First listed on: 15 November 2017

PhD - Food & Bio Based Products: Palmerston North, New Zealand


The Organisation

AgResearch is the Crown Research Institute tasked with delivering leading agricultural science and innovation to benefit the wider New Zealand economy. Our internationally-recognised scientists work across the agricultural sectors in collaboration with a range of stakeholders both nationally and internationally, putting science and innovation at the forefront. We are a unique organisation that is driving prosperity by transforming agriculture.

The Role

We are looking for an enthusiastic Meat Science PhD student with affinity for sensory research. The position is 3 years fixed term and sponsored by the AgResearch Strategic Science Investment Fund 'Flavour Map'. The scientific focus of the project is aimed at identification of sensory attributes, instrumental and chemical measurements important for consumer acceptability of NZ lamb. The carcass and meat quality, fatty acid composition and eating quality of different types of NZ lamb will be characterized. The relationships between sensory descriptors, consumer acceptability and volatile and non-volatile compounds of cooked NZ lamb will be studied. The main drivers of consumer acceptability of NZ lamb will be identified by integrating physico-chemical traits, measurements from proteomics, metabolomics and analysis of volatiles with sensory profiling of meat.

The PhD position is in collaboration with the Institute of Veterinary, Animal and Biomedical Sciences at Massey University and the Department of Food Science at the University of Otago.

Intended start date is 15 January 2018.

The Successful Candidate will have:

  • A relevant post-graduate degree preferably in the field of Meat/Food Science
  • Excellent written and oral communication skills in English (eg. I.E.L.T.S. 6.5)
  • Strong analytical and problem solving skills
  • Diligence, resilience and great enthusiasm!
  • Experience in sensory and consumer science would be an advantage
  • Experience in analysis of fatty acids, proteins and/or volatiles will be valued


As a student with an A Grade average or better the three year studentship offers an annual stipend ($30,000) and covers University fees and operating costs. It is important that the candidate is able to fulfil the requirements for initial and continued enrolment in a PhD programme at Massey University.

How to apply

If you are interested in this opportunity, please apply on-line via the link provided and include a covering letter detailing why you feel you would be suitable for this project.

Applications close: 10 December 2017.

For more information or for a confidential discussion please contact Carolina Realini, Senior Meat Scientist on +64 6 351 8194 or mobile: +64 21 648 194


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