THE INSTITUT PAUL BOCUSE RESEARCH CENTER (Lyon, France)
RECRUITS A RESEARCHER IN SENSORY EVALUATION/ PERCEPTION – COGNITION
Deadline 3th December 2013
The Institut Paul Bocuse provides training for the Culinary Arts and the Hospitality Industry. Its Research Center develops multidisciplinary scientific research programs dedicated to the understanding of eating pleasure and health through studies conducted in real meal contexts. Projects are structured along three axis: the OBJECT (foods, dishes, drinks) / ENVIRONMENT (ambiance, context, situation) / SUBJECT (eater, waiter, cook).
Research: Conception and management of research projects on meal perception: sensory and culinary factors in relation to models of food liking and consumption. Works may concern various populations – children, elderly, patients…
Management of Master students and co-supervision of PhD students.
Scientific publications, conferences and papers. Applied recommendations (industry, public health)
Teaching: Contribution to Culinary innovation and management programs. Conseil : Scientific support to the team in charge of applied studies.
PhD in Food science / Sensory science with a focus on cognition. A post doctoral experience is a plus. Good knowledge of concepts and methods of cognition and food behaviour.
English. Oral French. Statistics. Sensory evaluation. Perception theories/ food behavior models.
Starting date : beginning 2014. Annual salary 30-35k€ (including social taxes). Possible university association depending on the profile.
- Motivation letter, resume, abstract of the PhD / Post doctorate work (3 pages max), list of publications, references to send to firstname.lastname@example.org (before Dec 3rd).
- Pre selection (Notification date: Dec. 6th)
- Discussion with a panel on Dec. 12th/ 13th at the Institut Paul Bocuse (or via Skype)