Author Archives: E3S Communication

Research Seminar at the Institut Paul Bocuse Research Center

April 17th, 2020 – 2:00pm to 4:00pm (French time)

Only by webconference

In this exceptional period of confinement, the Institut Paul Bocuse Research Center’s team would be pleased to invite you to its Research Seminar,        which will take place only by webconference.

Open to researchers and our Research & Innovation Committee’s members

Camille Massey

PhD candidate in economics – Institut Paul Bocuse

« The influence of time constraints on willingness to pay for meal delivery for lunch during the workday »

France Caillavet

Economist, Senior Researcher – INRAE 

« Lunchtime Break during Working Days in France : Time and choice of catering options »


Thank you to confirm your attendance by email to

If you want to have more information about all the events organised by the Institut Paul Bocuse Research Center,click here.


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PhD position in Food science / Sensory science / Health Science at the Research Center of the Institut Paul Bocuse

Deadline for application: 30th April 2020


The context and objectives:
In the context of cancer patients’ malnutrition, enhancing food liking and eating pleasure is a crucial and a well-known way to contribute to patients’ quality of life. Previous research results showed that chemotherapy-induced olfactory and gustatory modifications influence food behavior of cancer patients. However, food perception is a multi-sensory phenomenon that also involves the sense of somesthesia (touch). Somesthesia includes various sensations: tact (perception of roughness), mechanics (perception of consistency, firmness), temperature and the trigeminal system (irritating or pungent sensations). These kinesthetic sensory characteristics constitute food somesthetic properties. Evidence showed that chemotherapy induced side effects includes mouth dryness and mouth sores, which could further impact cancer patients’ food choices and preferences. Somesthesia is linked with food texture, yet the importance of it in relation to the overall food perception remains unexplored in cancer patients.

It is hypothesized that modifying the food physical properties would improve the appreciation and intake of foods that could help cancer patients who encounter somesthesia related side effects. The overall objective of this PhD project is to explore the role of somesthesia in the food liking and its cross-link with taste and smell perception in cancer patients.

Main missions:
The PhD candidate is expected to:

  • Review the existing literature on cancer patients’ somesthesic sensitivity in relation to the physical properties of food and beverages.
  • Learn standard self-reported and instrumental methodologies including running questionnaires, interviews and focus groups, and psychophysical sensory tests.
  • Formulate original research hypotheses and contribute to the design of the experiments and to the ethical file.
  • Conduct /coordinate the clinical intervention studies. Conduct the statistical analyses.
  • Write scientific papers targeting top ranked international journals.
  • Attend congresses, workshops, meetings, media events in order to disseminate research results.
  • Work on the compensation of the alterations observed in patients and formulate recommendations about personalised healthcare and support tools for patients.

The profile and eligibility:
The candidates must have obtained a Master’s level degree in Food science, Clinical nutrition, Sensory sciences or related fields in food behavior or medical science. A strong interest in the field of cancerology would be appreciated.

Additional skills are required, such as:

  • Strong skills in statistics
  • Interest in both theoretical and empirical questions
  • Excellent communication skills
  • Real interest for translating scientific results and methodologies into deliverables directly exploitable in the clinical field
  • International mobility
  • Advanced level in both oral and written English
  • Knowledge of French would be appreciated

The conditions:

  • September 2020 – August 2023: 36-month PhD position at University Lyon 1/University of Copenhagen/Institut Paul Bocuse Research Center
  • Salary: PhD position 25k€ € gross/year (based on French ANRT recommendations for CIFRE)
  • Travel expenses for secondments in Denmark

The location:
The PhD student will be mainly based at IPBR (in Ecully, near Lyon) as part of the Nutrition and Eating Behaviour Group with frequent interactions with University Claude Bernard Lyon 1 (easily accessible from Institut Paul Bocuse). Planning and length of secondments at the Department of Food Science at the University of Copenhagen in Denmark will be defined according to the project and candidates’ profile.

Occasional trips to attend congresses, conferences, workshops and meetings with external collaborators are expected as part of the usual researcher’s life.

The application procedure and timeline:
Candidates are requested to submit the following application materials in a single PDF file to

  • CV
  • Copy of University diploma’s
  • Motivation letter
  • Letter(s) of recommendation

The deadline for application is April 30, 2020.                                            Interviews will be held by videoconference in May. Decision by Mid June.    The candidate is expected to start in October 2020.

