Category Archives: Jobs archive

Sensory & Consumer Scientist- Maternity Cover at Oriflame

Bray, Ireland

Application deadline: 17th December 2020

The position:

Oriflame is now looking for a Sensory & Consumer Scientist- Maternity Cover to further strengthen our team.

This position will require close work with Ori-Derm Scientists, Technicians and the Study Coordinator. It will also require engagement with stakeholders, including, claims creation and communication scientists, formulation delivery scientists and on occasion brand managers from the marketing teams.  External contact with test volunteers, academic contacts and industry peers.  

The purpose:

  • Maintenance of Sensory Excellence process within R&D ensuring sensory studies are performed as per established standards.
  • Maintenance and best use of existing tools and panels to support the R&D category teams (Nutritional Products, Skincare and Color formulation) in the delivery of the aimed claims and/or sensory attributes, in line with strategy and resource availability. 
  • Supporting delivery of in-house and external standard sensory and consumer studies enabling the expert analysis of data and further guidance of chemists/ nutrition scientists to enable the achievement of specific sensory attributes.
  • Primary point of contact for Sensory Studies stakeholders and develop/maintain contacts with the different functions (including Sensory champions)
  • Develop new sensory methods to meet the category requirements.

Key responsibilities:

Coordinate and Deliver Sensory and Consumer projects

  • Work with Formulation Chemists and Sensory champions, recommend optimum methodologies available in the Sensory Toolbox (Sensory profiling QDA, Triangle Test, RDA, etc…) to meet project objectives within cost, timing and resources available.
  • Design, conduct, analyse and report sensory studies based on business and customer needs (e.g. Consumer test, Focus groups, Texture mapping, flavor sensory napping etc…) according to established internal sensory procedures.

Coordinate Efficiently Internal Panels (Expert and Trained) for Nutritional Products and Skincare products.

  • Initiating appropriate training programs
  • Monitoring Panel performance of both trained and expert panels in place
  • Providing performance feedback to panellists with tact and diplomacy.
  • Ensuring Panel studies are run according to standard protocols.

Communicate Results of Tests and Maintain Sensory Excellence

  • Create and distribute standard study reports to Sponsor within agreed timelines
  • Present project and study findings to team members and key stakeholders as appropriate.
  • Maintain Sensory Excellence by regularly discussing tools and protocols with Sensory champions.
  • Regularly share knowledge and present relevant study examples to R&D audience (Chemists/ Nutritional Scientists) to maintain and promote sensory toolbox use.

Quality and Administration

  • Adhere to  team Quality processes and procedures, support other team members to deliver processes to required timelines
  • Support team administration duties (Shipments, Stock check)
  • Design standard study analysis templates for in house basic methods. Update existing Work Instructions/ Test Methods / Standard Operating Procedures
  • Apply continuous improvement approach, update and improve standard documentation and arrange issue once approval obtained.

Role characteristics:

  • Communication – uses effective communication methods to translate scientific data to non-scientific stakeholders
  • Collaborative Teamwork – Collaborate with purpose and recognize the value of sharing knowledge, ideas and workload with and beyond the immediate team to achieve effective outcomes together
  • Deliver Results – Strive to exceed you and your team’s goals. Assess risk and take action to keep things on track and finish what was started in a cost conscious and disciplined manner
  • Creative Thinking – Challenge the norm by thinking outside the box. Approaching things differently to find new, better, smarter and more efficient ways to work.

Skills & Knowledge:

  • Knowledge in a broad range of sensory techniques (triangle test, QDA sensory profile etc)
  • Knowledge in setting up and training a food expert panel is a plus
  • Knowledge of sensory software (e.g. FIZZ, Eye Questions) is a plus
  • Qualitative knowledge is a plus
  • Experience in monovariate and multivariate statistical analysis
  • Excellent English communication skills; written and verbal
  • Flexibility to a rapid changing environment
  • Proactive, self-motivated individual and able to work in an autonomous manner.
  • Highly organized, good planning.
  • Excellent team working skills
  • Customer-focused
  • Sound scientific knowledge and approach
  • Enthusiastic and honest
  • Able to exercise tact and diplomacy
  • Strong interpersonal skills
  • Project management skills
  • Proven track record of investigative approach
  • Self- motivated and capable of working on own initiative
  • Competent Team player
  • Embraces change
  • Results orientated

Qualification & experience

Background in Sensory science and a minimum bachelors degree / masters degree in an appropriate field with a Sensory/consumer focus with experience in sensory evaluation, experimental design and statistics

Further information:

For further details on the position, please contact: (hiring manager)


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Senior Scientist Innovation at Nofima

Ås, Norway

Application deadline: 4th January 2021

The position:

Nofima Division Food Science is looking for a dedicated and enthusiastic Senior Scientist with extensive experience from innovation work and innovation research. The position is located at Ås in the Innovation, Consumer and Sensory sciences department, and is a part of the innovation research group.

