Post-Doc in Sensory and Consumer Science, JUNIA Grande école d’ingènieurs

The position is available from 1st September 2022 or as soon as possible thereafter

Deadline August 31st 2022

Junia is looking for a successful candidate with a strong research profile within Sensory and Consumer Science in food who would like to work with a highly engaged and motivated staff in a dynamic working environment.

The position is funded through a project entitled “From crusted bread to soft bread: influence of culture on consumers expectations and choices.”. The partners of the project are Junia and Lesaffre International.

The project aim is to investigate consumers’ choices and expectations towards bread depending on their culture, and therefore identify insights to develop new recipes of crusted and soft bread in order to improve bread’s organoleptic properties.

The post-doc will be responsible for setting up sensory assessments with an already set-up expert panel and consumer assessments, including logistic matters and bread making with bakers. Also, the candidate will be responsible for measuring food quality throughout the use of instrumental methods and running statistical analysis or results. Finally, the candidate will write a publication of results in a scientific journal and participate in international conferences.

Therefore, candidate is sought with knowledge of the application of sensory and consumer methodologies and solid experience in statistical analysis including univariate as well as multivariate statistics. Moreover, a candidate with knowledge of instrumental food quality measurement in relation to sensory science will have merit. In addition, good teamwork and networking skills are important.

The 24-months post doc position is part of the science team “Applied Consumer and Sensory Sciences” at the Department of Food Science. The candidate will spend 80% of his time at Lesaffre International located in Marquette-Lez-Lille, and 20% of his time at Junia located in Lille, with some occasional travels to be planned.


  • Relevant education in food, sensory and consumer sciences.

  • A PhD degree in sensory and consumer science.

  • Experience in food industry and more specifically in sensory and consumer science, including

    planning, development and execution of large consumer studies and various sensory

    descriptive studies.

  • Experience in statistical analysis including univariate as well as multivariate statistics using

    XLSTAT and/or R.

  • Good communication skills, rigorous and organized.

  • Fluent in English.

  • Be able to work in a team, be autonomous and take initiatives beyond the project.

Questions about the position?

Dr Mathilde Vandenberghe.
Associate professor, Department of Food Sciences – Applied Consumer and Sensory Sciences


Share this