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
  • OFFER STARTING DATE 01/07/2020
  • EU RESEARCH FRAMEWORK PROGRAMME H2020 / Marie Skłodowska-Curie Actions

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 ( 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.

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