Author Archives: E3S Communication

Early Stage Researcher at Wageningen

Deadline for application: July 13th 2020



Edulia program: Are you an ambitious junior researcher and do you want to be part of an international research consortium working on barriers for children’s healthy eating and how to tackle them?

The ITN Marie Curie project Edulia ( responds to the urgent need of the EU society to find new ways to tackle the escalating issue of obesity, through promoting healthier eating from childhood, within the context of choice. Based on the relations between sensory perception, pleasure, food choice and food behaviour, Edulia looks for new approaches to drive children to like and actively choose healthy foods, developing healthier dietary habits.

The overall aim of the research program is to better understand how multiple factors act as barriers for children’s healthy eating and how to tackle them, bringing together leading scientists in the Food Choice arena in a collaborative network that will transcend the limits of this project and strengthen European research.

The position:

Wageningen University and Research in The Netherlands has a 2-year ESR position (junior researcher, no PhD position) available within the ITN Marie Curie Project. The rise in childhood obesity is a worrying trend, also in relation to its concomitant increase in rates of associated non-communicable diseases. There is a need for understanding the role sensory signals in overeating. Numerous studies in adults have shown that taste has a major role in development of food preferences and intake patterns. 
Whereas the role of taste in preferences and consumption patterns has been extensively studied in adults; this has been studied far less in children (pre-schoolers and primary school children). This is interesting, as in adults, taste effects may be learned or partly due to cognitive factors, whereas this is unlikely in the case of young children. Studying this phenomenon in young children therefore focuses on the sensory processes involved in preferences and intake patterns.

The key objective of this 2 year research project involves the study of sweet taste exposure, and it’s role in the generation of food pleasure (liking) and sweet food intake patterns in children. The role of duration and intensity of repeated exposure to sweet taste on children’s preferences and liking for sweet tasting foods and drinks will be explored. In addition, we will explore the role of parents concerning restriction rules for the consumption of sweet foods/drinks by their children and children’s liking, preferences and consumption pattern for sugary foods.

The candidate:

A motivated candidate who can work independently as well as a part of an international team. The work place will be at Wageningen University and Research (The Netherlands), but the candidate will spend a 2-month secondment in Dijon, France.

  • A university degree (MSc) in a eating behaviour field (e.g. nutrition, sensory science, psychology);
  • affinity and demonstrable experience with experimental studies on eating behaviour;
  • good communication, social and organizational skills and an interest to work with children;
  • a major part of the success of the project depends on the willingness of parents of young children to provide information and/or let their children participate in these studies. Good communication skills are essential, and the ability to speak Dutch is a plus in this context;
  • openness and willingness to collaborate with partners from other European countries and scientific disciplines;
  • being able to work and make thoughtful decisions independently;
  • availability and willingness to travel and work in different places in the world;
  • clear scientific ambition in the conduct and publication of research work;
  • good control of English (both verbally and written) is essential. The ability to speak and write in Dutch is a plus;
  • a group-social, critical and positive learning attitude towards achieving excellence. 

The conditions:

A challenging position as junior researcher with, depending on your experience, a competitive salary from a minimum of € 2790,00 to a maximum of € 3061,00 for a full working week of 38 hours in accordance with the Collective Labor Agreement Dutch Universities (scale 10). 

The position is within the Sensory Science and Eating Behaviour (SSEB) group, that is part of the Division of Human Nutrition and Health of Wageningen University.

Application process:

This can be done directly via the application button at the vacancy on our website so that we can process your personal data with your permission.
The following documents must be submitted to be considered for the position:

  • Application letter describing qualifications and motivation for the position;
  • curriculum vitae. If the candidate has any publication it should also be listed;
  • copies of degree certificates and transcripts of academic records (all certified);
  • two persons who may act as references (with phone numbers and e-mail addresses);
  • applicants with a qualification from a foreign university are advised to provide an explanation of the grading system used by that university.