Contact persons:

  • For France : Dr. Agnès Giboreau, Head of Research Center, Institut Paul Bocuse / University Lyon 1 (P2S), Lyon, France.
  • For Denmark : Wender Bredie, Head of Section for Food Design and Consumer Behaviour, Department of Food Science.

Research and partners:
The University of Copenhagen (Copenhagen, Denmark)                                      Driven by intellectual creativity and critical thinking since 1479, researchers and students at the University of Copenhagen have expanded horizons and contributed to moving the world forward. With its 5,000 researchers and 39,000 students, the University boasts an international research and study environment and is highly ranked on the leading ranking lists of the world’s best universities. The University offers researchers and students the opportunity to develop their talent and launches ambitious interdisciplinary initiatives to support its strong academic communities. Through research-based teaching – and by involving them in research – students are equipped to address society’s challenges and needs. The Department of Food Science at the University of Copenhagen (UCPH-FOOD) is the leading research and education institution in Denmark conducting cross-disciplinary research along the food supply chain Future Consumer Lab at UCPH-FOOD has focus on sensory and consumer aspects of foods and exploring new food materials.

Claude Bernard Lyon 1 University (Lyon, France)                                                  A university at the cutting edge of innovation, the University Claude Bernard Lyon 1 delivers high-quality education and research excellence within an attractive environment. Its international reach extends through the fields of science, technology, health and sport. With 65 laboratories and more than 5,500 publications per year, Lyon 1 contributes to scientific progress in numerous fields: health, mathematics, IT, physics, chemistry, earth and space sciences, life sciences, etc. Encouraging student mobility, the University is committed to reinforcing the international dimension of its programmes and providing genuine opportunities for students wishing to study abroad. The Systemic Health Pathway (P2S in French) laboratory of Lyon 1 contributes to the elaboration of care pathways in a pluridisciplinary approach, with the help of medical doctors, dentists, pharmacists, psychologists, jurists, economists, sociologists, administrators, etc.

Institut Paul Bocuse Research Center (Lyon, France)                                              The Institut Paul Bocuse Research Center (IPBR, Lyon, France) is a non-profit research unit dedicated to the scientific investigation of the various factors (social, economic, cognitive and physiological) that underlie and influence human eating behaviors. The Center stands out for its strong roots in societal and industrial contemporary challenges. The Nutrition and Eating Behaviour Group into which the selected candidate will be integrated focuses on appetite, obesity, satiety, protein enrichment, and eating disturbances in relation to cancer.

Hospices Civils de Lyon (Lyon, France)                                                            Hospices Civils de Lyon is France’s second University Hospital Centre (CHU). More specifically, it is one of the major cancer centres in the region with 14,000 patients including 8500 new cases every year. As an integrated research, treatment and teaching centre, the Lyon university hospital centre provides care for patients suffering from all types of cancer, of all ages, and is an authority in the treatment of rare and complex tumours. Institut de Cancérologie (oncology institute) at Hospices Civils de Lyon federates all the departments of the university hospital centre providing care for cancer patients, distributed geographically between different hospitals. 250 cancer care staff (oncologists, organ specialists, surgeons, radiotherapists, biologists, pharmacists, imaging technicians, researchers) are brought together to define the best therapeutic strategy for each patient.


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Postdoctoral researcher position in multisensory flavour perception at Aarhus University

Deadline for application: 15th May 2020

The Department of Food Science at Aarhus Unviersity is seeking applications for a 2.5 year postdoctoral researcher position within the area of mutltisensory flavour perception, with a focus on virtual and augmented reality.

The position is available from 1. July 2020 or as soon as possible thereafter.

The position:
The position is funded by the cross-disciplinary research project “Virtual and augmented flavours:
Extending human flavour perception via novel sensory inputs”. The project aims to develop a unified psychological, behavioural, and neurological framework of human flavour perception which takes into account both food-intrinsic and -extrinsic factors. By using novel sensory inputs offered by virtual and augmented reality, the project will make substantial contributions to our knowledge of how the brain integrates information across various sensory modalities to form people’s cognitive and emotional responses to food.

The postdoc candidate will be responsible for: 

  1. Developing new experimental methodologies and theoretical models in collaboration with the wider research project team
  2. Designing and carrying out cross-disciplinary research on multisensory flavour perception in the lab and in public venues (e.g. museum installations)
  3. Co-supervising PhD and Masters students in related research
  4. Contributing to the development of future research projects.

