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PhD opportunity at the University of Nottingham and University of Adelaide

PhD opportunity at the University of Nottingham and University of Adelaide

A novel population phenotypic and genetics-based approach to understanding sensory preferences of the “global consumer”.

Applicants are invited for this exciting PhD studentship studying the impact of phenotypic and genetic variations in sensory response on food preferences in both the UK and Australia.

Phenotypic and genetic variations in the population have been shown to have an impact on sensory response and consumer preference. For example, previous research has shown vegetable intake is related to variations in sensory response to a specific bitter compound (PROP) which can be explained by genetic variation on the TAS2R38 gene. However, little is known about the impact of other phenotypes and genotypes on sensory preferences of sweet foods and diet choices.

This PhD will take a scientifically controlled approach to investigate the phenotypic and genotypic variations across different global population groups. Resulting data will be mined to generate understanding of the “global consumer” to facilitate calorie reduction for food manufacturers. A background in statistics or bioinformatics is essential and some knowledge of sensory and consumer science, genetics or food science would be beneficial.

Dr Rebecca Ford (UoN; r.ford@nottingham.ac.uk), Dr Qian Yang (UoN), Professor Ian Fisk (UoN), Dr Susan Bastian (UoA) and Professor David Adelson (UoA)

https://www.nottingham.ac.uk/~sazintra/public/studentship/uoa-uon/Combined-Advert-UoN-UoA-studentships.pdf

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Fully Funded Riddet Institute PhD fellowship –Sensory Science with Prof J Hort

Fully Funded Riddet Institute PhD fellowship –Sensory Science with Prof J Hort

Individual variation in Taste perception: Investigating sensory perception in Thermal Tasters and its impact on food choice behaviour

This Sensory and Consumer Science PhD scholarship is based at the Riddet Institute, Massey University, Palmerston North, NZ, and is funded by the prestigious Riddet Institute. The scholarship pays fees alongside a NZ$30,000 tax free annual stipend.  The PhD is centred on the hot topic of individual variation in taste perception. Taste phenotypes such as Prop supertaster status have been widely studied particularly in relation to its impact on food choice behaviour.  This 3 year PhD is focused on the more recently discovered taste phenotype called Thermal Taster Status whereby 30-50% of the population perceive a taste when their tongue is stimulated by temperature.  These individuals also appear to perceive some other oral sensations as more intense.  This PhD will build on Professor Hort’s recent work on the impact of thermal taster status on sensory perception and food choice behaviour.

 

Please contact j.hort@massey.ac.nz for further details.  Please send your application in the form of a covering letter addressing why you are the ideal candidate, your CV and your academic transcripts to Mrs Terri Palmer (T.M.Palmer@massey.ac.nz). Closing date for applications is July 31st 2018 with the ability to start the PhD before end October 2018.

Further information: http://www.riddet.ac.nz/jobs

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POST OF THE MONTH APRIL 2018

Glace Review on Measures of Emotional State: A Multidisciplinary Approach

Nicolas Seince, Master student at Sanofi (Compiègne, France)

Currently, I am doing my Master internship at Sanofi which is a French multinational pharmaceutical company. It develops several products such as pills and creams. I am currently working on a project to establish a sensory laboratory to help the development of new products. I have found that one of the main goals of sensory and hedonic tests is to evaluate user experience which is mainly influenced by the emotional states of panelists. I decided from this evidence to identify measures of emotional state which can be applied during sensory and hedonic tests. The goal of this review is to develop measurements of emotional states which help to precisely evaluate panelists’ experiences during testing sessions.

In the literature, several parameters are reported which can be used to measure emotional state and which can be defined as a combination of multiple dimensions such as arousal, valence, and approach/avoidance. In sensory evaluation, self-report measure is mainly used to measure the emotional state. It consists of an evaluation by verbalisation and/or a scale. However, when using this method, generally studies omit to take into account modulation by memory, expectation, attention and other psychological factors. Thus, the results obtained with a self-report measure are imprecise and therefore, difficult to repeat. Furthermore, this method can be only used if individuals are able and/or not aware of their own emotional state and can’t report it. This task can be difficult, especially for children. In order to solve these problems further parameters from other fields can be included in sensory testing sessions.

In physiology, autonomic nervous system measures are used to estimate emotional state dimensions separately. This can be done by measuring the activation of the autonomic nervous system by using a sensor. The activity is modulated by an emotional process but also other processes. The first physiological parameter is the pupil size (Figure 1). Changes of the size are indicating emotional arousal of participants. This approach has already been adapted during sensory testing for example during concentrated fruit syrup, stewed fruit and spread tasting sessions (Lemercier, 2014). Once the eye-tracker was calibrated the tasting session started. Participants stared at the screen during the whole session and pupil size was measured. The second parameter is startle reflex measurement. But, sensors are placed on participants’ faces, which can induce a source of stress and shift their perception. This problem is rediscovered in another physiological parameter which is neural oscillation. It can localize brain circuit of emotional state, which is related to approach and avoidance for example disgust. Physiological parameters are mainly unconscious processes so they are powerful objective measures of emotional state. To date, it appears that only one parameter can be used during sensory testing, namely the pupil size.

Behavioral studies are based on individuals’ capability to communicate emotional state. We can infer the emotional state of another person by using vocal (amplitude, pitch), facial, and body cues. The most popular is the facial expression which can estimate valence of emotional state (Russell, 1994). This technique has been used several times during sensory testing with adults and new-born (Rostein et al. 2015). The whole body parameter can be used if participants can move freely in the environment. It would be hard to apply this measurement when doing sensory testing in booth where movement is limited. The last parameter and the least known is voice recording. It has been shown that some vocal characteristics can inferred on the arousal of the emotional state (Figure 2). This measure has never been used during sensory testing with healthy participant but it can be measured easily. In fact, vocal characteristics can be measured with a simple microphone and let participants move during sensory testing while pupil size needs a specific tool (eye-tracker) and doesn’t allow participant to move freely their head.

In conclusion, there is something else apart from the traditional sensory science out there. In fact, neuroscientific tools are complementary to classical sensory methods. They allow to bring objective powerful parameters which can be used during sensory testing to evaluate objectively user experience, for example by recording voices, pupil size, or facial expression. But, an important remaining question arises, do these different measures converge?

For more detailed information you can read the following article:

Mauss IB, Robinson MD. Measures of emotion: A review. Cognition & emotion. 2009;23(2):209-237

References

Johnstone T & Scherer KR. Vocal communication of emotion. In: Lewis, M.; Haviland-Jones, JM., editors. Handbook of emotions. New York: Guilford Press. 2000:220-235.

Lemercier A. Développement de la pupillométrie pour la mesure objective des émotions dans le contexte de la consommation alimentaire. Psychologie. Université Paris 8. 2014. Français. <tel-01181133>

Noel C & Dando R. The effect of emotional state on taste perception. Appetite. 2015. 95:89-95.

Rotstein M, Stolar O, Uliel S, et al. Facial expression in response to smell and taste stimuli in small and appropriate for gestational age newborns. J Child Neurol. 2015. 30(11):1466-1471

Russell JA. Is there universal recognition of emotion from facial expressions? A review of the crosscultural studies. Psychological Bulletin. 1994.115(1):102–141. [PubMed: 8202574]

You can also contact me by e-mail.

 

Written By : Nicolas Seince

E-mail : nicolaseince@gmail.com

LinkedIN : https://www.linkedin.com/in/nicolas-seince-351977129/

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Graduate Sensory Scientist (FTC) at Oriflame

Graduate Sensory Scientist (FTC) at Oriflame

Reports to: Formulation Innovation Manager
Employment type: Fixed Term Contract
Preferred starting date: July 2018
Application deadline: 27th April 2018
Location: Bray, Co Wicklow – Ireland

Oriflame is now looking for a Graduate Sensory Scientist to further strengthen our team on a 6 month fixed term contract.

Purpose of the Role:
Maintenance of Sensory Excellence process within R&D ensuring sensory studies are performed as per established standards.
Maintenance and best use of existing tools and panels to support the R&D category teams (Wellness, Skincare and Color formulation) in the delivery of the aimed claims and/or sensory attributes, in line with strategy and resource availability.
Supporting delivery of in-house standard sensory studies enabling the expert analysis of data and further guidance of chemists/ nutrition scientists to enable the achievement of specific sensory attributes.
Primary point of contact for Sensory Studies stakeholders and develop/maintain contacts with the different functions (including Sensory champions)
Your responsibilities:

  • Coordinate and Deliver Sensory projects
  • Work with Formulation Chemists and Sensory champions, recommend optimum methodologies available in the Sensory Toolbox (Sensory profiling QDA, Triangle Test, RDA, etc…) to meet project objectives within cost, timing and resources available
  • Design, conduct, analyse and report sensory studies based on business and customer needs (e.g. Texture mapping, flavor sensory napping etc…) according to established internal sensory procedures
  • Analyse, statistically interpret, report results, present findings and advise project team
  • Apply continuous improvement approach, update and improve standard documentation and arrange issue once approval obtained
  • Coordinate Efficiently Internal Panels (Expert and Trained) for Wellness and Skincare products
  • Initiating appropriate training programs
  • Monitoring Panel performance of both trained and expert panels in place
  • Providing performance feedback to panellists with tact and diplomacy
  • Ensuring Panel studies are run according to standard protocols
  • Communicate Results of Tests and Maintain Sensory Excellence
  • Create and distribute standard study reports to Sponsor within agreed timelines
  • Present project and study findings to team members and key stakeholders as appropriate
  • Maintain Sensory Excellence by regularly discussing tools and protocols with Sensory champions
  • Regularly share knowledge and present relevant study examples to R&D audience (Chemists/ Nutritional Scientists) to maintain and promote sensory toolbox use.

What we are looking for:

  • Background in Sensory science and a minimum of Master’s degree in an appropriate field with a Sensory/consumer focus with exposure to sensory evaluation, experimental design and statistics for food products
  • Knowledge in a broad range of sensory techniques (triangle test, QDA sensory profile etc)
  • Expertise required in setting up and training a food expert panel
  • Knowledge of FIZZ and/or SPHINX is a plus
  • Experience in monovariate and multivariate statistical analysis
  • Excellent English communication skills; written and verbal
  • Flexibility to a rapid changing environment
  • Proactive, self-motivated individual and able to work in an autonomous manner
  • Highly organized, good planning
  • Excellent team working skills
  • Customer-focused
  • Sound scientific knowledge and approach
  • Enthusiastic and honest
  • Able to exercise tact and diplomacy

Further information

Download the job offer: ROLE PROFILE Graduate Sensory Scientist – 2018

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13 PhD positions open within the ITN FOODENGINE

MSCA – Initial Training Network FOODENGINE
Vacancy for recruitment of 13 early-stage researchers (ESR)

FOODENGINE offers a research-based training programme for 13 young food scientists and technologists on the transformation of fruits, vegetables and legumes (FVL) in high-quality, multi-functional ingredients and foods appealing to consumers. The research-based training programme will be based on two new ways of thinking:

  • FOODENGINE will introduce an enginomics approach for food quality design. It connects an omics approach combined with chemometrics to instrumentally quantify quality changes of FVL-based food systems and an advanced engineering approach using multi-response kinetics to model quality changes during processing and storage;
  • FOODENGINE will develop models linking the enginomics-based instrumental food quality design with sensory properties, consumer acceptability and consumer preferences to create new products appealing to consumers.

FOODENGINE combines the interdisciplinary expertise and infrastructure of three highly-ranked European Universities/Research institutes (KU Leuven (BE), UCPH (DK), INRA (FR)), three large-turnover, multinational, R&D-based food (ingredient) companies (Döhler (DE), Cargill (BE), Unilever (NL)), two medium-sized food (ingredient) companies (GNT (DE), Greenyard (BE)) and an international market and consumer research company (Haystack (BE)) into a synergistic consortium to establish an international, interdisciplinary and intersectoral pioneering European food training programme for 13 young researchers, each for 36 months.
Each research project is a joint project between at least two partners within FOODENGINE. During the duration of the project, each recruited fellow is expected to go on one or more secondments (weeks up to months) to another partner to be exposed both to the academic and the private sector. Besides the research-based training, recruited young researchers will receive local and network-wide training in complementary skills (management, communication, valorization) via workshops, winter schools and conferences.
FOODENGINE alumni will master this beyond the state-of-the-art new way of thinking for future food products and process design, complemented with the extensive transferable skills development, they will largely enhance their employability/career perspectives in various professional roles.

Job offer:

  • Attractive 3-year full-time employment contract in accordance with the
  • MSCA regulations for early stage researchers of the European Commission – continuation after the first year is dependent upon a positive evaluationEnrollment in a PhD program whereby PhD tuition fee is paid by project
  • Supervision by recognized experts and access to (beyond) state-of-the-art research and pilot-scale infrastructureTraining in complementary skills via participation at workshops, winter schools and conferences

Requirements:

  • Outstanding, self-motivated researcher with willingness to travel/be seconded on a regular basis in order to perform top-notch research in leading academic institutions,
  • R&D divisions, and industries.Holding a Masters Degree in Food Science & Technology or related discipline with excellent study results (typically minimum “distinction”, “70%” or “second class upper”).
  • Solid written and oral communication skills in English are prerequisites of any successful application (typically IELTS min. 7, TOEFL internet-based min. 90 or similar level as proven by other tests).

