Category Archives: Jobs highlights

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 2018
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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Business Engagement Scientist: Sensory Science

Business Engagement Scientist: Sensory Science (fixed term)
University of Nottingham – Food Sciences
Location: Sutton Bonington

deadline: 20th December 2018

Salary: £27,025 to £39,609 per annum, depending on skills and experience (minimum £30395 with relevant PhD)
Hours: Full Time
Contract Type: Fixed-Term/Contract
Job Ref: SCI386518

The Sensory Science Centre (SSC) is internationally renowned for both its sensory research and teaching, boasting state of the art facilities, two expert panels and a consumer database for product assessment. This role presents an excellent opportunity for a self-motivated sensory and consumer scientist to engage with businesses and research partners by conducting services rendered work. This will include raising awareness of the centre, identifying new leads, delivering pitches to potential collaborators/clients, writing proposals, conducting studies, analysing data and presenting results (both verbally and written). In addition, the role-holder will work closely with the flavour chemistry team, supporting research and would therefore benefit from knowledge and experience of flavour/aroma chemistry.

Candidates should have a PhD in Sensory Science (or close to completion) OR significant industry experience in Sensory and Consumer Science. In addition, the appointee must have experience in flavour chemistry and associated analytical techniques (e.g. GS-MS, APCI-MS, LC-MS). The appointee should have excellent communications skills and considerable experience collecting data from human subjects. Industrial experience, a publication record or experience of teaching/training are also preferable. Candidates must demonstrate excellent analytical skills, be self-motivating and be able to work as part of a team.

This is a full-time, 12-month contact, available as soon as possible. However, the role is expected to extend beyond 12 months, subject to performance and funding.

Informal enquiries may be addressed to Dr Rebecca Ford, telephone 0115 951 6685 or email r.ford@nottingham.ac.uk. Please note that applications sent directly to this email address will not be accepted.

The University of Nottingham is an equal opportunities employer and welcomes applications from all sections of the community.

Apply here: https://www.jobs.ac.uk/job/BOJ411/business-engagement-scientist-sensory-science-fixed-term

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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

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 February 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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Two PhD Fellowships/scholarships at Aarhus University

Two PhD Fellowships/scholarships at Aarhus University – Food Science programme
“SOUNDS HEALTHY” and “TASTING SENSE”

Deadline for submission: 1 November 2018

Applications are invited for two PhD fellowship/scholarship at Graduate School of Science and Technology, Aarhus University, Denmark, within the Food Science programme. The position is available from 1 February 2019 or later. Deadline for submission of applications is 1 November 2018.

  • SOUNDS HEALTHY: Auditory interventions in public spaces to promote healthier food choices and eating behavior

The PhD project is part of a key research focus on the role of contextual cues on flavour perception and eating behaviour. The project is conducted in close synergy between AU FOOD and other universities and industries from both Denmark and abroad. The project is highly interdisciplinary, combining sensory science, consumer behaviour, experimental psychology, and experience design.

A growing body of scientific evidence now shows that people’s eating and purchase behaviour, what they taste, and how much they enjoy the experience, can be influenced by the background music/soundscape that happens to be playing at the same time. What remains unknown, and the primary aim of the PhD, is to study how these sensory nudges can be incorporated into public spaces (such as canteens, supermarkets, schools, retirement homes, hospitals, etc.) in order to promote healthy eating behaviour in the long term. The PhD project will also shed light on whether such nudges work for all food products per se, or whether specific nudges are influential on certain foods only. For example, whether auditory interventions affect choice and behaviour for snack products or actual meals in a similar manner or not.

The PhD project will involve both laboratory studies involving descriptive sensory analyses and physiological measurements, as well larger scale, ecologically-valid observational consumer studies. This project calls for a degree of creativity when it comes to designing new ways to measure empirical evidence of background sound on purchasing patterns, eating behaviour and hedonic responses to food. The project also contains development and design of soundtracks to promote specific behavioural patterns.

While the growing literature on multisensory flavour perception has shown that our senses of sight, smell, and touch can all influence food flavour and preference, auditory interventions are perhaps the easiest and cheapest, since they can be implemented with little infrastructure change. Therefore, if proven successful, auditory interventions can be easily adapted, widely distributed and have significant impact on promoting healthy eating behaviours.

