Sensory lead
| Highest | $8,200 / mo · Switzerland |
|---|---|
| Experience | 5+ yrs |
| Degree | Required |
| First paycheck | 4-year bachelor’s + several years related experience |
Pay in the destination countries
Monthly, in US dollars. Each country is an Imora admission package — open one for that route's fees, language requirement and deadline.
| Country | Monthly |
|---|---|
| SwitzerlandIELTS 6.5 · CHF 0.9–8k | $8,200max |
| FranceFrench B2 · €170–3.9k | $7,850 |
| NorwayIELTS 6.0–6.5 · NOK 130–260k | $7,800 |
| ItalyIELTS 6.0 · €0–4k | $7,700 |
| DenmarkIELTS 6.5 · DKK 45–135k | $7,550 |
| United StatesTOEFL 80–100 · $10–70k | $7,550 |
What does the day look like?
The visible part of the day is tasting and smelling products: a drink, yoghurt, sauce, snack, or flavour sample, checking flavour, smell, colour and texture. For a sensory lead, that is only the visible part. More of the day is designing tests, recruiting and training panel members, preparing coded samples, and controlling booths, sample order, serving temperature and blinding.
After that you collect consumer feedback, look at data in Excel, R, SQL, Microsoft Access or Tableau, sometimes enter results in SAP, and write reports in Office or PowerPoint. You brief R&D, flavour experts, process engineers, packaging and marketing teams. O*NET says e-mail and face-to-face discussion are daily for most workers; many work more than 40 hours. Some lab roles list first shift plus scheduled weekend work.
Where does this lead?
Next step up
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