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Postdoctoral fellowship position open at Sutton Bonington Campus

POSTDOCTORAL FELLOWSHIP POSITION OPEN

SUTTON BONINGTON CAMPUS

University of Nottingham, UK

Deadline: Monday 04 January 2016

 

Reference: SCI338415
Closing Date: Monday, 4th January 2016
Job Type: Research & Teaching Support
Department: Food Sciences
Salary: £25513 to £37394 per annum, depending on skills and experience (minimum £28,695 with relevant PhD). Salary progression beyond this scale is subject to performance

Research Associate/Fellow

This a full time fixed term post, offered for a period of 10 months.

Applications are invited for a Unilever funded postdoctoral fellowship to join a programme of research investigating the impact of Thermal Taster Status on food preference and food choice behaviour.

The researcher will replace a recent post doc who has been promoted to a new post.  They will be based in The Sensory Science Centre, at our Sutton Bonington Campus, which has established expertise in developing sensory protocols and combining sensory and instrumental techniques to understand individual variation in perception. It is a purpose built sensory facility with access to analytical labs in the Food Sciences Division, making it one of the best-equipped laboratories investigating all aspects of flavour perception across the globe.

Candidates should hold, or be close to completion of a PhD (or equivalent) in a relevant field such as Sensory Science, Food Science, psychology, physiology or a related discipline.  We are looking for a highly motivated individual with experience in investigating individual variation in perception.  Previous experience recruiting and working with sensory panels is also a necessary requirement. Candidates should have excellent organisation, time management and communication skills, including a good background in statistics.

This a full time fixed term post, offeerd for a period of 10 months.

Informal enquiries may be addressed to Professor Joanne Hort email joanne.hort@nottingham.ac.uk. Please note that applications sent directly to this email address will not be accepted.

 

Further information

 

 

Posted 30.11.2015

 

 

 

 

 

 

 

 

 

 

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JOB OPPORTUNITY AT FRONTERRA

image001JOB OPPORTUNITY AT FONTERRA RESEARCH AND DEVELOPMENT CENTRE

SENIOR SCIENTIST ROLE

Palmerston North, New Zealand

 

Fantastic senior scientist role utilising your depth of  sensory and consumer expertise
Work with the best at Fonterra’s World Leading Research and Development Centre in New Zealand
Lead sensory and consumer science towards commercial success of new dairy products.
The Role
Reporting to the Consumer Science Manager this position will be located at Fonterra’s world leading Research and Development Centre in Palmerston North, New Zealand. The role’s main purpose will be to provide expert sensory science and consumer science research leadership to the business.

 

Key areas of focus include: 

  • Promote awareness of sensory science and consumer science delivery and accordingly influence project design to accomplish business objectives.
  • Lead sensory and consumer science work-streams within projects and provide project teams with proactive strategic leadership.
  • Independently design and implement sensory and consumer science methods and experimental design to meet the business needs
  • Evaluate new sensory science and consumer science methodologies and adapt to research needs
  • Anticipate technical issues and ways to solve these or raise issues within appropriate context.
  • Conduct all activities in compliance with good laboratory practices, health and safety and all required company policies and procedures.
  • Coach and mentor others in sensory and consumer science to develop and optimise resources within Fonterra.
  • Develop and maintain personal expertise in sensory and consumer science and experimental design
  • Maintain and further develop a strong network of external suppliers and sensory and consumer science contacts

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, around sensory and consumer structure and direction.
  • Leadership in method assessment and application
  • Strong, persuasive written and verbal communication skills

A scientific first degree in Food Science or a relevant area with a focus on sensory and consumer science is essential; a relevant postgraduate qualification would be advantageous.

To apply for this role please click here

Applications close Midnight Sunday 13th December 2015.

 

Posted 30.11.2015

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A 6 MONTH POSITION OPEN AT INSTITUT PAUL BOCUSE

ipb_logo_hospitality_couleurJOB OPPORTUNITY AT THE INSTITUT PAUL BOCUSE

SENSORY RESEARCHER – 6 MONTH POSITION

January– June 2016

Ecully, Lyon (France)

 

The context
The Institut Paul Bocuse Research Centre conducts multidisciplinary research on food and hospitality questions in relation to pleasure and health. The center offers a doctoral program with partner universities, conducts collaborative research projects and develops operational knowledge for companies, based on cooperation between researchers and professional experts. These works are grounded in theoretical concepts of academic disciplines (economics, sociology, neurosciences) allowing to gain knowledge and identify openings for optimisation and innovation.

The team contributes to a multi-partner ambitious project called OFS Open Food System. In this project, an innovative approach has been developed to predict sensory characteristics of complex dishes based on a formal model of culinary expert knowledge (see Giboreau et al. Pangborn 2015).

 

The position
The researcher will have to work in a team composed of sensory scientists, culinary experts and Artificial Intelligence researchers (LIMICS). The tasks are:

  • To conduct additional validation tests, comparing expert knowledge modelling to actual sensory properties of complex dishes,
  • To collaborate to the scientific paper to be submitted to an international journal.

Profile
Master or PhD in Sensory evaluation. Statistics. English reading and writing.

Conditions
Temporary position.
Full time.
From January to June 20&-.
Based in Lyon. Travelling to Paris (expanses covered)

 

Further information

 

 

Posted 30.11.2015

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