Category Archives: Jobs highlights

PhD OPPORTUNITY AT MASSEY UNIVERSITY, NEW ZEALAND

PhD OPPORTUNITY AT MASSEY UNIVERSITY, NEW ZEALAND

 Linking protein matrix structure to digestibility and consumer acceptability through oral processing

Supervisors: Prof John Bronlund, Prof Joanne Hort, Dr Lovedeep Kaur, Marco Morgenstern, Dr Eli Gray-Stuart.

This multidisciplinary PhD is based at Massey University in New Zealand and is funded by the prestigious Riddet Institute. Its aim is to investigate protein foods (meat, plant based protein) to understand the link between protein matrix structure and processing treatments and oral processing. It will investigate how oral processing affects protein digestibility, sensory perception and consumer acceptability of the products.

Applicants must have a minimum of a 2:1 honours degree in Food Science/technology/engineering or equivalent, and a minimum of an IELTS score of 6.5 with no band less than 6.0 – achieved in one sitting; or a minimum TOEFL score of 575 paper based test along with a minimum TWE score of 4 (Essay Rating 4.0 or Writing 20) if English is not your first language.

The studentship is for 3 years and applicants must be able to start January 2018.  The studentship covers fees and provides a stipend of NZ$30, 000 per annum for 3 years.

Closing date 20th October 2017.  Please contact j.hort@massey.ac.nz with a covering letter and CV by the closing date of 20th October if you are interested.

Further details regarding Massey University: https://www.massey.ac.nz/ , and the Riddet Institute: http://www.riddet.ac.nz/

Share

Leave a Comment

Filed under Jobs highlights

Tenured Associate Professor Position Sensory & Consumer open at Aarhus University

Tenured Associate Professor Position Sensory & Consumer open at Aarhus University

Deadline Nov. 15 2017

The Department of Food Science, Aarhus University invites highly qualified applications for a tenured Associate Professor position, the position is to be funded for the first three years by strategic funds from the Faculty of Science and Technology. An internationally talented applicant also has the opportunity to secure a competitive start package ensuring a successful start in building their research team. The position is to begin February, 2018.

The position
This Associate Professor 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 eating behavior and sustainable high quality food and beverage applications. The position is aligned to the Science Team ‘Food Quality Perception and Society’ at the Department of Food Science http://food.au.dk/en/foodresearch/science-teams/food-quality-perception-society/. The science team has access to state of the art well-established sensory and analytical facilities, and advanced infrastructure, with a professional; 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. GC-MS, LC-MS and NMR. There is also access to complementary research infrastructure via our close collaborators in psychology, physiological and neuro-imaging fields.

Further information: http://www.au.dk/en/about/vacant-positions/scientific-positions/stillinger/Vacancy/show/930324/5283/

Science Team Leader “Food Quality Perception & Society”, Prof. Derek V. Byrne

Share

Leave a Comment

Filed under Jobs highlights

INTERNSHIP OPPORTUNITIES AT MASSEY UNIVERSITY – NEW ZEALAND

INTERNSHIP OPPORTUNITIES AT MASSEY UNIVERSITY – NEW ZEALAND

If you are looking for a Sensory Science internship as part of your degree then please consider Massey institute of Food science and Technology, Massey University in New Zealand. Massey has supported students from across Europe for many years and, following the appointment of Prof Joanne Hort (j.hort@Massey.ac.uk), has now extended the internship programme to students seeking experience in Sensory and Consumer Science. If you have studied sensory science as part of your degree and have a good level of English then please get in touch to see if there are any internship projects available.

Please contact Terri Palmer (t.m.palmer@massey.ac.nz) if you are interested, including a cover letter and short CV.

Share

Leave a Comment

Filed under Jobs highlights

11 MARIE-CURIE PhD POSITIONS IN THE EDULIA PROJECT

Pre-announcement:

11 MARIE-CURIE PhD POSITIONS IN THE EDULIA PROJECT

 

Eleven PhDs from different countries will be recruited, working in research environments with internationally recognized expertise in areas such as sensory perception, consumer sciences and sensometrics, food choice and behaviour, feeding behaviour, social marketing, consumer socialization, and cognitive psychology.

Nofima (Norway) is leading a new EU fellow program (ITN-Marie Curie), Edulia, to explore new approaches to promote children healthy eating. Edulia’s main objective will be the creation of a highly skilled EU workforce. From a scientific perspective, Edulia will move away from the classic approach of “teaching children what is healthy” to find new ways to drive children to like and actively choose healthy foods, and to develop long-term healthier diets.

