Postdoctoral Fellowship in Sensory and Consumer Science
Riddet Core, Research, Academic and Enterprise
The Riddet Institute is a world-best research centre in food and nutritional sciences, providing fundamental scientific understanding and training for a new generation of science leaders. The Institute integrates partner organisations (Massey University (host), Auckland and Otago Universities, AgResearch and Plant and Food Research) and disciplines, leading a 'NZ Inc' approach to food research, and generates knowledge and capability that transforms the New Zealand food industry.
AgResearch is a leading Crown Research Institute charged with delivering science and innovation to benefit New Zealand agriculture and its wider economy. Its internationally recognised scientists are dedicated to their mission and collaborate with world leading science organisations and universities to achieve exceptional science delivery. They are proud to be a unique organisation that is driving prosperity by transforming agriculture to better equip our future generations to come.
We are seeking a high-achieving researcher to become part of a wider team working across Riddet and AgResearch on a project entitled ‘Accelerated evolution: a step-change in food fermentation.’ The researcher will be responsible for the sensory characterisation and consumer testing of the food products developed as part of the project.
Applicants must hold a PhD in Sensory and/or Consumer Science and demonstrate past experience in running sensory and consumer panels. Applicants must clearly specify why they are the best candidate for the project.
Sensory Characterisation and Consumer Testing of New Zealand Fermented Foods
Main Supervisor: Professor Joanne Hort, Riddet Institute, Massey University, Palmerston North, New Zealand
The postdoctoral fellow will form part of a multidisciplinary team with expertise in sensory and consumer science with research being undertaken at the Riddet Institute in Palmerston North, Massey University, New Zealand.
Alongside developing an understanding of the key sensory properties of the products under investigation, the essence of this project will involve the recruitment and training of a descriptive panel for the characterisation of fermented food products (e.g., fermented yogurt drink and meat products) and consumer acceptance testing across different markets to understand key drivers of sensory success. These products will be made using cultures identified and characterised by colleagues in AgResearch. The researcher will also support colleagues in Riddet Innovation in the development and instrumental characterisation of the products. The researcher will have wider responsibility for the management, maintenance and organisation of the sensory and consumer panels.
The researcher will have a PhD in Sensory and/or Consumer Science, or a related field, and demonstrate past experience in running sensory and consumer panels. They will have excellent English language capability and wider communication skills as working with human participants will be a key part of the role.
The salary will depend on experience but will be in the range for postdoctoral fellows at Massey University, circa NZD70,000. The appointment will be for a term of four and a half years.
Applicants please send your CV including a statement of your research interests and goals and at least two referees, plus your university transcripts when uploading your application to the following website: http://massey-careers.massey.ac.nz/Positions.aspx?rg=3&pt=1.
Email enquiries regarding the position are encouraged and can be sent to: firstname.lastname@example.org
Closing date: 7 January 2018
Reference number: A424-17CA
For further information and to apply online, visit: http://massey-careers.massey.ac.nz/