Category Archives: Jobs highlights

Post-doc Research associate position open at Institute Paul Bocuse

Post-doc Research associate F/M at Institute Paul Bocuse, Lyon, France

The Research Centre would like to invite applications for a full-time fixed term contract with funding for 18 months research associate (post-doc) in Sensory and Consumer Science.

Project description: The post-holder will work on a funded project Cancer,Nutrition & Taste (CANUT) led by the Research Centre of Institut Paul Bocuse entitled ‘The impact of a strategy to improve the appreciation and acceptance of food, in a population of patients with cancer treated with chemotherapy’

Starting time: The position is available as soon as possible. Dependent on candidate skills, opportunities to apply for progression to a longer-term position will be available. Interviews will take place week commencing Aug 26th. Informal requires can be addressed to agnes.giboreau@institutpaulbocuse.com (Research Director) Note that A. Giboreau will be available for meeting at the Pangborn conference July 28-Aug.1

Further information:

IPB_Research associate_CANUT July_2019

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Tenure Track in Sensory and Consumer Science at Aarhus University, Denmark

Department of Food Science – Food Quality Perception & Society – Faculty: Science and Technology

Published 8 Jul

Deadline 31 Aug

Expected start 1 Sep
Department of Food Science – Food Quality Perception & Society Kirstinebjergvej 105792 Årslev
Full-time positionID: 1438

The Department of Food Science, Aarhus University invites applications to a Tenure Track position in Sensory and Consumer Science to begin December, 2019

The position
This tenure track position will strengthen and complement ongoing research in sensory and consumer science, in the area of multisensory human perception in food quality and health at the Department of Food Science. This position is focused on the human senses and their pivotal role in multisensory future food design, linked to sustainable high quality food and beverage applications.

Further information

Tenure Track in Sensory and Consumer Science at Aarhus University, Denmark

https://international.au.dk/about/profile/vacant-positions/job/tenure-track-in-sensory-and-consumer-science-at-aarhus-university-denmark/

https://www.linkedin.com/pulse/department-food-science-aarhus-university-denmark-invites-byrne/

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Sensory Analysis Expert at Mérieux Nutrisciences Italy

Mérieux NutriSciences Corporation, a worldwide network of laboratories with over 40 years of experience guaranteeing food and environmental safety, in clinical studies, sensory analysis and market research that offer a complete service of analytical tests, consultancy, audits and research projects through its Business Units.

SELECTS
For the Sensory & Market Research division the profile of a Sensory Analysis Expert according to the requirements listed below for the task.

 

The person will be included in the company in reference to our head office  in PRATO with:

  • Contract: One year fixed-term contract with broad prospects
  • Full Time
  • Classification: Employee
  • Job: Sensory Analysis Expert
  • CCNL Professional Studies applied to Chelab srl

 

Purpose of the function

Making a new resource autonomous for the ordinary management of work in the field of sensory sciences applied mainly to the food and cosmetics industry 

 

Responsability

Execution of product analysis and use of internal management software.

Ensure the functioning of the systems used in the company in relation to its areas of competence.

Instruct and train panels using different sensory techniques and achieve the goal of the project.

 

Tasks

  • management of panels of trained judges
  • data analysis
  • reporting
  • customer management (both as a support in the commercial proposal and in the customer’s ordinary management)
  • autonomous coordination of one’s work 

 

Required skills and attitudes

  • Autonomy in work management
  • Team spirit
  • Problem solving skills
  • Good ability to use the Office package and specific software used in the field of sensory sciences
  • Excellent interpersonal skills
  • Fluent knowledge of spoken / written English
  • Any additional foreign language will be preferred in the selection

Education

  • University Credits in Sensory Analysis (at least 9 CFU)
  • Master degrees in Scienze e Tecnologie Alimentari (Food Sciences and Tecnology – 5 years)
  • Previous experience in the role for at least 3 years

 

How to apply:
People interested in the position are requested to attach a copy of their CV in pdf format, a motivation letter for the candidacy of “Sensory Analysis Expert” and send it to: irene.bettaccini@mxns.com

 

Please read carefully the publication and apply only if you have if you have the indicated requirements. Profiles that are not in line with the requirements themselves will be automatically discarded.

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Teaching Associate in Sensory and Consumer Science at The University of Nottingham

The purpose of this role will be to deliver teaching in the area of Sensory and Consumer Science in the Division of Food, Nutrition and Dietetics within the School of Biosciences at the University of Nottingham. The Division delivers a range of taught courses including an undergraduate programme in Food Science and Food Science and Nutrition, and post graduate programmes in Sensory Science, Brewing Science and Food Production Management, in addition to a range of short courses for industry. The post holder will play a significant role in the delivery of sensory science tuition and student supervision across these different programmes, alongside general tasks associated with a Teaching Associate.

The School is renowned for its excellence in Sensory and Consumer Science and the appointee will be expected to contribute to this internationally recognised teaching programme. The successful applicant will be responsible for planning, convening and developing ideas for application of teaching outcomes.

Candidates must have, or be close to completion of, a PhD in Sensory or a related Science OR equivalent substantial research experience in Industry, and have demonstrated potential for research of international quality. Experience of teaching in higher education is also preferable. Candidates must demonstrate excellent communication skills, be self-motivated and be able to work as part of a team.

This is a full-time post available from 1st July or as soon as possible thereafter and will be offered on a fixed term contract for a period of 12 months. Job share arrangements may be considered.

Link to post: https://www.nottingham.ac.uk/jobs/currentvacancies/ref/SCI136519

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Two PhD studentships available at Bournemouth University

The closing date for applications is 24 April 2019

Two fully-funded PhD studentships available at Bournemouth University for a September 2019 start:

PhD: sweet taste exposure and sweet taste intakes
focused on sweet taste exposure, in collaboration with prof. Kees de Graaf and prof. Monica Mars at Wageningen University

https://www.bournemouth.ac.uk/study/courses/phd-studentship-sweet-taste-exposure

PhD: reducing free sugar intakes: evidence for effective dietary recommendations
focused on reducing free sugar intakes, in collaboration with the International Sweeteners Association.

https://www.bournemouth.ac.uk/study/courses/phd-studentship-reducing-free-sugar-intakes

Contacts:
Prof. Katherine Appleton,
Department of Psychology,
Faculty of Science and Technology,
Bournemouth University

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2 PhD positions in Food Science within the Doctoral Programme, TALENT at the Faculty of Science, University of Copenhagen

The deadline for applications is 1 April 2019, 23:59 GMT +2

35 PhD positions within the Doctoral Programme TALENT at the Faculty of Science, University of Copenhagen co-funded by the European Union’s Horizon 2020 research and innovation programme under the Marie Skłodowska-Curie grant agreement No 801199.

The Department of Food Science is opening for 2 PhD scholarships under the UCPH TALENT programme. These scholarships are within Food Science and the candidate has to propose a project by him-/herself. People who are interested to apply can contact prof. Wender Bredie to get more information if they like to apply for a project within sensory and consumer science.

Further information

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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

Further information

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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.

Further information

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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)

 

Further information

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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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