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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.

JOB RESPONSIBILITIES:

  • 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.

REQUIRED QUALIFCATIONS:

  • 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

OFFER

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

APPLICATION

On line interviews from Dec. 7 to Dec 11 mornings

Applications should be sent to recrutement@institutpaulbocuse.com 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 (agnes.giboreau@institupaulbocuse.com)

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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: https://co-innovateprogramme.eu/careers/food-technologist-scientist-product-development-technician

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