This is an exciting challenge for a scientific expert in texture perception to join a team of sensory scientists and technicians expert in this field in one of the world´s leading food research centres, based in Western Europe.
The main responsibility will be to propose and manage projects aiming at a better understanding of the drivers of perception and of the impact of perception on overall perceived benefit.
Previous experience need not be limited to the food industry.
Our client has an outstanding reputation in food and nutrition research that has benefited consumers for over a century. By bringing together its knowledge in Nutrition and Health, Food Science, Food / Consumer Interaction, Food Quality and Safety, our client opens the way to develop Good Food and Good Life: to offer tasty foods that procure health as well as pleasure for their consumers.
In this global and multicultural environment, they deploy some of the best scientists in the world. They have one of the leading research laboratories in food and nutritional sciences.
With 700 members of staff from 50 nations, our client has a strong position in the international scientific community supported further by 332 outside scientific contracts and currently generating around 250 scientific publications a year.
To support its research strategy, the Food / Consumer Interaction Department is strengthening its resources with the appointment of an additional Sensory Specialist.
The main responsibility will be to contribute and mange projects aiming at a better understanding of the biological drivers of perception and more specifically:
- Provide sound sensory support to projects coordinated by research biologists and neuroscientists.
- Propose new research ideas and set clear research hypotheses.
- Plan and manage projects (resource, activities, and budget).
- Ensure the quality of results and report them (oral communication, reports) to the scientific community and to business.
- PhD in Sensory Science or Experimental Psychology with a strong scientific insight.
- Strong background in human neuroscience or human biology of senses.
- Excellent oral and written communication skills in English, good practice of French (for local sensory panel) or willingness to improve i.e. not necessarily a native French speaker.
- Good project management and communication skills.
- Well organized, autonomous and with strong scientific insight.
- Service oriented: able to provide sensory support to scientists from different backgrounds.
- Keen to work in an international environment.
REPORTS TO Sensory Science Group Manager; Food & Consumer Interaction Department
LOCATION Western Europe.
LANGUAGE The working language is English and fluency is mandatory.
TEL +44 7799 038 968 for an informal discussion.