As part of our ambition to strengthen the scientific foundations of flavor and taste research, our team is accelerating the development of robust, data-driven sensory approaches. This evolution is supported by growing needs to better collect, structure, and leverage sensory data generated throughout pilot-scale product development and internal evaluations.
To support several strategic initiatives, we are recruiting an intern to contribute to the development, digitalization, and implementation of sensory methodologies within the Flavor & Taste Research team.
A key component of the role will be to build standardized approaches for evaluating pilot-scale prototypes and to assess the effectiveness of panel training materials and new sensory evaluation methods.
The student will work closely with flavor scientists, sensory specialists, and product development teams, in an innovative environment focused on scientific rigor and consumer relevance. The intern will help establish recurring informal tasting protocols, strengthen data quality, and support the creation of tools that enable reliable interpretation of sensory insights
PLACE AND DATE
Duration of the internship: 6 months
Start of the internship: March/April 2026
Location: Lons-le-Saunier, Bourgogne-Franche-Comte, France (On-site)
MAIN MISSION
The Flavor and Taste team of the Applied Research Department of the Bel Group is recruiting an intern to work on the development and implementation of sensory methodology for pilot-scale products.
As part of this mission, you will be responsible for:
- Conducting a review of current sensory evaluation practices used across the team
- Developing and standardizing sensory protocols for pilot‑scale product assessments
- Creating a simple user‑friendly data capture interface (e.g., Google Form or equivalent) suited to the workflow of internal tasters
- Evaluating the effectiveness of current panel training materials and proposing metrics or approaches to measure their impact
- Testing and assessing the performance of new sensory methodologies introduced within the team
- Structuring, cleaning, and analyzing collected sensory data using appropriate statistical or multivariate tools
- Identifying additional information needed to strengthen the robustness and interpretability of sensory datasets
- Presenting findings and recommendations to the broader research team
PROFILE
Master’s student / Engineering School (BAC+4/5) in food science, sensory science, chemistry, or related field, with specialization or strong interest in sensory analysis and/or data analysis. Proficiency in English is essential. A strong motivation to work with sensory and flavor‑related data, curiosity, autonomy, active listening, and strong analytical skills. Comfortable interpersonal skills and enthusiasm for scientific challenges. Experience with—or willingness to learn—applied statistical analysis (e.g., XLStat, R, Python, JMP, etc.). A taste for experimental work and for linking sensory perception with product formulation.
Your ability to work in a team, your interpersonal skills, your rigor, your proactivity, and your organizational skills will enable you to successfully complete this mission.
Additionally, you should feel comfortable supporting internal sensory evaluations and collaborating with sensory experts to prepare and disseminate tasting sessions for the products.
