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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

 

Requirements

  • 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

jlombard@coca-cola.com

 

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JOB OPPORTUNITY AT FRONTERRA

JOB OPPORTUNITY AT FRONTERRA

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 http://massey-careers.massey.ac.nz/10092/postdoctoral-fellowship-sensory-characterisation-and-consumer-acceptability-of-f and please contact j.hort@massey.ac.uk to discuss the position further.

 

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POSTODOCTORAL FELLOW IN FOOD MICROBIOLOGY/PERCEPTION/BEHAVIOR

POSTODOCTORAL FELLOW IN FOOD MICROBIOLOGY/PERCEPTION/BEHAVIOR
AT UNIVERSITY OF COPENHAGEN
The interface between public body food rating systems and consumer perception and
behaviours contra actual regulations
The deadline for applications is 31 December 2017
Department of Veterinary and Animal Sciences
Faculty of Health and Medical Sciences
University of Copenhagen
Department of Veterinary and Animal Sciences (IVH), Faculty of Health and Medical Science at University of Copenhagen wishes to appoint a Postdoc from 1 January 2018 (or soon thereafter) until 31 March 2019 with the possibility of extension for an additional 7 months. The position will be based at IVH but will require travels for shorter periods to AAU and AU FOOD and to China for longer periods (a minimum of 6 months in total) during the post doc employment.
Information about the Department can be found at http://ivh.ku.dk/english/
IVH is collaborating with the science team Food Quality Perception & Society at Aarhus University, Department of Food Science and the Centre for Cognitive Neuroscience (CCN), Aalborg University (AU FOOD) on a teaching and research platform in Food and Health under the Sino-Danish Centre (SDC) for Education and Research that is funding the current project: http://sdc.university/research/research-areas/food-and-health/
The present position constitutes a part of an established collaboration between these Danish universities and the University of Chinese Academy of Sciences (UCAS) mediated by SDC. The purpose of the present project is to strengthen the research collaboration within the area of food science and to increase the output of candidates and PhDs with a strong international (Danish/Chinese) profile. It is expected that the future Postdoc will actively support this objective by conducting research in collaboration with counterparts in China for periods of time during the postdoctoral employment. For further information on the wider SDC programs and collaboration see http://sdc.university/
As this project is cross-disciplinary, applications from candidates from different scientific backgrounds are welcome to apply. Thus, the candidate must hold a PhD in relation to one or several of the following areas: food microbiology, food science, food control, human sensory perception and neuroscience. Supplementary training in the areas not familiar to the successful candidate will be provided during the employment.
Job description
Questions
For further information about the post, please contact Associate Professor Jørgen Leisner, phone (+45) 6027 9174, email jjl@sund.ku.dk or for any administrative queries, HR Officer Marie-Louise Rosenlund, email mlr@sund.ku.dk.
Foreign applicants may find the following link useful: http://ism.ku.dk/ (International Staff Mobility).
Application
The application must be submitted in English, by clicking on “Apply online” below, and must include the following:
  • Application detailing the basis on which the applicant wishes his or her scientific, teaching and other qualifications to be assessed
  • Curriculum vitae
  • Diplomas – all relevant certificates (MSc, PhD)
  • A complete list of publications
  • A maximum of 10 relevant scientific works which the applicant wishes to have included in the assessment
  • Documentation for additional research qualifications
The deadline for applications is 31 December 2017. Any applications received after this time or incomplete will not be considered.
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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/

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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

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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.

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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

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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

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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

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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

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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

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