Further information: http://talent.au.dk/phd/scienceandtechnology/opencalls/calls-on-specific-projects/november-2018/sounds-healthy-auditory-interventions-in-public-spaces-to-promote-healthier-food-choices-and-eating-behaviour/

 

  • TASTING SENSE: Sensory and consumer perception of basic human sense interactions in food and beverages – the influence of individual and cultural differences in innovative industrial new product development

In this PhD position, the focus will be on sensory perception of taste-taste interactions of different basic taste qualities, namely sweet, sour, salt, bitter, umami in food and beverages as affected by the food matrices, as well as individual and cultural differences in order to create applicable knowledge that can be implemented in industrial food innovation.

The primary aim of the PhD is to study the effect of, taste-taste and cross-modal interaction/effects on basic taste perception.
Moreover, the aim is to investigate cross cultural differences and the effect on basic taste interaction perception in particular between western and eastern cultures.
The PhD will be associated with two existing research collaborations, which will facilitate success and impact of the PhD’s aims:

The Innovation Fund Denmark research project, InnoSweet, funded by the Innovation Fund Denmark under Grand Solutions, which focus on how cross-modal interactions affect our sweetness perception of carbonated and non-carbonated beverages
The cross-cultural aims of the PhD will be facilitated via The SinoDanish Center (SDC) Food and Health Research Theme. This collaboration has been developed between Danish universities and University of the Chinese Academy of Sciences (UCAS) to meet Danish and Chinese food market challenges via stakeholder chain driven research based collaborations to strengthen Denmark and China’s position in the food market.
The PhD project overall will be conducted in close synergy between AU FOOD and other Danish universities and industries and is highly interdisciplinary.

Further information: http://talent.au.dk/phd/scienceandtechnology/opencalls/calls-on-specific-projects/november-2018/tasting-sense-sensory-and-consumer-perception-of-basic-human-sense-interactions-in-food-and-beverages-the-influence-of-individual-and-cultural-differences-in-innovative-industrial-new-product-development/

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job opportunity at Cargill Cocoa and Chocolate Global

 Senior Sensory Expert position at Cargill Cocoa and Chocolate Global, Netherlands-NH-Wormer

Are you a Sensory Expert that’s looking for the next step in your career? Do you want to work for one of the world’s leading Cocoa and Chocolate businesses? Where you can really make an impact? Where you can create, define and execute your own global sensory strategy and program? Then this might be the dream job for you!

Cargill is a unique place to grow your career, your experience and your abilities. Every day, we grow our reputation as a leading international producer of food, agricultural, financial and industrial products and services. We take pride in our global reach, ability to contribute, and strong work ethics and values. Founded in 1865, Cargill is a privately held company and employs 150,000 people in 70 countries. Through innovation, creativity and teamwork, we are transforming entire markets and people’s lives worldwide, and we can have the same impact on your career.

Cargill Cocoa and Chocolate offers the food industry a wide range of both standard and customized cocoa and chocolate ingredients to be used in delicious bakery, confectionery and dairy applications all over the world. This with a team of 3,500 passionate cocoa and chocolate experts in working in 47 locations Together, we provide unique knowledge, insights and ideas service across five continents, built on a foundation of 150 years of experience

Job Purpose:

Within the Product and Process Development department new products and processes are developed and research is done to enlarge the knowledge in the broadest sense of the word on cocoa, chocolate and coatings & fillings.

Within this group a new position for senior sensory expert is created.

The senior sensory expert builds, aligns & communicates sensory capability across Cargill Cocoa and Chocolate (CCC). The sensory expert will provide key technical sensory support to a growing set of projects that require profound knowledge of sensory.

The main objective is to build sensory capabilities and be much more vocal about our sensory capabilities as taste leader, understanding the sensory profile of our products and consumer preferences.

 

This is a key technical leadership position in sensory technology working closely with Technical Service, Marketing, Product Line Management and FSQR within the CCC business and closely with other sensory experts within Cargill. The scope of the role is global, meaning close interaction with all regions (EU, NA, LATAM, APAC and METNA). An in-depth knowledge of advanced sensory evaluation techniques including but not limited to consumer and difference testing focus groups, descriptive analysis, along with statistical sensory data analysis will be key for this role. He/she also supports the local sensory tags.