The candidate will contribute to all steps of the research from literature review to experimental planning, data handling and publication of scientific papers in high impact journals.

The position is part of the science team ‘Food Quality Perception and Society” in the Department of Food Science. The science team has a strong research profile in sensory and consumer science, with
multidisciplinary research networks spanning psychology, physiology, computer science, design, and neuroscience.

Furthermore, the science team has access to state of the art well-established sensory and analytical facilities with a professional; trained and tested sensory panel and an ISO-approved sensory laboratory, as well as capacity for virtual reality and biometric data collection.

The successful candidate is expected to have:

  • PhD degree and research experience in one or more of the following areas Food Science, Experimental Psychology, Cognitive Neuroscience, Sensory and Consumer Science, Computer Science, or Interactive Design.
  • Prior experience with psychophysics, smell/taste research, programming, and statistical analysis of behavioural data would be advantageous
  • Experience with virtual reality and game design is a plus.
  • A strong background in study design, data collection and advanced statistical analyses.
  • Demonstratable capacity for creative thinking, research independence, and acquiring expertise in new research methods and technologies.
  • Documented strong communication and writing skills, and a track record of publishing peer reviewed papers.

We offer a challenging and independent job opportunity in an ambitious and inspiring research and education environment with an informal atmosphere.

We are looking for a dynamic employee who is able to work independently and maintain an overview during periods of high workload. We expect that you are efficient at planning your time and organizing major tasks. You enjoy interaction with both scientific staff, students and technical-administrative staff and you have a flair for establishing collaborative relationships.

The application must be in English and include curriculum vitae, publication list, degree certificate, and a description of previous relevant merits. The application should include the names and e-mail addresses of three people who can provide a letter of reference.

Read more about the Department of Food Science at

The place of work is Department of Food Science, Aarhus University, Agro Food Park 48, Skejby, 8200 Aarhus N, Denmark.

For further information on the position please contact Assistant professor Qian Janice Wang ( or Derek Victor Byrne (

Application procedure:
Shortlisting is used. This means that after the deadline for applications – and with the assistance from the assessment committee chairman, and the appointment committee if necessary, – the head of department selects the candidates to be evaluated. All applicants will be notified whether or not their applications have been sent to an expert assessment committee for evaluation. The selected applicants will be informed about the composition of the committee, and each applicant is given the opportunity to comment on the part of the assessment that concerns him/her self. Once the recruitment process is completed a final letter of rejection is sent to the deselected applicants, including the main considerations emphasized during the selection process.

Formalities and salary range:
Technical Sciences refers to the Ministerial Order on the Appointment of Academic Staff at Danish Universities under the Danish Ministry of Science, Technology and Innovation.

The application must be in English and include a curriculum vitae, degree certificate, a complete list of publications, a statement of future research plans and information about research activities, teaching portfolio and verified information on previous teaching experience (if any). Guidelines for applicants can be found here.

Appointment shall be in accordance with the collective labour agreement between the Danish Ministry of Finance and the Danish Confederation of Professional Associations. Further information on qualification requirements and job content may be found in the Memorandum on Job Structure for Academic Staff at Danish Universities.

Salary depends on seniority as agreed between the Danish Ministry of Finance and the Confederation of Professional Associations.

All interested candidates are encouraged to apply, regardless of their personal background. Research activities will be evaluated in relation to actual research time. Thus, we encourage applicants to specify periods of leave without research activities, in order to be able to subtract these periods from the span of the scientific career during the evaluation of scientific productivity.

Aarhus University offers a broad variety of services for international researchers and accompanying families, including relocation service and career counselling to expat partners. Read more here. Please find more information about entering and working in Denmark here.

Aarhus University also offers a Junior Researcher Development Programme targeted at career development for postdocs at AU. You can read more about it here.

The application must be submitted via Aarhus University’s recruitment system, which can be accessed under the job advertisement on Aarhus University’s website.

Further information


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Altered Taste Symposium at the Institut Paul Bocuse Research Center

Lyon, September 13th 2020

An interest in food and maintaining the pleasure in eating is important for everyone but essential in fragile populations. Various factors are involved in loss of appetite and loss of motivation to eat among which sensory alterations are particularly important in specific groups. For instance, older elderly may have difficulties to chew or to swallow, cancer patients under chemotherapy may have olfactory troubles and so on.

