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Chair of Sensory Science and Eating Behaviour at Wageningen University

Deadline for application: 1st October 2020

Wageningen University & Research (WUR) is recruiting a full professor to chair the group of Sensory Science and Eating Behaviour (SSEB), part of the division of Human Nutrition and Health. This position provides you the opportunity to further develop your own research line and your leadership profile. Together with other senior staff members, you are responsible for the academic and operational management of this chair group. You will define the research strategy, lead the team of scientists, lecturers and support staff, and further strengthen the national and international position of the group. You are also responsible for teaching and innovations in BSc, MSc and PhD courses, with the objective to contribute to the strong reputation and position of WUR in higher education.

Chair of Sensory Science and Eating Behaviour

The chair group Sensory Science and Eating Behaviour is positioned amidst the domains Human Nutrition, Food Technology and Consumer Behaviour. Sensory science functions as a bridge between consumer, food, eating behaviour, health and well-being. The main research challenge of the chair group SSEB is to better understand eating behaviour from a sensory, physiological and psychological perspective.

The mission of the chair group is to “make the healthy and sustainable choice the preferred choice”.

The SSEB group is part of the Division of Human Nutrition and Health (HNH) that is embedded in the Agrotechnology and Food Sciences Group. The HNH division houses a total of 180 part-time and fulltime employees including 90 PhDs and 20 postdocs. Expertise within the Division comprises nutrition at the cellular, the individual and the population level. The Chair of SSEB has an active role in the management of the Division of HNH together with the other four chair holders.

Research topics in the SSEB group at present focus on sensory perception, food properties, physiology and biopsychology of eating behaviour. The chair Professor is responsible for the group’s BSc and MSc courses and their continuing development. This requires active participation in and coordination of courses, development of learning goals, initiation and development of new courses, and embracing new didactic methods such as distance learning.

The SSEB group currently consists of 28 persons, including 4 tenured and scientific staff members, 3 lecturers, 3 technicians, 16 PhD students, 1 endowed professor and 1 post doc.

The newly appointed Professor is expected to give new impulses to the research activities of the chair group and to extend the current research portfolio, as well as present the research field in society. The newly appointed Professor has the opportunity to fill an additional vacancy for an Assistant Professor (1.0 fte) to develop a new line of research to extend and strengthen the current research lines.

More information about current research and teaching of the group can be found at http://www.hne.wur.nl.

The candidate will:

As full professor and Chair you are an inspiring and visionary leader, mentor and teacher. You are an ambitious and creative scientist with broad expertise in sensory science and eating behaviour, and you are recognised as a scientific leader in your specific field. You are committed to research and education and you seek to reach the highest level in these fields. You are an academic leader capable of heading a team in a synergistic, efficient, effective and motivating manner You are the figurehead of your group.

As a successful candidate, you

  • are an excellent and innovative researcher with outstanding publications related to the field of sensory science and eating behaviour. You have a strong background in human nutrition, food sciences, sensory science, eating behaviour or related disciplines.
  • have outstanding and demonstrable scientific expertise and a clear and inspiring vision on research and associated research methodologies.
  • have a strong reputation and prominence related to the field of sensory science and eating behaviour, and are active in a wide international network of academic and societal organizations as well as the private sector.
  • are successful in acquisition of research funding and strategic development of the chair group, and can demonstrate the potential to realize both in the future.
  • can integrate new developments and build bridges between different areas to create new opportunities for research and education.
  • are a supportive and inspiring coach who can and wants to develop the talents of the group’s members, experienced and starting.
  • have a clear vision on content of and didactic methods in education. You are an inspiring teacher who can innovate the existing BSc and MSc education programs so that they continue to reflect the state of the art in the field.
  • are an open and outgoing colleague that can build and unify a team around the group’s mission.
  • are a team player willing to participate in active management of the division of Human Nutrition and Health.
  • are a good communicator who feels the importance of dialogue in society, and who has the ability to represent and communicate scientific results and opinions at all required levels (internal, national, international, and in the media).
  • have excellent management and communication skills, and the capacity and ambition to be influential in the establishment of strategies on institutional, national and international levels.
  • an think well in scenarios, anticipating future developments and dealing with them flexibly

The offer:

You will be working for an inspiring international organization with a large number of interdisciplinary projects all over the world. The scientific quality of Wageningen University is affirmed by the prominent position we occupy in international rankings and citation indexes.

