Sensory factors affecting sweetness perception of beverages: the association of inter and intra cultural differences.

Applications are invited for a PhD fellowship/scholarship at Graduate School of Science and Technology, Aarhus University, Denmark, within the Food Science programme. The position is available from 1 May 2017 or later.

Title:
Sensory factors affecting sweetness perception of beverages: the association of inter and intra cultural differences.

Research area and project description:
The PhD will be part of a larger research project called InnoSweet, funded by the Innovation Fund Denmark under Grand Solutions and linked to the SinoDanish Center (SDC) Food and Health Research Theme under development between Danish Universities and University of the Chinese Academy of Sciences (UCAS) to build up research-relations within the Food & Health area between China and Denmark with a view to contributing to a future Masters Program in the area.

The project will be conducted in close synergy between AU-FOOD and other Danish Universities and Industries and is highly interdisciplinary.

The primary aim of the PhD is to study the effect of,

  • Cross cultural differences and the effect on sweetness perception in particular between western and eastern cultures,
  • Taste-taste interaction on sweetness perception and
  • Cross-modal interaction/effect on sweetness perception

This project will focus on intra and cross cultural differences and the effect on sweetness perception in particular between western and eastern cultures. It is known that congruency between stimuli from different modalities (such as color-taste and flavor-taste) are culturally dependent. Thus, it is highly relevant to study these effects if wanting to introduce new foods and beverages across the world. The project will also deal with understanding the intra-product factors (taste-taste, flavor-taste, color-taste and texture-taste) influencing sweetness perception. This will be carried out in different designed beverages in order to identify the most potential sensory factors to maintain sweetness in beverages in various consumer markets. Besides these primary investigations, the PhD study also contains development and design of beverages that vary in sweetness, appearance, aroma and other taste qualities. The PhD will also contain studies on how the physiological factors (the sweetness perception in the mouth) and gender affect sweetness perception. The studies can be carried out on adult or adolescent subjects from different cultural backgrounds.

Qualifications and specific competences:
Applicants to the PhD position must have a relevant Master’s degree in Food Science, Sensory Science, Nutritional Science or equivalent. Competences in human sensory perception, sensory and consumer analysis cross cultural perspectives, aroma analysis and multivariate data analysis and an interest or knowledge in experimental psychology will be an advantage.

Place of Employment and Place of Work:
The place of employment is Aarhus University and the place of work is at the Food Quality Perception and Society Science Team at Department of Food Science (http://food.au.dk/en/), Kirstinebjergvej 10, DK-5792 Aarslev (Fyn). During the PhD period time will be spent in Beijing China at a research institute in the Food and Health space under UCAS (University of the Chinese Academy of Sciences) (http://english.ucas.ac.cn/).

Contacts:
Applicants seeking further information are invited to contact:

Derek Victor Byrne
Professor & Science Team Leader,
Food Quality Perception and Society,
Faculty of Science and Technology,
Department of Food Science,
Aarhus University
Kirstinebjergvej 10
DK-5792 Aarslev, Denmark

Mobile tlf.: +45 2878 2840
E-mail: derekv.byrne@food.au.dk

Application procedures

Before you apply

Information and attachments:

Please be aware that you must have all relevant appendices, attachments, addresses for referees, etc. ready when you apply, as the entire application must be uploaded to the system in one go.

Application procedures

Before you apply

Information and attachments:

Please be aware that you must have all relevant appendices, attachments, addresses for referees, etc. ready when you apply, as the entire application must be uploaded to the system in one go.

Documentation of language skills:

The English language requirement at Graduates School of Science and Technology is comparable to an “English B level” in the Danish upper secondary school (“gymnasium”).

English language qualifications comparable to an “English B level” is documented by one of the following tests:

  • TOEFL test, minimum score: 560 (paper-based test) or 83 (internet-based test)
  • IELTS (academic) test, minimum average score: 6.5 points
  • Cambridge English Language Assessment:
    Cambridge Certificate of Proficiency (CPE)
    Cambridge English: Certificate of Advanced English with grade A,B or C (CAE)
    Cambridge English: First Certificate  with grade A (FCE)

When to take the test and how to upload the documentation:
The test result must not be more than two years old at the time of application.

