Author Archives: E3S Communication

Call for papers: [Foods] Special Issue “Chemosensory Perception in Food”

*Submission deadline*: 30 April 2021

Impact Factor: 4.092 (2019)

Special Issue Editors

Prof. Dr. Luisa Torri Website
Guest Editor
University of Gastronomic Sciences, Piazza Vittorio Emanuele II, 9, 12042 Pollenzo, CN, Italy
Interests: consumer science; food sensory analysis; chemosensory perception; individual differences; novel foods; sustainable food systems; food shelf life; food packaging; electronic nose

Special Issue Information

Understanding chemosensory perception in food and its role in shaping consumer preferences could contribute to the development of both successful innovative food products and strategies for promoting healthy and sustainable eating behavior.

This Special Issue will include studies describing the taste, olfactory, and trigeminal perception of food and/or the physiological, cognitive, psychological, and genetic factors affecting it. Research works investigating the individual differences in chemosensory perception and its implications on consumer food preferences and health are strongly welcomed. Cross-cultural studies are of particular interest. This includes papers on responsiveness measurements based on sensory and non-sensory (e.g., neuroimaging) methods and their correlation with instrumental techniques (e.g., VOC analysis, e-nose, e-tongue, etc.).

We aim to expand the knowledge on chemosensory perception in food with an interdisciplinary perspective. We encourage authors to submit original research articles or reviews addressing the topic from different disciplines, including (but not limited to) sensory science, consumer science, food science and technology, psychology, neuroscience, nutrition, and genetics.

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI’s English editing service prior to publication or during author revisions.

Further information

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Food Technologist / Scientist / Product Development Technician at Peacock & Co Ltd

North Harbour – Ayr – Ayrshire – Scotland

Application deadline: 29 Oct 2020 at 4:00 pm

Peacock Salt are the largest salt importers and distributors in the UK. They supply to a range of industries including, de-icing, water softening, food production, animal feed, and aquaculture across a large spectrum of customers ranging from a local council to a private individual. The company’s strategic plan is to grow its food sector parts of the business and has installed a mixing line which will be BRC accredited in the beginning of 2021.

The position:

You will be developing and testing a low sodium salt for specific market uses.
This will entail:

  • Working on new products from concept to launch
  • Project management
  • Recording and analysing research data
  • Conducting experiments and production of samples
  • Coordinating both company and university requirements
  • Adhering to all safety regulations
  • Attending site meeting with sales managers
  • Build relationships with suppliers and customers

Salary: £30,000 – £35,000

Type of contract: Fixed term contract (12 Months)

Further information: https://co-innovateprogramme.eu/careers/food-technologist-scientist-product-development-technician

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Research Seminar at the Institut Paul Bocuse Research Center

November 5th, 2020 – 2.00pm to 4.00pm(French hour)

Only by webconference

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

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

Erika Guyot

PhD student at the Institut Paul Bocuse Research Center and Center for Research in Human Nutrition Rhône-Alpes

” Are changes in food preferences towards healthier options and sensory alterations the key to success for bariatric surgery?”

Peter Rogers

Professor of Biological Psychology at the University of Bristol, UK

” The concept of food reward and its usefulness in understanding eating behaviour“

Program

Thank you to confirm your attendance by email to symposium@institutpaulbocuse.com

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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Senior Sensory & Consumer Guidance Scientist at Diageo

Bishops Stortford, England

Application deadline: 27th of October 2020

Function of the role

Part of the Diageo R&D Innovation community, this role delivers technical output that carries a financial impact and that consistently delivers and drives growth for Innovation and global R&D business needs.

About the role

The purpose of the role is to ensure Sensory and Consumer Guidance Function is a key business partner for the R&D satellite for all research and development projects.

Aspects of complexity include

The specific markets for this role is Europe and for the right candidate could grow to include Africa and Asia-Pacific.

Key partnerships with R&D technical teams, European Innovation marketeers, Innovation Consumer Planning and Insights and Supply Brand Technical Centres are required to have maximum impact of sensory & consumer guidance methodologies onto development and substantial innovation projects within navigate.