WUR offer you a challenging position as Full Professor of the Chair of Sensory Science and Eating Behaviour. In addition to a competitive salary, WUR offer a number of additional benefits, such as an end-of-year extra month’s salary, a holiday allowance and a pension plan with the Dutch pension fund for government and education.

A specialised staffing agency will help your partner to find a job.

Wageningen University and Research actively promotes gender equality and diversity.

Application:

You are encouraged to send your complete application to the executive secretary of the Appointment Committee, ineke.ammerlaan@wur.nl who should also be contacted if you have further questions about the procedure. Within a single PDF file, please include an application letter, a curriculum vitae, a (max 4-page A4) research and teaching statement, a list of publications and names of 4 references. The closing date for applications is 1st October 2020.

You are encouraged to send your complete application to the executive secretary of the Appointment Committee, ineke.ammerlaan@wur.nl who should also be contacted if you have further questions about the procedure. Within a single PDF file, please include an application letter, a curriculum vitae, a (max 4-page A4) research and teaching statement, a list of publications and names of 4 references. The closing date for applications is 1 October 2020 (the closing date has been extended).

Further information about the position can be obtained from Professor Remko Boom, Chair of the Appointment Committee (remko.boom@wur.nl) or Professor Edith Feskens Member of the Appointment Committee (edith.feskens@wur.nl).

The Appointment Committee will organize online interviews with selected candidates in November 2020. Applicants will receive the scheduled dates when they submit their application. The Committee will thereafter invite short-listed candidates for a second interview and a public lecture, which are likely to take place in December. The second interviews and public lectures will be in Wageningen.

Coming from abroad

Wageningen University & Research is the university and research centre for life sciences. The themes we deal with are relevant to everyone around the world and Wageningen therefore has a large international community and a lot to offer to international employees.

Applicants from abroad moving to the Netherlands may qualify for a special tax relief, by which 30% of their salary is exempt from tax. Our team of advisors on Dutch immigration procedures will help you with the visa application procedures for yourself and, if applicable, for your family. A specialised staffing agency will help your partner to find a job.

Feeling welcome is also closely linked with being well informed. Wageningen University & Research’s International Community page www.wur.nl/en/International-students-and-staff contains practical information about what we do to support international employees and students coming to Wageningen.

We are

Delivering a substantial contribution to the quality of life – this is our focus, each and every day. Within our domain of good and safe food & food production, food security and a healthy living environment, we search for answers to issues affecting society, such as sustainable food production, climate change and alternative energy. Of course, we don’t do this alone. Every day, 5000 people work on the quality of life, turning ideas into reality, on a global scale.

Could you be one of these people? We give you the space you need.

For further information about working at Wageningen University & Research, take a look at www.wur.nl/career

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Teagasc MSc Walsh Scholarship opportunity

Deadline for application: 27th July 2020

CONSUMER ACCEPTANCE AND SENSORY PROFILING OF DAIRY SNACK FOODS USING 3D PRINTING TECHNOLOGY

Teagasc Walsh Scholarship Number: 2018212

Background

External factors such as Brexit and climate change have direct impacts for the Irish diary industry. Hence, dairy processors need to continue to develop innovative high-value products to remain competitive and meet contemporary consumer needs. Although 3D printing has been recommended as a technology of the future, its potential has not yet been fully explored in the food sector. The benefits of 3D printed foods include the flexibility to develop and manufacture food products of any shape or size, combined with more efficient and optimal use of clean and traceable ingredients.

The Department of Agriculture, Food and the Marine, through their FIRM funding instrument, is currently funding a 3D printing project, entitled ‘3D Dairy’. The objective of this project is to explore the potential of extending the market for dairy ingredients by developing new processing applications and new dairy snack-type products using 3D printing technology. Using an augmented 3D printer and nutrient dense dairy ink, a 3D dairy structured snack with novel flavours, colours and nutritional enhancement will be printed. It is well documented that having an understanding of consumer attitudes and needs during the NPD process can enhance the likelihood of product success.

Therefore, this Walsh Scholarship project will focus on undertaking a consumer survey in Ireland and UK to identify consumer needs as well as profile attitudes, facilitators and barriers regarding acceptance of 3D printed dairy foods. In addition, the student will also design and conduct sensory trials of novel 3D printed dairy-based snack foods, and bench mark these products against conventionally produced dairy products.


Requirements

Applicants should have a first or upper second-class honours primary degree or equivalent in an appropriate discipline (food science, nutrition, food business or similar).

The successful candidate should be highly self-motivated with an interest in new product development and an understanding of the dairy industry in Ireland.

