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Marie Curie Postdoctoral Research Fellow at Food for Health Ireland


  • ORGANISATION/COMPANY Food for Health Ireland – University College Dublin
  • RESEARCH FIELD Biological sciences › Nutritional sciences
  • RESEARCHER PROFILE Established Researcher (R3)
  • APPLICATION DEADLINE 19/12/2019 15:00 – Europe/London
  • LOCATION Ireland › Dublin
  • TYPE OF CONTRACT Temporary
  • JOB STATUS Full-time
  • HOURS PER WEEK 39
  • OFFER STARTING DATE 01/07/2020
  • EU RESEARCH FRAMEWORK PROGRAMME H2020 / Marie Skłodowska-Curie Actions
  • MARIE CURIE GRANT AGREEMENT NUMBER 847402

Following the successful Career-FIT programme, Enterprise Ireland is pleased to announce the launch of a new Marie Skłodowska-Curie COFUND aiming to award 50 prestigious Fellowships through two open calls for proposals in 2019 and 2020.

Career-FIT PLUS (https://www.horizon2020.ie/career-fit-plus/) aims to enhance the training and mobility of experienced researchers through the undertaking of individually driven, industry-focused research training projects which will be interdisciplinary and focused on the domain areas of the eligible Technology Centres and Technology Gateways in Ireland.

Irish research has shown that cheese consumption associates with a range of health benefits, including healthier blood lipid profiles and body composition.  This offers great potential for the inclusion of cheese in the diets of population groups who are not traditionally dairy consumers. However, recent consumer insight data from Bord Bia suggests the taste and flavour profiles of natural cheese may prove a particular barrier to their acceptance in these groups.  

Data also shows that these population groups may be more accepting of flavour pairings that would not be considered the ‘norm’ in Western culture, providing other opportunities to increase intake.  The taste and flavour profiles of cheese are impacted by a wide variety of factors, including starter cultures, ripening time, and seasonal variations, and can be perceived differently by different ethnic groups.  Consumer acceptability is also impacted by emotions, perception and feelings towards a product, and these vary considerably across different cultures. Therefore, the overall aim of this cross-cultural project is to better understand the drivers of acceptance of Irish cheese in non-traditional consumers.

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PhD Studentship at the University of Nottingham

PhD Studentship – Understanding consumer behaviour regarding sustainability in food and beverage section

Closing Date Saturday, 30th November 2019

DepartmentBiosciences

Supervisor: Dr Qian Yang

Secondary Supervisor: Dr Jo Gould

Subject Area:Sensory and consumer science

Research Title
Understanding consumer behaviour regarding sustainability in food and beverage section

Research Description

Applicants are invited to apply for this exciting fully funded 4-year PhD studentship studying consumer behaviour surrounding sustainability in food and beverage section in both the UK and Australia. To overcome the looming threats of climate change and population growth to our society, there is a need to shift the current consumer behaviour towards a more sustainable lifestyle. Broad media coverage of these global challenges, has enhanced consumer awareness of sustainability, which in turn has influenced consumer choice behaviour. With the current increasing sales and consumer demand for sustainable food, there is a need to better understand consumer opinions and attitudes towards sustainability. This PhD will take a scientific approach to understand consumer opinions on sustainability of food products as well as food packaging and understand consumer acceptability and choices for products with sustainable natures (e.g. insect food product or plant based product). The student will be co-supervised by staff at both The University of Nottingham and University of Adelaide and will undertake two years research at each institution. The doctoral scholar will be based on the Sutton Bonington campus in Nottingham when in the UK, and at the Waite Campus in Adelaide when in Australia. Both campuses are renowned for their world-leading research in agricultural, food and beverage sciences, and their outstanding facilities for research and teaching. PhD graduates will obtain jointly awarded degrees from the University of Nottingham and the University of Adelaide. The studentships will cover PhD tuition fees, plus a stipend corresponding to the standard research council rate. Details of the partnership can be found at nottingham.ac.uk/global/partnerships/partnership-pages/adelaide.aspx

Keyword Search
sensory, consumer, sustainability, food

Award Start Date: 01/02/2020

Duration of Award: 48 months

Terms and Conditions

The scholarship is open to UK/EU citizens only.

Applicant Qualification Requirements

All students should have, or expect to obtain, a first-class or 2:1 honours degree and/or a high distinction, distinction or high merit at the Masters level in a sensory or food related subject area. A background in statistics is essential and some knowledge of sensory and consumer science, food science would be beneficial.

How to Apply

To apply send your CV, unofficial transcripts (details of University grades/predicted grades) together with the names and contact details of two referees to the principal project supervisor (Qian.Yang@nottingham.ac.uk). Please also provide a covering letter to indicate your interests, why you are applying to the “Joint Nottingham-Adelaide Programme” and what attracts you to this PhD research.

