Author Archives: E3S secretary

Post-doc Research associate position open at Institute Paul Bocuse

Post-doc Research associate F/M at Institute Paul Bocuse, Lyon, France

The Research Centre would like to invite applications for a full-time fixed term contract with funding for 18 months research associate (post-doc) in Sensory and Consumer Science.

Project description: The post-holder will work on a funded project Cancer,Nutrition & Taste (CANUT) led by the Research Centre of Institut Paul Bocuse entitled ‘The impact of a strategy to improve the appreciation and acceptance of food, in a population of patients with cancer treated with chemotherapy’

Starting time: The position is available as soon as possible. Dependent on candidate skills, opportunities to apply for progression to a longer-term position will be available. Interviews will take place week commencing Aug 26th. Informal requires can be addressed to agnes.giboreau@institutpaulbocuse.com (Research Director) Note that A. Giboreau will be available for meeting at the Pangborn conference July 28-Aug.1

Further information:

IPB_Research associate_CANUT July_2019

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Post of the month August 2019

8TH E3S & SISS SYMPOSIUM “TASTING THE FUTURE IN SENSORY AND CONSUMER SCIENCE”, Milano, 27th-28th May 2019

Cristina Proserpio, postdoctoral researcher at the Department of Food, Environmental and Nutritional Sciences, University of Milan, Italy.

The Italian Sensory Science Society (SISS) and the European Sensory Science Society (E3S) in collaboration with Monica Laureati and Ella Pagliarini from the Sensory & Consumer Science research group of the University of Milan have organized the 8th E3S & SISS Symposium “Tasting the Future in Sensory and Consumer Science”, which was held in Milan from 27th to 28th of May.

Around 120 delegates attended, involving scientists from different countries from all over the world.

During the two-days event, an intense program with interesting oral and flash presentations was delivered. Different speakers from industry and academia have provided an overview on emerging directions in sensory and consumer science with a focus on cross-age and cross-gender issues. The level of presentations was really high, and a wide range of topics were covered across the sessions, moving for example through the role of oral microbiota composition on taste perception to the influence of older age on sensory perception and food development.

Young scientists and PhD students had the possibility during the event to give their contribute presenting oral presentations about their research findings. During the event Ervina (NOFIMA) has been awarded for the best student flash presentation.

The social event was held in a beautiful rooftop with a view on the skyline of Milan. A friendly atmosphere during the “aperi-cena” was really useful to do networking with scientists from all over the world. All the delegates enjoyed this event during which they tried both good food and drinks from the Italian cuisine!

This review was written by Cristina Proserpio, postdoctoral researcher (University of Milan)
Email: cristina.proserpio@unimi.it

Lab web site: www.analisisensoriale.unimi.it                                               

Linked in:  https://www.linkedin.com/in/cristina-proserpio-76305b114/

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Tenure Track in Sensory and Consumer Science at Aarhus University, Denmark

Department of Food Science – Food Quality Perception & Society – Faculty: Science and Technology

Published 8 Jul

Deadline 31 Aug

Expected start 1 Sep
Department of Food Science – Food Quality Perception & Society Kirstinebjergvej 105792 Årslev
Full-time positionID: 1438

The Department of Food Science, Aarhus University invites applications to a Tenure Track position in Sensory and Consumer Science to begin December, 2019

The position
This tenure track position will strengthen and complement ongoing research in sensory and consumer science, in the area of multisensory human perception in food quality and health at the Department of Food Science. This position is focused on the human senses and their pivotal role in multisensory future food design, linked to sustainable high quality food and beverage applications.

Further information

Tenure Track in Sensory and Consumer Science at Aarhus University, Denmark

https://international.au.dk/about/profile/vacant-positions/job/tenure-track-in-sensory-and-consumer-science-at-aarhus-university-denmark/

https://www.linkedin.com/pulse/department-food-science-aarhus-university-denmark-invites-byrne/

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The Institute for Perception 2019 November Program

NOV 11 – SYMPOSIA: Current Topics in Sensory and Consumer Science

NOV 12-13 – MASTER CLASS: Introduction to Machine Learning, AI, and Emerging Computational Tools

Date: 11th – 13th NOVEMBER 2019

Title of Course: SYMPOSIA and Master Class

Venue: The Greenbrier, White Sulphur Springs, West Virginia USA

Web Link to Course: http://ifpress.com/short-courses/greenbrier-2019/

Course 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 day-and-a-half Master Class on machine learning, AI, and emerging computational tools.