Proficiency in English is essential.


Award

This Teagasc Walsh Scholarship forms part of a joint research project between Teagasc Food Research, Ashtown and Cork Institute of Technology. The student will be based at Teagasc, Ashtown and will be registered at Cork Institute of Technology. The Scholarship will start as soon as possible after 1st of September 2020 when the most suitable candidate is appointed. The Scholarship comprises a stipend of €24,000 per annum from which fees are paid. The duration of the award to pursue an MSc by research is two years.


Further Information/Applications

Dr Sinéad McCarthy, Department of Agrifood Business and Spatial Analysis, Teagasc Food Research Centre, Ashtown, Dublin 15.
email: sinead.mccarthy@teagasc.ie

Dr Eimear Gallagher, Head of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin 15.
email: eimear.gallagher@teagasc.ie

Informal enquiries can be made via email to either Sinéad McCarthy or Eimear Gallagher.

Interested candidates are requested to email an electronic copy of Curriculum Vitae and a letter of interest simultaneously to sinead.mccarthy@teagasc.ie and eimear.gallagher@teagasc.ie no later than 12 pm Monday 27th of July 2020.

Interviews will be held with potential candidates shortly thereafter.

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Early Stage Researcher at Wageningen

Deadline for application: July 13th 2020

AN EARLY STAGE RESEARCHER (ESR) – THE ROLE OF SWEET TASTE IN FOOD PREFERENCES AND INTAKE IN YOUNG CHILDREN (2-year position)

Context:

Edulia program: Are you an ambitious junior researcher and do you want to be part of an international research consortium working on barriers for children’s healthy eating and how to tackle them?

The ITN Marie Curie project Edulia (www.edulia.eu) responds to the urgent need of the EU society to find new ways to tackle the escalating issue of obesity, through promoting healthier eating from childhood, within the context of choice. Based on the relations between sensory perception, pleasure, food choice and food behaviour, Edulia looks for new approaches to drive children to like and actively choose healthy foods, developing healthier dietary habits.

The overall aim of the research program is to better understand how multiple factors act as barriers for children’s healthy eating and how to tackle them, bringing together leading scientists in the Food Choice arena in a collaborative network that will transcend the limits of this project and strengthen European research.

The position:

Wageningen University and Research in The Netherlands has a 2-year ESR position (junior researcher, no PhD position) available within the ITN Marie Curie Project. The rise in childhood obesity is a worrying trend, also in relation to its concomitant increase in rates of associated non-communicable diseases. There is a need for understanding the role sensory signals in overeating. Numerous studies in adults have shown that taste has a major role in development of food preferences and intake patterns. 
Whereas the role of taste in preferences and consumption patterns has been extensively studied in adults; this has been studied far less in children (pre-schoolers and primary school children). This is interesting, as in adults, taste effects may be learned or partly due to cognitive factors, whereas this is unlikely in the case of young children. Studying this phenomenon in young children therefore focuses on the sensory processes involved in preferences and intake patterns.

The key objective of this 2 year research project involves the study of sweet taste exposure, and it’s role in the generation of food pleasure (liking) and sweet food intake patterns in children. The role of duration and intensity of repeated exposure to sweet taste on children’s preferences and liking for sweet tasting foods and drinks will be explored. In addition, we will explore the role of parents concerning restriction rules for the consumption of sweet foods/drinks by their children and children’s liking, preferences and consumption pattern for sugary foods.

The candidate:

A motivated candidate who can work independently as well as a part of an international team. The work place will be at Wageningen University and Research (The Netherlands), but the candidate will spend a 2-month secondment in Dijon, France.

  • A university degree (MSc) in a eating behaviour field (e.g. nutrition, sensory science, psychology);
  • affinity and demonstrable experience with experimental studies on eating behaviour;
  • good communication, social and organizational skills and an interest to work with children;
  • a major part of the success of the project depends on the willingness of parents of young children to provide information and/or let their children participate in these studies. Good communication skills are essential, and the ability to speak Dutch is a plus in this context;
  • openness and willingness to collaborate with partners from other European countries and scientific disciplines;
  • being able to work and make thoughtful decisions independently;
  • availability and willingness to travel and work in different places in the world;
  • clear scientific ambition in the conduct and publication of research work;
  • good control of English (both verbally and written) is essential. The ability to speak and write in Dutch is a plus;
  • a group-social, critical and positive learning attitude towards achieving excellence. 