 

Your Principal Accountabilities:

  • Responsible for defining and executing the sensory strategy and program to build sensory competences in line with the innovation and technology roadmaps
  • Directly contributes to the CCC’s innovation pipeline with ideas for the conversion of scientific and sensory insight as well as to the growth of distinctive product/process/applications offerings
  • Align with Strategy & Innovation and R&D team to deliver sensory results that enable the business to succeed, create opportunities from scratch, building on the needs of internal and external customers
  • Apply sensory expertise to product and process development, to quality control teams by using appropriate sensory methodologies (consumer panels, focus groups, difference panels, descriptive analysis, shelf life testing)
  • Effectively manages complex sensory projects concerning time and resource management to meet internal and external customer expectations, including overseeing the link with other projects
  • Understand the latest sensory methods, including analytical sensory research and sensory methodologies, and bring new ideas forward to the CCC business
  • Identify innovative new approaches related to sensory science, sensory analytics, statistical analysis, product and ingredient development
  • Setup and improving the CCC sensory program, sensory research and current sensory testing capabilities
  • Manage external sensory services and research
  • Support and advice in recruitment and maintenance of all trained CCC taste panels
  • Pro-actively advice FSQR teams to develop effective sensory programs
  • Pro-actively advice Marketing teams to develop sensory communication
  • Draws upon in-depth sensory knowledge to leverage and to support R&D innovation growth by partnering with businesses and with key corporate enterprise/strategic customers as well with technology partners (commercial and marketing/sales groups, universities, R&D organizations, industry forums, etc.) to identify emerging trends and needs
  • Working closely together with both (international) colleagues of Technical Services, Operations, FSQR, Engineering, Sales & Marketing and research institutes/suppliers

Required Qualifications

  • Advanced academic degree (MSc. and/or PhD) in sensory science or consumer science or equivalent experience (Food Science, Food Technology, Chemistry, Chemical Engineering, etc.)
  • Experience (10+ years) in food industry
  • Demonstrated ability to influence and lead sensory projects
  • Strong drive and entrepreneurship to build sensory expertise and implement sensory capabilities in the CCC business
  • Strong analytical and statistical thinking capabilities. Ability to understand and interpret qualitative and quantitative sensory data and statistical analysis
  • Sound communication skills at all levels within the company, including stakeholder management
  • Excellent verbal, communication, prioritization, report writing and presentation skills. Including the ability to communicate technical and sensory details to wide array of people and project teams
  • Innovative mind set and proactive approach
  • Ability to travel up to 20%
  • Fluent in English both spoken and written

Preferred Qualifications

  • Relevant work experience in cocoa and chocolate industry is an advantage
  • Experience in designing, executing and interpreting consumer panels
  • Experience in recruiting, training and managing descriptive panel
  • Experience in using sensory data collection software (e.g. EyeQuestion)
  • Experience working with third party testing agencies
  • Experience in focus groups, one on one interviews, concept testing, turf analyses, conjoint analyses
  • Experience in using statistical software to analyse sensory data (e.g. Minitab)
  • Project Management experience
  • Affinity with production processes is a clear advantage

Apply now: https://www.cargill.com/job-detail?job=WOR00367&country=Netherlands

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Job opportunity at PepsiCo – Cork, Ireland

Sensory Scientist position open at PepsiCo
Cork, Ireland

Primary Accountabilities:

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

Qualifications/Requirements
Essential Skills:

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

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

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Tenure track/full professor position available at University of Helsinki

ASSISTANT PROFESSOR / ASSOCIATE PROFESSOR / PROFESSOR IN FOOD SCIENCE, SENSORY FOOD SCIENCE

University of Helsinki, Finland

deadline for application: 13 November 2018

The position may be filled as a tenure track assistant professor, tenure track associate professor or full professor depending on the candidate’s merits and career stage.

The field of the position is sensory food science. The appointee shall be involved in both national and international collaboration with a motivation to create her/his own research group with having profound connections to food science. The appointee shall also be active in obtaining research funding. The appointee will be responsible for the teaching related to sensory food science in the BSc and MSc programmes of food sciences and for the doctoral education offered by the department (www.helsinki.fi/en/faculty-of-agriculture-and-forestry/admissions/degree…) together with the other experts in food science. The Department of Food and Nutrition provide an excellent research environment regarding collaboration in sensory food science and consumer behavior with experts in different food raw materials, processing technologies, and packaging technology. The department also offers possibilities for collaboration with experts in nutrition and food behavior.

Further information: https://www.helsinki.fi/en/open-positions/assistant-professor-associate-professor-professor-food-science-sensory-food-science

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Lecturer position in Sensory Science at Lincoln University

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

Deadline for application: 19th October 2018

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

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

Further information

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

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