Top Accountabilities ​

  1. Drive the Woodside Sensory & Consumer Guidance Team to provide superior partnerships, insights and consumer and sensory driven insights to the regional pipeline delivery, product developers and ensure Key Performance Indicators are embedded and reported as well as full delivery of business requirements.
  2. Internal & External Relationships:
    • Establish strong internal network and ways of working with global sensory teams, Consumer Planning teams, R&D Innovation teams (liquid, packaging, long term science), Marketing Innovation and Global Brand Teams.
    • Establish and ensure strong WOW with external sensory and consumer research suppliers.
  3. Provide support and visibility from Sensory and Consumer Guidance in all Internal and stakeholder tastings providing challenge and sensory guidance expertise to ensure stretch and greater degrees of objectivity are delivered and Best Practice guidelines are being followed. This could be via participation as a taster, but also by providing Moderator/Facilitating skills.
    • Input into Interpretation, project direction and Technical Judgment decisions are also a key accountability.
  4. Design set up and manage internal or external agency sensory and consumer testing, questionnaire design, implementation, analysis, interpretation and reporting.
  5. Consultant and partner within the global sensory team by:
    • Leading or collaborating with global sensory team in future facing research projects which will drive Sensory insights or technical research.
    • Coaching of peers/other members of SCG team (satellite & global).

Experience required/Skills/capabilities/Languages

Experience / Skills

  • 7+ years’ experience of leading sensory and consumer tests within an R&D environment
  • Ability to turn data into true insights that will drive breakthroughs in product development
  • Good understanding of key sensory and consumer methods: focus groups, quantitative in-hall test, descriptive profiling, preference mapping, discrimination testing
  • Solid understanding of internal and external panels, panel training and leadership requirements
  • Creative and passionate about innovation and sensory & consumer research, and partnering with project teams
  • Excellent data analysis capabilities across sensory and consumer tests (Descriptive statistics, ANOVA and multiple comparisons, PCA, discrimination testing analysis, Preference Mapping). 
  • Knowledge of statistical software (XLSTAT preferred)
  • Excellent interpersonal and communication skills (written and verbal) and ability to adapt in style to reflect audience including conveying results in an easy to understand way.
  • Compusense software knowledge desirable.

Further information

https://diageo.wd3.myworkdayjobs.com/Diageo_Careers/job/Bishops-Stortford-England/Senior-Sensory—Consumer-Guidance-Scientist_JR1039605

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Research Seminar at the Institut Paul Bocuse Research Center

October 29th, 2020 – 2.00pm to 4.00pm (French hour)

Only by webconference

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

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

Clara Lakritz

Engineer, recently enrolled as PhD candidate in Cognitive Science at the Institut Paul Bocuse Research Center/Lyon 1 University

“Investigating the underlying mechanism of food representations in anorexic patients with implicit associations between food categories and bodily representations”

Prof. Dr. Beate M. Herbert

Associate Professor of Clinical Psychology (Eberhard-Karls-University Tuebingen), Professor of Biological & Health Psychology (University of Applied Sciences Fresenius in Munich) and Psychologist at the “Embodiment Research Lab” (Head, Ulm, Germany)

” The body in the Mind – The relevance of interoception for health and disease “

Program

Thank you to confirm your attendance by email to symposium@institutpaulbocuse.com

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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Post of the Month: September 2020

Is the flour of Tylosema esculentum the novel textural ingredient in gluten-free bread making?

Dr. Patricia Nyembwe Mujinga, post doctorate researcher at the University of Pretoria (UP)

Over the last few decades, the popular belief is that a gluten free (GF) diet is a healthier option. Gluten-related disorders are driving an increasing number of consumers to opt for a GF diet as a lifestyle choice. Consequently, a lot of research have been conducted on GF bread to improve their technological properties. Nevertheless, many studies state that consumers remain unsatisfied with the quality of GF breads which are described as firm, dry crumbling crumb and with a poor mouthfeel, as the flours used lack the structure-building characteristics provided by gluten.

Tylosema esculentum, an underutilised African drought tolerant legume. It represents an attractive alternative as gluten-free ingredient as its flour is highly functional, rich in lipids, proteins and dietary fibre. In this study, GF breads were prepared from defatted marama flour- cassava starch (DFM-CS) composite in different ratio. The crumb texture of freshly produced breads was assessed by a sensory panel using the flash profiling method, as well as by conducting a texture profile analysis according to the approved method (AACC International, 2009) using the texture analyser EZ – L Shimadzu. The measured parameters were expressed as crumb firmness (N) and springiness (%).

