Understanding drivers of wine preference and quality

The Australian wine industry has been very successful however in order to stay competitive it needs to understand why it is so good. A researcher is required to understand what drives consumer choices for wines.

CSIRO Human Nutrition is offering an exciting opportunity to join a multi-disciplinary research team of psychologists; consumer scientists and sensory scientists using facilities in Adelaide and Sydney for running consumer panel testing and food and beverage preparation. Additional expertise is now needed to assist in research on predictors of perceived quality and preference for Australian wine. The project assists in meeting Food Futures National Research Flagship Project goals and contributes to enhancing CSIRO's capability to understand consumer behaviour and decision making in respect to food and beverage choice.

An enthusiasm and willingness to develop in this innovative field is required, with tertiary qualifications in social psychology, consumer science or quantitative market research expected. An aptitude of multivariate statistics is also essential. This position may be offered as a Post-Doctoral Fellowship to the right person who has a PhD in a relevant field conferred within the last 3 years.

This position is offered for a 3 year term.

Aboriginal and Torres Strait Islander people are encouraged to apply.

Position Objective - Overall purpose of job

As a key member of this multi-disciplinary team, you will work with the project team to undertake research on predictors of perceived quality and preference for Australian wine. You will assist in meeting Food Futures National Research Flagship Project goals (to increase the value of the Australian food and beverage industry) and contribute to enhancing CSIRO's capability to understand consumer behaviour and decision making in respect to food and beverage choice.

If appointed as a Post-Doctoral Fellow, you can expect to draw on the knowledge and expertise of the supervising scientists, and of their colleagues within CSIRO, including collaborating with sensory scientists in our Sydney Centre, to promote their own development as a self reliant, independent research worker.

Main Activities / Tasks / Duties and Responsibilities

• Collaborate with the team to define questions that are relevant to the wine industry's needs and are endorsed by industry in a demonstration project:
  
• Determine the important extrinsic characteristics of Australian wine
  
• Measure the perceived importance and relative utility of those attributes in order to determine drivers of perceived quality and preference.
  
• Use conjoint methodology
  
• Analyse data using multivariate statistics
  
• Utilise knowledge of psycho-social determinants of behaviour (food/beverage choice)
  
• Utilise knowledge of personality traits relevant to food/beverage choice
  
• Utilise knowledge of segmentation techniques (cluster analysis)
  
• Collaborate with sensory scientists to acquire a holistic knowledge of what drives consumers' perception of quality and preference i.e. the relative importance of intrinsic chemo-sensory attributes and extrinsic attributes, psycho-social factors and, possibly, personality traits.
  
• Write reports for industry and high impact refereed journals
  
• Assist in seeking collaboration
  
• Collaborate with the team to define further questions that are relevant to the wine industry's needs and are endorsed and funded by industry
  
• Assist in seeking further funding where appropriate

Other features of Job / Job Environment

May involve inter-state and intra-state travel.

Part of a multi-disciplinary team (some of whom are located in Sydney) and working with project managers of the larger project (Food Futures Flagship project) located in Canberra and Sydney.

Dr David Cox, email david.cox@csiro.au

If you experience difficulties applying online call 1300 301 509 and someone will be able to assist you. Outside business hours please email: csiro-careers@csiro