- ‘Street level’ investigation of sensory perceptions, product preference/choice, color, bitterness, foam, etc. and acceptability via measures of product sensory attributes and composition, considering macro trends and novel products.
- Design of experiment, mixture designs, and statistical assessment to interpret and drive product development. Considers formulation cost and quality relative to formulation, new suppliers and ingredients.
- Articulate product sensory characteristics in terms of the ‘quality of taste’ to deliver new and relevant differences versus competitors.
'KJ-IN'
'KJ-GD'
Education / Experience
BS degree or higher in food science or sensory science plus minimum 5 years practical sensory experience in food science or related industry.
Skills / Knowledge
- Practical, demonstrated, hands-on application of sensory science at consumer level.
- Practical experience constructing and executing consumer testing, as well as a practical understanding of the methodologies and fundamental statistics available to conduct and interpret said research.