29/10/2019
Marie Skłodowska-Curie Actions

Marie Curie Postdoctoral Research Fellow at Food for Health Ireland

This job offer has expired


  • ORGANISATION/COMPANY
    Food for Health Ireland - University College Dublin
  • RESEARCH FIELD
    Biological sciencesNutritional sciences
  • RESEARCHER PROFILE
    Established Researcher (R3)
  • APPLICATION DEADLINE
    19/12/2019 15:00 - Europe/London
  • LOCATION
    Ireland › Dublin
  • TYPE OF CONTRACT
    Temporary
  • JOB STATUS
    Full-time
  • HOURS PER WEEK
    39
  • OFFER STARTING DATE
    01/07/2020
  • EU RESEARCH FRAMEWORK PROGRAMME
    H2020 / Marie Skłodowska-Curie Actions
  • MARIE CURIE GRANT AGREEMENT NUMBER
    847402

OFFER DESCRIPTION

Following the successful Career-FIT programme, Enterprise Ireland is pleased to announce the launch of a new Marie Skłodowska-Curie COFUND aiming to award 50 prestigious Fellowships through two open calls for proposals in 2019 and 2020.

Career-FIT PLUS (https://www.horizon2020.ie/career-fit-plus/) aims to enhance the training and mobility of experienced researchers through the undertaking of individually driven, industry-focused research training projects which will be interdisciplinary and focused on the domain areas of the eligible Technology Centres and Technology Gateways in Ireland.

Irish research has shown that cheese consumption associates with a range of health benefits, including healthier blood lipid profiles and body composition.  This offers great potential for the inclusion of cheese in the diets of population groups who are not traditionally dairy consumers. However, recent consumer insight data from Bord Bia suggests the taste and flavour profiles of natural cheese may prove a particular barrier to their acceptance in these groups.  

Data also shows that these population groups may be more accepting of flavour pairings that would not be considered the ‘norm’ in Western culture, providing other opportunities to increase intake.  The taste and flavour profiles of cheese are impacted by a wide variety of factors, including starter cultures, ripening time, and seasonal variations, and can be perceived differently by different ethnic groups.  Consumer acceptability is also impacted by emotions, perception and feelings towards a product, and these vary considerably across different cultures. Therefore, the overall aim of this cross-cultural project is to better understand the drivers of acceptance of Irish cheese in non-traditional consumers.

More Information

Benefits

  • 36 month contract, including secondment of 6-12 months in industry
  • Excellent salary, plus family allowance
  • Industry-led research in centre of excellence for Dairy Processing Research and Innovation
  • Interdisciplinary and Intersectoral career development training programme

Selection process

Following the eligibility check, a two-step assessment process will be in place. In the first step, eligible applications will be evaluated remotely by the Outer International Assessment Board (Outer IAB). Each application will be evaluated by three independent, international expert assessors who will each submit their qualitative and quantitative evaluation. The applications will then be ranked.

In the second step, applications will be assessed by the Inner International Assessment Board (Inner IAB) meeting in Dublin. All applications that pass the applicable threshold for progression to the second stage of the assessment process will be assessed by two independent, international reviewers who then discuss the applications at the Inner IAB meeting. The primary responsibility of the Inner IAB is to determine the final ranking of the applications referred to it make final recommendations to EI in line with the published evaluation criteria.

In both steps of the assessment process, applications will be assessed solely on the basis of the material available to EI at the time of the application deadline. Additional documentation or proposal amendments cannot be accepted after the deadline.

Applications are assessed under three evaluation criteria:

  • Excellence (weighting 50%);
  • Impact (weighting 30%);
  • Implementation (weighting 20%).

In line with the H2020 Widening Participation objectives, the next level of ex-equo will be where the applicant a national of a “widening” country. These countries are:

  • EU Member States: Bulgaria, Croatia, Cyprus, Czech Republic, Estonia, Hungary, Latvia, Lithuania, Luxembourg, Malta, Poland, Portugal, Romania, Slovakia and Slovenia;
  • Associated Countries: Albania, Armenia, Bosnia and Herzegovina, Faroe Islands, North Macedonia, Georgia, Moldova, Montenegro, Serbia, Tunisia, Turkey and Ukraine.

Additional comments

IF YOU ARE INTERESTED IN THIS PROJECT PLEASE SEND YOUR CV AND COVER LETTER TO DR FEENEY AS SOON AS POSSIBLE:  

Dr Emma Feeney
UCD Institute of Food & Health
University College Dublin, Belfield
Dublin 4

Tel: +353 1 716 2247

Email: emma.feeney@ucd.ie 

Required Research Experiences

  • RESEARCH FIELD
    Other
  • YEARS OF RESEARCH EXPERIENCE
    4 - 10

Offer Requirements

  • REQUIRED EDUCATION LEVEL
    Other: PhD or equivalent
  • REQUIRED LANGUAGES
    ENGLISH: Excellent

Skills/Qualifications

This fellowship has potential for a postdoctoral sensory scientist or food technologist to:

  • Work with a multi-disciplinary team to understand perceptions toward dairy consumption in Asian population
  • Develop advanced competencies in sensory evaluation research methodologies
  • Develop advanced competencies in flavour profiling methodology
  • Apply skills to understand factors underlying aspects of taste and flavour perception
  • Use novel technologies to develop appealing food structures with health benefits
  • Apply skills in the development of range of flavour pairings for non-traditional dairy products
  • Work with the industrial team to apply this knowledge to new product development
  • Work with the industrial team engaging with potential customers

 

Specific Requirements

All Career-FIT PLUS applicants must fulfill the criteria for one of the following two experienced researcher types:

Experienced researcher type 1: has been awarded their doctoral degree before the deadline of the Career-FIT PLUS call;

Experienced researcher type 2:

  • does not hold a doctoral degree, but holds a master’s degree or an undergraduate degree such as a bachelor’s degree or equivalent, enabling him/her to embark on a doctorate in Ireland or the country in which the qualification was obtained; AND
  • before the Career-FIT PLUS call deadline, has completed at least four years of full-time equivalent research experience following the qualification which would enable her/him to embark on a doctorate in Ireland or the country in which the qualification was obtained.

Eligible applicants are those of any nationality or residency who have not been (resided or carried out their main activity) in Ireland for more than twelve months in the three years prior to the Career-FIT PLUS call deadline.

For refugees under the Geneva Convention, the duration of the refugee procedure will not be counted as a period of residence in Ireland.

If not a national of an EU member state, fellows must satisfy the Irish regulations on immigration and have the support of their host institutions with respect to these regulations and requirements.

Applicants must be able to communicate to the requisite standard through the English language. A statement by the host institution confirming this will be required as part of the endorsement of the application.

Career-FIT PLUS applicants must not be a permanent member of staff in the host organisation (whether host institution or partner company).

Work location(s)
1 position(s) available at
Food for Health Ireland
Ireland
Belfield
Dublin
University College Dublin

EURAXESS offer ID: 458759

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