OPEN COMPETITIONS CRCN20-ALIMH-1

Research Scientist in consumer's food choice behavior and the trade-offs between tastiness, helthiness, environmental impact and price

21000 DIJON

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INRAE presentation

The French National Research Institute for Agriculture, Food, and the Environment (INRAE) is a public research establishment under the dual authority of the Ministry of Agriculture and the Ministry of Research.

INRAE is recruiting researchers by open competition and offering permanent position.

It is a major player in research and innovation created on 1st of January 2020. INRAE is a research institute resulting from the merger of INRA and IRSTEA. It is a community of 12,000 people with more than 200 research units and 42 experimental units located throughout France.

The institute is among the world leaders in agricultural and food sciences, in plant and animal sciences, and is 11th in the world in ecology and environment. INRAE’s main goal is to be a key player in the transitions necessary to address major global challenges. In the face of the increase in population, climate change, scarcity of resources and decline in biodiversity, the institute develops solutions for multiperformance agriculture, high quality food and sustainable management of resources and ecosystems.

Work environment, missions and activities

You will work at the Center on Taste and Feeding Behavior (UMR AgroSup Dijon, CNRS, INRAE, University of Burgundy), in Dijon. This multidisciplinary center has 10 teams and the ChemoSens analytical and sensory platform (distributed research infrastructure). You will join the team "Determinants of eating behavior across the lifespan, relationships with health" led by Sophie Nicklaus. This multidisciplinary team (consumer science, nutrition, experimental psychology) studies consumer’s eating behavior at different ages of life (cohorts of children and older adults, panels of adults). These studies aim on the one hand, at evaluating the determinants of eating behavior (sensory, nutritional or psycho-cognitive determinants), on the other hand, at analyzing the links between eating behavior and health status (obesity, malnutrition); and finally, at developing interventions (at the laboratory or regional scale) to evaluate different levers for modifying eating behavior, especially food choices. You will have access to the facilities to set up experimental studies with consumers that are available in the laboratory (4 tasting rooms with 16 booths each, behavior observation rooms, kitchens under HACCP), consumer database (PanelSens), technical expertise to support the deployment of these studies (2 technicians) and analytical expertise (1 statistician). In addition, you will be able to set up experiments on food choices under economic constraint in a real-life situation in a network of restaurants of a partner catering company of the project "Dijon Sustainable Food System 2030" winner of the Call for Project AAP Territoire d'Innovation (supported by the French Government). Financial resources can be made available to start your work as part of this "Dijon Sustainable Food System 2030" grant, or via dedicated Calls for Project (incoming young scientist fellowship of the Regional Council Bourgogne Franche-Comté), or marginally on ongoing contracts in the team (eg, ANR PUNCH, IMPLICEAT, RENESSENS, Qualiment IMPULSES project, DIPA award, ITN-MSCA Edulia). Missions: You will set up research to study the consumer’s food choice behavior, in order to study the trade-offs made between pleasure (tastiness of products, individual preferences), nutrition (sensitivity to the more or less healthy nature of food, or nutritional labeling such as NutriScore), sustainability (carbon impact, geographical origin) and product prices. You will develop innovative methodologies to evaluate these questions to reveal preferences or willingness to pay in conditions close to the real choices of consumers (e.g. in-store or catering), making your data available to the scientific community (F.A.I.R.). You will develop collaborations with academic partners, in networks at the local level, national level (for example, with INRA researchers in nutrition (eg, EREN, Moisa) in economics and / or social sciences (eg, Aliss)) or at the international level (notably European). Activities: You will conduct the bibliographical watch relative to your subject of research. You will work in compliance with the regulations relating to studies involving the human person (CERNI/IRB declarations, CPP, ANSM, CIL, RGPD). You will ensure the proper implementation of your experiments in collaboration with the technical team. You will analyze your data, and disseminate your findings in the form of publications and participation in conferences, possibly aimed at the lay public. You will participate in national and international project meetings.

Work staggered hours (studies at lunch / evening). Valid driving license highly recommended

Training and skills

PhD or equivalent

PhD in consumer sciences, behavioral sciences, experimental economics or experimental psychology. Specialty: nutrition. Expertise in the methodology of conducting experimental studies in the human person (CERNI/IRB, CPP, RGPD, CNIL), in statistical analysis and knowledge in modeling, in public health intervention and in evaluation of these interventions. Fluency in French is essential. Proficiency in English is desirable as well as long-term international experience (ideally in an Anglo-Saxon country): the laureates who have not yet had one will have to spend a stay abroad after the internship year. Excellent writing and oral communication skills (in French and English).

INRAE's life quality

By joining our teams, you benefit from:

- 30 days of annual leave + 15 days "Reduction of Working Time" (for a full time);
- parenting support: CESU childcare, leisure services;
- skills development systems: training, career advise;
- social support: advice and listening, social assistance and loans;
- holiday and leisure services: holiday vouchers, accommodation at preferential rates;
sports and cultural activities;
- collective catering.

Offer reference

  • Profile number: CRCN20-ALIMH-1
  • Corps: CRCN
  • Category: A
  • Open competition number: 6

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