substantially improve the sensory and nutritional profile of oat based milk-alternatives through a fundamental investigation and integration of sensory drivers of consumer acceptability and drivers for nutritional optimisation. The PhD student undertaking this project will belong to the food and sensory science research group at the University of Reading and the nutrition group at the University of Surrey, and benefit from our partnership with both the sensory and nutrition teams at Arla foods.

Further information:


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Postdoctoral Research Assistant in Sensory and Consumer Science at the University of Reading

Deadline for application: 18th February 2020

The University of Reading has a part time position available for a research assistant in sensory and consumer food studies. This position is an exciting opportunity to be part of a 2020 EIT Food project “HEALTHSNAP – Healthy Eating by Freshly Made Snacks Personalized According to Individual Preferences” in collaboration with PepsiCo, Siemens, VTT Technical Research Centre of Finland, Givaudan Switzerland and BeYou as partners. The purpose of this innovation project is to support healthy eating by developing a new food manufacturing technology concept for at-site customized production of healthy snacks.

We are seeking someone with consumer knowledge and experience in quantitative consumer and sensory methodologies to join our research staff for a six-month contract.

For further information please contact Prof. Lisa Methven (


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Position as Consumer Research Coordinator / Food Science Technician at Driscoll’s

West Malling, Kent, UK

Application deadline: 08/02/202

Driscoll’s company

Driscoll’s is a global market leader for fresh strawberries, blueberries, raspberries, and blackberries. With more than 100 years of farming heritage and hundreds of independent growers around the world, Driscoll’s is passionate about growing fresh, beautiful and delicious berries. Their values of passion, humility, and trustworthiness have guided their mission to delight consumers around the world.

The candidate: 

The Consumer Research Coordinator / Food Science Technician will shop for berries and set up and administer consumer tasting tests using external panellists and employees. They will also then manage the feedback data and facilitate analysis to ensure our products are always as great as they can be.


The successful candidate may have: 

  • a BSc or MSc degree in horticulture or food science
  • Understanding of food testing, Brix evaluations or inspections 
  • Diligence about detail and be able to interpret data quickly and accurately and stay focussed when conducting repetitive tasks
  • Strong communications skills across verbal and written platforms, with a positive and confident manner
  • The ability to work independently and be able to engage teams and get the most out of the testers
  • Flexibility in the approach and able to drive to various locations to set up testing panels around Kent and the South East
  • Clean driving licence

The UK team 

The team in the UK is made up of a small number of permanent employees with temporary employees joining for the summer season, many of whom return year after year. The team have a friendly and supportive working environment based at their research and development facility in Kent.  The success as a company depends on creating an enabling environment where  people are energised, motivated, and empowered to perform at their highest level. 

Formalities and salary range

Job Types: 30-40 hours a week, 7 month Fixed Term Contract starting February 2020

Salary: £25,000 Full-Time Equivalent

How to apply:
People interested in the position are requested to contact:


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Marie Curie Postdoctoral Research Fellow at Food for Health Ireland

  • ORGANISATION/COMPANY Food for Health Ireland – University College Dublin
  • RESEARCH FIELD Biological sciences › Nutritional sciences
  • RESEARCHER PROFILE Established Researcher (R3)
  • APPLICATION DEADLINE 19/12/2019 15:00 – Europe/London
  • LOCATION Ireland › Dublin
  • TYPE OF CONTRACT Temporary
  • JOB STATUS Full-time
  • OFFER STARTING DATE 01/07/2020
  • EU RESEARCH FRAMEWORK PROGRAMME H2020 / Marie Skłodowska-Curie Actions

Following the successful Career-FIT programme, Enterprise Ireland is pleased to announce the launch of a new Marie Skłodowska-Curie COFUND aiming to award 50 prestigious Fellowships through two open calls for proposals in 2019 and 2020.

Career-FIT PLUS ( aims to enhance the training and mobility of experienced researchers through the undertaking of individually driven, industry-focused research training projects which will be interdisciplinary and focused on the domain areas of the eligible Technology Centres and Technology Gateways in Ireland.

Irish research has shown that cheese consumption associates with a range of health benefits, including healthier blood lipid profiles and body composition.  This offers great potential for the inclusion of cheese in the diets of population groups who are not traditionally dairy consumers. However, recent consumer insight data from Bord Bia suggests the taste and flavour profiles of natural cheese may prove a particular barrier to their acceptance in these groups.  

