Research Scientist (Food Physics, Aarhus)

Job summary

This role focuses on advancing food physics to create impactful business solutions within the dairy sector. The position involves collaborating with product developers and conducting applied research to enhance food structure, texture, and sensory perception.

Qualifications

• PhD in food physics, food science, dairy science, or a related field.
• In-depth knowledge of food physics and experience with dairy systems.

Responsibilities

• Lead applied research projects in food physics, ensuring deliverables meet expectations for time and resources.
• Collaborate with university partners on external research projects.
• Maintain and enhance in-house analytical competencies related to food structure and functionality.
• Translate complex scientific data into actionable business recommendations.

Skills

• Strong analytical skills in product functionality and texture.
• Understanding of the relationship between food structure and sensory properties (e.g., rheology, tribology, mouthfeel).
• Proficiency in advanced data analysis and experimental design.
• Effective communication skills for conveying complex information clearly.

Tools

• Experience with analytical methods such as rheology, tribology, and texture analysis.