Sensory scientist
Code 2113.2
Sensory scientists carry out sensory analysis in order to compose or improve flavours and fragrances for the food, beverage and cosmetics industry. They base their flavour and fragrance development on sensory and consumer research. Sensory scientists carry out research and analyse statistical data to meet customers expectations.
Essential skills
Knowledge
- allergology
- food flavourings
- molecular biology
- combination of flavours
- statistics
- market research
- microbiology-bacteriology
- olfaction
- quantitative sensory testing
- chemistry
- analytical chemistry
- statistical analysis system software
- toxicology
Skills and competences
- research fragrances
- prepare raw materials
- perform sensory evaluation of food products
Transversal competences
- advise on fragrances
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Sources
This service uses the ESCO classification of the European Commission and the Mapha Taxonomy developed by OTIC SOFOFA (CC BY 4.0), in an adapted version. Group codes come from the ILO's ISCO-08. See sources and licences