The symposium aims at providing scientific and expert knowledge on underlying mechanisms and the role of culinary know-how to increase meal pleasure and thus food intake. Such strategies based on better understanding and enhancing the hedonic value of the eating experience could help against undernourishment and meet nutritional requirements for targeted populations.

The objective of the conference session is to present scientific knowledge and recent results of a variety of studies on “taste alteration” covering all the sensory modalities of food tasting, in relation to ageing or pathologies.


Duika Burges WatsonHead of Altered Eating Research Network at Newcastle University.

Agnès Giboreau, Head of the Institut Paul Bocuse Research Center


Taste and Flavour Master class with chefs and food service experts.
The objective of the master class with professionals is to share experience on culinary solutions bringing food enjoyment to individuals with taste alterations.

Maggie Beer is an Australian cooking icon, leading the famous Barossa Pheasant Farm Restaurant in the Barossa Valley.

Julien Ferretti is a chef & culinary project leader in the Innovation team of the Institut Paul Bocuse Research Center.

Program and Registration

For any question, please contact us at

To have access to all their events: events




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Fully funded PhD fellowship in Sensory Science, Massey University, New Zealand

Multimodality of texture perception in milk

Funding: Scholarship 3.5 years

The opportunity:

This exciting 3.5 year PhD scholarship in Sensory and Consumer Science offers the opportunity to gain a postgraduate qualification whilst also gaining insights into research and development within Industry.

The successful applicant will be based in the Food Experience and Sensory Testing (Feast) Laboratory at Massey University, Palmerston North, NZ, and is fully funded by Fonterra Research and Development Centre.

Fonterra is a global dairy nutrition company owned by 10,000 farmers. They are a world leading dairy exporter shaping the industry in quality and innovation and share the goodness of dairy nutrition with the world through their brands, farming and processing operations across four continents.

The candidate:

An outstanding PhD candidate to investigate mouthfeel perception.  This will involve both qualitative studies with consumers and quantitative research including recruiting and training a sensory panel to evaluate and model the sensory factors driving mouthfeel perception in milk.

  • Previous experience with sensory evaluation is preferred.
  • Candidates should have a minimum of an Honours degree with First or Second Class Honours (Division 1) in Food Science, Food Technology or a related discipline
  • Excellent interpersonal, written and oral communication skills (IELTS score of 6.5 or equivalent required, if English is not first language).  The ability to speak mandarin would be beneficial but is not essential.

The scholarship: provides funding for a generous tax-free stipend of NZ$35,000 per annum and tuition fees.

For further information: Please contact Professor Joanne Hort ( who will be happy to discuss the research opportunity with you further.

Closing date for applications: March 30th 2020 with an ability to start the PhD before end June 2020. Please send your application in the form of a (1) covering letter addressing why you are the ideal candidate, (2) your CV and (3) your academic transcripts to Jen Larking

Further information – Feast lab: see; Massey University: see, Postgraduate study: see ; Fonterra: see


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Nordic Sensory Workshop 2020



1 – 2 October 2020

The 18th Nordic Sensory Workshop from  13-14 May 2020 in Gothenburg will be postponed due to worldwide health concern COVID-19.
The workshop will instead be held the 1st – 2nd of October 2020. 
You will be still able to register and check updates on the website.

The aim of the workshop is to give specific attention on how we can communicate the added value that sensory and consumer sciences bring to industry and society. Building a strong bridge between research, industry and final user depends on how we communicate our findings. Storytelling of where and when sensory and consumer studies made a difference for research, product development, new foods acceptance, sustainable society, education, etc.

The workshop focuses mainly on food but other applications where the understanding of the senses plays a key role are also considered. Industry experts and scientists working with sensory and consumer science have the chance to meet and discuss challenges, learnings and possible directions for a better integration of scientific methods, product development and the final user.

Registration: will be open until the 18th of September 2020.

Abstracts submission deadline: 16th of August 2020.

Further information


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SenseAsia 2020

13 – 15 December 2020 | Cairns, Queensland, Australia

The 4th Asian Sensory and Consumer Research Symposium

We are delighted to announce that the 4th Asian Sensory and Consumer Research Symposium (SenseAsia 2020) will take place from 13 – 15 December 2020 in Cairns, Queensland, Australia.

The 4th edition of the Symposium will focus on providing updates on key areas in sensory and consumer science by the world’s experts in these fields. In addition, the meeting will be a showcase for Asian scientific and industrial practitioners to present their research in a prestigious, international context.