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:

  • Daniel Ennis – The Institute for Perception
  • 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
  • Stephen McIngvale – MillerCoors
  • Dulce Paredes – Takasago International Corp., USA
  • Charlene Thrower – L’Oreal US
  • Annie M. Ugurlayan – National Advertising Division (NAD)®

 

Program Fee: SYMPOSIA and Master Class (NOV 11-13) – $1,890 US, Only SYMPOSIA – $495 US, Only Master Class – $1,495 US

Save $100 when you register to attend the entire program. 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: http://ifpress.com/short-courses/greenbrier-2019/

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Post of the Month June 2019

Factors to consider when planning sensory testing with children

Hannah Jilani, Research associate at the University of Bremen at the Institute for Public Health and Nursing Sciences – IPP and at the Leibniz-Institute of Prevention Research and Epidemiology – BIPS, Bremen in Germany

 

Children are a valuable group of consumer with specific needs and preferences. Therefore, consumer test results from adults cannot be transferred to children. When conducting consumer tests with children many factors have to be taken into account since physical and cognitive abilities of children are less developed than those of adults (Doty RL & Shah M, 2008). Thus, feasibility needs to be considered when planning sensory testing with children.

  • Tests have to be easy to understand and quick to conduct as children have short attention spans. The whole test procedure should be short and the way of explaining the test to the children has to motivate them to participate and complete the whole test (Knof et al., 2011).
  • The decision making process of children is strongly influenced by adult approval and reaction. Children tend to affirmatively respond to positively phrased questions or change their opinion immediately if asked by an adult (Guinard JX, 2000). A simple question like “Are you sure?” can easily turn a “yes” into a “no”.
  • It should also be considered that parents need to give written informed consent for their children, whilst adolescents who are 12 years and older are allowed giving written informed consent. All children should be orally informed and give their oral consent to participate in the study.
  • Food intolerances in terms of food allergies and food sensitivities are highly prevalent in Europe. Especially sensitivity to monosodium glutamate and gluten (celiac disease) is widely spread in Europe. Therefore, parents need to be asked regarding particular food allergies of their children before the start of the tests.
  • Performing examiners should not use fragrance or perfumed hand cream nor consume cigarettes, coffee, or bubble gum prior to or during the tests. It should be ensured that participating children were neither hungry nor satiated. Ideally, the children had their last meal one hour prior to the test sessions. Moreover, peppermint chewing gum or sweets with a strong taste are not allowed one hour prior to the tests.
  • Test environments are most suitable if these are familiar to the children such as a preschool or school environment. In addition, test environments are supposed to be bright, cosy, friendly, and colourful rooms where children would feel comfortable. However, decoration should not be too colourful to avoid distraction. Furthermore, there should be no undesired odours like strong smell from kitchens or disinfectants.

Further, if sensory tests are performed on a multicentre level within one country or even across countries there are more issues to be considered. Procedures for application within the framework of a multicentre study have to provide comparable results. All survey teams need to be trained in a central training session previous to the survey to assure standardised test performance and preparation of test solutions in each survey centre. The training should be attended by at least one representative of each participating survey centre. This central training should include lessons on behaviour, used vocabulary, and phrasing of questions, as well as lessons on handling the equipment for preparation of test solutions and setting up the test environment. Detailed standard operating procedures (SOPs) should be provided to each survey centre.

Even simple test substances, such as sucrose or sodium chloride, can be standardised through a central supply for all test material: Food samples, test substances and equipment for preparation of test-solutions, as well as equipment such as drinking cups can be purchased centrally and shipped to the survey centres. As an example, to avoid anti-caking and flow-regulating agents which are commonly applied by industry, food samples can be purchased centrally without additives and provided to the survey centres pre-packaged and ‘ready-to-use’ for the preparation of the test solutions.

