Category Archives: Jobs highlights

Research Fellowship on perception of food in obese individuals

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

 

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

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

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

Further information may be requested to the PI: massimiliano.zampini@unitn.it

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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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Job opportunity at PepsiCo – Cork, Ireland

Sensory Scientist position open at PepsiCo
Cork, Ireland

Primary Accountabilities:

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

Qualifications/Requirements
Essential Skills:

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

Further information: https://www.pepsicojobs.com/main/jobs/155337BR?lang=en-ie&previousLocale=en-IE

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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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Lecturer position in Sensory Science at Lincoln University

Lecturer / Senior Lecturer in Sensory Science
Lincoln University – New Zealand

Deadline for application: 19th October 2018

The successful candidate will be a member of the Department of Wine, Food and Molecular Biosciences. The Department is responsible for teaching Bachelor Degrees in Viticulture and Oenology and in Food Science, as well as jointly delivering the Bachelor of Agribusiness and Food Marketing with the Faculty of Agribusiness and Commerce.

Food (including beverages) is a key strategic focus for the University, with a new initiative entitled “Food for Future Consumers” about to be launched. We expect that the successful candidate, as well as playing a role in advancing the sensory science discipline, to contribute significantly to this initiative and embrace a dynamic interdisciplinary research culture working collegially with other academics in food and wine science, technology, agriculture and horticulture, business and marketing.

Further information

http://jobs.jobvite.com/lincolnuniversity/job/oazh8fwS

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Call for applications: PhD position in cognitive science at Institut Paul Bocuse

The perceptual and cognitive markers of flavored products naturalness:
a cross-cultural perspective

Lyon Neuroscience Research Center (CRNL) – Institut Paul Bocuse Research Center, Ecully – MANE Flavor & Fragrance Manufacturer

Deadline for application: September 16th 2018

Consumers’ expectations are generally well known but poorly understood. However, a proper understanding of consumer’s expectations is needed to reduce the failure rate of new products in the market by providing better pre-launch decision criteria.
Naturalness features among the main expectations of consumers in different fields. 80% of consumers were interested in looking for naturalness in the food sector (TNS, 2012). Natural products represent one of the only sources of growth in the sector of the DPH (Drugstore, Perfumery, and Hygiene) (LSA, Trade & Consumption, article of 14/09/17).
Even if there is a large consensus in the field of consumer research that naturalness features among the main consumers’ expectations, the notion of naturalness is still vague and poorly understood (Roman et al., 2017). Moreover, the sensory and cognitive markers that trigger the naturalness category remain to be identified especially in the aromatic products domain.
The general objective of the present PhD project is to identify the different properties (olfactory, visual and semantic) associated with the category of naturalness, to measure the strength of implicit associations using methodologies from cognitive science, and the robustness of these associations across distinct cultural areas. The results obtained will highlight the perceptual and cognitive markers of perceived naturalness, and will be exploited by marketing and R&D departments to better interpret and meet the expectations of consumers regarding naturalness.

 

PhD SUPERVISION

Thesis co-supervisors:

  • Dr. Moustafa Bensafi, Research Director at Lyon Neuroscience Research Center (CRNL, Lyon)
  • Dr. Jérémie Lafraire, Research Group Leader in Cognitive Science (IPBR), research associate at Institut Jean Nicod (CNRS-EHESS-ENS, Paris, Ulm)

Scientific contact point at MANE: Hélène ALLAIN, Head of the sensory analysis department at Mane (Bar Sur Loup)

LOCATION
The PhD student will be mainly based at IPBR (Lyon).
Regular stay at CRNL and Mane (Bar-sur-Loup, 06)
Potential field work abroad

Further information

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Lecturer/Senior Lecturer in Food Product Development and Sensory Science

Massey Institute of Food Science and Technology, College of Sciences, New Zealand

An exciting opportunity is available for a Lecturer/Senior Lecturer with expertise in Food Product Development and Sensory Science to teach into a food technology degree programme. Tenured role based on our Albany Campus, Auckland.

Location: Albany
Term: Permanent
Grade: Senior Lecturer/Senior Research Officer
Salary: $86,402 – $122,266 pa
Applications close: 11:45 p.m. on 5 August 2018
Additional Information: Lecturer-Senior Lecturer in food Product Development and Sensory Science (A249-18CA) JD.docx

Position overview

New Zealand’s premier food science and technology university is seeking to appoint a Lecturer/Senior Lecturer to help develop tomorrow’s food science and technology graduates.

This position includes teaching, student supervision and research based at the University’s Albany, Auckland campus with some teaching into our international partner programmes, including Singapore. The candidate will have a good background in food science and technology with specific expertise and experience in food product development, consumer and sensory science. The candidate’s area of research, fundamental or applied, will focus on food industries important for New Zealand’s economic growth. The suitable candidate will have a natural ability to interact with students and have a strong focus in developing research projects. An outgoing and motivating personality is essential together with excellent communication skills. You will need to fit into a passionate, hard-working team. You should have a postgraduate qualification in food technology or food science. Prior teaching, research and relevant industry experience are advantageous.

For further information regarding this position, please contact Professor Steve Flint, Massey Institute of Food Science and Technology. Telephone 06 951 6009 or e-mail S.Flint@massey.ac.nz

Further information

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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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PhD opportunity at the University of Nottingham and University of Adelaide

PhD opportunity at the University of Nottingham and University of Adelaide

A novel population phenotypic and genetics-based approach to understanding sensory preferences of the “global consumer”.

Applicants are invited for this exciting PhD studentship studying the impact of phenotypic and genetic variations in sensory response on food preferences in both the UK and Australia.