Data also shows that these population groups may be more accepting of flavour pairings that would not be considered the ‘norm’ in Western culture, providing other opportunities to increase intake.  The taste and flavour profiles of cheese are impacted by a wide variety of factors, including starter cultures, ripening time, and seasonal variations, and can be perceived differently by different ethnic groups.  Consumer acceptability is also impacted by emotions, perception and feelings towards a product, and these vary considerably across different cultures. Therefore, the overall aim of this cross-cultural project is to better understand the drivers of acceptance of Irish cheese in non-traditional consumers.

Further information


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Sensory Panel leader/technician position at Massey University, New Zealand

Sensory Panel leader/technician position available in Prof Joanne Hort’s Feast Lab, Massey University, New Zealand Full time Position.

We seek a personable, enthusiastic, experienced and well-organised Sensory Panel Leader (Technician) to join the Food Experience and Sensory Testing (FEAST) team on a one year fixed term basis.

The post will mainly be responsible for, setting up and running descriptive analysis of dairy products alongside other sensory methodologies in addition to occasional recruitment of panellists. Although dairy products will be the main focus of the sensory work, the post will involve working with other products and projects from time to time. The successful applicant will also be expected to set up sensory software, analyse results and write reports in conjunction with other Feast staff, as well as being involved in data collection, other sensory and consumer commercial projects as required. This fixed-term is a full-time position in the first instance.  

Applicants should have a minimum of a Diploma in Applied Science and experience working with sensory and/or consumer panels. A background and/or knowledge of hygiene procedures when handling food is also key, as is knowledge of general protocols for handling hazardous materials. The role will involve working for industrial partners and clients. 

Applicants should be trustworthy, able to work independently and as part of a team, and be capable of using their initiative. Excellent communication and administrative skills are required as you will deal with our sensory panel members, staff, students and visitors and will order consumables and equipment.  

See what we have been up to here For further information on this position please contact Prof Joanne Hort,, who will be happy to discuss the role in more detail. 

 Please note, only on-line applications received will be considered.

See for job details.


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Research Scientist – Sensory and Consumer Sciences at Fonterra

Research Scientist – Sensory and Consumer Sciences
Be part of a talented, high functioning team at Fonterra’s Research and Development Centre Utilise your sensory and consumer science expertise in exciting projects End to end role – concept discovery and definition through to commercialisation

The Opportunity:
As part of a dynamic and focussed Consumer Science team, based at the Fonterra Research and Development Centre in Palmerston North, this role is an opportunity to showcase your knowledge and expertise in the sensory and consumer sciences. You will work with our researchers to understand what consumers are looking for from our products, guide new product development and advance the sensory and consumer science disciplines.

It’s an opportunity to join an environment known for industry breakthroughs and innovation, providing proactive thought leadership in sensory and consumer science research for the dairy sector.

What you will bring and develop: With your expertise in sensory and consumer science and related tertiary academic studies, this is an exciting opportunity to be part of Fonterra’s research future.

Success enablers for this role include: Sound formal training in sensory and consumer sciences Hands-on commercial experience in the sensory and consumer science space  Experience in new product development and demonstrating thought leadership Research experience in the consumer and sensory science disciplines Innovative thinking, creative problem solving and proactive, self-driven work ethos Proactive stakeholder management with strong influencing and communication skills to a variety of audiences Commercial experience and a tertiary qualification in sensory and consumer science is highly regarded.   The level of appointment will reflect experience and demonstrable track record. Applications from Research, Senior Research and Principal Research level scientists will be considered.    

Our story:
This role gives you the opportunity to perform leading-edge science and technology in one of the largest dairy research facilities in the world. Located in Palmerston North, New Zealand, the Fonterra Research and Development Centre is home to a highly collegial team of over 100 highly qualified scientists, technologists and engineers – many of whom are world leaders in dairy science – and it is investing in new techniques with cutting edge technologies right now!