Abstract Submission Deadline: 10 July 2020

Oral and paper abstracts are now invited on the following topics. They should be submitted using the online abstract submission system

Conference topics:

  • Basic processes: psychophysics and physiology
  • Developments in measures of food choice/preference
  • Developments in sensory measures
  • Sensory science and health
  • Food choice and consumer behavior
  • Cross-cultural influences on food choice
  • Sensometrics
  • Sensory and consumer research into non-food products
  • Applications of sensory methods
  • Sensory and culinary


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Cognitive & Behavioral Scientist at L’Oréal Research & Innovation

Campus Charles Zviak -15 rue Pierre Dreyfus, 92110 Clichy (PARIS)

At L’Oréal R&I, you are part of the Product Performance Evaluation division -PPE- who evaluate relevance, performance and coherence of all beauty innovations developed by our laboratories.

You develop the cognitive and behavioral scientific expertise and you are firmly committed to impact the organization and scientific field.

Your mission is built around 3 pillars:

  1. Build capabilities on observation to decode user behavior & on intuitive product usage to facilitate behavioral change:
    • Track & synthetize research studies and emerging methods
    • Design and run research experiments with partners
    • Systematize data collection in collaboration with the Computational Science team
    • Develop innovative methods suitable for the innovation ecosystem
  2. Develop and implement disruptive beauty innovations tests:
    • Be a key advisor for worldwide disruptive innovation projects regarding user behavior questions
    • Design and implement user tests to evaluate innovation prototypes/products.
  3. Engage internal R&I teams in our topics, communicate externally to valorize our expertise
    • Develop and run communications to spread behavioral science expertise and impact the business through presentations, videos, gaming, webinar…

Profil & Required Competencies:

  • Passionate about human being understanding and disruptive sustainable innovation
  • Master/PhD degree in cognitive science, behavioral science, ethology, psychology
  • 5-to-10yr of experience in industry and/or in academia
  • Strong appetite and expertise for research and method development
  • French & English: read, written, spoken
  • Curiosity & open-mindedness / Team Player / Pro-active / Ability to challenge practices
  • Strong communication skills
  • Strong scientific track record

How to apply:

Send your candidate file to: David MORIZET – & Valérie CHANTELOUP –


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Post of the Month December 2019


María Mora, Research Scientist at Basque Culinary Center, Spain

On the 11th and 12th of November, AEPAS organized two presentations given by Professor Jean-Xavier Guinard of the University of California, Davis at the “Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas (ETSIAAB)” of the “Universidad Politécnica de Madrid”. The two themes addressed were the different strategies studied at the University of Davis to promote healthier eating habits and a review of the methodologies used to study consumer response.

The first talk took place on Monday, November 11th, and was titled “Sensory Strategies for Improving the Diet”. Professor Guinard explained the current situation of society in terms of nutrition and food habits, how obesity has become pandemic and the strategies could be implemented to increase adherence to healthier eating habits. This theme was approached from two different points of view. First, Professor Guinard spoke about the innate taste preferences of humans, the sensory satiety, and the different interactions between aromas and tastes. He also presented different studies focused on the development of healthy and tasty recipes carried out by his research team. The studies conducted at University of California-Davis, were based on the application of protein flips for the development of healthier recipes, in which ingredients such as meat were substituted by plant-based ones (Figure 1); liking and perception of the sensory properties were similar in both proposals. To achieve the expected results, his team has been closely working with the chefs of the Culinary Institute of America, showing that the sensory and the gastronomic knowledge can be powerful tools to fight against obesity.

Principles of healthy, sustainable menus from the initiative “Menus of Change” promoted by the CIA and Harvard University.

On the 12th of November, professor Guinard presented “Qualitative tests of consumers for innovation”. He explained the different methodologies carried out at the University of Davis to develop innovate products. He mentioned the importance of considering the different factors that directly impact food choice, such as: product characteristics, consumers’ culture, consumption context, etc. He also reviewed the most appropriate methodologies, both qualitative and quantitative, to work with consumers, as well as the pros and cons of each of the methods.

Both talks aroused a lot of interest, had a great assistance, and brought together students and professionals from academia and industry, including professors and students from UPM and the Spanish Professionals Association of Sensory Science (AEPAS).