FACTS ABOUT THE PROGRAM

The program is part of the Marie Curie Training Network, funded by the EU through Horizon 2020. Participants in the program are internationally recognized environments. Mobility is encouraged, internationally and cross-disciplinary, so all fellows will have stays in other research institutions and non-academic environments.

Research partners: Nofima (Norway), INRA (France), Institute Paul Bocuse Research Center (France), University of Florence (Italy), Wageningen University (Netherlands), University of Aarhus (Denmark), Universidad de la República (Uruguay) and Cornell University (USA).

Non-academic partners: Norwegian Institute of Public Health and Tine (Norway), Arla Foods (Denmark), Sammontana (Italy), Elior and Diana Naturals (France), Netherlands Nutrition Centre Foundation, Food & Biobased Research (Netherlands),  National Food Institute (Instituto Nacional de Alimentación, Uruguay).

Positions will be announced in March 2018.

For any question please contact the project Coordinator, Dr. Paula Varela (Nofima, Norway): paula.varela.tomasco@nofima.no or Dr. Valerie Lengard Almli (Nofima, Norway): valerie.almli@nofima.no

Share

Leave a Comment

Filed under Jobs highlights

Professor in Sensory and Consumer Science

PROFESSOR IN SENSORY AND CONSUMER SCIENCE AT NOTTINGHAM UNIVERSITY

Closing Date: Friday, 22nd September 2017

Reference
PROF168717X1
Job Type
Research & Teaching
Department
Sensory Science, Food Sciences, School of Biosciences
Salary
Salary will be within the Professorial range, minimum £60,410 per annum

The University of Nottingham is seeking an ambitious and visionary senior academic to lead the Sensory and Consumer Science capability.

Based within the School of Biosciences you will be responsible for leading a highly capable team to drive forward innovative teaching, research and business engagement initiatives, whilst working closely with sector and funding agencies to develop a sustainable research strategy. You will have an excellent demonstrable research track record with a strong vision for the next stage of development of Sensory and Consumer Sciences. Your excellent communication skills will aid your ability to liaise effectively with different stakeholders and collaborators within and outside the University. In addition, you will have experience leading and developing academic teams to deliver world class teaching and research.

Boasting world class facilities, such as the The Samworth Laboratory in Flavour Science, the Sensory Science Centre and the Sir Peter Mansfield Imaging Centre, this role will provide you with a unique and exciting opportunity to build on an excellent reputation in the area of Sensory and Consumer Science. The area is central to the success of the Institute of Future Food Beacon of Excellence at the University of Nottingham and has strong interaction with the University’s Research Priority Areas of Agriculture and Food Security, Understanding Human Behaviour and Translational Biomedical Imaging. The collegiate culture at the University of Nottingham enables the impactful delivery of world leading, game changing science and technology, and you can be at the leading edge of these developments.

This is a full-time, permanent post.

Informal enquiries may be addressed to tim.foster@nottingham.ac.uk, tel: 01159516246 Please note that applications sent directly to this email address will not be accepted.

 

Further information: http://www.nottingham.ac.uk/jobs/currentvacancies/ref/PROF168717X1

Share

Leave a Comment

Filed under Jobs highlights

Job opportunities at Teagasc, Ireland

THREE JOB OPPORTUNITIES AT TEAGASC FOOD RESEARCH CENTER

Ashtown, Dublin, Ireland

Deadline Friday 18th August 2017

  • TEAGASC PHD WALSH FELLOWSHIP OPPORTUNITY
    “Impact of grass feeding versus concentrate production systems on the sensory characterisation of Irish beef”

PhD opportunity at Teagasc in meat sensory science

  • Contract Research Officer – Sensory Panel Manager (Meat Technology Ireland)
    (Ref: CRO/MTI/0717) (Externally Funded Non Grant-in-Aid)
    Post Type:
    Temporary Externally Funded Non Grant-in-Aid contract post, the indicative duration of which is 36 months, subject to contract.
    A panel may be formed from which future similar vacancies may be filled; such a panel will remain active for a maximum period of 12 months.
    Title of Project:
    Sensory analysis to support Meat Technology Ireland.