Norwegian business and food industry are undergoing major changes with increased demands related to sustainability, systems thinking and user-oriented innovation. These elements are also emphasised by national and international research funding agencies, in addition to clear expectations of actual implementation of research results.

The goal of the innovation research group is to contribute to growth in successful innovations in the food industry and to build a practical and theoretical foundation based on new knowledge in innovation methodology, market changes and collaboration methods. We are looking for a Senior Scientist with an interest in developing the research area in new, strategic directions towards the “Strategy for the Research Council of Norway 2020-2024,” the EU’s Green Deal, Food2030 and Horizon Europe. A key task will be to seek opportunities for research funding and contract work/projects for the food industry. Experience from the food industry will therefore be an advantage.

The position will also involve facilitation of innovation processes in research projects with research partners and industry, to improve the relevance of our research and to create impact. The scientist will develop and apply new methods and concepts for user-centric innovation in the food value chain, with emphasis on sustainability (environment, society and economy). The scientist should combine consumer and market needs that are identified through field work with technology, product ideas and external framework conditions.


  • PhD in innovation (for example market-driven innovation, innovation management, user-centric or design-driven innovation)
  • Expertise documented by scientific publications in peer-reviewed journals       
  • Practical experience with co-creation processes and facilitation of interdisciplinary collaboration
  • Sound knowledge of research methodology in innovation (action research, qualitative studies, quantitative studies, statistical analysis, etc.)
  • The ability to effectively visualise data and work processes
  • Experience from proposal writing (domestic and international calls for funding)
  • Project management experience
  • Ability to work both independently and as part of interdisciplinary teams
  • Personal skills are important for the position and will be emphasized
  • Proficient in Norwegian or another Scandinavian language
  • Excellent written and oral presentation skills in English


The position is part of the innovation research group. We offer exciting collaboration with national and international collaboration partners. Nofima offers an excellent working environment. Salary is based on qualifications and experience. We also offer inclusion in a good pension scheme and personal insurance.


Application and submitted documents (see below) must be sent electronically via the application form available on and the application must include: 

  • Presentation Letter 
  • CV, with complete overview of education, supervised professional training and professional work 
  • Diplomas and certificates 
  • 2-3 references with contact information 

Further information:

For further details on the position, please contact:

  • Research Director Margrethe Hersleth / +47 901 89 021
  • Senior Scientist Antje Gonera / +47 400 75 077


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Job opportunity at as Research Scientist at Institut Paul Bocuse Research Center (Lyon, France)

Application deadline: Nov. 30th  2020

Permanent position. Lyon France. Beginning 2021

The Institut Paul Bocuse Research Center invites applications for a tenure-track research position. We are especially interested in applicants with significant experience in one or more of the following areas:

– Eating behavior and food preferences

Mechanisms of food choices and decisions

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 Living Lab (experimental restaurant) is under construction integrating digital technologies to follow eating behavior in complement to existing cameras. Furthermore, an immersive semi-virtual restaurant will open in January 2021, equipped with video projectors, sound speakers, olfactory sources piloted in interaction with connected objects, sensors and cameras. Both spaces are an ideal playground for doing research projects in real-life conditions. The platform is operated by a technical team (one chef, one food engineer and a consumer scientist) contributing to research projects. The restaurants are operated by gastronomy professionals involving BSc students and welcome external clients who usually accept to participate in research studies.

We have researchers, both junior and experienced ones, active in nutrition, social science, cognitive science, management science. The Center is in close cooperation with high-levels academic teams of the local ecosystem (e.g. CENS, European Center for Nutrition and Health, LNRC Lyon Neurosciences Research Center) as well as international actors.

This position represents an opportunity to work in a multidisciplinary team of 25 persons and to develop your own research program including co-supervision of PhD students..