The conditions:

A challenging position as junior researcher with, depending on your experience, a competitive salary from a minimum of € 2790,00 to a maximum of € 3061,00 for a full working week of 38 hours in accordance with the Collective Labor Agreement Dutch Universities (scale 10). 

The position is within the Sensory Science and Eating Behaviour (SSEB) group, that is part of the Division of Human Nutrition and Health of Wageningen University.

Application process:

This can be done directly via the application button at the vacancy on our website so that we can process your personal data with your permission.
The following documents must be submitted to be considered for the position:

  • Application letter describing qualifications and motivation for the position;
  • curriculum vitae. If the candidate has any publication it should also be listed;
  • copies of degree certificates and transcripts of academic records (all certified);
  • two persons who may act as references (with phone numbers and e-mail addresses);
  • applicants with a qualification from a foreign university are advised to provide an explanation of the grading system used by that university.

Further information:

The supervision of this project will be done by Dr Gerry Jager, Dr Gertrude Zeinstra, and Prof Kees de Graaf. For more information about the post, please contact Gerry Jager, Associate professor Sensory Science and Eating Behaviour, e-mail: gerry.jager@wur.nl, phone +31 317485850. Please do not use this e-mail address to apply.
For more information about the procedure, please contact Marjolijn Steffens, HR advisor, e-mail: marjolijn.steffens@wur.nl

Website: https://www.wur.nl/en/vacancy/Early-Stage-Researcher.htm

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PhD position in Food science / Sensory science / Health Science at the Research Center of the Institut Paul Bocuse

Deadline for application: 30th April 2020

SOMESTHESIA IN CANCER PATIENTS: VARIABILITY AND INFLUENCE ON EATING EXPERIENCE

The context and objectives:
In the context of cancer patients’ malnutrition, enhancing food liking and eating pleasure is a crucial and a well-known way to contribute to patients’ quality of life. Previous research results showed that chemotherapy-induced olfactory and gustatory modifications influence food behavior of cancer patients. However, food perception is a multi-sensory phenomenon that also involves the sense of somesthesia (touch). Somesthesia includes various sensations: tact (perception of roughness), mechanics (perception of consistency, firmness), temperature and the trigeminal system (irritating or pungent sensations). These kinesthetic sensory characteristics constitute food somesthetic properties. Evidence showed that chemotherapy induced side effects includes mouth dryness and mouth sores, which could further impact cancer patients’ food choices and preferences. Somesthesia is linked with food texture, yet the importance of it in relation to the overall food perception remains unexplored in cancer patients.

It is hypothesized that modifying the food physical properties would improve the appreciation and intake of foods that could help cancer patients who encounter somesthesia related side effects. The overall objective of this PhD project is to explore the role of somesthesia in the food liking and its cross-link with taste and smell perception in cancer patients.

Main missions:
The PhD candidate is expected to:

  • Review the existing literature on cancer patients’ somesthesic sensitivity in relation to the physical properties of food and beverages.
  • Learn standard self-reported and instrumental methodologies including running questionnaires, interviews and focus groups, and psychophysical sensory tests.
  • Formulate original research hypotheses and contribute to the design of the experiments and to the ethical file.
  • Conduct /coordinate the clinical intervention studies. Conduct the statistical analyses.
  • Write scientific papers targeting top ranked international journals.
  • Attend congresses, workshops, meetings, media events in order to disseminate research results.
  • Work on the compensation of the alterations observed in patients and formulate recommendations about personalised healthcare and support tools for patients.

The profile and eligibility:
The candidates must have obtained a Master’s level degree in Food science, Clinical nutrition, Sensory sciences or related fields in food behavior or medical science. A strong interest in the field of cancerology would be appreciated.

Additional skills are required, such as:

  • Strong skills in statistics
  • Interest in both theoretical and empirical questions
  • Excellent communication skills
  • Real interest for translating scientific results and methodologies into deliverables directly exploitable in the clinical field
  • International mobility
  • Advanced level in both oral and written English
  • Knowledge of French would be appreciated

The conditions:

  • September 2020 – August 2023: 36-month PhD position at University Lyon 1/University of Copenhagen/Institut Paul Bocuse Research Center
  • Salary: PhD position 25k€ € gross/year (based on French ANRT recommendations for CIFRE)
  • Travel expenses for secondments in Denmark

The location:
The PhD student will be mainly based at IPBR (in Ecully, near Lyon) as part of the Nutrition and Eating Behaviour Group with frequent interactions with University Claude Bernard Lyon 1 (easily accessible from Institut Paul Bocuse). Planning and length of secondments at the Department of Food Science at the University of Copenhagen in Denmark will be defined according to the project and candidates’ profile.