Written by:

María Mora,


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Senior Sensory Science Project Manager at Givaudan

This position can be based in Kemptthal, Naarden or Cincinatti

Reporting to a Global Manager, the Sensory Project Manager provides industry-leading actionable sensory expertise leading key projects that contribute to identification, development, and commercialization of research projects including the very foundation of the methodology we use to stay number one in our industry.

The candidate will:

  • Manage and Influence: Build, initiate, plan, and determine success criteria for and execute research and cross-functional projects with team members. Build relationships and communication lines within the research organization and business partners. Promote communication between regions and functions to ensure transfer of best practice from one region or function to another.
  • Research and Collaborate: Monitor relevant literature and stay up-to-date with developments outside of Givaudan. Stimulate creative thinking and sensory method development to improve quality and efficiency. Identify potential outside collaborations. Lead the promotion of sensory capabilities and results to customers or university partners/scientific community.
  • Develop and Strategize: Provide industry–leading sensory expertise to support Givaudan’s business and growth or customer initiatives. Develop and apply innovative sensory solutions to create a com-petitive edge for Givaudan. Identify areas of innovation and recommend projects according to needs. Develop, roll-out or produce new methodologies according to needs to expand sensory capabilities.


The successful candidate may have: 

  • Advanced university degree in Sensory Science
  • Minimum 5 years technical functional in foods, beverages, personal care, flavor or fragrance industries
  • Business fluent in English, any additional language skills are an asset
  • Demonstrated proficiency and leadership in cross-functional project management and problem-solving in research and product development environment
  • Possesses knowledge of food and flavor sensory approaches

How to apply:

People interested in the position are requested to apply here:


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E3S SESRG Knowledge Exchange Webinar – 2nd Edition

Tuesday, March 10th 2020, from 10:00 to 11:30 am (Spanish time zone)

Would you like to improve your network with other students and professionals working in sensory and consumers research, and learn about projects from across Europe?

After the success of its 1st Edition, the E3S SESRG Knowledge Exchange Webinar is back. We are delighted to invite you to participate to the 2nd Edition of the E3S SESRG Knowledge Exchange that will take place Tuesday, March 10th 2020, from 10:00 to 11:30 am (Spanish time zone).

This year the Webinar will be hosted by the members of the Spanish Professionals Association of Sensory Science (AEPAS) and French members of E3S.

Three incredible speakers will honour us by sharing their experiences through three 10 minutes’ presentations:

  • Silvia Rozas
    Culinary chef at the Basque Culinary Center
    «Applying sensory analysis techniques in the gastronomy sector and hospitality»
  • Elena Romeo-Arroyo
    PhD student at the Basque Culinary Center
    «Assessing the influence of packaging label symmetry, curvature, and colour on the perception of brand premiumness»
  • Patricia Puerta
    PhD student at the Institute of Agrochemistry and Food Technology «Exploring the use of social media for Consumer Research»

There will also be time for discussion between participants as well as some funny Q&A Quiz.

What will you need to participate?

  • Be member of your national sensory science group
  • Only a computer with video and microphone

To register, please click on

Further information will be provided after registration.

If you have any questions, please do not hesitate to contact us at

Hoping to welcome a number of you!

The Knowledge Exchange Webinar Organising team

Call Participation – SESRG Knowledge Exchange Webinar 2020

Read more about the E3S SESRG – Student and Early Stage Researcher Group


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PhD Studentships at the University of Reading

FoodBiosystems DTP have 50 PhD Projects advertised in Agriculture-Food-Nutrition across 6 partner universities within the BBSRC funded FoodBioSystems DTP. Those projects are aimed to students from a wide range of pure and applied science backgrounds.

Project and application details:

Deadline: 6th March

All applicants must be UK residents to comply with BBSRC requirements

Project Title: FoodBioSystems DTPOptimising the sensorial and nutritional value of plant based milk alternatives

Supervisors: Dr Stella Lignou

Deadline for application: 6th March 2020

All applicants must be UK residents to comply with BBSRC requirements

Project overview: This PhD project provides and exciting opportunity to substantially improve the sensory and nutritional profile of oat based milk-alternatives through a fundamental investigation and integration of sensory drivers of consumer acceptability and drivers for nutritional optimisation. The PhD student undertaking this project will belong to the food and sensory science research group at the University of Reading and the nutrition group at the University of Surrey, and benefit from our partnership with both the sensory and nutrition teams at Arla foods.

Further information:


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