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2020 Nestlé Health Science Sensory Internship

Nestlé Health Science (NHSc) is a company on a mission and on the move, motivated by the opportunity to forge a major therapeutic role for nutrition in the management of health and establish a new industry between food and pharmaceuticals. The two elements of the equation are simple; societies are ageing and age and lifestyle related diseases are spiraling. Needs are growing for safe, effective and cost-effective solutions. At the same time, scientific understanding of health, disease, and the potential of nutrition - as an integral part of managing health and disease - is growing.
 
Nestlé Health Science, a wholly-owned subsidiary of the Nestlé Group, was created in 2011 to be a leader in these developments and make things happen. We have over 3,000 employees around the world with a wide mix of capabilities - from bio-medical engineers to regulatory specialists, medical delegates (sales force) and health economic experts that reflect our dynamism and intent to create.
 
 
POSITION SUMMARY
The position provides the support, coordination, and facilitation, of all functions of the Consumer Sensory Insights Team within R&D Nestle Heath Science.

KEY RESPONSIBILITIES
• Support, coordinate and facilitate the key activities of the Sensory Laboratory within the Consumer & Insights Area.
• Collaborate with and function as a part of the Sensory team to support and/or lead appropriate testing including the design, planning, set-up, data analysis and reporting phases
• Assist with the design and implementation of discrimination and consumer testing
• Support the documentation and development of protocols for Sensory tools and methods
• Support the development of new Sensory tools and methods
• Work on independent research projects per the specific needs of the group (e.g. the development of a performance-monitoring program for Discrimination and/or Descriptive respondents).

PERFORMANCE INDICATORS
• Ability to consider and apply appropriate principles of Sensory and Consumer Science in practice
• Citation and application of statistical analysis principles relevant to Sensory methods employed
• Writing, presentation and communication skills
• Organizational and time-management skills
• Proactive cooperation, results focus, courage, initiative
• Project management skills and ability to communicate sensory research results
 
KEY RELATIONSHIPS (INTERNAL)
What individuals/groups does the incumbent need to work with, communicate with and influence to ensure delivery of products and/or services delivered by this job?
• Interacts with Scientists, Technicians, and Assoc. Director within CSI

KEY RELATIONSHIPS (EXTERNAL)
What individuals/groups does the incumbent need to work with, communicate with and influence to ensure delivery of products, processes, packages and/or services delivered by this job?
• Interacts with NHSc. R&D Scientists, Technicians, and Directors

EXPERIENCE AND EDUCATION REQUIREMENTS
Education: M.S. or Ph.D. candidates in Food Science with a Sensory and/or Consumer emphasis preferred. B.S. students with strong sensory evaluation skills will be considered.
Experience: Course work and/or internships in Sensory a plus

Preferred Skills
• Proficiency and knowledge of the utilization of Sensory Software
• Basic univariate and multivariate statistical analysis training
• Quantitative testing methods
• Knowledgeable of Nutrition