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CONSUMER SCIENTIST AT L’OREAL

Consumer Scientist at L’Oreal, Paris

SHORT-TERM MISSION
6 months from February 2019

CONSUMER SCIENTIST ROLE DESCRIPTION & PRINCIPAL ACCOUNTABILITIES
At L’Oréal R&I, you are part of the Product Performance Evaluation teams. PPE is the division which takes care of the performance evaluation of all innovation projects developed by our laboratories.
Being part of the international consumer evaluation team, you develop & implement worldwide evaluation methodologies for the Product Performance Strategy Expertise domain on 2 core topics (Usage Behavior and Sensoriality & Emotions), in close collaboration with local teams.
Your mission is built around 3 pillars:

  1. Build the teams’ capabilities on observation to decode consumer behavior:
    – Track & synthetize worldwide internal and external evaluation observation studies and methods
    – Decode consumer beauty routine on the basis of available video material and identify innovation opportunities.
    – Built our observation method toolbox
  2. Build the teams’ capabilities on sensoriality evocations decoding:
    – Develop a tool and workshop to communicate globally on the role of sensoriality in driving product performance, by leveraging expertise and partners from different fields of research
    – Evaluate and identify new/interesting evocations decoding methods (projective techniques, use of stimuli, picture boards, etc., internal and external) and share best practices globally
  3. Communicate & engage internal teams in our topics
    – Communicate expertise development deliverables through presentations, videos, gaming, newsletter, website…

PROFIL & REQUIRED COMPETENCIES
Master degree in consumer research, psychology, Science Po, Engineering school
2-5yr experience in consumer research experience
Passionate about human being understanding, you have a high interest for innovative methods
Good knowledge in qualitative research
Appetite for method development
French & English: read, written, spoken
Curiosity & open-mindedness Pro-active / Ability to challenge practices
Team player
Strong communication skills

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

WANT TO JOIN US? Send your candidate file to David MORIZET – dmorizet@rd.loreal.com & Julie THEBAUT – jthebault@rd.loreal.com

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Post Doctoral Position in Consumer Science in New Zealand

Post Doctoral Position in Consumer Science in New Zealand (4 years full-time)

Understanding consumer perception of nutrition and wellbeing messaging aligned to dairy products

Working under the supervision of Professor Joanne Hort, this project will develop an understanding of current consumer perception of the contribution of dairy products to nutrition and wellness, and the types of messaging that conveys this information in a way the consumer understands.
Taking this as a base the researcher will then be involved in developing appropriate nutritional and wellness messaging for the new
findings from research, including clinical studies, involved in a wider research programme.

Follow this link for more details and how to apply

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An opportunity to work at Aarhus University Department of Food Science, Food Quality Perception & Society Team via an AIAS Fellowship

Application deadline: 23 January 2019

Aarhus Institute of Advance Studies (AIAS) at Aarhus University Denmark, is pleased to announce a call for up to 15 AIAS-COFUND II Marie Curie fellowships (deadline Jan. 23 2019) available at AIAS with a start in 2019, for talented junior and senior researchers.

These Scholarships are applied for in conjunction with a host environment at Aarhus University, and The Department of Food Science’s, Food Quality Perception and Society (FQS), sensory and consumer science research group is one environment very interested in hosting such an applicant.

For additional Information: Contact Professor D. V. Byrne, Science Team Leader: Food Quality Perception & Society (FQS), Department of Food Science, Aarhus University, Denmark. See FQS Team website here: http://food.au.dk/en/foodresearch/science-teams/food-quality-perception-society/

 

AIAS In synopsis:
The AIAS-COFUND II Fellowship Programme

(Further information here)

Applicants can choose their research topic freely within all academic areas. The duration of a fellow-ship varies from 6 up to 36 months, with commencement dates either on 1 October 2019 or 1 February 2020. A fellowship includes a competitive salary, funding for travel and reasonable research expenses.

The programme encompasses two types of fellowships:

  • AIAS-COFUND Junior Fellowships for postdoctoral researchers with a career experience of 2-10 years. Fellowship duration: 12- 36 months.
  • AIAS-COFUND Senior Fellowships for researchers with a career experience of 10+ years. Fellowship duration: 6-18 months.

The application deadline is 23 January 2019.

 

Commencement date: 1 October 2019 and 1 February 2020.

Read about AIAS and the fellowship programme and see the Guide for Applicants at:

www.aias.au.dk

http://aias.au.dk/aias-fellowships/aias-cofund-fellowships/

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Sensory & Flavour Development Specialist at University of Nottingham

Sensory & Flavour Development Specialist – KTP Associate (Fixed Term)

Closing Date: Tuesday, 8th January 2019

Reference: SCI455218
Closing Date: Tuesday, 8th January 2019
Job Type: Research
Department: Food Sciences
Salary: £28,000-£34,000 per annum depending on skills, qualifications & Experience. Plus, £6,000 training package.