Further information:

The supervision of this project will be done by Dr Gerry Jager, Dr Gertrude Zeinstra, and Prof Kees de Graaf. For more information about the post, please contact Gerry Jager, Associate professor Sensory Science and Eating Behaviour, e-mail:, phone +31 317485850. Please do not use this e-mail address to apply.
For more information about the procedure, please contact Marjolijn Steffens, HR advisor, e-mail:



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Research Seminar – Food behaviour at the Institut Paul Bocuse Research Center

July 8th, 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

Kenza Drareni

Post-Doc in Nutrition & Food Behaviour  – Institut Paul Bocuse Research Center

« Effect of flavor enhancement on the appreciation of food in breast cancer patients undergoing chemotherapy »

Jean-Xavier Guinard

 Professor & Sensory Scientist – University of California, Davis

« Sensory and culinary strategies for dietary change – The Flips™ »


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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Seminar : Individual variability in chemosensory and somatosensory response to oral stimuli


8 – 9 July 2020 (online seminar)

The seminar, organised by the University of Florence and the SISS & E3S Taste Sensitivity Working Group, aims at promoting know-how and expertise on taste responsiveness measurements and their significance in association to food perception and preference.

Early stage researchers and PhD candidates will get training opportunities on taste responsiveness measurements including PROP responsiveness, automated papillae counting and tactile acuity indices.


Prof. Caterina Dinnella
Dr. Lapo Pierguidi
Department of Agricultural, Food, Environmental and Forestry, University of Florence

Prof. Iole Tomassini Barbarossa
Dr. Melania Melis
Department of Biomedical Sciences, University of Cagliari

Official language: English

Credits: Certificate of attendance – 1 CFU for Unifi PhD Candidates


Further information:

Registration is free but places are limited



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Research Seminar at the Institut Paul Bocuse Research Center

June 10th, 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

Abigail Pickard  

PhD candidate in cognitive science – Institut Paul Bocuse Research Center

« Addressing barriers to dietary variety by boosting conceptual knowledge about food in preschoolers »

Dr. Esther Papies

Senior Lecturer – Institute of Neuroscience and Psychology, University of Glasgow

« Grounding desire: the role of consumption and reward simulations in eating and drinking behaviour »


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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E3S Established Researcher Award E3S-ERA


Recognising the major influence of a European established researcher in Sensory Science who has made major contributions to our understanding of sensory and consumer science, whether in terms of development of new methodologies, applications of knowledge or methods, education, and networking over a prolonged period.


Researcher who has conducted most of his/her activity in Europe, still in activity or retired, from academia or industry, with an international recognised experience in sensory and consumer science.

Potential criteria

  • Scientific papers
  • Books, book chapters
  • Invited talks
  • Connection to the industry
  • Connection to society
  • Organization of international conference or seminars
  • Mentoring of young professionals
  • Educating students
  • Contribution to E3S grown and activity

Nomination process

Every second year the E3S board opens a call to collect nominations to the award by means both of the E3S newsletter and the website. National societies forward the call by means of their national newsletter and website. Nominations are collected at a national level within 45 days from the E3S call.

Each individual member of any national society can nominate any European researcher. Each individual can express or support one nomination only. Nominations should be accompanied by supporting documentation, including:

  1. a letter of support outlining the important contributions of the nominee
  2. the current position and title, address, telephone, e mail address, a summary CV including a link to the publications of the nominee
  3. a list of other members supporting the same nomination if any

Individuals can send the nomination to more than one National Society board. The board of each national society selects one nomination within 30 days from the deadline for the nominations. Each national sensory society can propose only one nominee. All the selected nominees are published in the national and E3S websites.

Nomination process

Awarding process

The selection of the award winner is done through online voting system by E3S representative delegates in the General Assembly.

A two round system is adopted. Each representative casts a single vote for their chosen candidate. The two round system may resolve an election in a single round if one nominee reaches the simple majority (50% + 1 of the vote). If no candidate receives enough of the vote in the first round, then a second round of voting is held with either just the top two candidates. The most voted candidate is finally awarded.

Voting is done using an online system, so that all representatives have access to the results as soon as the voting session is concluded. In this way confirmation/validation of results in guaranteed.

The voting process should be completed two months before the annual E3S general assembly.

Awarding process


  • 15th May: E3S ERA call is open by the E3S Secretary 
  • 30th June: deadline for the collection of the nominations by national societies
  • 30th August: deadline for the selection of nominated researchers by the boards of national societies
  • 1st-30th September: Voting process involving E3S General Assembly representatives and completion of the entire selection process of the winner


The award winner receives 1500 euro and is invited to give a talk at the annual E3S symposium. In addition, the award is acknowledged at Eurosense before the presentation of the winners of the E3S Student Awards.

