Food / Sensory Scientist – Institut Paul Bocuse Research Center

Permanent position. Beginning mid-2021

Lyon, France

Application deadline: April 30th 2021

Context:

The Institut Paul Bocuse Research Center (IPBR, Lyon, France) is a non-profit research unit dedicated to the scientific investigation of the various factors (social, economic, cognitive and physiological) that underlie and influence human eating behaviors. The Center stands out for its strong roots in societal and industrial contemporary challenges and plays a major role in identifying future practices in the field of food and food service. Institute’s general objective is to “take on the challenge of tasty, healthy and sustainable diets, to meet consumer expectations, for all people and in all contexts. The Center is hosted on the Institut Paul Bocuse Campus, a renowned school in hospitality and culinary arts management, in Lyon.

The research center has received a PIA3 (Programme d’Investissements d’Avenir) grant from the French government and the Auvergne Rhone-Alpes regional council to develop innovative infrastructures and collaborative projects. A new Cook Lab has been recently opened, a fully equipped Sensory Lab is under construction and new equipment for food characterization is to be acquired for the Food Lab. We have researchers, both junior and experienced ones, active in nutrition, social and cognitive sciences. The Center is in close cooperation with high-levels academic teams of the local ecosystem as well as international actors.

This position represents an opportunity to work in a multidisciplinary team of 25 persons and to develop and pilot new projects, working closely with other researchers and PhD students (knowledge acquisition projects on eating behavior) and the culinary experts (Innovation studies).

You will be responsible for designing appropriate methods and tools in food science/ sensory science to complement existing ones (real-life consumer studies at the Living Lab and MIXH Multisensory Immersive Experience Hall).

You will be under the supervision of the Research Group Leader in Nutrition and Eating behaviour and work closely with the Innovation team for projects aiming at scientific transfer.

We look forward to receiving applications from outstanding researchers who are enthusiastic about pursuing an independent research program in an environment that supports cutting edge research. Relevant research training and publications in international peer-reviewed journals are a prerequisite for consideration. Candidates may have diverse scientific backgrounds but a willingness to conduct interdisciplinary research and a genuine interest in the food domain are required.

Job responsibilities:

  • Develop new research projects and submit innovative grant proposals to national and international agencies and foundations consistent with the Institut’s research interests
  • Set-up collaborative projects with public and private stakeholders in the food and beverage sector
  • Collaborate with our innovation team (culinary chefs and engineers) on applied projects
  • Publish/present findings in peer-reviewed journals/scientific conferences
  • Interact and collaborate with colleagues from different research areas: nutrition, food psychology, social science
  • Build up a network and establish partnerships with universities, labs and other research institutions and develop relationships with top researchers in the field
  • Tutoring of students’ projects using research facilities /sensory evaluation methods

Required qualifications:

  • PhD degree in food science or related disciplines
  • Food engineer degree is a plus. Postdoctoral experience is a plus
  • Knowledge and experience in carrying out research related to the above-mentioned areas
  • Publication record of original manuscripts. Excellent scientific writing and communication skills
  • Proficiency in English. Knowledge of French is an asset

Offer:

  • A stimulating environment, in the vibrant city of Lyon
  • A salary set according to work experience
  • A full time position.
  • The human resources policy favours working from home with respect to job responsibilities
  • Starting date: Mid 2021

Application:

Application deadline: April 30th 2021
On-line interviews: May 5, 6, 7
Applications (1 single pdf) should be sent to recrutement@institutpaulbocuse.com and include:
1) a letter of application (incl. expected date of availability)
2) a CV including a list of publications and research outputs
3) a detailed research statement (3 pages maximum)
4) two reference letters
For more information about this position, you could contact Dr. Agnès Giboreau, Research Director (agnes.giboreau@institupaulbocuse.com)

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