Chemical and biochemical reactions in the mouth, impact on food flavour perception

Chemical and biochemical reactions in the mouth, impact on food flavour perception

INRA

Dijon, France

INRA (National Institute for Agricultural Research – France) carries out mission-oriented research for high-quality and healthy foods, competitive and sustainable agriculture and a preserved and valorised environment. INRA is recruiting Research Scientists (PhD or equivalent) through open competitions and offering permanent positions.

Key activities and required skills

The study of flavor perception in the mouth fits into the wider context of the research that is performed by the Centre for Taste and Food Science (CSGA), which centers its research on flavor perception and food. It is established that during the mouth phase of food digestion reactions occur that lead to the production of metabolites that possibly modulate flavor perception. The researcher’s mission will be to elucidate the role of these chemical and enzymatic processes, in the aim of clarifying their contribution to flavor perception. Accordingly the researcher will identify the chemical and enzymatic reactions involved and produce certain key enzymes in order to deepen the study of the reactions, while accounting for the complexity of the oral environment. This involves measuring the impact on the reactions of the salivary antioxidant potential, the oral microbiome, inter-individual variability or the food matrix

Training required

PhD or equivalent. Specialisation in chemical biology and/or biochemistry and/or enzymology and/or in biology is strongly desirable. Knowledge of food chemistry and practical experience of unbiased mass spectrometry analysis will be useful for this position. Candidates should have a good command of English, and long-term international experience would also be desirable. Successful candidates who have not yet acquired postdoctoral training will be required to do so, preferably abroad, after their probationary period (1st year).

Localisation:

Centre Européen des Sciences du Goût, Bâtiment centre des sciences du gout, 9E Boulevard Jeanne d’Arc, 21000 Dijon – FRANCE

Contact: francis.canon@inra.fr

Apply

Applications are available until to March 4, 2019.
All useful information to apply is available on: http://jobs.inra.fr/eng/offers/emploi_perm/open-competitions/crcn/?campagne=23129&intitule=open+competitions&concours=24348

Please apply via recruiter’s website.

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