Occasional trips to attend congresses, conferences, workshops and meetings with external collaborators are expected as part of the usual researcher’s life.

The application procedure and timeline:
Candidates are requested to submit the following application materials in a single PDF file to raphaelle.mouillefarine@institutpaulbocuse.com:

  • CV
  • Copy of University diploma’s
  • Motivation letter
  • Letter(s) of recommendation

The deadline for application is April 30, 2020.                                            Interviews will be held by videoconference in May. Decision by Mid June.    The candidate is expected to start in October 2020.

Contact persons:

  • For France : Dr. Agnès Giboreau, Head of Research Center, Institut Paul Bocuse / University Lyon 1 (P2S), Lyon, France.
  • For Denmark : Wender Bredie, Head of Section for Food Design and Consumer Behaviour, Department of Food Science.

Research and partners:
The University of Copenhagen (Copenhagen, Denmark)                                      Driven by intellectual creativity and critical thinking since 1479, researchers and students at the University of Copenhagen have expanded horizons and contributed to moving the world forward. With its 5,000 researchers and 39,000 students, the University boasts an international research and study environment and is highly ranked on the leading ranking lists of the world’s best universities. The University offers researchers and students the opportunity to develop their talent and launches ambitious interdisciplinary initiatives to support its strong academic communities. Through research-based teaching – and by involving them in research – students are equipped to address society’s challenges and needs. The Department of Food Science at the University of Copenhagen (UCPH-FOOD) is the leading research and education institution in Denmark conducting cross-disciplinary research along the food supply chain Future Consumer Lab at UCPH-FOOD has focus on sensory and consumer aspects of foods and exploring new food materials.

Claude Bernard Lyon 1 University (Lyon, France)                                                  A university at the cutting edge of innovation, the University Claude Bernard Lyon 1 delivers high-quality education and research excellence within an attractive environment. Its international reach extends through the fields of science, technology, health and sport. With 65 laboratories and more than 5,500 publications per year, Lyon 1 contributes to scientific progress in numerous fields: health, mathematics, IT, physics, chemistry, earth and space sciences, life sciences, etc. Encouraging student mobility, the University is committed to reinforcing the international dimension of its programmes and providing genuine opportunities for students wishing to study abroad. The Systemic Health Pathway (P2S in French) laboratory of Lyon 1 contributes to the elaboration of care pathways in a pluridisciplinary approach, with the help of medical doctors, dentists, pharmacists, psychologists, jurists, economists, sociologists, administrators, etc.

Institut Paul Bocuse Research Center (Lyon, France)                                              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. The Nutrition and Eating Behaviour Group into which the selected candidate will be integrated focuses on appetite, obesity, satiety, protein enrichment, and eating disturbances in relation to cancer.

Hospices Civils de Lyon (Lyon, France)                                                            Hospices Civils de Lyon is France’s second University Hospital Centre (CHU). More specifically, it is one of the major cancer centres in the region with 14,000 patients including 8500 new cases every year. As an integrated research, treatment and teaching centre, the Lyon university hospital centre provides care for patients suffering from all types of cancer, of all ages, and is an authority in the treatment of rare and complex tumours. Institut de Cancérologie (oncology institute) at Hospices Civils de Lyon federates all the departments of the university hospital centre providing care for cancer patients, distributed geographically between different hospitals. 250 cancer care staff (oncologists, organ specialists, surgeons, radiotherapists, biologists, pharmacists, imaging technicians, researchers) are brought together to define the best therapeutic strategy for each patient.

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Postdoctoral researcher position in multisensory flavour perception at Aarhus University

Deadline for application: 15th May 2020

The Department of Food Science at Aarhus Unviersity is seeking applications for a 2.5 year postdoctoral researcher position within the area of mutltisensory flavour perception, with a focus on virtual and augmented reality.

The position is available from 1. July 2020 or as soon as possible thereafter.

The position:
The position is funded by the cross-disciplinary research project “Virtual and augmented flavours:
Extending human flavour perception via novel sensory inputs”. The project aims to develop a unified psychological, behavioural, and neurological framework of human flavour perception which takes into account both food-intrinsic and -extrinsic factors. By using novel sensory inputs offered by virtual and augmented reality, the project will make substantial contributions to our knowledge of how the brain integrates information across various sensory modalities to form people’s cognitive and emotional responses to food.

