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.

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