Travel expenses, registration and accommodation to attend Eurosense and the E3S annual symposium (2-3 days each event) will be covered by E3S.


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Applied Sensory and Consumer Science Certificate Program

UC Davis Division of Continuing and Professional Education

Starting September 28th 2020

An Innovative, Online Program for Sensory Science Professionals

UC Davis Division of Continuing and Professional Education is the industry-recognized leader in the education of sensory science professionals. Approved by the UC Davis Department of Food Science and Technology, our online program is the only one of its kind and is continually updated to reflect current and innovative methods in the area of sensory science and consumer testing. Join our global community of sensory science professionals.

What You’ll Learn

Designed for working professionals, this program combines academic and real-world expertise and explores new techniques, as well as the foundational theory behind current methods of sensory evaluation for both edible and non-edible products. Program objectives include:

  • Physiological and psychological bases for sensory evaluation and consumer testing
  • Basic methods, theories and approaches used in the execution of sensory evaluation and consumer testing research
  • Management of sensory evaluation and consumer testing resources, activities and their interaction with other business units
  • Exploratory research techniques
  • Current business applications 

How You’ll Benefit

The program features:

  • Online convenience
  • Practical skills and techniques that can be used immediately in workplace
  • Access to veteran instructors who are international leaders in the field
  • Exceptional networking opportunities with instructors and cohorts from around the world

Applications Deadline: 15th September 2020

Weblink to course:


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Post of the Month: May 2020

Changes in the Committee of the E3S Student and Early Stage Researcher Group

Stephanie Bull (former E3S-SESRG Co-Chair), Nicolas Seince (E3S-SESRG Chair), and Christina Dietz, (new ESS-SESRG Co-Chair)

Stephanie Bull has been involved in the Student and Early Stage Researcher (SESR) group since 2015. In 2018, she completed her PhD thesis on the influence of the structure of whey protein on mouth drying. Now, she is a Postdoctoral Research Associate in the School of Pharmacy at the University of Reading, and a Teaching Fellow in Sensory Science in the Department of Food and Nutritional Science. Stephanie decided to step down to focus more on her current roles. She will still be involved in the group as a UK representative. However, it is with great pleasure to announce that the new Co-Chair of the E3S SESRG will be Christina Dietz.

Christina has been a long-standing member of the E3S-SESRG since 2017 when she joined as the deputy country representative for Germany, and as a Committee member being responsible for “News, communications, and website management”. This mainly included the organisation of the Post of the Month and the creation of the E3S-SESRG newsletter. While we aim to merge the E3S-SESRG newsletter into the global E3S newsletter, Christina will continue with the organisation of the Post of the Month until we found a suitable successor. Christina´s contributions to the group have greatly been appreciated and have been integral for the activities of the group. We were pleased to see Christina apply for the position of the Co-Chair and delighted to appoint her into her new role.

Christina discovered her passion for sensory science in 2011 when she was working as an undergraduate assistant in the Sensory Quality Control unit at Symrise AG during her semester holidays. At that time she studied Food Management at the University of Applied Sciences Weihenstephan-Triesdorf in Bavaria, Germany. From then on, she has experienced very different ways to conduct sensory testing in academia, gastronomy, and industry. So far, she worked with meat product, flavours, spices and functional additive mixes, green tea, and chocolate fillings – which perfectly indicates the large selection of possibilities that you have if working in the fields of sensory and food science. In 2016, she moved to the Netherlands for an MSc Food Technology (Product design) at Wageningen University, which decisively contributed towards her way into academia. At the moment, Christina is in the final year of her PhD at the University of Nottingham, which focuses on the investigation of the contribution of hop-derived volatiles to the multisensory characteristics of beer.

A look into the past

Stephanie proactively moved the group forward. She worked with Martha and Nicolas (past and present Chairs of SESR group) in the organization of meetings for students and young researcher during Eurosense, and Pangborn. She always wanted to help bring awareness of sensory science to interdisciplinary students, and to create strong network links with students across Europe.

Also, Stephanie always encouraged and developed activity to improve communication between members of SESRG. She helped to implement the student video competition, and support the organization of Knowledged Exchange Webinar.

What does the future hold?