Closing Date: 30/11/2019

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Position as a Sensory Panel Leader at Aarhus University

Deadline 30 Nov

Expected start 1 Jan

AC-TAP position as a Sensory Panel Leader at Aarhus University

The Department of Food Science is seeking applications for an academic employee (AC-TAP). The position as a sensory panel leader, includes scientific, administrative, facilities coordination as well as teaching duties at the Department of Food Science within sensory and consumer science. The intended start date for this appointment is January, 2020, or as soon as possible thereafter.

The candidate
The candidate is expected to contribute to:

  • Independently lead, train and maintain internal and external descriptive panels.
  • Maintain all descriptive panels via an ongoing program for recruitment and screening of new panelists
  • Ensure panel quality via continuous monitoring of panel performance and initiating appropriate training programs
  • Recruitment of consumer panels via data bases, social media and other means for both internal and external contexts
  • To manage and ensure the optimum working of sensory facilities (booths, labs, computers/software, databases etc.) and ensure the appropriate supply of materials required
  • To integrate closely with the Sensory team to ensure good coordination of a wide portfolio of projects so that all sensory duties and responsibilities are completed in a professional and timely manner
  • To help prepare, manage and deliver sensory projects in collaboration with researchers, by applying appropriate methodologies to meet project objectives
  • Support young researchers/students in analyzing, interpreting, reporting and presenting project results to facilitate that key insights can be communicated
  • Support the sensory team in product design, development and scale up via product production trails linked to our pilot plant facilities
  • Document and report methods, results, conclusions and recommendations effectively, where required, including appropriate information and levels of detail in collaboration with scientists and external clients
  • Participate in teaching of relevant sensory and consumer related laboratory courses at the Department of Food Science including the assisting of students in development and implementation of sensory data collection software and basic data analysis
  • Responsible for implementing good laboratory practices and safe laboratory behaviour
  • Deliver on various additional duties related to the Department of Food Science

The position is aligned to the Science Team ‘Food Quality Perception and Society’ (FQS) at the Department of Food Science. https://food.au.dk/en/foodresearch/science-teams/food-quality-perception-society/ .The Science Team has access to state-of-the-art sensory and analytical facilities and advanced infrastructure, with a professionally 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. texture analysers, 3D printing, EEG, biometric analysis, observation, eye tracking, GC-MS, LC-MS and NMR. There is also potential to access complementary research infrastructure via our close collaborators in psychology, physiology and neuro-imaging fields.

We offer a challenging job opportunity to be part of a global and dynamic Sensory research team, in an ambitious and inspiring research and education environment with an informal atmosphere. We are looking for a dynamic employee who is able to work independently and maintain an overview during periods of high workload. We expect that you are efficient at planning your time and organizing major tasks. You should enjoy interacting with scientific staff, students and technical-administrative staff, and you should have the ability for establishing collaborative relationships with both scientific and with industrial clients.

Qualifications
The successful candidate must have:

  • a BSc or MSc degree in food science, nutritional science, biochemistry or similar with a sensory/consumer science focus
  • Minimum 1-year of experience in sensory evaluation, panel management and operation of sensory facilities role
  • In-depth knowledge of objective sensory methodologies, key being sensory profiling in food contexts
  • The ability to coordinate and deliver project reporting to meet deadlines
  • Excellent planning, organizational and communication skills
  • Excellent team working skills
  • Precise, responsible, and conscientious worker
  • Logical, analytical mind and curious
  • The ability to work independently
  • Documentation of strong communication skills in English is required and Danish would be a distinct advantage
  • Strong knowledge of data acquisition software, preferably Compusense, and data analysis programs such as R, Unscrambler, XL Stat, Minitab, SPSS would be an advantage

The Department of Food Science
The Department of Food Science is part of the Faculty of Science and Technology, Aarhus University and includes research within the areas Biofunctional Food, Systems Biology, Food Chemistry and Technology, Food Quality, Food Metabolomics, Sensory Science and Plant Production. The Department currently employs 60 full time scientific staff, approx. 50 PhD students and Postdocs, plus approx. 30 visiting students and staff who together contribute to an international research environment where English is the preferred language in the laboratory, at meetings and at seminars.

The Department works in teams and therefore self-leadership, clear and open communication, success in mentoring, supervising and teaching are important qualities needed to be successful in the Department.
In addition, the Department has a strong culture that is based on openness, equality, consultation and inclusion. Contributing to the Department strategy and working environment is viewed as important.

