Funded PhD Studentship Position (Investigating the chemical and sensory characterization of native ingredients for culinary applications in meat-based dishes) at Lincoln University, New Zealand

Funded PhD Studentship Position (Investigating the chemical and sensory characterization of native ingredients for culinary applications in meat-based dishes) at Lincoln University, New Zealand

Funded PhD Studentship Position (Investigating the chemical and sensory characterization of native ingredients for culinary applications in meat-based dishes) at Lincoln University, New Zealand.

We are seeking for an enthusiastic and highly motivated Ph.D. candidate with affinity for sensory and consumer research to join a research team investigating the chemical and sensory characterization of native ingredients for culinary applications in meat-based dishes.

The position is 3 years fixed term, based at our Lincoln Campus in Christchurch and sponsored by the AgResearch Strategic Science Investment Fund ‘Consumer Experience’. The project is a collaboration with the Department of Wine, Food & Molecular Biosciences at Lincoln University.

 

ABOUT THE PHD STUDENTSHIP PROJECT

Flavour is a key driver of food purchases in New Zealand’s domestic and major export markets. The project is aimed at creating unique food flavours through ingredient pairing based on the chemical signatures and sensory profiling of foraged native ingredients from Aotearoa in culinary applications.

What you will be doing

  • Research will involve the identification and mapping of metabolites from selected native ingredients for pairing with other common New Zealand major ingredients like meat.
  • Sensory evaluation will involve trained and consumer panels and development chefs.
  • Additional consumer insights will be obtained by combining acceptability measures with other responses such as sensory perceptions, emotional associations, attitudes or situational appropriateness.
  • The relationships between sensory descriptors, consumer acceptability and volatile and non-volatile compounds of selected ingredients and their combinations will be studied using multivariate analytical approaches.

 

ELIGIBILITY REQUIREMENTS FOR THE FUNDED PHD STUDENTSHIP POSITION 

Your ideal background should include:

  1. A relevant post-graduate degree preferably in the field of Food Science or Food Technology
  2. Excellent written and oral communication skills in English (eg. I.E.L.T.S. 6.5)
  3. A keen attitude and motivation to work in an innovative environment
  4. Ability to work autonomously while being part of a collaborative team
  5. Demonstrates safe workplace behaviour by taking all practicable steps to ensure own and other’s safety in the workplace
  6. Strong analytical and problem-solving skills
  7. Diligence, resilience and great enthusiasm!
  8. Experience in sensory, consumer sciences and statistical analysis would be an advantage
  9. Experience in food chemistry, in particular mass spectrometry of fatty acids, proteins and/or volatiles will be valued.

 

OUR BENEFITS

When your work environment fits your values and your lifestyle, it is a better place to be. Our campuses are green, open, and developing, allowing you to enjoy your work and be productive at the same time – we offer flexibility (work from home, flexible hours) and generous benefits to make sure our people feel supported and enjoy being part of the AgResearch team. You can view the complete list here: http://www.agresearchcareers.co.nz/working-here/our-benefits/

 

HOW TO APPLY

This role will suit a passionate, talented and collaborative person who is motivated to drive their career forward within this vital New Zealand organisation. If this sounds like you, apply today using this link, including a COVER LETTER detailing why you feel you would be suitable for this position

For further information, please contact Carolina Realini, Consumer Food Systems Team on [email protected]search.co.nz.

Applications close: 12 May 2022.

Read also : 22 Funded PhD Studentship Positions at the Wageningen University and Research in the Netherlands

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