Category Archives: Jobs highlights

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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13 PhD positions open within the ITN FOODENGINE

MSCA – Initial Training Network FOODENGINE
Vacancy for recruitment of 13 early-stage researchers (ESR)

FOODENGINE offers a research-based training programme for 13 young food scientists and technologists on the transformation of fruits, vegetables and legumes (FVL) in high-quality, multi-functional ingredients and foods appealing to consumers. The research-based training programme will be based on two new ways of thinking:

  • FOODENGINE will introduce an enginomics approach for food quality design. It connects an omics approach combined with chemometrics to instrumentally quantify quality changes of FVL-based food systems and an advanced engineering approach using multi-response kinetics to model quality changes during processing and storage;
  • FOODENGINE will develop models linking the enginomics-based instrumental food quality design with sensory properties, consumer acceptability and consumer preferences to create new products appealing to consumers.

FOODENGINE combines the interdisciplinary expertise and infrastructure of three highly-ranked European Universities/Research institutes (KU Leuven (BE), UCPH (DK), INRA (FR)), three large-turnover, multinational, R&D-based food (ingredient) companies (Döhler (DE), Cargill (BE), Unilever (NL)), two medium-sized food (ingredient) companies (GNT (DE), Greenyard (BE)) and an international market and consumer research company (Haystack (BE)) into a synergistic consortium to establish an international, interdisciplinary and intersectoral pioneering European food training programme for 13 young researchers, each for 36 months.
Each research project is a joint project between at least two partners within FOODENGINE. During the duration of the project, each recruited fellow is expected to go on one or more secondments (weeks up to months) to another partner to be exposed both to the academic and the private sector. Besides the research-based training, recruited young researchers will receive local and network-wide training in complementary skills (management, communication, valorization) via workshops, winter schools and conferences.
FOODENGINE alumni will master this beyond the state-of-the-art new way of thinking for future food products and process design, complemented with the extensive transferable skills development, they will largely enhance their employability/career perspectives in various professional roles.

Job offer:

  • Attractive 3-year full-time employment contract in accordance with the
  • MSCA regulations for early stage researchers of the European Commission – continuation after the first year is dependent upon a positive evaluationEnrollment in a PhD program whereby PhD tuition fee is paid by project
  • Supervision by recognized experts and access to (beyond) state-of-the-art research and pilot-scale infrastructureTraining in complementary skills via participation at workshops, winter schools and conferences


  • Outstanding, self-motivated researcher with willingness to travel/be seconded on a regular basis in order to perform top-notch research in leading academic institutions,
  • R&D divisions, and industries.Holding a Masters Degree in Food Science & Technology or related discipline with excellent study results (typically minimum “distinction”, “70%” or “second class upper”).
  • Solid written and oral communication skills in English are prerequisites of any successful application (typically IELTS min. 7, TOEFL internet-based min. 90 or similar level as proven by other tests).

Eligibility criteria:

  • Less than 4 years full-time research experience (starting from the date of obtaining the degree which would entitle to embark on a doctorate) and not have a doctoral degree yet
  • Less than 12 months spent in country of the host (see table) in the 3 years prior to the recruitment

Application procedure:

Applications in English should include:

  • Motivational letter describing research career goals, skills and experience
  • CV (contact details, education, work experience, prizes/awards, language skills, etc….)
  • Official academic transcript of Bsc. and Msc. studies
  • Documentation of English language qualifications
  • 2-page research project related to the topic of choice
  • Full contact details of two reference persons

Application in a single pdf-file should be sent by e-mail to with indication of FOODENGINE and the ESR number you are applying for in the subject line. Candidates who wish to apply for multiple ESR positions within FOODENGINE should apply for each position separately. Equal consideration will be given to female or male applicants.

Evaluation process and timing:
Deadline for application: April 30, 2018
The recruitment is done on a competitive basis across all applicants for each project. After a first selection based on all application files, a second selection round will involve skype interviews and will be held on May 17, 2018.
Envisaged job starting date: between June and December 2018

Further information


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deadline: March 31, 2018


This fellowship position will work within the Future Food Beacon of Excellence in the unique space linking Sensory Science and Consumer Behaviour, which spans the Schools of Biosciences and Psychology in the Faculty of Science, and will link to the University’s Beacon of Excellence in Precision Imaging and the Research Priority area Understanding Human Behaviour. The successful candidate will have an excellent demonstrable research track record of delivering innovative and collaborative research and will have the opportunity to work in world class facilities, such as The Samworth Laboratory in Flavour Science, the Sensory Science Centre and the Sir Peter Mansfield Imaging Centre. Areas of work may include developing a deep understanding of acceptability of new products, understanding physiological factors and psychological drivers of food selection, where influencing food choice will help promote the consumption of healthier and more sustainable diets.