Taking into consideration that tap water quality differs substantially, demineralised water should be used for all test samples and procedures. Accordingly, the selection of appropriate food samples on a multicentre level can also be very challenging. For example, apple juice which is well accepted in most places can be unfamiliar in some other places. Even for common foods the food industry is known to adapt regional food recipes according to the population’s preferences; thus a standardised recipe is needed in all study centres.

 

Doty RL, & Shah M. (2008). Taste and Smell. In Marshall MH & Janette BB (Eds.), Encyclopedia of Infant and Early Childhood Development (pp. 299-308): San Diego: Academic Press.

Guinard JX. (2000). Sensory and consumer testing with children. Trends Food Sci Technol, 11(8), 273-283.

Knof, K., Lanfer, A., Bildstein, M. O., Buchecker, K., Hilz, H., & Consortium, I. (2011). Development of a method to measure sensory perception in children at the European level. International Journal of Obesity (2005), 35 Suppl 1, S131-136. doi:10.1038/ijo.2011.45

 

Written by: Hannah Jilani

You can contact me anytime for more information:  Jilani@uni-bremen.de

 

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Food Quality and Preference

Food Quality and Preference is the official journal of the European Sensory Science Society. Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal’s coverage as outlined below.

The journal’s coverage includes:
• Sensory and motivational studies
• Food choice studies of cultural, sensory and environmental factors
• Innovative consumer and market research
• Geographical, cultural and individual differences in perception and preferences
• Health and wellbeing studies
• Mathematical modelling in relation to acceptability and food quality
• Sensometric analyses and models of sensory and acceptance parameters
• Consumer psychology and behavior, including the study of emotions
• Consumer-driven product development
• Product experience and contextual influences
• Methodological papers on personal care and other consumer products

Food Quality and Preference Awards

Since 2011 every second year, during the Pangborn Sensory Science Symposium, Food Quality and Preference assigns two awards to an established researcher and a researcher who received his/her doctoral degree 10 years from his/her PhD:

  • Contributions by an established researcher
    Awarded to a researcher who has made major contributions to our understanding of sensory or consumer science, whether in terms of basic processes, methodologies or applications of knowledge or methods, over a prolonged period.
  • Contributions by a researcher of the future
    Awarded to a researcher who received their doctoral degree 10 or fewer years prior to the year of the granting of the award, for contributions to sensory or consumer science, whether in terms of basic processes, methodologies or applications of knowledge or methods.

Previous awardees – established researcher:
2011 Harry Lawless
2013 Hely Tuorila
2015 Hildegarde Heymann
2017 Sylvie Issanchou

Previous awardees – researcher of the future:
2011 Gaston Ares
2013 John Ennis
2015 John Hayes
2017 Betina Piqueras-Fiszman

Further information: http://www.pangbornsymposium.com/Food-Quality-and-Preference.asp

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Sensory Analysis Expert at Mérieux Nutrisciences Italy

Mérieux NutriSciences Corporation, a worldwide network of laboratories with over 40 years of experience guaranteeing food and environmental safety, in clinical studies, sensory analysis and market research that offer a complete service of analytical tests, consultancy, audits and research projects through its Business Units.

SELECTS
For the Sensory & Market Research division the profile of a Sensory Analysis Expert according to the requirements listed below for the task.

 

The person will be included in the company in reference to our head office  in PRATO with:

  • Contract: One year fixed-term contract with broad prospects
  • Full Time
  • Classification: Employee
  • Job: Sensory Analysis Expert
  • CCNL Professional Studies applied to Chelab srl

 

Purpose of the function

Making a new resource autonomous for the ordinary management of work in the field of sensory sciences applied mainly to the food and cosmetics industry 

 

Responsability

Execution of product analysis and use of internal management software.

Ensure the functioning of the systems used in the company in relation to its areas of competence.

Instruct and train panels using different sensory techniques and achieve the goal of the project.