In March 2020, Christina was appointed to the post of the E3S-SESRG Co-Chair. In this role, she aims to provide support to Nicolas in his role as the E3S-SESRG Chair and the committee in moving the group forward. Since the foundation of the E3S-SESRG, the group has done a great job in introducing interested people to the field of sensory science and providing an efficient network and platforms for knowledge exchange for people who are already working or studying in the field. It is important to maintain this group, to keep up the motivation of our highly committed members, to strengthen the young sensory community, and to make it even more attractive to the next generation. Moreover, social and knowledge exchange are equally important. Therefore, Christina will continue to organise events at conferences and support the organisation of meetings and webinars. Finally, she plans to strengthen the country representative roles and their voice for ideas for the group, to recruit new representatives and members, and to ensure that the group is well-presented across European countries, in both academia and industry.

If you have any suggestions or ideas for new events, activities or even for our website, we would be very pleased if you could drop us an email or just find us at the next event!

Written by:

Stephanie Bull, Postdoctoral Research Associate and Teaching Fellow at the University of Reading


Christina Dietz, Sensory and Brewing Science PhD student at the University of Nottingham


Nicolas Seince, Sensory and Consumer Project Manager.



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Post of the Month: April 2020

A review of the 2nd Edition of the E3S Student and Early Stage Research Group Knowledge Exchange Webinar (10th March 2020)

María Mora, Research Scientist at the Basque Culinary Center, Spain

The 2nd Edition of the E3S Student and Early Stage Research Group Knowledge Exchange Webinar took place on the 10th of March. This initiative started last year under the supervision and promotion of Adriana Galiñanes Plaza intending to enhance research networks across Europe by sharing our knowledge and experiences. The first edition was hosted by the French Sensory Analysis Society (SFAS) with the participation of students from all over the world: France, United Kingdom, Spain, The Netherlands, Italy, Ireland, Sweden, Austria, Germany, Chine, South Korea, Singapore, Canada, Mexico, Brazil, and The United States.

As a European initiative, this year Adriana proposed that the Spanish Professionals Association of Sensory Science (AEPAS) could hold the 2nd Edition of the Knowledge Exchange Webinar. Today, I will tell you more about the content of the event. So, on the 17th of November of 2019, a team of students and early-stage researcher members of E3S was built to develop the 2nd knowledge exchange webinar. The team was composed by four members of SFAS, organizers of the 1st edition, and one member of AEPAS: Adriana Galiñanes Plaza, communication, social media and website manager of E3S and creator of the webinar initiative, Anastasia Eschevins, a postdoctoral researcher at the Institut Paul Bocuse Research Centre; Nicolas Seince, E3S SESRG Committee Chair and sensory project manager, Jessica Dacleu, research project manager in Altran; and myself, PhD postdoctoral researcher in sensory analysis at Basque Culinary Center.

Speakers and organizing team

After the hard work of the organizing team, the 2nd exchange webinar of the E3S Student and Early Stage Research Group took place on the 10th of March. A total of 25 participants from different parts of Europe and other countries, registered for this event. The webinar had a length of one hour and a half and presented some of the researches carried out in Spain during the last year. Specifically, three speakers honoured us by sharing their experiences through three 10 minutes’ presentations. Silvia Rozas, culinary chef at the Basque Culinary Center opened the webinar talking about her experience applying sensory analysis techniques in the gastronomy sector and hospitality as a gastronomic science student. The second speaker was Elena Romeo-Arroyo, researcher and PhD student at the Basque Culinary Center, showing the results of her last research about the influence of packaging, label symmetry, curvature, and colour, on the perception of brand premiumness developed in her internship at BI Norwegian Business School. Finally, Patricia Puerta, PhD student at the Institute of Agrochemistry and Food Technology, closed the webinar talking about how useful could social media be for Consumer Research. Participants had time to discuss with the speakers after each presentation which contributed to a better understanding of the speakers’ research experiences.

The webinar was recorded and shared to all person registered and/or interested in the topics presented. This event is an opportunity to develop and disseminate research, innovation and education in sensory science.

Webinar program

I would like to thank all participants for taking part, as well as the organizing team members for their commitment. Especially, I would like to thank Adriana for creating this kind of exciting opportunity to build bridges between students from different countries, and to Nicolas for being so creative, pro-active, and push forward this initiative.

Written by: María Mora

Research Scientist at the Basque Culinary Center, Spain




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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, Postponed to 2021

Due to coronavirus we postpone this event, initially programmed in september 2020, so the speakers may be different in 2021.

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

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