The postdoc candidate will be responsible for: 

  1. Developing new experimental methodologies and theoretical models in collaboration with the wider research project team
  2. Designing and carrying out cross-disciplinary research on multisensory flavour perception in the lab and in public venues (e.g. museum installations)
  3. Co-supervising PhD and Masters students in related research
  4. Contributing to the development of future research projects.

The candidate will contribute to all steps of the research from literature review to experimental planning, data handling and publication of scientific papers in high impact journals.

The position is part of the science team ‘Food Quality Perception and Society” in the Department of Food Science. The science team has a strong research profile in sensory and consumer science, with
multidisciplinary research networks spanning psychology, physiology, computer science, design, and neuroscience.

Furthermore, the science team has access to state of the art well-established sensory and analytical facilities with a professional; trained and tested sensory panel and an ISO-approved sensory laboratory, as well as capacity for virtual reality and biometric data collection.

Qualifications:
The successful candidate is expected to have:

  • PhD degree and research experience in one or more of the following areas Food Science, Experimental Psychology, Cognitive Neuroscience, Sensory and Consumer Science, Computer Science, or Interactive Design.
  • Prior experience with psychophysics, smell/taste research, programming, and statistical analysis of behavioural data would be advantageous
  • Experience with virtual reality and game design is a plus.
  • A strong background in study design, data collection and advanced statistical analyses.
  • Demonstratable capacity for creative thinking, research independence, and acquiring expertise in new research methods and technologies.
  • Documented strong communication and writing skills, and a track record of publishing peer reviewed papers.

We offer a challenging and independent job opportunity 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 enjoy interaction with both scientific staff, students and technical-administrative staff and you have a flair for establishing collaborative relationships.

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

Read more about the Department of Food Science at www.food.au.dk.

The place of work is Department of Food Science, Aarhus University, Agro Food Park 48, Skejby, 8200 Aarhus N, Denmark.

For further information on the position please contact Assistant professor Qian Janice Wang (qianjanice.wang@food.au.dk) or Derek Victor Byrne (derekv.byrne@food.au.dk).

Application procedure:
Shortlisting is used. This means that after the deadline for applications – and with the assistance from the assessment committee chairman, and the appointment committee if necessary, – the head of department selects the candidates to be evaluated. All applicants will be notified whether or not their applications have been sent to an expert assessment committee for evaluation. The selected applicants will be informed about the composition of the committee, and each applicant is given the opportunity to comment on the part of the assessment that concerns him/her self. Once the recruitment process is completed a final letter of rejection is sent to the deselected applicants, including the main considerations emphasized during the selection process.

Formalities and salary range:
Technical Sciences refers to the Ministerial Order on the Appointment of Academic Staff at Danish Universities under the Danish Ministry of Science, Technology and Innovation.

The application must be in English and include a curriculum vitae, degree certificate, a complete list of publications, a statement of future research plans and information about research activities, teaching portfolio and verified information on previous teaching experience (if any). Guidelines for applicants can be found here.

Appointment shall be in accordance with the collective labour agreement between the Danish Ministry of Finance and the Danish Confederation of Professional Associations. Further information on qualification requirements and job content may be found in the Memorandum on Job Structure for Academic Staff at Danish Universities.

Salary depends on seniority as agreed between the Danish Ministry of Finance and the Confederation of Professional Associations.

All interested candidates are encouraged to apply, regardless of their personal background. Research activities will be evaluated in relation to actual research time. Thus, we encourage applicants to specify periods of leave without research activities, in order to be able to subtract these periods from the span of the scientific career during the evaluation of scientific productivity.

Aarhus University offers a broad variety of services for international researchers and accompanying families, including relocation service and career counselling to expat partners. Read more here. Please find more information about entering and working in Denmark here.

Aarhus University also offers a Junior Researcher Development Programme targeted at career development for postdocs at AU. You can read more about it here.

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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Fully funded PhD fellowship in Sensory Science, Massey University, New Zealand

Multimodality of texture perception in milk

Funding: Scholarship 3.5 years

The opportunity:

This exciting 3.5 year PhD scholarship in Sensory and Consumer Science offers the opportunity to gain a postgraduate qualification whilst also gaining insights into research and development within Industry.

The successful applicant will be based in the Food Experience and Sensory Testing (Feast) Laboratory at Massey University, Palmerston North, NZ, and is fully funded by Fonterra Research and Development Centre.

Fonterra is a global dairy nutrition company owned by 10,000 farmers. They are a world leading dairy exporter shaping the industry in quality and innovation and share the goodness of dairy nutrition with the world through their brands, farming and processing operations across four continents.

