PhD Opportunity: Sensory and emotional evaluation of nitrate/nitrite free meat products
Ref Number 2021224
Teagasc is offering a post-graduate opportunity in the area of sensory science. The ‘No-2-Nitrates’ project (a collaboration between Teagasc, UCD and TU-Dublin) is funded by the Department of Agriculture, Food and the Marine. This PhD will focus on developing a detailed scientific understanding of the sensory profile and consumer perception of reduced nitrate/nitrite and nitrate/nitrite free meat products. The successful candidate will use a combination of implicit (e.g. biometric sensors) and explicit (e.g. hedonic and sensory ratings) techniques to measure sensory and emotional responses to the newly developed meat products, in different consumer segments.

Sensory evaluation will involve working with both trained and consumer testing panels. Ultimately, the data generated will be used to direct the product development process towards products that are more likely to be accepted by the consumer.

The PhD student will be supported to conduct research studies in a state-of-the-art sensory testing facility, during which they will develop skills in experimental design, data collection, laboratory techniques etc. The student will be registered at University College Dublin and co-supervised by Dr Emily Crofton (Teagasc) and Dr Simona Grasso (UCD).


Applicants should have a primary degree (minimum 2.1) and/or an MSc degree in an appropriate discipline (Food Science, Sensory Science or similar discipline). For applicants whose first language is not English.

All applicants should have a working knowledge of statistics, be highly self-motivated, cheerful, and be prepared to undertake fieldwork using a range of data collection techniques. A full driving licence is also an advantage but is not essential.


€18,000 plus up to €6,000 in university fees.
Location: The student will be based in Teagasc (Ashtown, Dublin 15).

Further Information/Applications to:

Dr. Emily Crofton (
Closing date::Tuesday 28th June 2022

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