Phenotypic and genetic variations in the population have been shown to have an impact on sensory response and consumer preference. For example, previous research has shown vegetable intake is related to variations in sensory response to a specific bitter compound (PROP) which can be explained by genetic variation on the TAS2R38 gene. However, little is known about the impact of other phenotypes and genotypes on sensory preferences of sweet foods and diet choices.

This PhD will take a scientifically controlled approach to investigate the phenotypic and genotypic variations across different global population groups. Resulting data will be mined to generate understanding of the “global consumer” to facilitate calorie reduction for food manufacturers. A background in statistics or bioinformatics is essential and some knowledge of sensory and consumer science, genetics or food science would be beneficial.

Dr Rebecca Ford (UoN; r.ford@nottingham.ac.uk), Dr Qian Yang (UoN), Professor Ian Fisk (UoN), Dr Susan Bastian (UoA) and Professor David Adelson (UoA)

https://www.nottingham.ac.uk/~sazintra/public/studentship/uoa-uon/Combined-Advert-UoN-UoA-studentships.pdf

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Fully Funded Riddet Institute PhD fellowship –Sensory Science with Prof J Hort

Fully Funded Riddet Institute PhD fellowship –Sensory Science with Prof J Hort

Individual variation in Taste perception: Investigating sensory perception in Thermal Tasters and its impact on food choice behaviour

This Sensory and Consumer Science PhD scholarship is based at the Riddet Institute, Massey University, Palmerston North, NZ, and is funded by the prestigious Riddet Institute. The scholarship pays fees alongside a NZ$30,000 tax free annual stipend.  The PhD is centred on the hot topic of individual variation in taste perception. Taste phenotypes such as Prop supertaster status have been widely studied particularly in relation to its impact on food choice behaviour.  This 3 year PhD is focused on the more recently discovered taste phenotype called Thermal Taster Status whereby 30-50% of the population perceive a taste when their tongue is stimulated by temperature.  These individuals also appear to perceive some other oral sensations as more intense.  This PhD will build on Professor Hort’s recent work on the impact of thermal taster status on sensory perception and food choice behaviour.

 

Please contact j.hort@massey.ac.nz for further details.  Please send your application in the form of a covering letter addressing why you are the ideal candidate, your CV and your academic transcripts to Mrs Terri Palmer (T.M.Palmer@massey.ac.nz). Closing date for applications is July 31st 2018 with the ability to start the PhD before end October 2018.

Further information: http://www.riddet.ac.nz/jobs

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Graduate Sensory Scientist (FTC) at Oriflame

Graduate Sensory Scientist (FTC) at Oriflame

Reports to: Formulation Innovation Manager
Employment type: Fixed Term Contract
Preferred starting date: July 2018
Application deadline: 27th April 2018
Location: Bray, Co Wicklow – Ireland

Oriflame is now looking for a Graduate Sensory Scientist to further strengthen our team on a 6 month fixed term contract.

Purpose of the Role:
Maintenance of Sensory Excellence process within R&D ensuring sensory studies are performed as per established standards.
Maintenance and best use of existing tools and panels to support the R&D category teams (Wellness, Skincare and Color formulation) in the delivery of the aimed claims and/or sensory attributes, in line with strategy and resource availability.
Supporting delivery of in-house standard sensory studies enabling the expert analysis of data and further guidance of chemists/ nutrition scientists to enable the achievement of specific sensory attributes.
Primary point of contact for Sensory Studies stakeholders and develop/maintain contacts with the different functions (including Sensory champions)
Your responsibilities:

  • Coordinate and Deliver Sensory projects
  • Work with Formulation Chemists and Sensory champions, recommend optimum methodologies available in the Sensory Toolbox (Sensory profiling QDA, Triangle Test, RDA, etc…) to meet project objectives within cost, timing and resources available
  • Design, conduct, analyse and report sensory studies based on business and customer needs (e.g. Texture mapping, flavor sensory napping etc…) according to established internal sensory procedures
  • Analyse, statistically interpret, report results, present findings and advise project team
  • Apply continuous improvement approach, update and improve standard documentation and arrange issue once approval obtained
  • Coordinate Efficiently Internal Panels (Expert and Trained) for Wellness and Skincare products
  • Initiating appropriate training programs
  • Monitoring Panel performance of both trained and expert panels in place
  • Providing performance feedback to panellists with tact and diplomacy
  • Ensuring Panel studies are run according to standard protocols
  • Communicate Results of Tests and Maintain Sensory Excellence
  • Create and distribute standard study reports to Sponsor within agreed timelines
  • Present project and study findings to team members and key stakeholders as appropriate
  • Maintain Sensory Excellence by regularly discussing tools and protocols with Sensory champions
  • Regularly share knowledge and present relevant study examples to R&D audience (Chemists/ Nutritional Scientists) to maintain and promote sensory toolbox use.

What we are looking for:

  • Background in Sensory science and a minimum of Master’s degree in an appropriate field with a Sensory/consumer focus with exposure to sensory evaluation, experimental design and statistics for food products
  • Knowledge in a broad range of sensory techniques (triangle test, QDA sensory profile etc)
  • Expertise required in setting up and training a food expert panel
  • Knowledge of FIZZ and/or SPHINX is a plus
  • Experience in monovariate and multivariate statistical analysis
  • Excellent English communication skills; written and verbal
  • Flexibility to a rapid changing environment
  • Proactive, self-motivated individual and able to work in an autonomous manner
  • Highly organized, good planning
  • Excellent team working skills
  • Customer-focused
  • Sound scientific knowledge and approach
  • Enthusiastic and honest
  • Able to exercise tact and diplomacy

Further information

Download the job offer: ROLE PROFILE Graduate Sensory Scientist – 2018

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