Sensory panel manager at Teagasc

  • Contract Technician – Sensory Science (Meat Technology Ireland)
    Temporary Externally Funded Non Grant-in-Aid contract post, the indicative duration of which is 36 months, subject to contract.
    A panel may be formed from which future similar vacancies may be filled; such a panel will remain active for a maximum period of 12 months.
    Title of Project:
    Sensory analysis to support Meat Technology Ireland

Sensory technician at Teagasc

Share

Leave a Comment

Filed under Jobs highlights

CONSUMER & MARKET INSIGHT MANAGER

CONSUMER & MARKET INSIGHT MANAGER
Permanent position – Lyon, France
Institut Paul Bocuse – Research Centre

Context
The Institut Paul Bocuse provides education for Culinary Arts, Food and the Hospitality industry. The Research Centre addresses socially relevant topics centered on consumer experience using a multidisciplinary approach. The general aim is to contribute to the well-being of populations through Science and Innovation. Projects cover various topics, ranging from cooking to the service and consumption of meals, in all contexts (e;g. school canteens, workplace restaurants, street food outlets, nursing homes), worldwide. The experimental facilities include a Living Lab (labelled ENOL), with domestic and professional kitchens, modular restaurant, where products are tested in real life with a diversity of measures: choice, intake, liking etc. The international activity is supported by a network of partner culinary schools, universities and restaurants.

Job Description
In this context, the Institute is creating a new Consumer and Market Insight activity, and is looking for a team manager to structure and lead this activity and its development.
Consumer and Market Research is conducted to better understand market trends and to bring relevant consumer insight for innovation, mainly in the foodservice, hospitality and food sectors.
The specific tasks of the Consumer and Market Insight manager are:

  1. Team management.
    Definition of needs, recruitment and management of new team members. Management of collaborators dedicated to the activity, including project leader(s) and Living Lab technician. Guidance and evaluation of team members for work and individual progress. Definition and evaluation of processes. Implementation of actions for improvement when needed. Definition and follow-up of indicators of the activity. Participation to the direction committee.
  2. Science.
    Exploitation of the current original methodologies anchored in real-life approaches: Living Lab tests, international field research, cooperation with foodservice professionals, FLOW (Food and Lifestyle Observatory Worldwide smartphone own application). Definition and/or final validation of methodologies (protocols, analysis, reports) to be used in response to study objectives. Control of the quality of deliverables. Exploration of new approaches and evolution of methodologies. Interact with Research Managers in Human sciences, Economics, Cognitive sciences and Nutrition.
  3. Business. Development of the activity. Consolidation of the industrial network and initiation of new contacts. Coordination with customers/partners at all steps of the project. Identify priorities in terms of methodologies, applied sectors, sub-contractors, communication means.

Profile

  • 10-15 yr experience in Market Research – Industry or Consulting in the food and beverage sector.
  • Education in Marketing / Consumer science. Qualitative and Quantitative studies. Applied statistics.
  • English speaking and writing.
  • Knowledge/interest in sociology, economics, psychology, nutrition, food sciences.
  • Successful experience in team management

Conditions
Position is based in Lyon (Ecully). Starting date upon agreement. Permanent full time position. Salary according to experience. Meal provided. Mandatory company social insurance.

 

Further information

Application
Send motivation letter and CV to recrutement@institutpaulbocuse.com

Share

Leave a Comment

Filed under Jobs highlights

LECTURER IN SENSORY AND CONSUMER SCIENCE

LECTURER IN SENSORY AND CONSUMER SCIENCE
UNIVERSITY OF READING (UK)

This new post within the Department of Food and Nutritional Sciences, at the University of Reading, requires an exceptional sensory and consumer scientist, ideally with application in the food and nutrition field. The successful candidate will be actively engaged in research and have the capability to grow research activity which relates consumer choice to nutrition and public health, and which contributes significantly to Innovation funding calls from EIT Food. They will also have the ability to undertake high quality teaching, curriculum development and course management utilising their in-depth knowledge of sensory and consumer science.

Job Reference : SRF19060
Location : Whiteknights Reading UK
Closing Date : 09/06/2017
Live Date : 05/05/2017
Salary : £39,324 to £48,327 per annum
Employment Type : AR-Academic (Lecturer)
School / Function : School of Chemistry Food & Pharmacy
Department : Food & Nutritional Sciences
Hours Per week : Full time
Contract Duration : Fixed term for 5 years

https://jobs.reading.ac.uk/displayjob.aspx?jobid=933

Share

Leave a Comment

Filed under Jobs highlights

Postdoctoral Research Assistant in Sensory, Appetite and Food Project

POSTDOCTORAL RESEARCH ASSISTANT POSITION IN SENSORY, APPETITE AND FOOD PROJECT

UNIVERSITY OF READING

 

This is an exciting opportunity for a Sensory Scientist or Appetite specialist within the Food and Nutritional Sciences department and research division, at the University of Reading. The post is funded by BBSRC with 8 industry partners, and is in collaboration with the Institute of Food Research and The University of Sussex.