Don’t overlook this great opportunity, it’s your next step, so apply today!   Applications will close late night Thursday 7th November 2019     To apply, please click here. If you know someone who could be interested in this opportunity, please forward this email to them or for more information contact Maia Churichkova, Senior Sourcing Consultant, Fonterra Resourcing Services on


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PhD Studentship at the University of Nottingham

PhD Studentship – Understanding consumer behaviour regarding sustainability in food and beverage section

Closing Date Saturday, 30th November 2019


Supervisor: Dr Qian Yang

Secondary Supervisor: Dr Jo Gould

Subject Area:Sensory and consumer science

Research Title
Understanding consumer behaviour regarding sustainability in food and beverage section

Research Description

Applicants are invited to apply for this exciting fully funded 4-year PhD studentship studying consumer behaviour surrounding sustainability in food and beverage section in both the UK and Australia. To overcome the looming threats of climate change and population growth to our society, there is a need to shift the current consumer behaviour towards a more sustainable lifestyle. Broad media coverage of these global challenges, has enhanced consumer awareness of sustainability, which in turn has influenced consumer choice behaviour. With the current increasing sales and consumer demand for sustainable food, there is a need to better understand consumer opinions and attitudes towards sustainability. This PhD will take a scientific approach to understand consumer opinions on sustainability of food products as well as food packaging and understand consumer acceptability and choices for products with sustainable natures (e.g. insect food product or plant based product). The student will be co-supervised by staff at both The University of Nottingham and University of Adelaide and will undertake two years research at each institution. The doctoral scholar will be based on the Sutton Bonington campus in Nottingham when in the UK, and at the Waite Campus in Adelaide when in Australia. Both campuses are renowned for their world-leading research in agricultural, food and beverage sciences, and their outstanding facilities for research and teaching. PhD graduates will obtain jointly awarded degrees from the University of Nottingham and the University of Adelaide. The studentships will cover PhD tuition fees, plus a stipend corresponding to the standard research council rate. Details of the partnership can be found at

Keyword Search
sensory, consumer, sustainability, food

Award Start Date: 01/02/2020

Duration of Award: 48 months

Terms and Conditions

The scholarship is open to UK/EU citizens only.

Applicant Qualification Requirements

All students should have, or expect to obtain, a first-class or 2:1 honours degree and/or a high distinction, distinction or high merit at the Masters level in a sensory or food related subject area. A background in statistics is essential and some knowledge of sensory and consumer science, food science would be beneficial.

How to Apply

To apply send your CV, unofficial transcripts (details of University grades/predicted grades) together with the names and contact details of two referees to the principal project supervisor ( Please also provide a covering letter to indicate your interests, why you are applying to the “Joint Nottingham-Adelaide Programme” and what attracts you to this PhD research.

Closing Date: 30/11/2019

Further information


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Position as a Sensory Panel Leader at Aarhus University

Deadline 30 Nov

Expected start 1 Jan

AC-TAP position as a Sensory Panel Leader at Aarhus University

The Department of Food Science is seeking applications for an academic employee (AC-TAP). The position as a sensory panel leader, includes scientific, administrative, facilities coordination as well as teaching duties at the Department of Food Science within sensory and consumer science. The intended start date for this appointment is January, 2020, or as soon as possible thereafter.

The candidate
The candidate is expected to contribute to:

  • Independently lead, train and maintain internal and external descriptive panels.
  • Maintain all descriptive panels via an ongoing program for recruitment and screening of new panelists
  • Ensure panel quality via continuous monitoring of panel performance and initiating appropriate training programs
  • Recruitment of consumer panels via data bases, social media and other means for both internal and external contexts
  • To manage and ensure the optimum working of sensory facilities (booths, labs, computers/software, databases etc.) and ensure the appropriate supply of materials required
  • To integrate closely with the Sensory team to ensure good coordination of a wide portfolio of projects so that all sensory duties and responsibilities are completed in a professional and timely manner
  • To help prepare, manage and deliver sensory projects in collaboration with researchers, by applying appropriate methodologies to meet project objectives
  • Support young researchers/students in analyzing, interpreting, reporting and presenting project results to facilitate that key insights can be communicated
  • Support the sensory team in product design, development and scale up via product production trails linked to our pilot plant facilities
  • Document and report methods, results, conclusions and recommendations effectively, where required, including appropriate information and levels of detail in collaboration with scientists and external clients
  • Participate in teaching of relevant sensory and consumer related laboratory courses at the Department of Food Science including the assisting of students in development and implementation of sensory data collection software and basic data analysis
  • Responsible for implementing good laboratory practices and safe laboratory behaviour
  • Deliver on various additional duties related to the Department of Food Science

