sensory scientist

Description

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.

Theoretical Knowledge

ESSENTIALTheoretical knowledge required

toxicology olfaction quantitative sensory testing statistics market research food flavourings microbiology-bacteriology chemistry combination of flavours analytical chemistry molecular biology statistical analysis system software allergology

OPTIONALAdjacent knowledge that strengthens fit

food science food legislation food allergies allergies perfume raw materials

Practical Skills

ESSENTIALApplied skills & competences

research new food ingredients research fragrances analyse characteristics of food products at reception perform sensory evaluation of food products create beverage recipes with botanicals advise on fragrances prepare raw materials

OPTIONALOptional competences

participate in the development of new food products describe the flavour of different beers create fragrances formulae describe flavour of different wines analyse samples of food and beverages test fragrances against customer satisfaction report analysis results document analysis results develop new food products advise food industry add scent analyse consumer buying trends perform physico-chemical analysis to food materials check quality of raw materials troubleshoot cosmetics formula issues assess quality characteristics of food products