The project is entitled the “Mouth Gut Brain Model” and proposes an integrated multidisciplinary approach to reduce risks of food reformulation. You will be investigating the relationship between sensory perception of the food eaten, its physiological impact and the psychological response in the context of reduced fat product reformulation.

http://www.jobs.ac.uk/job/BAZ107/postdoctoral-research-assistant-in-sensory-appetite-and-food-project/

Contact person: Dr Lisa Methven

 

Share

Leave a Comment

Filed under Jobs highlights

POST DOC/ SENSORY MANAGER OPPORTUNITY IN UCD DUBLIN

POST DOC/ SENSORY MANAGER OPPORTUNITY IN UCD DUBLIN

College: Health and Agricultural Sciences
School: Agriculture and Food Science
Post Title: UCD Post-doctoral Research Fellow Level 1
Project: Sensible Solutions: Developing Sensible Sensory Solutions to Support for the Irish Food & Research Sectors
Post Duration: 2 years + 1 year subject to review
Reports to: Dr. Amalia Scannell
HR Reference No. 009140
HR Administrator: Sinead Gillen
 

This position, centered within the UCD Institute of Food and Health team, is responsible for recruitment and training of 2 new external Sensory Panels to assess meat and dairy Products. The successful candidate will be required to plan and run of organoleptic tests to determine the sensory performance of new products and new technologies. The individual will apply knowledge of food systems, the human senses, analytical systems and statistical models to describe and quantify the organoleptic differences between food products and ingredients. Responsibilities intrinsic to this post include design and execution of test protocols, data collection, analysis, interpretation, and reporting, and training of descriptive analysis panels. In addition to internal tests, the Sensory Scientist will organise and run consumer tests to provide direction for the New Product Development programme within the UCD Institute of Food and Health. Therefore it is essential that the candidate should be an enthusiastic and self-motivated individual with high energy levels who can deliver project work on-time and to the high standards expected.

This is a research focused role, where you will conduct a specified programme of research supported by research training and development under the supervision and direction of a Principal Investigator. The primary purpose of the role is to further develop your research skills and competences, including the processes of publication in peer-reviewed academic publications, the development of funding proposals, the mentorship of graduate students along with the opportunity to develop your skills in research led teaching.

In addition to the Principal Duties and Responsibilities listed below, the successful candidate will also carry out the following duties specific to this project:

  • Recruit, train and monitor 3 sensory panels to assess food products to a high and consistent standard using ISO and other relevant Standards.
  • Manage procurement issues related to the project
  • Write progress reports for the funding body and technical reports detailing the finding of sensory trials

Further information

Applicant guidelines

Share

Leave a Comment

Filed under Jobs highlights

TWO JOB OPPORTUNITIES AT BRITISH AMERICAN TOBACCO

TWO JOB OPPORTUNITIES AT BRITISH AMERICAN TOBACCO

Sensory Scientist I – THP

Group Leader Sensory Science – Methodologies – THP

Southampton, UK

 


Group Leader Sensory Science – Methodologies – THP (Southampton)

 

We have an excellent opportunity for someone to join as a Group Leader for Sensory Science Methodologies as part of the Strategic Science and Technology community based in Southampton.

This is a new role and as a member of the Sensory Technical Consumer Interactions team the successful candidate will be responsible for strengthening our capabilities within Tobacco Heating Products (THP) and cross category within the area of transformational sensory.

This leadership role will be focused on directing a group of skilled Sensory Scientists to create and manage a portfolio of sensory and technical consumer insight projects, designed to provide unique technical insight which will identify sensory drivers of product performance and drivers of a positive consumer perception.  This will involve developing an expert capability focussed on techniques and methods to characterise the sensory experience of THP and other innovative products across categories.

Through the application of sensory and consumer technical insights, methodologies and scientific principles this role ensures that new sensory insight is delivered to the business to broaden the enjoyment of THP’s and other products and drive a positive experience for our consumers and ultimately, commercial success for BAT.

Skills and Experience:

  • Degree or equivalent in a science or related subject.
  • Strong experience in sensory and technical consumer science experience, preferably within FMCG area and R&D function
  • Knowledge and experience of tobacco and Next Generation Products, would be an advantage
  • Planning and implementation skills; ability to influence key stakeholders up to senior level
  • Ability to manage a portfolio of projects
  • Excellent Interpersonal and communication skills; ability to influence key stakeholders
  • Demonstrable leadership skills, including evidence of effective change management and the development of others
  • Must be eligible to live and work in the UK

Sensory Scientist I (Southampton) – THP

We have an excellent opportunity for someone to join as a Sensory Scientist I as part of the Strategic Science and Technology community based in Southampton.

