Research Scientist – Sensory Evaluation and Consumer Research

Duties

On behalf of the Government of Canada, Agriculture and Agri-Food Canada (AAFC) provides leadership in the growth and development of a competitive, innovative and sustainable Canadian agriculture and agri-food sector. Within this context, the Summerland Research and Development Centre (Summerland RDC) invites applications for a Research Scientist position with specialization in sensory evaluation and consumer research.

The Summerland RDC, located in Summerland BC (Okanagan Region) conducts world-class research to build resilient, sustainable and profitable horticultural systems. The focus of the incumbent's research at the Centre will be on sensory evaluation and consumer research to support the agri-food industries in ensuring that fruit and food products developed, in response to environmental and socioeconomic pressures, are of the highest quality and meet consumer demands.

The incumbent will apply his/her expertise in sensory evaluation, consumer research, food chemistry, instrumental-textural determinations and statistical analyses to assist with new cultivar selection, product and process development, optimization of cultural practices and identification of sub-appellations for the horticultural sectors (especially apple, cherry and wine grapes). Expected outcomes of the incumbent's research might include: an improved knowledge of human perception and assessment tools, an enhanced understanding of sensory/instrumental interrelationships and a better appreciation of the factors that drive consumer preference.

Work environment

Within the AAFC context described above, the incumbent will be part of a multidisciplinary team of scientists (i.e. plant breeders, plant physiologists, postharvest physiologists, horticulturists, food-processing specialists, food chemists, food microbiologists, etc.) and will have access to state-of-the-art laboratories.

The Sensory-Consumer Research Laboratory is equipped with individual tasting booths and a round-table discussion area. Booths are computerized and equipped with Compusense five® sensory software. Other instrumentation for compositional and textural analyses (i.e. titrator, refractometer, texture analyzer, etc.) is also available.

The incumbent will have the opportunity to collaborate with stakeholders in industry as well as academia. Research scientists have access to significant core and competitive funding opportunities, and are well supported by technical and administrative staff. Research scientists may also sit on graduate student committees and co-supervise graduate students.

Intent of the process

The intent of this process is to fill one (1) indeterminate full time position in Summerland (British Columbia). A pool of qualified candidates may be established and may be used for similar permanent and temporary employment for the location indicated for this process.

Positions to be filled: 1

Information you must provide

Your résumé.

Contact information for 2 references.

You must meet all essential qualifications in order to be appointed to the position. Other qualifications may be a deciding factor in choosing the person to be appointed. Some essential and other qualifications will be assessed through your application. It is your responsibility to provide appropriate examples that illustrate how you meet each qualification. Failing to do so could result in your application being rejected.

In order to be considered, your application must clearly explain how you meet the following (essential qualifications)

Graduation with an acceptable doctoral degree from a recognized post-secondary institution in the field of sensory science, food science, consumer science or other relevant discipline.

Applications from persons enrolled in a doctoral program but who have yet to complete it will be considered. However, the thesis must have been defended and the doctoral degree awarded before appointment.

IMPORTANT NOTE: Please be advised that if you were educated outside of Canada, you must have your certificates and/or diplomas assessed against Canadian education standards. You are encouraged to begin this process as soon as possible.

Degree equivalency

Experience with the application of sensory or consumer research methodologies for the assessment of food and beverage products.

Experience with the design and conduct of scientific research specifically as it relates to sensory evaluation and consumer research of food and beverage products.

Experience with univariate and multivariate statistics and related software (i.e. SAS, SPSS, XLSTAT, etc.) for the analysis and interpretation of sensory and consumer data of food and beverage products.

Documented scientific productivity/recognition in the form of authorship/editorship of research in recognized scientific journals, and published reports, books, papers, or other communications resulting from scientific research in the area of food and beverage products.

The following will be applied / assessed at a later date (essential for the job)

English essential

Information on language requirements

Knowledge of the physical and psychological factors important when designing and conducting sensory research.

Knowledge of analytical sensory and consumer testing methods for assessments of food and beverage products.