These three-year fully funded fellowships are supported through the highly prestigious Nottingham Research Fellowship Scheme. This scheme provides a competitive salary for three years, £25,000 per annum to cover research expenses, £5,000 per annum to cover childcare costs and relocation expenses of up to £1,500.

If you are interested please send a two-page CV, a one-page covering letter and a one-page summary of your research proposal to by the 31 March 2018.


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Dept. of Food Science – Food Quality Perception & Society team

Deadline 3 April, 2018


The Department of Food Science, Aarhus University invites applications to a Tenure Track position in Sensory and Consumer Science to begin June, 2018.
Depending on the qualifications of the preferred candidate they will have the opportunity to apply for a competitive start grant ensuring a successful start in building their research space.

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 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. 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 potential to access complementary research infrastructure via our close collaborators in psychology, physiological and neuro-imaging fields.

The Tenure track will also be central to the further development of The SinoDanish Center (SDC) Food and Health Research Theme a collaboration between Danish Universities and University of the Chinese Academy of Sciences (UCAS) see:

The position will be involved in building research-relations and collaborations within the Food and Health area linked to sensory and consumer science between China and Denmark, with a view to contributing to a future Master’s Program in International Food Quality and Health.

The position is unique in that it will be a well-funded position offering a rare opportunity for a talented and ambitious sensory scientist to build their own research area and have very solid funding linked from day 1 via the potential to attain strategic start funding from the University.

Read the call

Further information




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11 Marie-Curie PhD positions available – EDULIA




Deadline: May 20th, 2018

Edulia is a multi-disciplinary and inter-sectorial European Training and Research Network with a global reach. Edulia responds to the urgent need of the EU society to find new ways to tackle the escalating issue of obesity, through promoting healthier eating from childhood, within the context of choice.

The program is part of an ITN-ETN Marie Curie Training Network, funded by the EU through Horizon 2020.

Our network will train 11 young innovative and adaptable researchers in high-level skills across complementary fields through studying children’s food choices, in order to build strong career development paths.

Edulia will address the question of how to balance food pleasure and nutritional needs for children in a changing society? Edulia’s approach  will cover the main determinants of preferences, bringing together leading scientists in the children’s Food Choice arena, devoted to the training of eleven early stage researchers (ESRs)  who will become experts at the interface of the following complementary fields: Food Science, Sensory Science and Perception, Sensometrics, Human Nutrition, Consumer Behaviour, Eating Behaviour, Social Marketing, Food Socialization, Psychology, Cognitive Science and Neurosciences.

The training program includes multidisciplinary scientific training within both natural and social sciences, secondments in academic and non-academic organisations, and courses in transferable skills, promoting science communication and outreach.

Edulia Project Coordinator: Dr. Paula Varela-Tomasco, Nofima (Norway)

Open Positions

ESR1 New methodologies for studying intrinsic and extrinsic parameters influencing children’s food choice (preadolescents)
Host: Nofima (Norway)
Area of Knowledge: Consumer Science and Sensometrics
Read more and apply

ESR2 Importance of sensory sensitivity for food perception among children (preadolescents)
Host: Nofima (Norway)
Area of Knowledge: Sensory Science
Read more and apply

ESR3 The role of emotions, personality traits and sensory sensitivity in food preferences in children (preadolescents)
Host: UNIFI (Italy)
Area of Knowledge: Food Perception and Preference
Read more and apply

ESR4 Nudging children towards healthier food choices (preadolescents)
Host: WUR (NL)
Area of Knowledge: Marketing and Consumer Behaviour
Read more and apply

ESR5 The role of taste in satiation (Infants and toddlers)
Host: WUR (NL)
Area of Knowledge: Sensory Science and Eating Behaviour
Read more and apply

ESR6 Impact of exposure to fruit and vegetables flavour variety at the initiation of complementary feeding on liking of and satiation from solid foods: evaluation of cultural effect (Infants and toddlers)
Host: INRA (France)
Area of Knowledge: Development of Eating Behaviour
Read more and apply

ESR7 Impact of caregivers’ feeding practices on children’s eating behaviours and intake regulation (preschoolers)
Host: INRA (France)
Area of Knowledge: Feeding Behavior
Read more and apply