Please refer to http://food.au.dk/en/ for further information about The Department of Food Science and to and http://www.au.dk/en/ for information on Science and Technology and Aarhus University, respectively.

Place of Work and area of Employment 
The place of work is Agro Food Park 48, 8200 Aarhus, Denmark, and the area of employment is Aarhus University with related departments.

Living in Denmark
Please visit the International Centre website http://www.au.dk/en/internationalcentre/ or information about arriving and living in Denmark.

For further information contact Professor, Derek V. Byrne, Science Team Leader, Food Quality Perception & Society, e-mail: derekv.byrne@food.au.dk

Application procedure
The application should be in English and include curriculum vitae, degree certificate and a description of previous relevant experience. The application should include the names and e-mail addresses of three people who can provide a letter of reference.

Application deadline is 30. November, 2019
Formalities and salary range

Salary and terms as agreed between the Danish Ministry of Finance and the Confederation of Professional Unions.

All interested candidates are encouraged to apply, regardless of their personal background.

The application must be submitted via Aarhus University’s recruitment system, which can be accessed under the job advertisement on Aarhus University’s website.

Further information

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PhD Fellowship at Aarhus University, Denmark – DIGIFOOD

DIGIFOOD: Digital opportunities in the prediction of implicit versus explicit consumer preference and behaviour

Applications are invited for a 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 2020 or later.

Title:
DIGIFOOD: Digital opportunities in the prediction of implicit versus explicit consumer preference and behaviour

Research area and project description:
The PhD project is part of a key research focus on the evaluation of human-food interaction with a combination of sensory, behavioral, and biometric feedback measurements (including heart rate, skin conductance, and facial expression analysis). This will enable us to better understand consumers’ implicit emotional responses to foods and to identify major drivers of liking/preference. A key perspective here will be to gain an understanding of the impact of contextual and environmental factors driving consumer preference as well as engagement. 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, computer science, consumer psychology, and experience design.

Data-intensive research is becoming increasingly pervasive, but the use of technology in sensory perception of food is just at its beginning. We envision a PhD at AU FOOD to contribute to a ‘platform on biometric feedback and digitalization in food’ to be part of AU FOOD’s coming facilities at Agro Food park. AU FOOD has biometrics capabilities for measuring heart rate, skin conductance, eye tracking, and facial emotion analysis as well as observation and ecologically-valid testing facilities.

Consumer testing is challenging, especially as standard questionnaires are based on consumer self-report, which may take a long time and be subject to consumer bias and demand effects. As consumer acceptance is especially critical in the context of new healthy sustainable products, this project proposes the inclusion of more nuanced and implicit measurements that include behavioural measurements as well as consumer physiological responses. Implicit behavioural measurements of food interaction (such as eating time) can be recorded using sensors and mobile applications. Biometric feedback, which is just beginning to be utilized in sensory science, can measure such implicit responses by tapping into physiological responses which reflect people’s emotional states. Furthermore, social media offers a potentially rich source of information concerning consumer attitudes and habits.

The PhD project will impact on the transformation of the food industry portfolios in terms of using digital opportunities for studying consumer trends and eating behaviour. Furthermore, the interpretation of outputs and associated insights can be applied in the continual development of consumer-driven healthy products.

Qualifications and specific competences:
Applicants to the PhD position must have a relevant Master’s degree in Food Science, Sensory Science, Computer Science, Interaction Design, Experimental Psychology, Engineering, or equivalent. Competencies in machine learning, human-computer interaction, virtual/augmented reality applications, mobile application development, sensor design, human sensory perception, and an interest or knowledge in sound design would be an advantage. Candidates must demonstrate evidence of creativity, independent learning, and a willingness to embrace an interdisciplinary approach to problem-solving.

Place of Employment and Place of Work:
The place of employment is Aarhus University and the place of work is at the Food Quality Perception and Society Science Team at Department of Food Science (http://food.au.dk/en/), at Agro Food Park 48, 8200 Aarhus, Denmark.

Please also be aware, that the PhD project involves funding from Sino Danish Center/SDC, and will be part of the Sino Danish Research Theme on Food and Health. It is therefore required that:

– the PhD student must spend time in a Chinese research environment. The specific period is 6 months in total based on the funding model for the present thesis.

– PhD students funded by the Danish SDC office are expected to contribute to the educational activities on the SDC Master’s programme in International Food Quality and Health in Beijing during their stay in China.

See the SDC’s website on the specific requirements. Please note that it is not possible to get exemption from these conditions.

