Multi-sensory / Flavour scientist

Description

The Unilever Food and Health Research Institute (UFHRI) is Unilever's main central research institute on Food and Health, based in Vlaardingen, The Netherlands. UFHRI supports brand innovation programs, based on scientific and technological capabilities.

The science area Flavour Generation and Delivery is focused on understanding, identifying, developing and applying flavour (aroma and taste) technology in foods to improve consumer perceived sensory quality via flavour additions, off-flavour removal and/or processing advice. The science area has four skillbases: Biogeneration and Flavour Analysis, Flavour Chemistry and Stability, Molecular Flavour Application and Flavour Profiling and Controlled Delivery of Food Actives.

This vacancy concerns a position in the skillbase 'Molecular Flavour Application & Sensory Profiling'. This skillbase aims to link in-vivo and in-vitro flavour release measurements to sensory perception, and studies multisensory interactions. The work supports the development of optimally flavoured products and/or products that are more in line with nutritional guidelines (reduced salt, sugar, SAFA and/or fat levels).

You will be responsible for the introduction of new methodologies and approaches. You will be part of and provide input into various projects and multi disciplinary teams.

Requirements
Key Skills Required:

• a minimum of a PhD or equivalent in food chemistry or related subject
  
• excellent scientific skills
  
• team player with strong communication skills
  
• practical creativity
  
• experience with multisensory interactions (taste, aroma, texture) or oral processing and release (PTR-MS) would be an advantage.
  

Further information

This vacancy would be suitable for a newly qualified PhD or a Post Doctoral scientist with 2-5 years experience in the area.
Further information can be obtained from Dr. Johanneke Busch (Johanneke.busch@unilever.com or +31-10-4606213).