OPEN COMPETITIONS CRCN20-TRANSFORM-5

Research Scientist in Sensory engineering for designing foods

78850 THIVERVAL-GRIGNON (91120 PALAISEAU from June 2021)

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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

SayFood - Food and Bioproducts Engineering is a research unit newly created by INRAE and AgroParisTech. This unit, which hosts 150 employees, will be located (from 2021) in the research and innovation ecosystem of the Saclay campus (Ile de France). Sayfood's mission is to acquire new scientific knowledge and propose new ways to engineer products and processes. In this way, the unit aims to contribute to the development of new sustainable food systems bringing an interdisciplinary approach to the 'design-consumption' continuum. To conduct its research, Sayfood uses a range of disciplines covering food science, microbiology, process engineering and consumer sciences.
You will strengthen the unit's expertise in the fields of food science and sensory engineering. You will use this expertise to develop an original scientific approach aimed at using participatory sciences to better integrate the expectations of different stakeholders in the design of food and the context of territorial food systems. To develop the strategy of your host unit, you will firstly design and develop sensory analysis methods to take into account consumer expectations from the design phase of new sustainable foods. In a second step, you will extend your approach to include the entire food system thus taking into account the expectations and contributions of all stakeholders, including farmers, processors, restaurants, and consumers, working particularly with those that share the same territory.

Training and skills

PhD or equivalent

You have a PhD (or equivalent), preferably in food science, food process engineering or a related discipline. Ideally, applicants should possess prior experience in sensory analysis and consumer science. Applicants should demonstrate interdisciplinary skills, notably to work with process engineers and agronomists, but also other stakeholders.
Candidates should have a good command of English, and long-term international experience would also be desirable. Successful candidates who have not yet acquired this experience abroad will be required to do so after their probationary period (1st year).

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.

Registrations have been closed since March 5, 2020. Therefore, you can no longer apply.

Offer reference

  • Profile number: CRCN20-TRANSFORM-5
  • Corps: CRCN
  • Category: A
  • Open competition number: 26

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