Author Archives: E3S secretary

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.

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 



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.



  • 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


  • 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:


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.


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)




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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:


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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 : 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




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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:

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:

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:

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 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:

For further details on the submission process, please see the instructions for authors at the journal website (


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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:

About-the-invited-speakers Program Registration


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Two PhD studentships available at Bournemouth University

The closing date for applications is 24 April 2019

Two fully-funded PhD studentships available at Bournemouth University for a September 2019 start:

PhD: sweet taste exposure and sweet taste intakes
focused on sweet taste exposure, in collaboration with prof. Kees de Graaf and prof. Monica Mars at Wageningen University

PhD: reducing free sugar intakes: evidence for effective dietary recommendations
focused on reducing free sugar intakes, in collaboration with the International Sweeteners Association.

Prof. Katherine Appleton,
Department of Psychology,
Faculty of Science and Technology,
Bournemouth University


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Course in Advanced Sensory Science and Topical Techniques

Date: 20th – 24th May 2019

Venue: University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD

Web link to the course:



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Consumer Sensory Science course at the University of Nottingham

Consumer Sensory Science – qualitative, quantitative and topical techniques

Date: 24– 28th June 2019

Venue: University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD

Web link to the course:


Qualification: Post Graduate Certificate in Sensory Science

Date: Applications taken throughout the year

Programme details: The only masters course in sensory science in the UK, this programme equips you with the skills and experience to significantly enhance your employability within industry or a research environment. The programme is taught part time over 3 years, comprising of six modules. See link for more details.

Web link to qualification:


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Sensory and Consumer Testing in Quality Assurance and Product Development Course presented by The Institute for Perception

Date: 7th – 9th MAY 2019

Title of Course: Sensory and Consumer Testing in Quality Assurance and Product Development

Venue: The Williamsburg Lodge, Colonial Williamsburg, Virginia USA

Web Link to Course:

Course Description: In this new course, we will link techniques from quality assurance – control charts, action standards, and quality function deployment (QFD) – with sensory methodology and Drivers of Liking®.

Consumers’ liking or satisfaction with products can be unfolded to sensory characteristics that are important to them. This information can then feed into a QFD process to ensure product quality.

While reviewing basic sensory testing methodologies involving difference testing, ratings and hedonics, we will address two practical problems, an ingredient change and the development of a new product to appeal to a segment of consumers with an unmet need.

The course is cast in the context of a cookie company with staff similar to the participants. This means that the learning will resonate immediately and can be easily incorporated into the participants’ normal projects.

The course is taught by Dr. Daniel Ennis and Dr. Benoit Rousseau with invited speakers:

  • Karen Garcia – Symrise
  • Frank Rossi – PepsiCo/Frito-Lay


EARLY BIRD COURSE FEE RATE: $1,875 by March 29, 2019

Course Fee after March 29th: $1975 US; 20% discount for each additional registrant from same organization. A discount of $50 US will be offered to E3S members upon request. Please contact Susan Longest at or call +001-804-675-2980 before registering if you are eligible for a discounted fee. Register online at:


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Post of the month: February 2019

Post of the month: February 2019

Martha Skinner, first E3S SESRG chair

As some of you may already know, I’ve been Chair of the E3S SESRG since founding it in 2015. I’ve worked hard to lead the group to what it is today, but I’ve loved every minute of it. One of the main aims was to connect early career researchers in sensory and consumer scientists from across Europe. I feel very lucky to have met such a wonderful group of likeminded individuals, and I feel proud with what we’ve managed to achieve in such a short time, by coming together and working towards common goals. You can see a summary of our activities and achievements at the end of this article, but first, it is with sadness to announce that I’m stepping down from my position in leading the group.

Nicolas Seince, the new E3S SESRG chair

However, it gives me great pleasure to announce that the new Chair of the E3S SESRG will be Nicolas Seince from France.

