TENURE TRACK POSITION IN SENSORY AND CONSUMER SCIENCE AT AARHUS UNIVERSITY

TENURE TRACK POSITION IN SENSORY AND CONSUMER SCIENCE AT AARHUS UNIVERSITY

Dept. of Food Science – Food Quality Perception & Society team

Deadline 3 April, 2018

 

The Department of Food Science, Aarhus University invites applications to a Tenure Track position in Sensory and Consumer Science to begin June, 2018.
Depending on the qualifications of the preferred candidate they will have the opportunity to apply for a competitive start grant ensuring a successful start in building their research space.

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 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. 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 potential to access complementary research infrastructure via our close collaborators in psychology, physiological and neuro-imaging fields.

The Tenure track will also be central to the further development of The SinoDanish Center (SDC) Food and Health Research Theme a collaboration between Danish Universities and University of the Chinese Academy of Sciences (UCAS) see: sdc.university/research/research-areas/food-and-health/.

The position will be involved in building research-relations and collaborations within the Food and Health area linked to sensory and consumer science between China and Denmark, with a view to contributing to a future Master’s Program in International Food Quality and Health.

The position is unique in that it will be a well-funded position offering a rare opportunity for a talented and ambitious sensory scientist to build their own research area and have very solid funding linked from day 1 via the potential to attain strategic start funding from the University.

Read the call

Further information

 

 

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