As a member of the Sensory Technical Consumer Interactions team the successful candidate will be responsible for setting up and running projects from a sensory science perspective defining early stage sensory insight for cross category projects, but with particular emphasis on Tobacco Heating Product (THP) projects.

They will be involved in all stages of the evaluation from developing and applying various qualitative and quantitative sensory techniques, evaluating and interpreting the results and reporting the findings to various stakeholders to drive further understanding of perception.

Through the application of innovative technical and scientific principles this role ensures that maximum benefit is gained from the application of early stage sensory consumer insight.

Skills and Experience

  • Degree or equivalent in a science or related subject.
  • Solid experience in Sensory evaluation, consumer or market research both qualitative and quantitative
  • Preferable, but not essential; detailed knowledge and experience of Next Generation Products composition, function and operating principles.
  • Planning and implementation skills.
  • Ability to deliver against a portfolio of projects.
  • Detailed knowledge and experience of product research.
  • Excellent Interpersonal and communication skills; ability to influence key stakeholders
  • Must be eligible to work in the UK

What we offer:

  • Competitive salary and bonus scheme
  • Great professional development opportunities
  • State of the art laboratory facilities, excellent working environment and a great team to join
  • Pension scheme
  • Free Healthcare
  • Subsidised restaurant
  • Free On-site Parking
  • On- site Gym

 

Working at BAT British American Tobacco is all about freedom of choice — whether it’s our people or our products. Combined with our entrepreneurial spirit, it’s what’s driven our phenomenal success.  We started trading tobacco over a hundred years ago. Today, we’re a multibillion dollar company with more than 200 brands in our portfolio. With robust positions in each of our regional markets, our future looks equally bright too.

There’s no doubt our industry is controversial — we’re the first to admit that. But rest assured, we take a responsible approach to our trade. In each of our markets, we observe every local law regarding tobacco (in many cases going further through our own voluntary code). Not only that, we treat our farmers fairly, invest in the environment and help to sustain local communities.

We also excel at developing our own people into leaders of the future. As a firm with a high-performance culture, we’ll expect a lot from you. But we’ll support you every step of the way to help you deliver. If you’re passionate and ambitious, rapid career progression is a reality here. And because we’re such a large firm (we employ more than 55,000 people worldwide), there are plenty of exciting opportunities for you to develop a truly extraordinary career.

 

Contact:

Diana Georgiana Rusu: rusu_diana-georgiana@bat.com

Share

Leave a Comment

Filed under Jobs highlights

ROSE MARIE PANGBORN – SENSORY SCIENCE SCHOLARSHIP

ROSE MARIE PANGBORN – SENSORY SCIENCE SCHOLARSHIP

Announcement of 2017-2018

deadline June, 26, 2017

One $15,000 Sensory Science Scholarship will be awarded for the 2017-2018 academic year to support a Ph.D. student who intends to teach and conduct research in the area of sensory science at the University level. This scholarship is awarded in honor of the memory of Professor Rose Marie Pangborn, who initiated the scholarship fund to encourage the education of Sensory Scientists intending to pursue academic careers.

Applicants for the scholarship must be enrolled in a Ph. D. Program such as Food Science, Nutrition, Psychology or Physiology.  The planned or on-going dissertation research must be on a sensory topic under the guidance of a sensory scientist.  Candidates will be evaluated on the basis of their academic record, intended research in human sensory science, commitment to a career in teaching in the field of sensory science, and support determined by letters of recommendation.  The Board of Directors of the Sensory Science Scholarship Fund (SSSF) will determine policies governing the award and will select recipients.

Applications, including all required documentation must be postmarked no later than June, 26, 2017.  For additional information and application forms contact Dr. Rick Mattes, Purdue University, Department of Nutrition Science, 700 W. State St., W. Lafayette, IN 47907-2059, USA Phone – 765-494-0662 FAX – 765-494-0674 email – mattes@purdue.edu Application forms are also downloadable at: http://www.purdue.edu/hhs/sensorysciencescholarship/

 

Past recipients include:  Pauline Lestringant, Corinna Noel, Carlos Gomez Corona, Cordelia Running, Nuala Bobowski, Erin Green, Melinda Murray, Michael Nestrud, Karen Ann Lusk (Hein), Gaston Ares, Martha Bajec, John Hayes, Derek Snyder, Cheryl Armstrong, Zuzana Drobna, Terri Rosett, Nicolette van der Klaauw, Sophie Bonnans, Jeannine Delwiche, Liz Gwartney, Thomas Heinbockel, Andrew Smith, Barbara Guggenbühl, Elba Cubero-Castillo, Randy Lee, and Lotika Bhatia Savant.

Share

Leave a Comment

Filed under Jobs highlights