The result showed that more defatted marama flour in the composite formulation lead to development of a soft and springy bread crumb. This may be due to the combined effect of marama flour functional properties such as water absorption and emulsion capacity as well as the presence of dietary fibre.  Interaction between legume protein and dietary fibre including pectin known as hydrocolloid are reported to improve the viscoelastic behaviour of gluten free dough leading to an enhancement of dough development, structure and gas retention. Thus leading to the development of gluten free bread with a soft crumb and improved elasticity.

Inclusion of marama flour should be consider in the development of gluten free with improved texture.

Written by:

Dr. Patricia Nyembwe Mujinga, post doctorate researcher at the University of Pretoria (UP)

Dr Patricia Nyembwe Mujinga is a dedicated and passionate post doctorate researcher at the University of Pretoria (UP), Faculty of Natural and Agricultural Sciences, Department of Consumer and Food Sciences and Institute of Food Nutrition and Well-being. She succeeded in relating the academic work to several industrial projects. She can fluently speak English and French. Her latest research focused on the optimisation of the sensory properties of gluten free bread that contribute to the nutrition and well-being of coeliac patients and consumer with gluten intolerance.

Her work includes:

  • Design and development of gluten free doughs that resemble wheat bread doughs while using legume protein flours as alternative to wheat gluten.
  • Optimisation of the bread baking performance and exploration of the sensory profile of breads using descriptive analyses method such as Flash Profiling.
  • Design and development other baking products such as biscuits that are appealing, appetising and nutritionally adequate to address the problem of protein energy malnutrition in risk community of Sub-Saharan Africa. 
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Science and Technology Sensory Investigator at Givaudan

Kemptthal – Switzerland

Application deadline: 14th September 2020

The Sensory Investigator provides industry-leading and applicable sensory & consumer expertise to lead projects and strategies which contribute to the development and commercialization of foundational research projects. You will identify development areas and implement research projects to develop improved and new products and solutions, according to company’s goals and corporate strategy.
You will be a part of a global team of Sensory Scientists, and support a culture of sensory innovation aligned with the needs while also supporting a research portfolio. You will directly report to the Sensory and Applications Director.

Sound interesting? It could well be your perfect opportunity if you, like us, are experienced at building relationships and always aiming to anticipate and exceed customer needs.

The position:

  • Project Management
    • Use knowledge (within projects) to creatively solve difficult problems in own or related specialties. Provide industry–leading Sensory expertise to support S&T and Givaudan’s business. Build complex research programs and provide technical leadership within sensory science and other related areas. Moreover you will determine project success criteria in collaboration with team members.
  • Global Interaction
    • Contribute to promotion of Sensory capabilities and results to internal stakeholders. Moreover you will organize global communication to ensure transfer of best practice between teams and ensure information sharing within the department and with all relevant groups within and outside of S&T.
  • Sensory Innovation
    • Develop new methodologies within function. Propose projects aiming at scouting, development and implementation of strategic technologies in sensory & consumer science and other related areas of expertise. Propose a strategic presence at all conferences and scientific fairs relevant for sensory science and other related areas of expertise.
  • Strategy Management
    • Help develop functional strategies from a scientific standpoint. Create projects or programs according to our needs and overall strategy. Provide input to expense and capital budgets. Lead competitor understanding within department. Lead identification of potential opportunities for collaborative innovation within the business and foundational project portfolio.
  • Mentoring
    • Mentor other scientific professionals. Participate in hiring process of new scientific professionals (help determine position profile). Identify current and future resource and capability needs within sensory science and other related areas of expertise. Identify training and development needs for essential technical competencies within sensory science and other related areas within the department.