In 2017, Nicolas joined the SESRG as the deputy representative for France. His contributions have included writing a “post of the month” which was posted on the E3S website, and in 2018 he accepted the formal role of ‘social media manager’ of the SESRG group. In 2018 Nicolas attended Eurosense as representative of the group, and assisted in managing the E3S related activities throughout the conference. His most recent contribution was being on the organising committee to host the first ever E3S SESRG webinar, which was a great success.

Nicolas has been working in the Sensory Science field since June 2015. He started in this research area during his Masters at Université Claude Bernard Lyon 1 (France) under the supervision of Marie Repoux (Valrhona) and Professor Philippe Boulinguez, with his research looking into the kinetics of learning of a trained panel. Then, during his summer vacation he has been working at Centre du Rosé (France) with Clémence Salou. This private research center assesses wine with consumer and expert panels. Here, he studied how consumers described Rosé wine.

Today, Nicolas is a Young Sensory Scientist working at Sanofi (French Pharmaceutical Company) in a Research and Development service. He set up a Sensory Evaluation Laboratory and now he is running the Laboratory and its associated activities. He plans to continue in this field in the future.

Nicolas will outline his plans for the future of the group under his leadership, but first I’d like to summarise what the group has achieved so far!

A look into the past
In 2015 Rocio Dorado (from Spain) and I founded the group, which has continued to grow and grow. We now have over 50 members, and a representative from each country associated with E3S. Their profiles can be found here:

E3S Student and Early Stage Researcher Group Representatives

As the group has become more established we have found the need to appoint an official organising committee, which you can read about here:

This year we started an exciting new initiative in the form of an online student video competition, which was organised by two PhD students who are studying in the Netherlands, Marlou Lasschuijt and Roelien van Bommel. This was won by Marit Nijman, you can see her video here.

E3S Student video competition

We’ve had a group meeting at either Eurosense or Pangborn every year since 2015, and also additional meetings in Spain in 2017 and Dublin in 2018. However, in September 2018 SESRG had an even stronger presence at Eurosense as we not only held our annual meeting, but we also ran an E3S promotional stand, and collected questionnaire responses on food attitudes. If you haven’t already completed the questionnaire then please do so using the following link:

The most recent activities have been the first ever knowledge exchange webinar which was hosted by France in January 2019, led by Adriana Galinanes. This was a great success, with 33 members signing up to join the event. A review of the event will be posted on the E3S website soon, so do keep an eye out for that.

But enough about the past. I’d now like to hand over to Nicolas to share what he has in store for the group under his new leadership……..

What does the future hold?
Nicolas is highly dedicated to keeping the SESRG group moving forward. He plans to keep enhancing the SESRG communication platform so the network can continue to expand. This includes working to improve the actual recruitment process in order to effectively recruit new members. He will introduce a survey to update status of member of the group, and check for volunteers to substitute him as Social Media Manager (drop him an email at if you’re interested!). He aims for the group to continue organising events and activities so people can share their experiences (such as Post of the Month, Seminar, annual meetings, Knowledge Exchange Webinar…). As a result, it will provide more networking opportunities for all members of the SESRG. During the next assembly in Milan, he will held a meeting with SESRG members to discuss his vision of the future of the group, so again drop him an email if you’re interested in attending.


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2 PhD positions in Food Science within the Doctoral Programme, TALENT at the Faculty of Science, University of Copenhagen

The deadline for applications is 1 April 2019, 23:59 GMT +2

35 PhD positions within the Doctoral Programme TALENT at the Faculty of Science, University of Copenhagen co-funded by the European Union’s Horizon 2020 research and innovation programme under the Marie Skłodowska-Curie grant agreement No 801199.

The Department of Food Science is opening for 2 PhD scholarships under the UCPH TALENT programme. These scholarships are within Food Science and the candidate has to propose a project by him-/herself. People who are interested to apply can contact prof. Wender Bredie to get more information if they like to apply for a project within sensory and consumer science.

Further information


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