The International Rice Research Institute (IRRI) is the world’s premier research organization dedicated to reducing poverty and hunger through rice science; improving the health and welfare of rice farmers and consumers; and protecting the rice-growing environment for future generations. IRRI is an independent, nonprofit, research and educational institute, founded in 1960 by the Ford and Rockefeller foundations with support from the Philippine government. The institute, headquartered in Los Baños, the Philippines, has offices in 17 rice-growing countries in Asia and Africa, and over 1,000 staff. Working with in-country partners, IRRI develops advanced rice varieties that yield more grain and better withstand pests and disease as well as flooding, drought, and other harmful effects of climate change.Job Purpose
The Centre of Excellence for Rice Value Addition (CERVA) is a major component of the IRRI South Asian Regional Centre (ISARC) that is being established in India by IRRI, with strong support from the Government of India to enhance research and training capability in the south Asian and African regions enabling production of rice with superior grain qualities. With the mission of addressing the grain quality analytical needs of breeders and other stakeholders in the rice value chain, CERVA aim to establish a world class grain quality research, training and service facility encompassing capabilities to evaluate milling, cooking, nutritional and sensory qualities of rice grain.
This position will be based at the IRRI South Asia Research Centre (ISARC) at Varanasi, Uttar Pradesh and may only be filled by permanent citizens of India.
The Senior Associate Scientist I - Sensory Lab will work with the Head of CERVA to establish a sophisticated Sensory Quality Evaluation facility that enhances the overall grain quality testing capacity of CERVA. The role involves 1) developing a research program to establish novel sensory profiling (instrumental and panelist based) tools for selecting lines with superior grain quality/premium lines reflecting consumer preferences in rice breeding programs, 2) contributing to the development of new high-throughput phenotyping tools for capturing texture, taste and aroma preferences and utilizing the sensory panel to establish a comprehensive phenotypic data of sensory attributes from core collection and 3) developing research strategies on rice grain value addition through product development and quality evaluation. The novel methodologies developed will likely aid in gene discovery for sensory attributes to provide supporting high-throughput methods for breeding high quality rice. This research program will also focus on overcoming the limitations of sensory profiling and offering novel holistic tools to support breeding in selecting superior lines. The sensory specialist will collaborate closely with teams of breeders, genomics experts and market researchers working on rice quality.
Roles and Responsibilities