ESR8 Factors influencing expecting and new parent’s healthy eating behavior (preschoolers)
Host: MAPP-AU (Denmark)
Area of Knowledge: Social Marketing
Read more and apply

ESR9 Peer and sibling influence on children’s healthy eating behavior (preadolescents)
Host: MAPP-AU (Denmark)
Area of Knowledge: Consumer Socialization
Read more and apply

ESR10 Food rejections in preschoolers: where it comes from and how it can be modulated (preschoolers)
Host: IPBR (France)
Area of Knowledge: Cognitive Psychology
Read more and apply

ESR11 Development of sugar-reduced dairy products for preadolescents
Host: UdelaR (Uruguay)
Area of Knowledge: Sensometrics and Product Development
Read more and apply


Candidates Eligibility Requirements

  • Mobility: the candidates can be of any nationality; however, ITN programs require undertaking transnational mobility when taking up their appointment. The eligibility is determined by the date of recruitment: at the time of appointment, candidates must not have resided or carried out their main activity (work, studies, etc.) in the host country for more than 12 months in the 3 years immediately prior to their recruitment.
  • Early stage researcher (ESR): at the date of recruitment they should be in the first four years of their research careers (fulltime equivalent research experience) and have not been awarded a doctoral degree. ‘Full-time equivalent research experience’ is measured from the date when the researcher obtained the degree entitling to embark on a doctorate.


Further information about recruitment

Further information about the project:

Follow Edulia on Facebook:

Follow Edulia on Twitter: @Edulia_GoodFood

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Job opportunity at AZTI-Tecnalia (Derio, Bizkaia, Spain)

Job opportunity at AZTI-Tecnalia (Derio, Bizkaia, Spain)

Expert researcher in consumer behaviour and preferences in the food sector

Application open until 23 March 2018

AZTI-Tecnalia ( is a non-profit private foundation committed to the social and economic development of the marine environment and food sector. With 30 years of experience and 240 professional staff, the organization has developed more than 2.000 projects with industries and public institutions, including 25 European projects running at present. AZTI is part of Tecnalia Corporation ( and as research and innovation Centre is structured in two business divisions: Marine Research and Food Research.

Job description

We are looking for a person with experience in projects related to research into consumer behaviour and market research: qualitative (focus group, construction of new food concepts, etc.) and quantitative (consumer segmentation, sensory methodologies, testing organisation, etc.) consumer research.


  • University degree, preferably in Social Sciences, Marketing, Psychology, Food Science and Technology, Business Studies, Exact Sciences (Statistics), Computer Engineering, Agricultural Engineering, or similar with a specialisation in consumer behaviour studies.
  • At least 2 years proven experience in projects related to research into consumer behaviour.
  • Experience in market research: qualitative (focus group, construction of new food concepts, etc.) and quantitative (consumer segmentation, sensory methodologies, testing organisation, etc.) consumer research.
  • Extensive experience in the design of questionnaires related to market and consumer studies (preferences, drivers of consumption, their motivations, emotions, product maps, sensory profiles of products, etc.).
  • Excellent oral and written communication in English/Spanish


Desired skills and experience


  • Holding a doctorate degree in sensory and consumer/user sciences or related areas.
  • Master’s Degree in Models and Areas of Research in Social Sciences, Marketing, Sensory and Consumer Sciences or a related area.
  • Relevant internships at foreign research centres.
  • Extensive knowledge and use of statistical data analysis tools such as: XLStat, SPSS, Statgraphics, R Statistical Software, Software FIZZ-Networking.
  • New sensory methodologies and technologies (neurosciences) applied to consumer behaviour, data acquisition and interpretation.
  • Research lines into consumer behaviour and preferences in the food sector.
  • Defining research proposals and reports, national and international calls for funding, managing projects (technical and economic) and information related to them, R&D results, technical reports, preliminary research, patents and dissemination information.
  • Managing and leading at least one work group in international projects
  • Scientific papers, patents and oral communications presented at national and international congresses in the field of market and consumer studies.
  • Ability to work in a multidisciplinary environment.
  • Driving licence


All information to apply to this position is on:

In addition, please send your CV to Dr. Begoña Alfaro (AZTI)


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Job opportunity at L’Oreal


The availability of drinking water is a fundamental global issue for this century. Nearly one billion people have difficulties accessing water and this pressure will significantly increase in the coming decades. The use of several of our product categories (shampoo, shower gel, coloration) is associated with significant water consumption and water is a major topic for us. We are fully committed to find solutions!
The evaluation scientist will have for mission to develop a methodology to assess shampoo rinsability.