The candidate:

An outstanding PhD candidate to investigate mouthfeel perception.  This will involve both qualitative studies with consumers and quantitative research including recruiting and training a sensory panel to evaluate and model the sensory factors driving mouthfeel perception in milk.

  • Previous experience with sensory evaluation is preferred.
  • Candidates should have a minimum of an Honours degree with First or Second Class Honours (Division 1) in Food Science, Food Technology or a related discipline
  • Excellent interpersonal, written and oral communication skills (IELTS score of 6.5 or equivalent required, if English is not first language).  The ability to speak mandarin would be beneficial but is not essential.

The scholarship: provides funding for a generous tax-free stipend of NZ$35,000 per annum and tuition fees.

For further information: Please contact Professor Joanne Hort (j.hort@massey.ac.nz) who will be happy to discuss the research opportunity with you further.

Closing date for applications: March 30th 2020 with an ability to start the PhD before end June 2020. Please send your application in the form of a (1) covering letter addressing why you are the ideal candidate, (2) your CV and (3) your academic transcripts to Jen Larking j.larking1@massey.ac.nz

Further information – Feast lab: see www.massey.ac.nz/feast; Massey University: see www.massey.ac.nz, Postgraduate study: see www.massey.ac.nz/massey/postgraduate ; Fonterra: see https://www.fonterra.com/nz/en/about.html

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Cognitive & Behavioral Scientist at L’Oréal Research & Innovation

Campus Charles Zviak -15 rue Pierre Dreyfus, 92110 Clichy (PARIS)

At L’Oréal R&I, you are part of the Product Performance Evaluation division -PPE- who evaluate relevance, performance and coherence of all beauty innovations developed by our laboratories.

You develop the cognitive and behavioral scientific expertise and you are firmly committed to impact the organization and scientific field.

Your mission is built around 3 pillars:

  1. Build capabilities on observation to decode user behavior & on intuitive product usage to facilitate behavioral change:
    • Track & synthetize research studies and emerging methods
    • Design and run research experiments with partners
    • Systematize data collection in collaboration with the Computational Science team
    • Develop innovative methods suitable for the innovation ecosystem
  2. Develop and implement disruptive beauty innovations tests:
    • Be a key advisor for worldwide disruptive innovation projects regarding user behavior questions
    • Design and implement user tests to evaluate innovation prototypes/products.
  3. Engage internal R&I teams in our topics, communicate externally to valorize our expertise
    • Develop and run communications to spread behavioral science expertise and impact the business through presentations, videos, gaming, webinar…

Profil & Required Competencies:

  • Passionate about human being understanding and disruptive sustainable innovation
  • Master/PhD degree in cognitive science, behavioral science, ethology, psychology
  • 5-to-10yr of experience in industry and/or in academia
  • Strong appetite and expertise for research and method development
  • French & English: read, written, spoken
  • Curiosity & open-mindedness / Team Player / Pro-active / Ability to challenge practices
  • Strong communication skills
  • Strong scientific track record

How to apply:

Send your candidate file to: David MORIZET – dmorizet@rd.loreal.com & Valérie CHANTELOUP – vchanteloup@rd.loreal.com

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Senior Sensory Science Project Manager at Givaudan

This position can be based in Kemptthal, Naarden or Cincinatti

Reporting to a Global Manager, the Sensory Project Manager provides industry-leading actionable sensory expertise leading key projects that contribute to identification, development, and commercialization of research projects including the very foundation of the methodology we use to stay number one in our industry.

The candidate will:

  • Manage and Influence: Build, initiate, plan, and determine success criteria for and execute research and cross-functional projects with team members. Build relationships and communication lines within the research organization and business partners. Promote communication between regions and functions to ensure transfer of best practice from one region or function to another.
  • Research and Collaborate: Monitor relevant literature and stay up-to-date with developments outside of Givaudan. Stimulate creative thinking and sensory method development to improve quality and efficiency. Identify potential outside collaborations. Lead the promotion of sensory capabilities and results to customers or university partners/scientific community.
  • Develop and Strategize: Provide industry–leading sensory expertise to support Givaudan’s business and growth or customer initiatives. Develop and apply innovative sensory solutions to create a com-petitive edge for Givaudan. Identify areas of innovation and recommend projects according to needs. Develop, roll-out or produce new methodologies according to needs to expand sensory capabilities.