The English language test should be taken before applying for admission and uploaded under “language skills documentation” in the online application form.

It is possible to apply for admission before you have taken the test. In this case documentation stating that you have signed up for a test (please state expected submission date) must be uploaded. If the test result is not part of the original application the test result is to be sent to sphd@psys.au.dk no later than one month after the application deadline.

The following applicants are exempted from documenting their English qualifications/taking a test:

  • Applicants with citizenship from the following countries: Australia, Canada, Ireland, New Zealand, United Kingdom, United States, or one of the Nordic countries (Denmark, Finland, Iceland, Norway or Sweden).
  • Applicants with a Bachelor or Master’s programme completed in Australia, Canada, Ireland, New Zealand, United Kingdom, or United States. In this case, please upload your Bachelor’s or Master’s diploma under the section ”Language skills documentation”.
  • Applicants with a Bachelor or Master’s programme completed at Aarhus University for which the requirement was English B level at the time of admission. In this case, please upload your Bachelor’s or Master’s diploma under the section ”Language skills documentation”.
  • Applicants able to document that English was the language of instruction during the whole period of their Bachelor and/or Master’s programme. This must be documented by uploading an official document from the institution stating this under “language skills documentation”.

The programme committee may request further information or invite the applicant to attend an interview.

How to apply:

1)      Find the application form:
Go to http://talent.au.dk/phd/scienceandtechnology/opencalls/
Choose February 2017 Call with deadline 1 February 2017 at 11.59 PM MET.
You will be directed to the call, and must choose the programme 'Food Science'

2)      Fill in the following information:

  • Personal information
  • Academic background
  • Admission
  • Financing (if any)
  • Study: In the dropdown menu you must choose the project: "Sensory factors affecting sweetness perception of beverages: the association of inter and intra cultural differences."
  • Source (how you found out about the call)

Some of the information fields in the application have a little number outside of them to the right. By clicking on the number, you can find further directions on how to fill in the information field/what information is needed.

3)      Application attachments:
Please be aware that you cannot submit the application if one or several of these documents have not been uploaded.

If you wish to upload more than one document under each section, you must scan/merge all documents into one large PDF file and upload this. Please note that we reserve the right to remove scientific papers, large reports, theses and the like. Instead you can indicate a URL where the information is available.

Please note that all information in the application must be in Danish or English.

As a minimum all applications must include (pdf-files only, max. 20 MB, no zip):

  • One reference (template for references)
  • Curriculum vitae,
  • Motivation (max. 1 page)
  • Transcripts and diploma(s)
  • Project description (½-4 pages). For technical reasons, you must upload a project description. When - as here - you apply for a specific project, please simply copy the project description above, and upload it as a PDF in the application. If you wish to, you can indicate an URL where further information can be found.  Please note that we reserve the right to remove scientific papers, large reports, theses and the like.
  • Documentation of language skills if required.

After submission of the application you will receive a confirmation e-mail with an application ID, you should use for reference if needed. The e-mail will also include a link to the application – GSST urges you to check that all mandatory data, marked with an asterisk (*), is registered correctly and all attached files are readable. In case of significant errors, you should reply to the confirmation e-mail with the correct details before the application deadline.

GSST reserves the right to verify the authenticity of your educational diploma and transcripts:

  • Request additional information to verify an application.
  • Reject the application if it is proven, or if the University has reasonable belief, that the information provided is false or if the applicant refuses to provide the requested information, whether or not an offer has already been made. 

For further information on applying, assessment procedures, etc. please see the GSST application guide here

Please note:

  • The programme committee may request further information or invite the applicant to attend an interview.
  • The project will only be initiated if final funding (from GSST/the faculty) is secured.

All interested candidates are encouraged to apply, regardless of their personal background.