The candidate have:

  • University degree + 10 years job training or MS + 7 years training or PhD and 4 years job training
  • In-depth understanding of the food or flavour business preferred, or comparable experience with specialized technology
  • Proficiency in applying creative Sensory & Consumer approaches
  • Proficiency in leadership of cross-functional teams and project management
  • Experienced in the design and management of complex research studies
  • Experienced in mentoring scientific personnel and leading support staff in conducting complex experiments
  • Demonstrate creativity to solve technical problems (specialist) or solve a broad range of complex problems (generalist)
  • Experienced in communicating, working and inspiring teams and managing conflicts
  • Business Fluent in English; additional language skills are of asset
  • Knowledge of advanced statistical approaches, experimental design and software applied to Sensory & Consumer science

The benefits:

  • Variable pension fund contribution
  • Sport and leisure club
  • Company shop
  • Staff restaurant
  • Public transportation support

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New book: Tools and Applications of Sensory and Consumer Science

71 Technical Report Scenarios Based on Real-life Problems

Edited by Dr. Daniel M. Ennis and Dr. Benoît Rousseau

This book is a must-have tool for professionals in product testing, consumer research, and advertising claims support.

It contains 71 of the most significant and useful technical reports from the last 22 years.

Readers will easily relate to the problems and solutions in each 2-page scenario. And for deeper study, the reader will find a list of published papers on a variety of related subjects.

1. The book addresses topics in the following seven areas:
2. Difference and Preference Tests
3. Ratings and Rankings
4. Advertising Claims Support
5. Drivers of Liking® and Landscape Segmentation Analysis®
6. Optimizing Product Portfolios
7. Advanced Analytic Tools
8. Design Issues in Product Tests and Surveys

Also included are 27 tables for product testing methods so the reader can interpret results from discrimination methodologies such as the tetrad test, triangle test, same-different method, duo-trio test, replicated testing, and others.

10% discount to E3S members! Before ordering online, please request your discount by sending an email to The Institute for Perception at mail@ifpress.com.

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Giract Best PhD Thesis Award 2020/2021

Applications deadline: 30th October 2020

Promoting Flavor Research amongst PhD Students in Europe

Giract is proud to announce that, following the success of its unique and innovative programme to promote flavor research amongst PhD students in Europe across various universities and institutes, 7 industry sponsors will continue to support the programme, now in its eleventh year. This consortium aims to raise awareness of the industry and career opportunities in order to increase the flavor research talent pool in Europe. The 7 sponsoring companies are:

  • DSM FOOD SPECIALTIES
  • FIRMENICH
  • GIVAUDAN
  • KERRY
  • KIKKOMAN
  • LESAFFRE INTERNATIONAL
  • MCLS EUROPE

This eleventh edition is organised by Giract, in coordination with Andrea Cattaruzza, Director of AndCat Ltd and Prof. Andy Taylor of the University of Nottingham, UK.

Purpose

To promote innovative flavor research amongst PhD students across European universities and research institutes. PhD students enrolled in universities and research institutes in 32 European countries (European Union, UK, Switzerland, Norway, Turkey and Russia) are eligible to apply.

The project targets two different groups of PhD students:

  • Group 1:  students who are about to complete their PhD and hence will soon be examining opportunities for employment
  • Group 2:  students who are about to commence their PhD studies

This is translated into the following sub-objectives:

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Call for papers: [Foods] Special Issue “Determinants of Preference and Consumption of Healthy Food in Children”

*Submission deadline*: 31 January 2021

Impact Factor: 4.092 (2019)

Special Issue Editors

Prof. Dr. Monica Laureati Website
Guest Editor
Department of Food, Environmental and Nutritional Sciences (DEFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
Interests: sensory and consumer science; food science; children eating behavior; sustainable food systems; food quality

Special Issue Information

Food preference is an important driver of food consumption, especially in children for whom the hedonic component is one of the key factors in determining healthy food choice. Establishing healthy dietary behaviors from an early age is crucial, as food preferences acquired during childhood persist into adulthood. A better understanding of children’s food preferences and their determinants may contribute in designing strategies to reduce obesity and malnutrition as well as developing healthy and sustainable food that they like and which meets their expectations. 