Qualifications:

The successful candidate may have: 

  • Advanced university degree in Sensory Science
  • Minimum 5 years technical functional in foods, beverages, personal care, flavor or fragrance industries
  • Business fluent in English, any additional language skills are an asset
  • Demonstrated proficiency and leadership in cross-functional project management and problem-solving in research and product development environment
  • Possesses knowledge of food and flavor sensory approaches

How to apply:

People interested in the position are requested to apply here: https://career5.successfactors.eu/sfcareer/jobreqcareer?jobId=93407&company=givaudan&username=

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PhD Studentships at the University of Reading

FoodBiosystems DTP have 50 PhD Projects advertised in Agriculture-Food-Nutrition across 6 partner universities within the BBSRC funded FoodBioSystems DTP. Those projects are aimed to students from a wide range of pure and applied science backgrounds.

Project and application details:  https://research.reading.ac.uk/foodbiosystems/

Deadline: 6th March

All applicants must be UK residents to comply with BBSRC requirements


Project Title: FoodBioSystems DTPOptimising the sensorial and nutritional value of plant based milk alternatives

Supervisors: Dr Stella Lignou

Deadline for application: 6th March 2020

All applicants must be UK residents to comply with BBSRC requirements

Project overview: This PhD project provides and exciting opportunity to substantially improve the sensory and nutritional profile of oat based milk-alternatives through a fundamental investigation and integration of sensory drivers of consumer acceptability and drivers for nutritional optimisation. The PhD student undertaking this project will belong to the food and sensory science research group at the University of Reading and the nutrition group at the University of Surrey, and benefit from our partnership with both the sensory and nutrition teams at Arla foods.

Further information: https://research.reading.ac.uk/foodbiosystems/wp-content/uploads/sites/145/advert-files/FBS2020-30-LIGNOU-RS-ADVERT-final.pdf

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Postdoctoral Research Assistant in Sensory and Consumer Science at the University of Reading

Deadline for application: 18th February 2020

The University of Reading has a part time position available for a research assistant in sensory and consumer food studies. This position is an exciting opportunity to be part of a 2020 EIT Food project “HEALTHSNAP – Healthy Eating by Freshly Made Snacks Personalized According to Individual Preferences” in collaboration with PepsiCo, Siemens, VTT Technical Research Centre of Finland, Givaudan Switzerland and BeYou as partners. The purpose of this innovation project is to support healthy eating by developing a new food manufacturing technology concept for at-site customized production of healthy snacks.

We are seeking someone with consumer knowledge and experience in quantitative consumer and sensory methodologies to join our research staff for a six-month contract.

For further information please contact Prof. Lisa Methven (l.methven@reading.ac.uk)

https://jobs.reading.ac.uk/displayjob.aspx?jobid=6308

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Position as Consumer Research Coordinator / Food Science Technician at Driscoll’s

West Malling, Kent, UK

Application deadline: 08/02/202

Driscoll’s company

Driscoll’s is a global market leader for fresh strawberries, blueberries, raspberries, and blackberries. With more than 100 years of farming heritage and hundreds of independent growers around the world, Driscoll’s is passionate about growing fresh, beautiful and delicious berries. Their values of passion, humility, and trustworthiness have guided their mission to delight consumers around the world.

The candidate: 

The Consumer Research Coordinator / Food Science Technician will shop for berries and set up and administer consumer tasting tests using external panellists and employees. They will also then manage the feedback data and facilitate analysis to ensure our products are always as great as they can be.

Qualifications: 

The successful candidate may have: 

  • a BSc or MSc degree in horticulture or food science
  • Understanding of food testing, Brix evaluations or inspections 
  • Diligence about detail and be able to interpret data quickly and accurately and stay focussed when conducting repetitive tasks
  • Strong communications skills across verbal and written platforms, with a positive and confident manner
  • The ability to work independently and be able to engage teams and get the most out of the testers
  • Flexibility in the approach and able to drive to various locations to set up testing panels around Kent and the South East
  • Clean driving licence

The UK team 

The team in the UK is made up of a small number of permanent employees with temporary employees joining for the summer season, many of whom return year after year. The team have a friendly and supportive working environment based at their research and development facility in Kent.  The success as a company depends on creating an enabling environment where  people are energised, motivated, and empowered to perform at their highest level. 

Formalities and salary range

Job Types: 30-40 hours a week, 7 month Fixed Term Contract starting February 2020

Salary: £25,000 Full-Time Equivalent

How to apply:
People interested in the position are requested to contact: dave.morris@lochassociates.co.uk

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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.

Further information

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