The position is aligned to the Science Team ‘Food Quality Perception and Society’ (FQS) at the Department of Food Science. .The Science Team has access to state-of-the-art sensory and analytical facilities and advanced infrastructure, with a professionally trained and tested sensory panel and an ISO-approved sensory laboratory. Core to the team’s research approach is the synergy of human sensory measurements with instrumental techniques utilizing advanced facilities available in house e.g. texture analysers, 3D printing, EEG, biometric analysis, observation, eye tracking, GC-MS, LC-MS and NMR. There is also potential to access complementary research infrastructure via our close collaborators in psychology, physiology and neuro-imaging fields.

We offer a challenging job opportunity to be part of a global and dynamic Sensory research team, in an ambitious and inspiring research and education environment with an informal atmosphere. We are looking for a dynamic employee who is able to work independently and maintain an overview during periods of high workload. We expect that you are efficient at planning your time and organizing major tasks. You should enjoy interacting with scientific staff, students and technical-administrative staff, and you should have the ability for establishing collaborative relationships with both scientific and with industrial clients.

The successful candidate must have:

  • a BSc or MSc degree in food science, nutritional science, biochemistry or similar with a sensory/consumer science focus
  • Minimum 1-year of experience in sensory evaluation, panel management and operation of sensory facilities role
  • In-depth knowledge of objective sensory methodologies, key being sensory profiling in food contexts
  • The ability to coordinate and deliver project reporting to meet deadlines
  • Excellent planning, organizational and communication skills
  • Excellent team working skills
  • Precise, responsible, and conscientious worker
  • Logical, analytical mind and curious
  • The ability to work independently
  • Documentation of strong communication skills in English is required and Danish would be a distinct advantage
  • Strong knowledge of data acquisition software, preferably Compusense, and data analysis programs such as R, Unscrambler, XL Stat, Minitab, SPSS would be an advantage

The Department of Food Science
The Department of Food Science is part of the Faculty of Science and Technology, Aarhus University and includes research within the areas Biofunctional Food, Systems Biology, Food Chemistry and Technology, Food Quality, Food Metabolomics, Sensory Science and Plant Production. The Department currently employs 60 full time scientific staff, approx. 50 PhD students and Postdocs, plus approx. 30 visiting students and staff who together contribute to an international research environment where English is the preferred language in the laboratory, at meetings and at seminars.

The Department works in teams and therefore self-leadership, clear and open communication, success in mentoring, supervising and teaching are important qualities needed to be successful in the Department.
In addition, the Department has a strong culture that is based on openness, equality, consultation and inclusion. Contributing to the Department strategy and working environment is viewed as important.

Please refer to for further information about The Department of Food Science and to and for information on Science and Technology and Aarhus University, respectively.

Place of Work and area of Employment 
The place of work is Agro Food Park 48, 8200 Aarhus, Denmark, and the area of employment is Aarhus University with related departments.

Living in Denmark
Please visit the International Centre website or information about arriving and living in Denmark.

For further information contact Professor, Derek V. Byrne, Science Team Leader, Food Quality Perception & Society, e-mail:

Application procedure
The application should be in English and include curriculum vitae, degree certificate and a description of previous relevant experience. The application should include the names and e-mail addresses of three people who can provide a letter of reference.

Application deadline is 30. November, 2019
Formalities and salary range

Salary and terms as agreed between the Danish Ministry of Finance and the Confederation of Professional Unions.

All interested candidates are encouraged to apply, regardless of their personal background.

The application must be submitted via Aarhus University’s recruitment system, which can be accessed under the job advertisement on Aarhus University’s website.

Further information


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PhD Fellowship at Aarhus University, Denmark – DIGIFOOD

DIGIFOOD: Digital opportunities in the prediction of implicit versus explicit consumer preference and behaviour

Applications are invited for a 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 2020 or later.

