PhD. Student in Food Science Full-Time

• The PhD Student, will support Scientists on SweetGAINS Project teams related to
  quality traits, texture and sensory analyses.

Responsabilities

• Data collation and analysis of consumer preference studies to identify favourable sensory
  traits for boiled and fried sweetpotato in Mozambique by gender, location, and socioeconomic status;
• Develop and document a market segmentation strategy for boiled and fried sweetpotato
  in Southern Mozambique;
• Recruitment and training of a descriptive sensory panel in Mozambique, and documenting
  best practices for sample preparation, data collection and analysis;
• Development/improvement of texture analysis protocols for cooked (boiled and fried)
  sweetpotato in Mozambique and correlating the data with optimal cooking time and
  sensory data;
• Investigate potential correlations between sensory attributes and NIRS data to develop
  selection criteria for genotypes grown in Mozambique;
• Contribute towards the development of a global sensory lexicon for boiled and fried
  sweetpotato in different languages.

Requirements

• Currently enrolled or admitted in a PhD. program in Food Science, Nutrition Science or related field in a recognized university;
• Experience in Sensory Science, particularly Sensory Descriptive Profiling of food products;
• Proven track record and experience in applied statistics;
• Proficient in handling large and complex data sets;
• Experience in analytical chemistry, method development and product development are desirable;
• Experience in successfully managing collaborative relationships at work;
• Fluent in English;
• Knowledge of Portuguese language is an advantage.