All info here: https://bi.easycruit.com/vacancy/2712345
Do you wonder how culinary heritage can be a resource in developing a food nation through its leading contemporary restaurants? Are you interested in investigating how networks surrounding restaurants create value for the food nation and its culinary tourism? Do you want to study multisensory marketing and assess the essence of the identity of the Norwegian food experience? Then this postdoctoral scholarship might be something for you.
The BI Norwegian Business School, Department of Marketing, has one vacant two-year position as postdoc within the area of multisensory marketing and culinary value creation.
The position is funded by the Research Council of Norway, through the research project FoodLessons (https://www.oslomet.no/en/research/research-projects/foodlessons). This is a research project hosted by Oslo Met (SIFO) with BI Norwegian Business School as a major research partner. The research project, consisting of four Norwegian and three foreign universities, and 19 other partners representing the entire food value chain, aims to generate a knowledge base for innovation, value creation and increased sustainability, by investigating the uniqueness of our culinary heritage and the role of gastronomy. This postdoctoral scholarship belongs to the work-package investigating culinary value creation, led by the Foundation Norway Gastronomy.
Main tasks
The main tasks of the postdoctoral is to conduct research on the overall research topics of work package 3 of FoodLessons—Experiential Norwegian gastronomy and food networks for value creation. The research projects undertaken by the post doc candidate must answer to these calls:
- Define the multisensory space of Norwegian gastronomy experiences across topographies, segments and natural environments in Norway.
- Experimentally test how the multisensory elements of regional Norwegian gastronomy can be used to market and promote authentic experiences from different areas of Norway.
- Conduct a qualitative study of ten innovation teams over a six-month period as they prepare for a competition, and through observation and interviews, describe and compare their cuisine innovation processes.
- Conduct a quantitative network analysis of the effect stakeholders’ gain from collaborating with leading chefs. The aim is to identify the leading culinary clusters and analyze the value creation of the culinary industry.
The postdoctoral fellow will participate actively in the research group at BI working on the FoodLessons project, the research group in the Department of Marketing, as well as of the broader research and partnership consortium. A crucial task will be to publish papers in international peer reviewed journals originating from the project. There are no teaching obligations.
Workplace will be at BI Norwegian Business School, Oslo, Norway.
The main purpose of the post-doctoral position is to qualify for work in a scientific position.
Academic qualifications
- Recently obtained PhD within a relevant scientific area. Candidates can apply before having defended their Ph.D. However, a formal offer is contingent upon successful completion of the doctoral degree.
- Theoretical and practical background in business-networks, marketing, strategy, sensory science, and/or experimental psychology is desirable.
- Document solid methodological competence primarily in quantitative methods.
Carlos Velasco 