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Sensory Scientist (South East, UK) - (Ref: 1190)

 

Our client provides scientific, technical, and legislative support to the food, drinks and allied industries worldwide. The practical application of technical excellence lies at the heart of all that they do and is supported by their industry-leading facilities, expertise and knowledge.

They are now looking to recruit a Sensory Scientist within their Brewing Services Department. The sector focus for the Department is alcoholic beverages (beer, cider, wine and spirits), but also works with raw materials such as hops and malted barley, as well as with soft drinks. The Brewing Services Department covers a broad range of technical support activities including sensory, pilot brewing and malting facilities to support clients with NPD and research projects, process engineering, microbiology and a wide range of underpinning training. The Department also provides specialist trouble-shooting around issues such as taints and hazes. In addition, the majority of the member funded research activity in the Division is currently based in the Department.

The Sensory Scientist will plan, undertake and report projects and research work activities. The prime focus is within the Sensory team, but he/she may be asked to perform other relevant roles/projects within the Department. They will report to the Sensory Manager. 

 Key responsibilities:

  • Design and conduct client confidential sensory analysis and internal research projects, related primarily to the alcoholic beverages industry, within agreed timescales. Collect data and produce written reports (minimum 60%)
  • Responsible for panel training and monitoring for the section (15%)
  • Focus on business development, liaising with clients and writing project proposals (10%)
  • Maintain a leading knowledge of developments in sensory science and develop own technical expertise in sensory science and sensory statistics (5%)
  • Ensure compliance with all aspects of Internal and External Quality Systems (5%)
  • Train staff new to the group (5%)

Skills, experience and attributes:

  • Degree or equivalent in relevant subject, Post Graduate degree in relevant subject is desirable
  • Experience of managing and carrying out scientific research projects
  • Knowledge of sensory analysis methodology and practical application
  • Experience of recruiting, training and managing daily operation of sensory panels
  • Good understanding of statistical methods
  • Ability to taste beer and other alcoholic beverages
  • Ability to undertake other beverage related sensory analysis
  • Experience of managing complex projects
  • Excellent knowledge of software packages (MS Office, Compusense, XLStatistics)
  • Excellent verbal and written communication skills
  • Flexibility to undertake a number of tasks and prioritise accordingly
  • Experience in report writing 

Candidates must be eligible to work in the UK.

For more information please contact Tricia Tappin,

(tricia.tappin@carlingpartnership.co.uk)

Tel: + 44 1483 893 100.

Our client provides scientific, technical, and legislative support to the food, drinks and allied industries worldwide. The practical application of technical excellence lies at the heart of all that they do and is supported by their industry-leading facilities, expertise and knowledge.

 

They are now looking to recruit a Sensory Scientist within their Brewing Services Department. The sector focus for the Department is alcoholic beverages (beer, cider, wine and spirits), but also works with raw materials such as hops and malted barley, as well as with soft drinks. The Brewing Services Department covers a broad range of technical support activities including sensory, pilot brewing and malting facilities to support clients with NPD and research projects, process engineering, microbiology and a wide range of underpinning training. The Department also provides specialist trouble-shooting around issues such as taints and hazes. In addition, the majority of the member funded research activity in the Division is currently based in the Department.

 

The Sensory Scientist will plan, undertake and report projects and research work activities. The prime focus is within the Sensory team, but he/she may be asked to perform other relevant roles/projects within the Department. They will report to the Sensory Manager. 

 

Key responsibilities:

  • Design and conduct client confidential sensory analysis and internal research projects, related primarily to the alcoholic beverages industry, within agreed timescales. Collect data and produce written reports (minimum 60%)
  • Responsible for panel training and monitoring for the section (15%)
  • Focus on business development, liaising with clients and writing project proposals (10%)
  • Maintain a leading knowledge of developments in sensory science and develop own            technical expertise in sensory science and sensory statistics (5%)
  • Ensure compliance with all aspects of Internal and External Quality Systems (5%)
  • Train staff new to the group (5%)

 

Skills, experience and attributes:

  • Degree or equivalent in relevant subject, Post Graduate degree in relevant subject is desirable
  • Experience of managing and carrying out scientific research projects
  • Knowledge of sensory analysis methodology and practical application
  • Experience of recruiting, training and managing daily operation of sensory panels
  • Good understanding of statistical methods
  • Ability to taste beer and other alcoholic beverages 
  • Ability to undertake other beverage related sensory analysis
  • Experience of managing complex projects
  • Excellent knowledge of software packages (MS Office, Compusense, XLStatistics)
  • Excellent verbal and written communication skills
  • Flexibility to undertake a number of tasks and prioritise accordingly
  • Experience in report writing

 

Candidates must be eligible to work in the UK.

 

For more information please contact Tricia Tappin,

(tricia.tappin@carlingpartnership.co.uk)

Tel: + 44 1483 893 100.

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