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 in interdisciplinary research and a genuine interest in the food domain are required.


  • Develop new research projects and submit innovative grant proposals to national and international agencies and foundations consistent with the Institut’s research focus
  • 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
  • Actively co-supervise PhD students with partner universities
  • Interact and collaborate with colleagues from different research areas: public health, sensory analysis, 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
  • Invited lecturing to transfer knowledge to BSc and MSc students. Cooperation with teachers and students to adapt restaurant operations related to research fieldworks.


  • PhD degree in economics, psychology, food science or related disciplines
  • Postdoctoral experience is essential. Food engineer degree 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


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: Jan-Feb. 2021


On line interviews from Dec. 7 to Dec 11 mornings

Applications should be sent to and include

  1. a letter of application (incl. expected date of availability)
  2. a CV including a list of publications and research output clearly showing expertise in relevant areas,
  3. a detailed research statement (3 pages maximum),
  4. two reference letters with names and contact information For more information about this position, you could contact Dr Agnès Giboreau, Research Director (


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Food Technologist / Scientist / Product Development Technician at Peacock & Co Ltd

North Harbour – Ayr – Ayrshire – Scotland

Application deadline: 29 Oct 2020 at 4:00 pm

Peacock Salt are the largest salt importers and distributors in the UK. They supply to a range of industries including, de-icing, water softening, food production, animal feed, and aquaculture across a large spectrum of customers ranging from a local council to a private individual. The company’s strategic plan is to grow its food sector parts of the business and has installed a mixing line which will be BRC accredited in the beginning of 2021.

The position:

You will be developing and testing a low sodium salt for specific market uses.
This will entail:

  • Working on new products from concept to launch
  • Project management
  • Recording and analysing research data
  • Conducting experiments and production of samples
  • Coordinating both company and university requirements
  • Adhering to all safety regulations
  • Attending site meeting with sales managers
  • Build relationships with suppliers and customers

Salary: £30,000 – £35,000

Type of contract: Fixed term contract (12 Months)

Further information:


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Senior Sensory & Consumer Guidance Scientist at Diageo

Bishops Stortford, England

Application deadline: 27th of October 2020

Function of the role

Part of the Diageo R&D Innovation community, this role delivers technical output that carries a financial impact and that consistently delivers and drives growth for Innovation and global R&D business needs.

About the role

The purpose of the role is to ensure Sensory and Consumer Guidance Function is a key business partner for the R&D satellite for all research and development projects.

Aspects of complexity include

The specific markets for this role is Europe and for the right candidate could grow to include Africa and Asia-Pacific.

Key partnerships with R&D technical teams, European Innovation marketeers, Innovation Consumer Planning and Insights and Supply Brand Technical Centres are required to have maximum impact of sensory & consumer guidance methodologies onto development and substantial innovation projects within navigate.

Top Accountabilities ​

  1. Drive the Woodside Sensory & Consumer Guidance Team to provide superior partnerships, insights and consumer and sensory driven insights to the regional pipeline delivery, product developers and ensure Key Performance Indicators are embedded and reported as well as full delivery of business requirements.
  2. Internal & External Relationships:
    • Establish strong internal network and ways of working with global sensory teams, Consumer Planning teams, R&D Innovation teams (liquid, packaging, long term science), Marketing Innovation and Global Brand Teams.
    • Establish and ensure strong WOW with external sensory and consumer research suppliers.
  3. Provide support and visibility from Sensory and Consumer Guidance in all Internal and stakeholder tastings providing challenge and sensory guidance expertise to ensure stretch and greater degrees of objectivity are delivered and Best Practice guidelines are being followed. This could be via participation as a taster, but also by providing Moderator/Facilitating skills.
    • Input into Interpretation, project direction and Technical Judgment decisions are also a key accountability.
  4. Design set up and manage internal or external agency sensory and consumer testing, questionnaire design, implementation, analysis, interpretation and reporting.
  5. Consultant and partner within the global sensory team by:
    • Leading or collaborating with global sensory team in future facing research projects which will drive Sensory insights or technical research.
    • Coaching of peers/other members of SCG team (satellite & global).

