Sensory scientist jobs in Finland
Sensory scientists carry out sensory analysis in order to compose or improve flavours and fragrances for the food, beverage and cosmetics industry. They base their flavour and fragrance development on sensory and consumer research. Sensory scientists carry out research and analyse statistical data to meet customers expectations.
Sensory scientist - Which skills are essential?
Microbiology-Bacteriology is a medical specialty mentioned in the EU Directive 2005/36/EC.
Instruments and methods used to separate, identify and quanitfy matter - the chemical components of natural and artificial materials and solutions.
Evaluate the quality of a given type of food or beverage based on its appearance, smell, taste, aroma, and others. Suggest possible improvements and comparisons with other products.
Prepare and measure the basic materials that are needed to produce goods and finished products.
Substances used to alter the odour and taste of food products. They can be produced naturally by extracting the essential oil from the plant, or created chemically by mixing chemical compounds called esters to specific oils.
Allergology is a medical specialty mentioned in the EU Directive 2005/36/EC.
The study of statistical theory, methods and practices such as collection, organisation, analysis, interpretation and presentation of data. It deals with all aspects of data including the planning of data collection in terms of the design of surveys and experiments in order to forecast and plan work-related activities.
The processes, techniques, and purposes comprised in the first step for developing marketing strategies such as the collection of information about customers and the definition of segments and targets.
The large range of combinations of flavours to develop new recipes or products.
The interactions between the various systems of a cell, the interactions between the different types of genetic material and how these interactions are regulated.
Specific software system (SAS) used for advanced analytics, business intelligence, data management, and predictive analytics.
The negative effects of chemicals on living organisms, their dose and exposure.
Research new chemical ingredients in order to develop new and better fragrance chemicals.
The composition, structure, and properties of substances and the processes and transformations that they undergo; the uses of different chemicals and their interactions, production techniques, risk factors, and disposal methods.
The sense of smell with its characteristics for the main olfactory systems and the more specific systems such as human olfactory system or accessory olfactory system.
Provide advice on chemical fragrances to clients such as chemical manufacturers, chemical plants and researchers.
The principles of different available methods and paradigms of quantitative sensory testing for heat sensing thresholds and pain thresholds and the limitations of psychophysical techniques.
Sensory scientist - Which skills are useful but not essential?
Conduct experiments, produce sample products, and perform research as part of new food product development (NPD).
Utilise computer equipment or digital devices to facilitate quality control, data management, and communication. Follow instructions given by a computer programme, create computer files or documents.
Examine if food or beverages are safe for human consumption. Verify the right levels of key ingredients and the correctness of the label declarations and the levels of nutrients present. Ensure samples of food and beverages comply to specific standards or procedures.
Legislation related to the food and feed industry including food manufacturing, hygiene, safety, raw materials, additives, GMOs, labelling, environmental and trade regulations.
Analyse buying habits or currently prevalent customer behaviour.
Document on paper or on electronic devices the process and the results of the samples analysis performed.
Participate in the development of new food products together within a cross-functional team. Bring technical knowledge and perspective to the development of new products. Perform research. Interpret results for food product development.
The study of the physical, biological, and chemical makeup of food and the scientific concepts underlying food processing and nutrition.
Assess samples from a range of sources to draw analyses. For example, microorganisms detection, chemical analysis, and parasitological analysis.
Give councelling to food service managers and organisations, on matters related to nutrition such as menu development, food composition, budgeting, planning, sanitation, safety procedures, and process for a better nutritional profile of food. Assist with the establishment, proper functioning, and assessment of food service facilities and nutrition programs.
Check the quality of basic materials used for the production of semi-finished and finished goods by assessing some of its characteristics and, if needed, select samples to be analysed.
Test a new set of fragrances on a chosen group of volunteer customers in order to check how they react on the new products and which is their level of satisfaction.
Create chemical formulae for the already researched new fragrances.
Changes in an organism's response to a pathogen when that organism has been previously affected by the same pathogen.
Troubleshoot the unstable formulas, scaling-up issues in order to ensure stability and a high quality end product that conforms to specifications.
The types of food allergies within the sector, which substances trigger allergies, and how they can be replaced or eliminated (if possible).
Produce research documents or give presentations to report the results of a conducted research and analysis project, indicating the analysis procedures and methods which led to the results, as well as potential interpretations of the results.
The materials whose essence is extracted to manufacture perfumes. Raw materials for the manufacturing of perfumes such as flowers, spices, fruits, and wood.