Knowledge of univariate and multivariate statistical analyses for the interpretation of sensory and consumer research data.

Interactive communication
Adaptability
Initiative
Teamwork

Ability to present scientific information.

The following may be applied / assessed at a later date (may be needed for the job)

Experience with the application of both sensory and consumer research, for the assessment of food and beverage products.

Experience with sensory evaluation and consumer research of fruit or wine products.

Experience with computerized systems for data acquisition of sensory/consumer data (i.e. Compusense, Fizz, etc.).

Experience with Ethics Board requirements for research with human subjects.

Experience with the compositional analyses of foods using instrumentation such as: a gas chromatograph (GC), GC mass spectrometer (GCMS), GCMS olfactometer (GCMS-O) or high pressure liquid chromatograph (HPLC).

Experience with textural analyses of foods using instrumentation such as: a texture analyzer, fruit firmness instruments (i.e. FirmTech, Sinclair, Mohr, Aweta, etc.) or microscopes (i.e. scanning, transmission, confocal, etc.).

Experience writing grant applications.

Experience working on a multi-disciplinary team with other experts (i.e. plant breeders, plant physiologists, postharvest physiologists, horticulturists, etc.)

Experience interacting with industry and other stakeholders to garner support and research direction.

Experience managing multi-year projects with associated human resource, budgetary, and planning functions.

Knowledge of horticultural systems and cultural practices associated with orchard and vineyard production.

Selection may be limited to members of the following Employment Equity groups: Aboriginal persons, persons with disabilities, visible minorities, women

Information on employment equity

Placement of Agriculture and Agri-Food Canada (AAFC) employees affected by work force adjustment.

Conditions of employment

Reliability Status security clearance

Possession of a valid driver’s licence or personal mobility to the degree normally associated with a valid driver’s licence.

Ability and willingness to travel.

Ability and willingness to work flexible hours, including evenings and weekends.

Other information

The classification level and rate of pay on appointment is commensurate with the successful candidate's qualifications.

Salary ranges (under review):
SE-RES-01 - $53,161 - $69,942
SE-RES-02 - $66,010 - $98,880
SE-RES-03 - $83,421 - $109,760
SE-RES-04 - $99,904 - $121,834
SE-RES-05 - $109,390 - $133,410

Applications submitted by email will not be accepted. You must apply on-line through www.jobs.gc.ca.

Persons with disabilities preventing them from applying on-line are asked to contact 1-800-645-5605.

Persons are entitled to participate in the appointment process in the official language of their choice. Applicants are asked to indicate their preferred official language in their application.

Communication for this process will be sent via email. It is the responsibility of the candidate to ensure accurate contact information is provided and updated as required. Candidates who apply to this selection process should include an email address that accepts email from unknown users (some email systems block these types of email).

All communication relating to this process, including email correspondence, may be used in the assessment of qualifications.

Appointment decisions may be based on one or more of the following criteria:
- Matching of the individual's experience or qualifications to the strengths and weaknesses of the work team.
- Matching of the individual's experience or qualifications to the specific duties of the position being staffed.
- Depth, breadth, type of work-specific experience.
- Level/degree of one or more competencies/qualifications.

Reference checks may be sought.

An interview may be administered.

A test may be administered.

Agriculture and Agri-Food Canada thanks all those who apply.

The Public Service of Canada is committed to building a skilled, diverse workforce reflective of Canadian society. As a result, it promotes employment equity and encourages candidates to indicate voluntarily on their application if they are a woman, an Aboriginal person, a person with a disability or a member of a visible minority group.

The Public Service of Canada is also committed to developing inclusive, barrier-free selection processes and work environments. If contacted in relation to a job opportunity or testing, you should advise the Public Service Commission or the departmental official in a timely fashion of the accommodation measures which must be taken to enable you to be assessed in a fair and equitable manner. Information received relating to accommodation measures will be addressed confidentially.

Preference

Preference will be given to veterans and to Canadian citizens, in that order.

Information on the preference to veterans

We thank all those who apply. Only those selected for further consideration will be contacted.