Jobs & Co archive

CALL FOR PhD APPLICATION AT INSTITUT PAUL BOCUSE FOOD PERCEPTION AND CATEGORIZATION IN CHILDREN (2-4) SUFFERING FROM CONGENITAL METABOLIC DISEASES Deadline for application: September 30th, 2016 The Research Center of the Institut Paul Bocuse, the Laboratory for Research on Learning and Development (CNRS UMR 5022), and a leader company in the delivery of foods for […]

PhD SENSORY AND BREWING SCIENCE: UNDERSTANDING THE CONTRIBUTION OF HOPS TO BEER FLAVOUR Division of Food Science, School of Biosciences, University of Nottingham Supervisors: Prof. Joanne Hort, SABMiller Professor in Sensory Science & Dr David Cook. Applicants are invited for this exciting 4 year PhD studentship   The flavour of beer is key to consumer […]

JOB OPPORTUNITY AT THE UNIVERSITY OF NOTTINGHAM – FOOD SCIENCES SENSORY SCIENTIST Deadline: 29th July 2016   Location: Nottingham Salary: £34,576 to £46,414 Grade 7 Hours: Full Time Contract Type: Contract / Temporary   Placed on: 29th June 2016 Closes: 29th July 2016 Job Ref: SCI196016 Salary:  £34,576 to £46,414 per annum, depending on skills […]

CAFÉ CONNECT PROJECT MANAGER Psychology – University of Nottingham Closing Date: Wednesday 22 June 2016 Interview Date July 7th 2016 Location: University Park Salary: £25,769 to £29,847 per annum, pro rata depending on skills and experience (minimum £28982 with relevant PhD) Reference: SCI193916 A part-time project manager is required to develop and evaluate an innovative […]

RESEARCH INTERNSHIP AT THE UNIVERSITY OF NOTTINGHAM External Closing Date : 14 Jul 2016 Research Assistant Fixed-term until 9 February 2017 R&T Level 4a £25,769 to £28,143 per annum, depending on skills and experience. Job Ref : SCI185116 Link to vacancy: https://jobs.nottingham.ac.uk/VM/Applications.aspx?jobId=8485 External Closing Date : 14 Jul 2016   A research assistant is required […]

RESEARCHER Eating Behaviour, Nutrition & Health Permanent position. The Centre for Food & Hospitality Research Institut Paul Bocuse, Lyon, France Context The Centre for Food and Hospitality Research, Institut Paul Bocuse, develops multidisciplinary scientific research on eating mechanisms (see http://www.institutpaulbocuse.com/uk/food-hospitality/). Projects are led by the general aim of improving eating pleasure and health, from meal […]