Postdoc in High-Throughput Sensory Science - BRIGHT

Kort om jobbet

Are you passionate about food and flavour? Eager to help tackle some of our most pressing global challenges? Excited by the idea of working and learning at the intersection of science, cooking, sustainability, and food culture in a cutting-edge, interdisciplinary research environment? Then join us as our new Postdoc in High-Throughput Sensory Science! This project is a collaboration between the Sustainable Food Innovation Group at the Biotechnology Research Institute for the Green Transition (BRIGHT) and the Section for Design and Consumer Behaviour at the University of Copenhagen Department of Food Science. The Sustainable Food Innovation Group (SFI) addresses interconnected food systems challenges—diminishing diversity, inequitable production and distribution, knowledge privatisation, nutritional depletion, blandness—through interdisciplinary research, product development, knowledge-sharing and creative public engagement. The Section for Design and Consumer Behaviour at KU FOOD works with integrated approaches to food design, innovation, and sensory, acceptance, and behaviour studies with various groups of consumers. As we get our new institute BRIGHT and its 1 …

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