About this role
Fixed term until 10th September 2027
Full time – 37 hours per week
Closing date 09/09/26 at 23:30
Sheffield Hallam University is seeking a motivated and personable Researcher to join a multidisciplinary team investigating strategies to reduce salt and increase dietary fibre in commercially produced sandwich bread. Funded by Consumer Lab, this project aims to develop practical, evidence-based solutions that improve the nutritional quality of foods consumed by millions of people across the UK.
Working with academic and industry partners, you will support the day-to-day delivery of the project through participant recruitment, sensory evaluation studies, data collection and analysis, and bakery reformulation trials. You will use innovative techniques, including electronic tongue technology, to assess product characteristics and consumer acceptability, while exploring both consumer and producer perspectives on food reformulation.
Applicants should hold an MSc in Food Science and Technology, Nutrition, Sensory Science, or a related discipline, with experience of collecting and analysing quantitative and qualitative research data. Experience in a food manufacturing environment would be advantageous.
This is an exciting opportunity to contribute to research that supports healthier food choices, informs industry practice, and advances the UK public health agenda.