 

Tasks

  • management of panels of trained judges
  • data analysis
  • reporting
  • customer management (both as a support in the commercial proposal and in the customer’s ordinary management)
  • autonomous coordination of one’s work 

 

Required skills and attitudes

  • Autonomy in work management
  • Team spirit
  • Problem solving skills
  • Good ability to use the Office package and specific software used in the field of sensory sciences
  • Excellent interpersonal skills
  • Fluent knowledge of spoken / written English
  • Any additional foreign language will be preferred in the selection

Education

  • University Credits in Sensory Analysis (at least 9 CFU)
  • Master degrees in Scienze e Tecnologie Alimentari (Food Sciences and Tecnology – 5 years)
  • Previous experience in the role for at least 3 years

 

How to apply:
People interested in the position are requested to attach a copy of their CV in pdf format, a motivation letter for the candidacy of “Sensory Analysis Expert” and send it to: irene.bettaccini@mxns.com

 

Please read carefully the publication and apply only if you have if you have the indicated requirements. Profiles that are not in line with the requirements themselves will be automatically discarded.

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Post of the month April 2019

A three-month research and training visit at the Wageningen University and Research (WUR)

Lapo Pierguidi, PhD candidate at the University of Florence, Florence, Italy

 

This is a short summary of my three-month research and training visit at the University of Wageningen (The Netherlands) during 2019.

I am a third-year PhD student at the University of Florence, Italy. My main research areas are sensory and consumer science. In particular, my focus is on the effect of individual differences on perception and appreciation of alcoholic beverages.

During my PhD, my main supervisor Erminio Monteleone professor of Food Science and Sensory Science, encouraged me to spend a part of my PhD abroad in another university. I have chosen to spend a period of three months at Wageningen University and Research (WUR). WUR is a very broad university that offers a wide range of study options in the fields of climate, energy, water, environment, nutrition, health, landscape, and animals. These fields are approached from various perspectives such as economics, management, research, product development, technology, and international cooperation. I decided to join the Marketing and Consumer Behavior (MCB) group headed by Professor Hans Van Trijp to conduct a study under the supervision of Dr. Betina Piqueras-Fiszman.

During my stay in the Netherlands, I started to design and plan a study on the effect of portion size on the choice of healthy and unhealthy snacks. The study is also focusing on consumer individual differences in view of food lifestyles and culture. This research comprised of an online test that will be distributed to consumers across Italy and the Netherlands. This research and study visit was a great opportunity for me since it allowed me to explore new topics and methodologies in the field of consumer behavior and healthy food perception. My stay allowed me to meet many PhD students and researchers and improved my knowledge in different topics that are explored at WUR on an international level. I also appreciated to participate in several “lunch-clubs” that are meetings in which research ideas were presented and discussed to receive feedback and suggestion by the people working in the different research areas. On a personal level, the research and training visit allowed me to experience different ways of living, tasting new foods, and making new acquaintances. The staff and professors of WUR have always been really kind and helpful to me. I am very grateful for this experience.

CALL-TO-ACTION (CTA):

Welcome to attend the 8th E3S Symposium and General Assembly 2019 organized by the Italian Sensory Science Society and the University of Milan, 27-28th of May 2019 Milan, Italy.

Written by: Lapo Pierguidi (PhD candidate at the University of Florence)

E-mail: lapo.pierguidi@unifi.it

LinkedIn: https://www.linkedin.com/in/lapopierguidi/

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Teaching Associate in Sensory and Consumer Science at The University of Nottingham

The purpose of this role will be to deliver teaching in the area of Sensory and Consumer Science in the Division of Food, Nutrition and Dietetics within the School of Biosciences at the University of Nottingham. The Division delivers a range of taught courses including an undergraduate programme in Food Science and Food Science and Nutrition, and post graduate programmes in Sensory Science, Brewing Science and Food Production Management, in addition to a range of short courses for industry. The post holder will play a significant role in the delivery of sensory science tuition and student supervision across these different programmes, alongside general tasks associated with a Teaching Associate.

The School is renowned for its excellence in Sensory and Consumer Science and the appointee will be expected to contribute to this internationally recognised teaching programme. The successful applicant will be responsible for planning, convening and developing ideas for application of teaching outcomes.

Candidates must have, or be close to completion of, a PhD in Sensory or a related Science OR equivalent substantial research experience in Industry, and have demonstrated potential for research of international quality. Experience of teaching in higher education is also preferable. Candidates must demonstrate excellent communication skills, be self-motivated and be able to work as part of a team.

This is a full-time post available from 1st July or as soon as possible thereafter and will be offered on a fixed term contract for a period of 12 months. Job share arrangements may be considered.

Link to post: https://www.nottingham.ac.uk/jobs/currentvacancies/ref/SCI136519

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Post of the month March 2019

A review of the First E3S Student & Early Stage Researcher Group

Knowledge Exchange Webinar

Adriana Galiñanes Plaza, PhD Student at AgroParisTech University and

Institut Paul Bocuse Research Centre, France – 30th January 2019

 

One of the actions of the E3S Student & Early Stage Researcher Group (SESRG) is to enhance research networks across Europe by sharing our knowledge and experiences in an engaging way. That is why this year we organised the First E3S SESRG Knowledge Exchange Webinar.

When Martha Skinner, the former E3S SESRG Committee Chair, contacted me about this idea around May 2018, I did not hesitate! I have always thought that sharing our knowledge is the best way to improve, to make the difference! So we decided to create a team of students and early stage researcher members in France, where I am currently located.

This incredible team was composed by four members if the French Sensory Analysis Association (SFAS): Anastasia Eschevins, postdoctoral researcher at the Institut Paul Bocuse Research Centre; Jessica Dacleu, research project manager in Altran; Nicolas Seince, sensory project manager in Sanofi and myself, PhD student in consumer science and behavioural economics.

This First Knowledge Exchange Webinar, became a reality on the 30th of January. A total of 40 participants registered for this event. We counted with people from different countries: France, United Kingdom, Spain, The Netherlands, Italy, Ireland, Sweden, Austria, Germany, Chine, South Korea, Singapore, Canada, Mexico, Brazil, and The United States.

The webinar lasted for one hour where we had the opportunity to present some of the work carried out in France. Three amazing speakers presented their current research and work. Alexiane Luc, graduate engineer from Agrocampus-Ouest, opened the webinar with a new approach to analyse Free Just About Right (JAR) data with consumers’ opinions. She presented a new method called “Sentiment Mapping”, (a graphical representation like the preference map) where key drivers of (dis)liking are shown. Then, Audrey Cosson, PhD student at INRA – AgroParisTech –Roquette Frère, took the floor and presented her current PhD research about “the perceptions of pea protein isolates in relation with their chemical composition” by using a new method called “Block Profiling”. The Block Profiling is a new and efficient sensory method to evaluate plant-protein isolates using relative-to-reference evaluation for separate blocks of attributes. Following this Block methodology, panellists evaluated the products in a monadic sequential way, beginning systematically with a reference product similar for each evaluation. Finally, Léonor Bonnafous, sensory and consumer scientist at Puratos, told us about her personal experience in the sensory and consumer insight world. She gave us an insight about how different experiences in research and industry can help us in the acquisition of new skills. Participants had time to discuss with the speakers after each presentation, however we would have loved to have more time for it.

Personally, I think that the organisation of this activity was very enriching because it helped me to develop some managerial as well as communicational skills. Moreover, the possibility to exchange with other colleagues and members of the E3S SESRG is always a great occasion to learn and improve the skills. We got very positive feedback from the participants as well as valuable suggestions for future webinars. For follow-up webinars we aim allowing participants to choose the topics and to have a bit more time for questions and discussions subsequent to the presentations.

To conclude I would like to thank all participants for taking part as well as the organising team members for their commitment. Thanks as well to Martha Skinner and Sara Spinelli (E3S secretary) for their suggestions and help.

CALL-TO-ACTION (CTA): We are currently looking for the next host country that would be willing to take this great opportunity to organize the next E3S SESRG webinar. If you want to get involved, please do not hesitate to contact us : E3S-SESRG@e3sensory.eu. We would be glad to help and give tips to the next organizing team.

Written by: Adriana Galiñanes Plaza

PhD student at: Dept. Food Process Engineering, AgroParisTech University & Institut Paul Bocuse Research Centre, France

Email: adriana.galinanes@institutpaulbocuse.com

Linkedin:  www.linkedin.com/in/adrianagalinanesplaza

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New focus section “Sensory and Consumer Sciences” in the journal Foods and Special Issue

The journal Foods (ISSN 2304-8158, Accepted for Inclusion in SCIE) is currently running a new focus section “Sensory and Consumer Sciences”. Prof. Dr. Derek V. Byrne, Full Professor and Science Team Leader at Aarhus University in Denmark has been recently announced as the Editor-in-Chief for this section. The section encourages scientists, researchers, and other food professionals to submit papers related to all the aspects of sensory analysis, consumer preference and food choice in multidiciplinary and quality contexts.

Prof. Dr. Derek V. Byrne is the leader of the European sensory and consumer science research team, ‘Food Quality Perception and Society (FQS)’ at Aarhus University, Denmark. His major research interests are multisensory food analysis and consumer science. He and his team focuses on innovation in food quality through human perception. The FQS approach is via a cross-disciplinary synergy of multisensory human food analysis, experimental psychology, physiological responses and cognitive neuroscience with partners. More details can be accessed at: http://food.au.dk/en/foodresearch/science-teams/food-quality-perception-society/

Special Issue entitled “Consumer Preferences and Acceptance of Food Products”

The submission deadline is 1 November 2019

Linked to his new role at the journal Foods, Prof. Byrne has also set up a Special Issue entitled “Consumer Preferences and Acceptance of Food Products” and will serve as Guest Editor for this issue. Thus, we cordially invite you all the interested professional linked to the sensory and consumer science space to consider submitting an article either research or review to this Special Issue. For instructions related to articles see: https://www.mdpi.com/journal/foods/instruction

Acceptance of and preference for the sensory properties of foods are among the most important criteria determining food choice. Sensory perception and our response to food products and finally food choice itself are affected by a myriad of intrinsic as well as extrinsic food factors. There is much empirical research showcasing the effect that our senses have on our perception, affective response to food products and our food choices. This effect of the senses is of course affected both by intrinsic food product factors as well as extrinsic (non-food) factors. […]

For further reading, please follow the link to the Special Issue website at: https://www.mdpi.com/si/foods/consumer_preference_acceptance_food

The submission deadline is 1 November 2019. You may send your manuscript now or up until the deadline. Submitted papers should not be under consideration for publication elsewhere. We also encourage authors to send a short abstract or tentative title to the Editorial Office in advance (foods@mdpi.com).

Foods has been accepted for inclusion in SCIE (Web of Science) and is fully open access. Open access (unlimited and free access by readers) increases publicity and promotes more frequent citations, as indicated by several studies. Open access is supported by the authors and their institutes. An Article Processing Charge (APC) of CHF 650 currently applies to all accepted papers (APC: CHF 1200 from 1 July 2019 onwards). You may be entitled to a discount if you have previously received a discount code or if your institute is participating in the MDPI Institutional Open Access Program (IOAP), for more information see: http://www.mdpi.com/about/ioap.

For further details on the submission process, please see the instructions for authors at the journal website (http://www.mdpi.com/journal/foods/instructions).

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International conference on health communication

Communication breakdown? Food and health in an age of abundance

Uppsala, Sweden 28-30 August

The closing date for abstract submission is 2nd of May.

“Communication breakdown? Food and health in an age of abundance” is an interdisciplinary international conference on health communication, held in Uppsala, Sweden 28-30 August.

The conference is organized by the Department of Food Studies, Nutrition and Dietetics. Many fields of expert are represented at the conference whereof sensory and consumer science is one.

Thanks to a grant from the Swedish Research Council, we have created an exciting program with distinguished international experts on media communication, health psychology, sociology, anthropology, dietetics, sensory science, marketing and consumer science.

Further info can be found here: http://www.ikv.uu.se/nyheter/nyhetsinnehall/?tarContentId=760796

About-the-invited-speakers Program Registration

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