  • 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

Nice to have:

  • First experience in evaluation / R&I
  • Skills & knowledge in sustainable development

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

Further information


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Permanent job of research scientist in sensory engineering

Permanent job of research scientist in sensory engineering, INRA, Paris (France)

Application open until 5 march 2018


INRA : French National Institute for Agricultural Research · Department of Science and Process Engineering of Agricultural Products

France, Paris Area

Joint Research Unit GMPA / ADP group – Food Digestion and Perception group

Joint Research  Unit GENIAL / HAP group – Human Food and Process


Job description

INRA and its partners wish to develop expertise on integrated approaches for the design of innovative foods. These approaches must take into account both consumer expectations and behaviour, as well as the constraints and opportunities offered by the regions where the food is produced. Therefore, the mission entrusted to the successful candidate will focus on the design of new foods and/or processes, using sensory and design engineering approaches that integrate all stakeholders from farmers to consumers. The successful candidate will be expected to develop both approaches and to formalize and take into account stakeholder expectations, perceptions and behaviour at all stages of the design process. He/she will benefit from the food process engineering skills of the unit’s researchers. It is important to note that in 2020/21, the host laboratory currently located in Grignon (near Versailles) will be relocating to the food research centre on the campus of Paris-Saclay University in Palaiseau.

profil n° CRCN-2018-9-CEPIA1

All information to apply to this position is on :

Desired skills and experience

PhD or equivalent. Expertise in sensory analysis and consumer science for product development is recommended. Knowledge of design science (design approaches and methods for innovation) will be a bonus for this position. Furthermore, a taste for research on complex systems and with multiple stakeholders would be desirable. Candidates should have a good command of English, and long-term international experience would also be desirable. Successful candidates who have not yet acquired this experience abroad will be required to do so after their probationary period (1st year).


Contacts :

Isabelle SOUCHON, tel : 33 (0)1 30 81 54 86

Anne SAINT-EVE, tel : 33 (0)1 30 81 54 38

Julien DELARUE , tel : 33 (0)1 69 93 50 10

David BLUMENTHAL tel : 33 (0)1 69 93 51 93


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PhD Studentship – Proteins and Biomaterials at Agresearch and Massey University

PhD Studentship:
Peptide profiling and predictive modelling of fermented foods

Agresearch and Massey University, New Zealand

Applications Close: 28th February 2018

The PhD project’s aims are (i) to perform in-depth profiling and identification of peptides from progressive fermentation time points, and conduct predictive modelling of fermentation intermediate points and end points based on earlier profiles; and (ii) to collaborate with parallel work in human taste receptor assays with the goal of using peptide profiles of fermented products to predictively model the responses of the taste receptors and humans to these products. We anticipate that techniques will include proteomics/peptidomics based on mass spectrometry, sensory evaluation and various data processing and bioinformatics software. Further, the use of statistical and other software allowing predictive mathematical modelling of fermentation, and of flavours generated in the process, will be required.

You will work with supervisors from AgResearch and Massey University, and will perform the majority of your research in the AgResearch laboratories in Lincoln.

To apply – see


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Job opportunity at Coca Cola

Job opportunity at Coca Cola

Senior Scientist Product Guidance (Brussels, Belgium)


The Coca‐Cola Company is the world’s largest drink company, refreshing consumer with more than 500 sparkling and still brands. To support the acceleration of the move to a total beverage company we are recruiting a new “Senior Scientist Product Guidance” based in Brussels

The Research and Development center located in Brussels is one of the main R&D centers of the Coca‐Cola Company. We are in charge of the development of new beverages (CSD, juices, iced teas, water, dairy…), packages and retail equipment innovation for Europe, Eurasia, Middle East and Africa.

The individual will be responsible for understanding and defining the fundamental consumer and sensory requirements for specific beverages categories, and mastering and implementing appropriate research proposals for optimum product development. He (she) will also generate products related knowledge,  market understanding and consumer insight to support our 3 years product, packaging and retail equipment innovation pipeline for Europe, Eurasia, Middle East and Africa.

Key responsibilities

Create insight to Support end to end consumer centric innovation.

  • Define solution options based on in-depth understanding of the consumer needs and competitive landscape.
  • Conduct competitor benchmarking and product evaluation to understand the competitive landscape
  • Understand and define fundamental consumer/sensory requirements of your categories and inject the knowledge into product development.
  • Develop, plan and implement research proposals to gain actionable sensory and consumer insights in order to provide technical guidance to the product development team and business unit.
  • Provide recommendations on business solutions based on strong technical consumer research and deep understanding of business environment. Identify, evaluate and mitigate technical risks along the research process to increase confidence in final business decisions.
  • Create research design, implement and gather data, analyse and interpret them using appropriate statistical techniques (including parametric and non-parametric methods, ANOVA, factorial analysis and modelling tools)
  • Work as a close partner with the R&D, Marketing and Knowledge Insight team. Actively support the 3 years innovation strategy by providing insights and recommendations based on deep understanding of consumer & competitive landscape.
  • Continuous review and development of current best practices, research methodologies and development of creative solutions to complex challenges
  • Mentor and train colleagues on new methodologies and skills to continuously improve the competence of the team



  • MS/ PhD in market research, food or sensory science, behavioural psychology or related fields
  • 8+ years of relevant experience in sensory or consumer research
  • Recognised expertise in at least one area linked to technical consumer research : statistics, cognitive science, psychology, sociology or consumer research
  • Proven track record in delivering consumer centric results working in a matrix organization including R&D, Marketing and Knowledge insight.
  • Strong consumer mind set with the ability to see the link between solutions and consumers
  • Experience in consumer research and sensory methodologies and sound understanding of the underlying statistics
  • Process oriented
  • Strong problem solving skills
  • Strong organisational and time management skills
  • Strong written and oral communication skills, excellent communicator
  • Able to apply technical knowledge and establish credibility with highly technical audiences in order to build technical relationships that will benefit customers or the Company and with non-technical audiences in order to influence decision makers
  • Strong and proactive team player, enthusiastic, creative and curious
  • Conceptual, data driven, analytically strong
  • Able to mentor and coach team members and peers
  • Fluent in English. An additional language is a plus
  • Travel required : 10-20%


To apply for this position please send you CV & application letter to:  

Jean-Christophe LOMBARD



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Palmerston North, New Zealand

Applications close Midnight Sunday 7th January 2018

  • Fantastic contract opportunity utilising your depth of sensory and consumer science research expertise
  • Work with the best at Fonterra’s world leading Research and Development Centre in New Zealand
  • Help lead sensory and consumer science projects to commercial success of new dairy ingredients and consumer products.

This is a wonderful opportunity gain experience at the Fonterra Research and Development Centre in Palmerston North, New Zealand, as part of a team of experts, guiding and leading the business around knowledge of competitor ingredients and Consumer Science Research for Fonterra products globally!

Reporting to the Manager – Consumer Science, in this 12 month fixed term role, your main responsibilities will be to provide expert sensory and consumer science research, utilising your skills, networks and experience to promote awareness and influence project design to accomplish business objectives in this area.

With your passion for proactive strategic leadership you will continue to evaluate new sensory and consumer science methodologies, adapting to research needs and continue to be at the forefront of innovative advancement in this field.

This is a wonderful opportunity to work with the only truly totally integrated research and development team in the dairy industry, working from lab bench to end product, concept to commercialisation, end to end delivery.

It’s challenging, it’s exciting; it’s your next step in your career in the dairy industry!

Skills and Experience
To be successful in this role you will ideally possess:

  • Proven strong sensory science and consumer science expertise and delivery within a commercial food environment.
  • Proven experience in sensory and consumer science methods throughout product lifecycle (from concept to commercialisation), shelf life and quality control.
  • Strong business acumen and commercial nous across national and overseas food markets.
  • An ability to translate customer and consumer needs to product attributes in New Product Development.
  • Proven ability to influence without authority to a senior management level on sensory and consumer structure and direction.
  • Leadership in method assessment and application
  • Strong, persuasive written and verbal communication skills

A first degree in food science or a relevant area with a focus on sensory and consumer science is essential, as is a proven track record in the sensory and consumer sciences; a relevant postgraduate qualification would be advantageous.

For more information or to apply for this role please click here


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Postdoctoral Fellowship at Massey University

Postdoctoral Fellowship at Massey University (New Zealand)

 Sensory characterisation and consumer acceptability of fermented foods

An excellent opportunity for a consumer/sensory scientist with Professor Joanne Hort at Massey University in New Zealand.  Initially for 3 years but with funding to extend to 4.5 years this position offers a great opportunity to be central to the development of the Consumer and Sensory Science Centre at Massey University opening with an exciting project looking at unique sensory properties and consumer acceptance of New Zealand fermented foods.

Please see the link to the job details  at and please contact to discuss the position further.



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