DIGIFOOD: Digital opportunities in the prediction of implicit versus explicit consumer preference and behaviour

Research area and project description:
The PhD project is part of a key research focus on the evaluation of human-food interaction with a combination of sensory, behavioral, and biometric feedback measurements (including heart rate, skin conductance, and facial expression analysis). This will enable us to better understand consumers’ implicit emotional responses to foods and to identify major drivers of liking/preference. A key perspective here will be to gain an understanding of the impact of contextual and environmental factors driving consumer preference as well as engagement. 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, computer science, consumer psychology, and experience design.

Data-intensive research is becoming increasingly pervasive, but the use of technology in sensory perception of food is just at its beginning. We envision a PhD at AU FOOD to contribute to a ‘platform on biometric feedback and digitalization in food’ to be part of AU FOOD’s coming facilities at Agro Food park. AU FOOD has biometrics capabilities for measuring heart rate, skin conductance, eye tracking, and facial emotion analysis as well as observation and ecologically-valid testing facilities.

Consumer testing is challenging, especially as standard questionnaires are based on consumer self-report, which may take a long time and be subject to consumer bias and demand effects. As consumer acceptance is especially critical in the context of new healthy sustainable products, this project proposes the inclusion of more nuanced and implicit measurements that include behavioural measurements as well as consumer physiological responses. Implicit behavioural measurements of food interaction (such as eating time) can be recorded using sensors and mobile applications. Biometric feedback, which is just beginning to be utilized in sensory science, can measure such implicit responses by tapping into physiological responses which reflect people’s emotional states. Furthermore, social media offers a potentially rich source of information concerning consumer attitudes and habits.

The PhD project will impact on the transformation of the food industry portfolios in terms of using digital opportunities for studying consumer trends and eating behaviour. Furthermore, the interpretation of outputs and associated insights can be applied in the continual development of consumer-driven healthy products.

Qualifications and specific competences:
Applicants to the PhD position must have a relevant Master’s degree in Food Science, Sensory Science, Computer Science, Interaction Design, Experimental Psychology, Engineering, or equivalent. Competencies in machine learning, human-computer interaction, virtual/augmented reality applications, mobile application development, sensor design, human sensory perception, and an interest or knowledge in sound design would be an advantage. Candidates must demonstrate evidence of creativity, independent learning, and a willingness to embrace an interdisciplinary approach to problem-solving.

Place of Employment and Place of Work:
The place of employment is Aarhus University and the place of work is at the Food Quality Perception and Society Science Team at Department of Food Science (, at Agro Food Park 48, 8200 Aarhus, Denmark.

Please also be aware, that the PhD project involves funding from Sino Danish Center/SDC, and will be part of the Sino Danish Research Theme on Food and Health. It is therefore required that:

– the PhD student must spend time in a Chinese research environment. The specific period is 6 months in total based on the funding model for the present thesis.

– PhD students funded by the Danish SDC office are expected to contribute to the educational activities on the SDC Master’s programme in International Food Quality and Health in Beijing during their stay in China.

See the SDC’s website on the specific requirements. Please note that it is not possible to get exemption from these conditions.


Applicants seeking further information are invited to contact:

Qian Janice Wang
Assistant Professor

Food Quality Perception and Society
Faculty of Science and Technology
Department of Food Science
Aarhus University
Kirstinebjergvej 10
DK-5792 Aarslev, Denmark

Telephone.: +45 8715 4886


Derek V. Byrne

Food Quality Perception and Society
Faculty of Science and Technology
Department of Food Science
Aarhus University
Kirstinebjergvej 10
DK-5792 Aarslev, Denmark

Telephone.: +45 2878 2840

Further information


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Research & Development engineer specialized in sensory sciences for sport goods

Research & Development engineer specialized in sensory sciences for sport goods
Decathlon, Villeneuve D’Ascq, France

DECATHLON aims to conceive, design and distribute sportive products in order to make sport accessible for the many.
Decathlon SPORTSLAB is a team of more than 40 researchers and engineers studying the interaction between the human body and the product. Moreover, Sportslab contributes to the innovation and product design supporting Decathlon’s own branded sports (Domyos, Kalenji, Kipsta, Quechua, etc.).
Join the SENSORY & BEHAVIORAL SCIENCES Laboratory! Our lab is in charge of the development and adaptation of sensory methods to objectively measure and understand the users’ perception during sport practice.

Further information: Decathlon Sportslab_R&D Engineer_Sensory Science_2019





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