Experience required/Skills/capabilities/Languages

Experience / Skills

  • 7+ years’ experience of leading sensory and consumer tests within an R&D environment
  • Ability to turn data into true insights that will drive breakthroughs in product development
  • Good understanding of key sensory and consumer methods: focus groups, quantitative in-hall test, descriptive profiling, preference mapping, discrimination testing
  • Solid understanding of internal and external panels, panel training and leadership requirements
  • Creative and passionate about innovation and sensory & consumer research, and partnering with project teams
  • Excellent data analysis capabilities across sensory and consumer tests (Descriptive statistics, ANOVA and multiple comparisons, PCA, discrimination testing analysis, Preference Mapping). 
  • Knowledge of statistical software (XLSTAT preferred)
  • Excellent interpersonal and communication skills (written and verbal) and ability to adapt in style to reflect audience including conveying results in an easy to understand way.
  • Compusense software knowledge desirable.

Further information—Consumer-Guidance-Scientist_JR1039605


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Science and Technology Sensory Investigator at Givaudan

Kemptthal – Switzerland

Application deadline: 14th September 2020

The Sensory Investigator provides industry-leading and applicable sensory & consumer expertise to lead projects and strategies which contribute to the development and commercialization of foundational research projects. You will identify development areas and implement research projects to develop improved and new products and solutions, according to company’s goals and corporate strategy.
You will be a part of a global team of Sensory Scientists, and support a culture of sensory innovation aligned with the needs while also supporting a research portfolio. You will directly report to the Sensory and Applications Director.

Sound interesting? It could well be your perfect opportunity if you, like us, are experienced at building relationships and always aiming to anticipate and exceed customer needs.

The position:

  • Project Management
    • Use knowledge (within projects) to creatively solve difficult problems in own or related specialties. Provide industry–leading Sensory expertise to support S&T and Givaudan’s business. Build complex research programs and provide technical leadership within sensory science and other related areas. Moreover you will determine project success criteria in collaboration with team members.
  • Global Interaction
    • Contribute to promotion of Sensory capabilities and results to internal stakeholders. Moreover you will organize global communication to ensure transfer of best practice between teams and ensure information sharing within the department and with all relevant groups within and outside of S&T.
  • Sensory Innovation
    • Develop new methodologies within function. Propose projects aiming at scouting, development and implementation of strategic technologies in sensory & consumer science and other related areas of expertise. Propose a strategic presence at all conferences and scientific fairs relevant for sensory science and other related areas of expertise.
  • Strategy Management
    • Help develop functional strategies from a scientific standpoint. Create projects or programs according to our needs and overall strategy. Provide input to expense and capital budgets. Lead competitor understanding within department. Lead identification of potential opportunities for collaborative innovation within the business and foundational project portfolio.
  • Mentoring
    • Mentor other scientific professionals. Participate in hiring process of new scientific professionals (help determine position profile). Identify current and future resource and capability needs within sensory science and other related areas of expertise. Identify training and development needs for essential technical competencies within sensory science and other related areas within the department.

The candidate have:

  • University degree + 10 years job training or MS + 7 years training or PhD and 4 years job training
  • In-depth understanding of the food or flavour business preferred, or comparable experience with specialized technology
  • Proficiency in applying creative Sensory & Consumer approaches
  • Proficiency in leadership of cross-functional teams and project management
  • Experienced in the design and management of complex research studies
  • Experienced in mentoring scientific personnel and leading support staff in conducting complex experiments
  • Demonstrate creativity to solve technical problems (specialist) or solve a broad range of complex problems (generalist)
  • Experienced in communicating, working and inspiring teams and managing conflicts
  • Business Fluent in English; additional language skills are of asset
  • Knowledge of advanced statistical approaches, experimental design and software applied to Sensory & Consumer science

The benefits:

  • Variable pension fund contribution
  • Sport and leisure club
  • Company shop
  • Staff restaurant
  • Public transportation support

Further information


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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

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.


You are encouraged to send your complete application to the executive secretary of the Appointment Committee, 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, 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 ( or Professor Edith Feskens Member of the Appointment Committee (

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 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


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Teagasc MSc Walsh Scholarship opportunity

Deadline for application: 27th July 2020


Teagasc Walsh Scholarship Number: 2018212


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.


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.


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.

Dr Eimear Gallagher, Head of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin 15.

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 and 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



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 ( 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:, 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:



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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


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

  • 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.

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.

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

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 ( or Derek Victor Byrne (

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 ( 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

Further information – Feast lab: see; Massey University: see, Postgraduate study: see ; Fonterra: see


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