This is an exciting opportunity for an ambitious individual to advance their career through a Knowledge Transfer Partnership (KTP) working with craft gin pioneers, Warner Edwards and world leading experts at the University of Nottingham to transfer and embed knowledge within Warner Edwards. Warner Edwards are a young, fast growing, global award-winning craft distillery producing small-batch artisan gins on their family farm in the picturesque village of Harrington in Northamptonshire. They are famous for creating and pioneering naturally flavoured gins, which led to the recent exponential boom in the flavoured gin market. Every drop is farm-born, and made from only natural ingredients with many sourced locally and grown on the farm. Warner Edwards account for a substantial share of the premium market, retailing in high-end grocers such as Waitrose, Marks & Spencer, Fortnum & Mason, and Selfridges. Building on their meteoric success, their ambition is to lead the industry in their understanding the chemistry of flavoured gins, and you will be a key player in realising this by developing your own sensory skills and embedding that within the business by establishing sensory panels, flavour chemistry capabilities and creating literature through research that will optimise spirit quality and progress the industry.

You will be employed by the University of Nottingham but will be based primarily at Warner Edwards in the idyllic countryside location of Harrington. The village itself is commutable by car from towns such as historic Market Harborough, and less than one hour from London. At Warner Edwards, you will be working within a fast-moving company in an increasingly competitive and dynamic market. Through exposure to different teams within the company (sales, marketing, finance, technical), you will need to understand the commercial relationship between these groups and how they adapt in line with the company’s growth. Thus, understanding the commercial impact of the KTP through this exposure will be a key component of the project.

You should hold BSc/MSc (2:1 or first) in Food Science or related subject. A relevant PhD (e.g. Sensory Science, Flavour Science/Chemistry, Food Science (with significant elements of sensory science/flavour science) or equivalent) is highly desirable.

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SUSTAINABLE INNOVATION: EVALUATION SCIENTIST AT L’OREAL

SHORT-TERM MISSION – 6 months from January 2019
SUSTAINABLE INNOVATION: EVALUATION SCIENTIST

 

PROFIL & REQUIRED COMPETENCIES

  • Master degree in engineering / sensory & consumer studies
  • Good knowledge in statistics
  • Appetite for method development
  • French & English: read, written, spoken Curiosity & open-mindedness / Team player / Ability to challenge practices Strong communication skills Strong interest for sustainable development

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

 

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Post Doctoral Position in Sensory Evaluation at University of California, Davis

Post Doctoral Position in Sensory Evaluation at the Heymann Sensory Laboratory

University of California, Davis

A postdoctoral position is available to join the Heymann sensory laboratory. For this opportunity, the exact area of sensory science is open. Qualified candidates should be in possession of a PhD degree and interested in the areas of sensory science and multivariate statistics. Qualified candidates should be proficient in English to perform the training of sensory descriptive panels. As part of your application write a 1-page research proposal on the area(s) of sensory science that you would wish to work on. Also, provide the names and e-mail addresses of three potential references.

Position is for one year with renewal for a second year possible upon satisfactory progress;  Available immediately. 

About the Heymann Laboratory:

The laboratory focuses on the use of sensory methods to describe the taste, smell and mouthfeel of products and how they relate to processing parameters or consumer behaviors. We usually work on wine and other alcoholic beverages, but have also worked with many other food products. We are part of the Department of Viticulture and Enology at UC Davis, and we collaborate with other laboratories of the department to understand the effect of viticultural and winemaking practices on the chemical and sensory properties of wines. Another important part of our research  focuses on testing sensory methods of description (descriptive analysis, rapid methods) in different context to understand how changes in the procedure may impact the results.

In the laboratory, the postdoctoral fellow will be responsible for the following activities:

  • Generate ideas for research projects
  • Conduct their own research projects independently: design and execute experiments, analyze data and write the results in articles for publication in peer-reviewed journals
  • Work with collaborators from other laboratories and industry by consulting on the design of their projects, executing the sensory part and reporting on the results
  • Train undergraduate and graduate students on experimental design, sensory methods, data analysis
  • Help with the administrative tasks in the laboratory: order supplies, maintain SOPs, coordinate research projects
  • Knowledge of R and FIZZ would be useful, but is not required

Contacts:
Professor Hildegarde Heymann; Dept. of Viticulture & Enology; University of California, Davis, CA 95616. Phone: 530-754-4816; Fax: 530-752-0381;

Email hheymann@ucdavis.edu.

 

 

 

 

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

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

Extended deadline: March 1, 2019

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

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

Salary: Commensurate with qualifications and experience.

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

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

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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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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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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

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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

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