In this Special Issue of Foods, we encourage the submission of manuscripts (both original research and review articles) related to the factors that affect children’s food perception, preference and choice, including (but not limited to) genetics, orosensory responsiveness, personality traits, environment, as well as new fields of study such as oral microbiome. Manuscripts focusing on innovations in sensory and consumer science methodologies and approaches tailored to children are very welcome, as well as studies addressing cross-cultural differences in food perception and preference. Manuscripts on eating disorders, clinical samples of the pediatric population, or those not including some form of human measurement or not bringing a novel scientific contribution are not in the scope of this Special Issue. We are confident that the high-quality manuscripts collected in this Special Issue will contribute to deepening and expanding knowledge about food perception mechanisms and the dynamics of preference in children.

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI’s English editing service prior to publication or during author revisions.

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IFST Sensory Science Group Webinar: Who needs AI when we have HI ?

24 September 2020 (11:00 – 12:00)

Summary:

This webinar will start with a quick introduction to Artificial Intelligence (AI), including Machine Learning (ML), and will then share several examples of AI and ML in food and non-food applications within sensory and consumer science, some of which you may be very familiar with.

What you will learn about:

Attendees will be given advice on how to learn more about the applications of these techniques and how to implement them in their workplace. The role of Human Intelligence (HI) in the context of AI will be explored. Future applications of AI in sensory science will also be discussed so please bring along your ideas to share.

Speaker:

Lauren Rogers, Sensory Science Consultant

Lauren is an active member of the IFST’s Sensory Science Group, and currently leads their Accreditation and Education working group, helping to coordinate their range of sensory science qualifications.

Lauren Rogers is a freelance sensory scientist living in the beautiful Staffordshire Peak District in the United Kingdom. As well as working for several different clients on many different types of projects, Lauren also lectures on sensory science at the University of Nottingham and Le Cordon Bleu. She loves to run training courses in sensory science and related topics. Lauren is particularly interested in the sensory, consumer and emotional attributes of brands; sensory shelf-life; panel performance; and sensory claim substantiation. She has experience in many food products including snacks, drinks and pet-food, as well as home and personal care products such as shampoos, toothpastes and creams.

Free to attend

Booking Link: https://www.ifst.org/events/943/sensory-science-group-webinar-who-needs-ai-when-we-have-hi

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The Institute for Perception 2020 November Program

Live Streaming

3 NOVEMBER – SYMPOSIA: Current Topics in Sensory and Consumer Science

4 – 6 NOVEMBER – MASTER CLASS: New Developments in Analytic Methods – Machine Learning, Drivers of Liking®, and Portfolio Optimization

Program Description:

In November, The Institute for Perception will present three symposiums on topics of current interest in sensory and consumer science. In addition to our own staff, invited speakers will present during the Symposia on temporal effects, invention and innovation, and consumer takeaway surveys.

The one-day Symposia will be followed by a two-and-a-half-day Machine Learning, Drivers of Liking®, and Portfolio Optimization.

This program has been developed for sensory and consumer scientists, product developers, market research managers, package/product testing specialists, and attorneys specializing in advertising law.

The instructors will be:

  • Dr. Daniel M. Ennis – The Institute for Perception
  • Dr. Benoît Rousseau – The Institute for Perception
  • William (Will) Russ – The Institute for Perception
  • Christopher A. Cole – Crowell & Moring
  • David G. Mallen – Loeb & Loeb
  • Anthony (Manny) Manuele – Molson Coors (retired)
  • Stephen McIngvale – Molson Coors
  • Dr. Dulce Paredes – Takasago International Corp., USA
  • Dr. Charlene Thrower – L’Oreal US
  • Annie M. Ugurlayan – National Advertising Division (NAD)®

Date: 3rd – 6th NOVEMBER 2020

Venue: Live stream via Zoom from The Greenbrier in White Sulphur Springs, West Virginia USA

Web Link to Course: https://www.ifpress.com/november-2020-program

Program Fee: SYMPOSIA and Master Class (NOV 3-6) – $1,890 US, Only SYMPOSIA – $495 US, Only Master Class – $1,495 US

Save $100 when you register to attend the entire program. Program will be presented at The Greenbrier and also live streamed via Zoom. Academic and multiple registration discounts are available. A discount of $50 US will be offered to E3S members upon request. Please contact Susan Longest at mail@ifpress.com or call +001-804-675-2980 before registering if you are eligible for a discounted fee. Register online at: https://www.ifpress.com/november-2020-program

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