Research assistant within sensory and food science

This role as a Research Assistant within sensory and food science requires foundational knowledge and practical skills related to sensory evaluation techniques and food science principles. Candidates should be familiar with designing and conducting sensory tests, including taste panels, texture analysis, and aroma profiling, to assess food products. Competency in data collection, statistical analysis, and interpretation of sensory data is essential to support research objectives. Experience or education in food chemistry, microbiology, or nutrition may be beneficial to understand the underlying factors affecting sensory attributes. Attention to detail, accuracy in recording results, and adherence to research protocols and safety standards are important. The position typically involves collaboration with multidisciplinary teams, so good communication and organizational skills are valuable. While specific experience and education levels are not detailed, a background in food science, sensory science, or a related field is generally expected. Familiarity with laboratory equipment used in food analysis, such as texture analyzers, spectrophotometers, or chromatography instruments, would be advantageous. Overall, the role demands a combination of scientific curiosity, methodological rigor, and practical skills in sensory evaluation and food science research.