Contacts:

Applicants seeking further information are invited to contact:

Qian Janice Wang
Assistant Professor

Food Quality Perception and Society
Faculty of Science and Technology
Department of Food Science
Aarhus University
Kirstinebjergvej 10
DK-5792 Aarslev, Denmark

Telephone.: +45 8715 4886
E-mail: qianjanice.wang@food.au.dk

Or

Derek V. Byrne
Professor

Food Quality Perception and Society
Faculty of Science and Technology
Department of Food Science
Aarhus University
Kirstinebjergvej 10
DK-5792 Aarslev, Denmark

Telephone.: +45 2878 2840
E-mail: derekv.byrne@food.au.dk

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Research & Development engineer specialized in sensory sciences for sport goods

Research & Development engineer specialized in sensory sciences for sport goods
Decathlon, Villeneuve D’Ascq, France

DECATHLON aims to conceive, design and distribute sportive products in order to make sport accessible for the many.
Decathlon SPORTSLAB is a team of more than 40 researchers and engineers studying the interaction between the human body and the product. Moreover, Sportslab contributes to the innovation and product design supporting Decathlon’s own branded sports (Domyos, Kalenji, Kipsta, Quechua, etc.).
Join the SENSORY & BEHAVIORAL SCIENCES Laboratory! Our lab is in charge of the development and adaptation of sensory methods to objectively measure and understand the users’ perception during sport practice.

Further information: Decathlon Sportslab_R&D Engineer_Sensory Science_2019

 

 

 

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PhD Studentship at the University of Reading

Project title: Investigating the influence of texture modified (pureed) meals on satiety and dietary intake in older adults

Supervisors: Prof. Lisa Methven and Dr. Miriam Clegg

Deadline for application: 30th August 2019

Project Overview: Dietary intakes are generally considered to be lower on texture modified diets compared to standard diets. The extent to which this is due to sensory specific satiety (including texture monotony), poor palatability, lack of recognition of the food type, texture-driven perception fullness and macronutrient density is unclear. It is also not clear whether this is predominantly due to within meal satiety and/or between meal satiety.

The current project, through a series of studies, will explore the appetite and sensory properties of texture modified diets, as well as ways to increase energy and protein intake, in both healthy older adults and in elderly care wards or care homes. This studentship is funded by Apetito (www.apetito.com) and the University of Reading.

For further information please contact Prof. Lisa Methven (l.methven@reading.ac.uk) or Dr Miriam Clegg (m.e.clegg@reading.ac.uk).

https://www.jobs.ac.uk/job/BUF506/phd-studentship-in-satiety-and-dietary-intake-in-older-adults

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Post Doctoral Sensory Science Research Officer, New Zealand

Post Doctoral Sensory Science Research Officer
Massey University, New Zealand

We have a very exciting, career-building, opportunity for a high-achieving post-doctoral Consumer Sensory Science researcher to join the recently established Food Experience and Sensory Testing (FEAST) group at Massey University in New Zealand.

Part of the role involves working 0.5 FTE on an NZ government funded Riddet Institute research programme. The project is across wider team, in partnership with AgResearch, and the successful candidate will be responsible for sensory characterisation and consumer acceptability research on fermented products developed from evolved NZ bacterial cultures. The remainder of the role (0.5FTE) provides the researcher with a great opportunity to contribute to the growth of the FEAST lab in providing world-class consumer sensory science research and training expertise to Australasia and beyond.

The responsibilities of the Research Officer will also include oversight of day-to-day running of our new cutting-edge FEAST Lab facilities in conjunction with Feast technical and administrative staff and the FEAST Director; together with delivery of FEAST research projects, supervision of research students and a contribution to delivery of Consumer and Sensory Science teaching and training.

Applicants must hold a PhD in Sensory and/or Consumer Science and demonstrate past experience in running sensory and consumer panels. Please clearly specify why you are the best candidate for the position.

Please visit https://tinyurl.com/y2sl2g4s for further details and how to apply

 

Please feel free to contact Professor Joanne Hort ( j.hort@massey.ac.nz) to discuss this excellent opportunity further before placing an application and visit www.massey.ac.nz/feast  to find out more about our research group.

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Post-doc Research associate position open at Institute Paul Bocuse

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

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

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

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

Further information:

IPB_Research associate_CANUT July_2019

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

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

Published 8 Jul

Deadline 31 Aug

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

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

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

Further information

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

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

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

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Sensory Analysis Expert at Mérieux Nutrisciences Italy

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

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

 

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

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

 

Purpose of the function

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

 

Responsability

Execution of product analysis and use of internal management software.

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

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

 

Tasks

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

 

Required skills and attitudes

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

Education

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

 

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

 

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

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

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

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

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

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

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

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Two PhD studentships available at Bournemouth University

The closing date for applications is 24 April 2019

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

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

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

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

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

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

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