Descriptive Sensory Panelist
The Center for Dairy Research is looking for individuals passionate about all types of foods, but especially cheese, pizza and other dairy products. Once hired, we will train you to become part of a group of expert tasters capable of verbally describing their sensory experience on the basis of appearance, texture, taste and aroma attributes for research and product development purposes. CDR Descriptive Sensory Panelist
The Center for Dairy Research is seeking a post-doctoral (2-3 year) research position to pursue research on projects in dairy science, food chemistry, and food engineering. Research areas include, but are not limited to 3D food printing, dairy ingredient functionality during storage, powder rheology, and cultured milk (yogurt) sensory properties. Depending on the research area, applicants should possess knowledge or skills in dairy protein chemistry, 3D printing, and/or rheology.
CDR Research Associate (Postdoc) Dairy Science, Food Science, Dairy Ingredients and Functionality
The Center for Dairy Research is seeking a Research Associate (Postdoc).
The candidate must have a PhD in cheese, dairy, food science or very closely related field. Demonstrated track record of research dissemination (such as industry focused presentations or peer-reviewed publications) on dairy products. The candidate should have excellent project management, analytical, report writing and data analysis skills. The candidate should have excellent communication skills (oral, written, presentation) with a demonstrated ability to enable effective knowledge and technology transfer. The candidate should have a demonstrated ability to generate new ideas, unique concepts, models and solutions.
CDR Research Associate (Postdoc) Cheese Science, Dairy Science, Food Science