Research Scientist Nutrition Eating Behaviour F/m - Lyon, France - Institut Paul Bocuse

Institut Paul Bocuse

Entreprise vérifiée

Lyon, France

il y a 5 jours

Posté par:

Sophie Dupont

beBee Recruiter

Description

Institut Lyfe (formerly known as Institut Paul Bocuse) Research Center

Location:
Lyon, France

Interview online/onsite: Jan 2024 _
Beginning: in_
_ Feb 2024__
RESEARCH CENTER PRESENTATION:

The Institut Lyfe (ex-InstitutPaul Bocuse) Research & Innovation Center is a non-profit research
unit investigating the factors that influence human eating behaviors. The Center is part of the Institut
Lyfe, which allows cooperation between scientists and culinary experts. We strongly focus on societal
and industrial challenges and significantly tackle contemporary challenges of healthy and sustainable
eating for all populations. It initially focused on the relationship between humans (consumers and
professionals) and food in eating-out contexts.

The research center has a strong interdisciplinary approach, with research teams in social
science, cognitive science and nutrition science cooperating with an innovation team of chefs. The
research program is developed with partnered universities and welcomes 15 PhD students. It is
internationally recognised for the excellence of its scientific research, demonstrated by participation in
several European projects, projects funded by national research grants (ANR) and international
networks with universities and industrial partners (e.g. EIT Food). Thanks to a public grant (PIA3 Etat

Region), the research center is building new facilities, including a sensory evaluation laboratory and a

nutrition lab.

This position represents an opportunity to work in a multidisciplinary team of 30 persons and
develop and pilot new research projects, as well as translate knowledge acquisition projects on nutrition
and eating behavior into tangible applied solutions. We have junior and experienced researchers active
in nutrition, social science, cognitive science, and computational science. We are also involved in closed
industry partnerships to address the challenges of food and food service enterprises of tomorrow. You
will be assigned to the Nutrition and Eating Behavior Group. This group aims to understand better the
factors that influence pleasure, appetite, and food intake within and across cultures and at different
stages in the life course (children, adults, and elderly). Our highly interdisciplinary team includes
researchers with expertise in sensory science, consumer behavior, food science, appetite and food
intake regulation, and nutrition.

MISSIONS AND ACTIVITIES:

You will be responsible for developing a long-term original research program on eating behavior.
considering the complexity of the meal in relation to inter-individual variation in consumers' or patients'
profiles.

MAIN MISSIONS:

You are expected to:

Manage scientific research collaborations in eating behavior in vulnerable populations such as

cancer and the elderly (including design, data collection, statistical analyses, and reporting).

Participate in Health and Nutrition research projects and submit innovative grant proposals to

national and international agencies and foundations consistent with the Institut's research
interests (pleasure, health, gastronomy).

Interact with external and internal researchers from different academic disciplines to optimize

the transfer of new scientific insights and collaborate with our innovation team (culinary chefs
and engineers) on transfer projects towards patients and clinical teams.

Develop a reliable international academic network.
Publish in topranked peerreviewed journals and present findings at scientific conferences.
Build up partnering and working in a vast network of academic, nonprofit and private partners

to leverage the knowledge and expertise of external partners.

Supervise PhD students and postdoctoral researchers.

REQUIRED QUALIFICATIONS:

You have:

D. in Nutrition, Food Behavior, or related disciplines.

Postdoctoral experience ( two years) in a clinical, academic, or socioeconomic environment.
Ability to translate science into relevant propositions for the various stakeholders.
Knowledge and experience in carrying out research related to the areas mentioned above.
Team orientation and strong teamwork skills.
Proactive 'handson approach' to deliver results.
Publication record of original manuscripts.
Excellent scientific writing and communication skills.
Proficiency in English.
Knowledge of French is an asset but not essential.

CONDITIONS: