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Ph.D. fellow in Sensory Science

PHD FELLOW IN SENSORY SCIENCE AT UNIVERSITY OF COPENHAGEN

Closing date for applications: 12 September, 2011

Department of Food Science, Faculty of Life Sciences at University of Copenhagen is offering a PhD scholarship commencing 15 September or soon thereafter.

Principal supervisor: Professor Wender Bredie

Direct Phone: (+45) 3533 3242.

Further information

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tenure track helsinki

A TENURE TRACK POSITION IN FOOD SCIENCE IS OPEN AT THE UNIVERSITY OF HELSINKI

Closing date for applications: 31 October 2011 at 15.45 local Helsinki time

The Faculty of Agriculture and Forestry is announcing one open tenure-track position in food science. The position will be located at the Department of Food and Environmental Sciences on the Viikki Campus, an internationally recognised centre of biosciences.

The assistant professor in food science will carry out research, provide teaching, supervise theses and dissertations, obtain external research funding and promote community relations.

The appointee is expected to be active in the research area of Food production chains, which emphasises food processing, food production technologies and related physico-chemical material research in order to obtain desired technological and sensory properties, structure and nutritional quality as well as other quality characteristics. Due to the broad scope of this field, research can be directed and targeted to relevant sectors, depending on the appointee’s research interests.

Further information

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A sense of inspiration

5th European Conference on Sensory and Consumer Research

A SENSE OF INSPIRATION

9-12 September 2012
Bern, Switzerland

On behalf of the organizing and scientific committees, we would like to invite you to join us at the 5th European Conference on Sensory and Consumer Research A Sense of Inspiration.

Inspiring ideas, thoughts, words, discussions; inspiring people: new ways of thinking, creativity and curiosity are important drivers in all research fields, as well as in the development of new products, methods, processes or technologies.

As for the fields of Sensory Science and Consumer Research, an in-depth understanding of what is behind consumer choice has proven to be crucial, in order to offer products satisfying their demands. The complexity related to consumer choice can only be understood by the use of new and multidisciplinary approaches allowing better understanding of consumer behaviour and the determination of adequate responses.

This conference will be an inspiring opportunity to gain insight into the newest findings in sensory science and consumer research.

The conference programme will be organized around the following major topics:

  • How does the physiology of the senses influence perception?
  • How does sensory science bring understanding to consumer insights and help to explain consumer diversity?
  • How do emotions impact liking?
  • How can we explore the full consumer product experience?
  • How can we improve the value of sensory science with innovation in methods?
  • How can faster, cheaper methods give us reliable results?
  • How is sensory and consumer science relevant to health and nutrition behaviour?
  • How can we communicate sensory and nutritional benefits to consumers?
  • How can we take account of risk assessment, legislation and ethical issues in applied sensory science?

Conference chairs
Patrizia Piccinali, Agroscope Liebefeld-Posieux ALP, Switzerland
Annette Bongartz, ZHAW – Zurich University of Applied Sciences, Switzerland

Important conference deadline
Abstract Submission deadline: Friday 16 March, 2012
Author Registration deadline: Friday 15 June, 2012

Further information: Eurosense 2012

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prova news

questa è una news di prova

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One Year Masters by Research (MRes) Sensory Science: Understanding Aroma Perception

ONE YEAR MASTERS BY RESEARCH (MRES) SENSORY SCIENCE: UNDERSTANDING AROMA PERCEPTION

UNIVERSITY OF NOTTINGHAM

Division of Food Science, School of Biosciences, in collaboration with Mars.

Closing date for applications: 15th July, 2011

Supervisors: Dr Joanne Hort, Associate Professor in Sensory Science & Dr Neil Desforges, Mars WCPN

Applicants are invited for a one year Master of Research (MRes), sponsored by Mars, in Sensory Science. The project will focus on aroma perception, and more specifically, methods used to assess the contribution of individual volatiles to aroma mixtures. Following a literature review of current practices, the project will develop a protocol to investigate how the overall and individual quality attributes of a strawberry aroma change as the formulation is systematically adjusted.
Applicants must have (or be about to complete) at least a BSc (Hons) 2:1 first degree or equivalent in Food Science, Chemistry or related degree and show a keen interest in sensory perception. The project will require a student who is highly motivated and can work independently and as part of a team. Good time management and organizational skills are also vital. Excellent English language, both written and oral skills are essential, especially as the student will be working with human volunteers.
The scholarship is open to UK and EU students and covers fees and a stipend of £14K for the year. Candidates outside the EU would need to find additional fees costs of £10K.
Candidates should send a detailed CV, including university grades/predicted grades, together with the names and contact details of two referees to joanne.hort@nottingham.ac.uk by July 15th 2011.

Interview date: 2nd August

Start Date:  September 2011

Further information
Visit Sensory Science Centre page or contact joanne.hort@nottingham.ac.uk.

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PhD Sensory Science: Emotional Response to the Sensory Properties of Beer

PhD SENSORY SCIENCE: EMOTIONAL RESPONSE TO THE SENSORY PROPERTIES OF BEER

UNIVERSITY OF NOTTINGHAM

Sensory Science Centre, Division of Food Science, School of Biosciences, in collaboration with SABMiller

Closing date for applications: 31st July 2011

Supervisor: Dr Joanne Hort, Associate Professor in Sensory Science

Applicants are invited for a three year PhD studentship, sponsored by SABMiller Breweries, in Sensory Science.
The sensory properties of beer are known to be key drivers for consumer liking but more recently the link between the emotional response, liking and sensory properties has been highlighted. Working in the Sensory Science Centre at the University of Nottingham, the successful applicant will investigate the sensory properties and emotional response to a range of beer products. The investigation will also consider differences in behavior across different population groups, for example why do men drink more beer than women. Is it the taste or the emotional response?
Applicants must have (or be about to complete) at least a BSc (Hons) 2:1 first degree, or equivalent, in Food Science, Psychology or a related subject, and show a keen interest in sensory perception. The project will require a student who is highly motivated and can work independently and as part of a team. Good time management and organizational skills are also vital. Excellent English language, both written and oral skills are essential, especially as the student will be working with human volunteers.
The scholarship is open to UK and EU students and covers fees and a stipend of £14K for the year.
Candidates should send a covering letter, detailed CV, including university grades/predicted grades, together with the names and contact details of two referees to joanne.hort@nottingham.ac.uk by July 31st 2011.

Start Date: October 2011

Further information:
Visit the Sensory Science Centre page or contact joanne.hort@nottingham.ac.uk.

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Sensory Science: Its Role in Transforming Industry and Society

E3S Seminar

SENSORY SCIENCE: ITS ROLE IN TRANSFORMING INDUSTRY AND SOCIETY

13 May 2011
Accademia dei Georgofili, Logge Uffizi Corti, Florence, Italy

European Sensory Science Society (E3S) will be constituted in Florence (Italy) on the 12th of May 2011, with the objective of bringing together national sensory science organizations from Europe under a single organization. National sensory societies from 12 countries (Austria, Denmark, Italy, Finland, France, Germany, Norway, Spain, Sweden, Switzerland, The Netherlands, United Kingdom), will join the E3S confederation to promote co-operation, shared goals, integration of activities and knowledge and information exchange amongst national sensory science organisations across Europe.
To mark this historical occasion, the E3S will host a seminar which will take place in Florence, on the 13th of May 2011.
The meeting will be an opportunity for presenting and discussing several topics focusing on the role of sensory science in industry, research and society.

 

Program and presentations

Presentations in PDF format are available in the members area.

08.30 – 09.00 Registration

09.00 – 09.15 Opening
M. Bertuccioli, Italian Sensory Science Society

09.15 – 10.00 Introduction to E3S
E. Monteleone, Italian Sensory Science Society

10.00 – 11.00 Setting up and gaining acceptance of formal sensory procedures in quality control
M. Everitt & J. Hort, Professional Food Sensory Group, Institute of Food Science and Technology, United Kingdom

11.00 – 11.30 Coffee break

11.30 – 12.30 Alternative methods to descriptive analysis
P. Schlich, Sens&Co, France

12.30 – 13.30 Prediction of food choice: challenges related to measuring consumers’ responses
M. Hersleth & T. Naes Norwegian Sensory Association

13.30 – 14.30 Lunch

14.30 – 15.30 Sensory science at the intersection between consumer expectations, food reality and product development/improvement
P. Piccinali & A. Bongartz, IG Sensorik, Swiss Society of Food Science and Technology

15.30 – 16.30 Children’s responses to foods: sensory aspects and implications
H. Tuorila, Finnish Society of Food Science

16.30 – 17.30 Closing remarks

 

Speakers

The seminar’s official language is English.

Mario BERTUCCIOLI, Italian Sensory Science Society

Annette BONGARTZ, IG Sensorik, Swiss Society of Food Science and Technology

Margaret EVERITT, Professional Food Sensory Group, Institute of Food Science and Technology, United Kingdom

Margrethe HERSLETH, Norwegian Sensory Association

Joanne HORT, Professional Food Sensory Group, Institute of Food Science and Technology, United Kingdom

Erminio MONTELEONE, Italian Sensory Science Society

Tormod NAES, Norwegian Sensory Association

Patrizia PICCINALI, IG Sensorik, Swiss Society of Food Science and Technology

Pascal SCHLICH, Sens&Co, France

Hely TUORILA, Finnish Society of Food Science

 

Registration

Deadline for registration is April 30, 2011.

The registration fee is 100 euro for members of national sensory society and 200 euro for non members.

Please fill in the registration form.

 

Location

Accademia dei Georgofili
Logge Uffizi Corti
50122 Florence
tel: 055 212114 – 055 213360
fax: 055 2302754
email: accademia@georgofili.it

 

Accomodation

For hotel reservation please fill out the following form and send it to Scaramuzzi Team Girovagare Viaggi sas, Viale G. Milton 81, 50129 Firenze no later than April 20, 2011 (Ph. +39 055 494949 – Fax. +39 055 476393, hotels@scaramuzziteam.com).
For further information about hotel accommodation please contact Scaramuzzi Team Travel Agency at the following address: congressi@scaramuzziteam.com.

 

Photogallery

You can download photos of E3S meeting (12th May) and E3S Seminar (13th May). Thanks to Klaus Dürrschmid.
Visit the photogallery

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Pangborn 2011

9th PANGBORN SENSORY SCIENCE SYMPOSIUM


4 – 8 September 2011
Sheraton Centre Toronto Hotel, Canada

On behalf of the Pangborn Organising Committee, the Pangborn Executive Committee and Elsevier we wish to announce that reluctantly, a decision has been made not to hold this year’s Pangborn Symposium in Kyoto, Japan. Unfortunately the situation in Japan continues to be uncertain and we have no way of knowing when the many advisories against travel to Japan will be lifted.
Given the extraordinary and tragic recent events in Japan, we trust that you will appreciate why such a decision has been made. Our motivation for suggesting a move is to ensure that a successful Pangborn meeting can be held in 2011.

A decision has been made to instead hold the meeting at the Sheraton Centre Toronto Hotel, Canada.

The meeting dates remain unchanged, 4-8th September, 2011.

As a result, the abstract submission deadline has been extended to Friday, 15th April. We continue to invite submissions of abstracts for short oral communications and poster presentations on the topics listed below until this date. Please submit abstracts using the Online Submission Form according to the abstract preparation guidelines.

The Pangborn Executive remains committed to hosting a meeting at an Asian venue at the earliest opportunity. In the meantime, we look forward to receiving your submission and welcoming you to Canada in 2011.

John Prescott, The University of Newcastle, Australia
Sara Jaeger, The New Zealand Institute for Food and Plant Research, New Zealand
Conor Delahunty, CSIRO, Australia

With the last symposium attracting 1000 delegates Pangborn is the most prestigious conference within the field of sensory science and is the only meeting that allows sensory science practitioners to discover, discuss and develop the latest in fundamental and applied sensory science.

Topic List

  • Fundamentals of sensory perception
  • Effective use of sensory analysis / quality assurance
  • Multi-modal sensory analysis and integration across modalities
  • Sensometrics
  • New methods for consumer research
  • Food choice and consumer behaviour
  • Cross-cultural sensory and consumer research
  • Sensory and consumer research of personal and home-care products
  • Sensory properties for health and wellness
  • Sensory perception and human behaviour in children and the elderly
  • Advances in sensory methodology
  • Sensory science and challenging products

Visit Pangborn 2011 website

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