Job Overview:
Work under the Sensory science and keynote profiling pillar of the Focus group Sensory analysis and development, Research Structure for taste molecular on aromatic keynote profiling, Food Flavor and Characteristic Analysis service, Research relevant to specific preferences, intellectual properties and Knowledge transfer.
Responsibilities and Duties:
- Provide various techniques on Sensory science and focus group analysis service for food research and development team
- Train the trained panelists
- Provide products shelf-life evaluation and analysis
- Provide Flavoring substances Lab analysis service using molecules capture by chromatography like GCO, GC Tof, GC MS MS & Liquid chromatography–mass spectrometry on taste related. (optional qualification)
- Conduct sensory research and experiments to improve the quantity and quality of food and other products relevant to group business
- Work in product research and development, applying findings from food sensory science to develop new or better ways of selecting, preserving, processing, packaging, and distributing food
- Communicate research findings to the BU group, scientific community.
- Implementation of new sensory projects in different facilities
- Present for specific own research topic
Qualification:
- Educational - Ph.D. MsC. Food Science Biotechnology, with Sensory testing experience.
- Biotechnology: related knowledge on food biotechnology and molecular sensory science. (taste and aroma) is a must.
- Experience in the food industry for at least 10 years
- Sensory evaluation, trained panelists evaluation and analysis model, DOE
- Understand active and key Taste and aroma (flavor), capable of analyzing flavor molecules would be advantage preferred (by using LC-MS/MS(Q-TRAP), GC-O/FID, GC-MS) (optional skill)
Able to work at R&D Center, Wangnoi Ayutthaya