Eligibility criteria:

  • Less than 4 years full-time research experience (starting from the date of obtaining the degree which would entitle to embark on a doctorate) and not have a doctoral degree yet
  • Less than 12 months spent in country of the host (see table) in the 3 years prior to the recruitment

Application procedure:

Applications in English should include:

  • Motivational letter describing research career goals, skills and experience
  • CV (contact details, education, work experience, prizes/awards, language skills, etc….)
  • Official academic transcript of Bsc. and Msc. studies
  • Documentation of English language qualifications
  • 2-page research project related to the topic of choice
  • Full contact details of two reference persons

Application in a single pdf-file should be sent by e-mail to ann.vanloey@kuleuven.be with indication of FOODENGINE and the ESR number you are applying for in the subject line. Candidates who wish to apply for multiple ESR positions within FOODENGINE should apply for each position separately. Equal consideration will be given to female or male applicants.

Evaluation process and timing:
Deadline for application: April 30, 2018
The recruitment is done on a competitive basis across all applicants for each project. After a first selection based on all application files, a second selection round will involve skype interviews and will be held on May 17, 2018.
Envisaged job starting date: between June and December 2018

Further information

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Job opportunity at Institut Paul Bocuse – Research assistant

Job opportunity at Institut Paul Bocuse Research Center – Lyon, France

Research assistant

The post-holder will work on a funded project entitled ‘The impact of herbs and spices on increasing legumes intake and reducing salt through changing the hedonic factors in meals’
Along the increasing global population growth comes the challenge to ensure quality food, in sufficient quantity and with respect to the environment. Despite the well-documented health benefits of legume consumption, the actual intake of legumes remains low owing to people’s preferences for tasty foods. The predominant role of spices and herbs is flavour enhancement. Flavouring of foods using blends of natural herbs and spices (H&S) is a preferred approach to also reduce salt as it results in a clean label product, avoiding inclusion and declaration of chemical compounds. By careful reformulation using H&S, the sensory characteristics and consumer acceptability of low salt legume based products could be improved or maintained. However, studies in this area are limited. This project will explore the strategies increasing the legume intake via the use of H&S to increase hedonic components using two approaches including 1) development of dishes/recipes based on legumes and the appropriate H&S and 2) assessment of sensory perceptions/liking and food consumption.
The project begins on March 2018 and the post holder will work on the implementation and analysis of the field studies.

Requirements
The successful candidate for this fixed term project will be required to:

  • conduct experiments (participant recruitment / sensory food consumption testing); they will have access to guidance and direct supervision from other members of staff, but may be required to operate with some level of independence
  • collect and record data from experiments
  • make some limited contribution to the design of the experiments, or amendment to protocols; this will be done in consultation with a senior project team member
  • analyse data that is collected
  • write up the reports and results of their research work for publications
  • be responsible for the maintenance of supplies for the project and order consumables from suppliers to ensure that the project is able to operate effectively, efficiently and without delay
  • take responsibility for the administrative work related to their research

Those who are interested in working in this exciting project, learning new tools, and broaden their knowledge in the area of eating behaviour are encouraged to apply. Please send the following application documents merged in one PDF document to anestis.dougkas@institutpaulbocuse.com
Using ‘Research assistant application IPB’ as ‘subject’ of your e mail

Starting time:
The position is available as soon as possible and is limited to 6 months with the possibility of an extension for a further 6-month period
Closing date for applications is March 23rd 2018
Interviews will take place week commencing April 2nd 2018
Informal requires are strongly encouraged and can be addressed to
Dr Anestis Dougkas: anestis.dougkas@institutpaulbocuse.com

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New book: Descriptive Analysis in Sensory Evaluation

New book: Descriptive Analysis in Sensory Evaluation

Sarah E. Kemp (Editor), Joanne Hort (Editor), Tracey Hollowood (Editor)

A comprehensive review of the techniques and applications of descriptive analysis

 

Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the ways in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants.

Descriptive analysis is one of the most sophisticated, flexible and widely used tools in the field of sensory analysis. It enables objective description of the nature and magnitude of sensory characteristics for use in consumer-driven product design, manufacture and communication.

Descriptive Analysis in Sensory Evaluation provides a comprehensive overview of a wide range of traditional and recently-developed descriptive techniques, including history, theory, practical considerations, statistical analysis, applications, case studies and future directions.  This important reference, written by academic and industrial sensory scientist, traces the evolution of descriptive analysis, and addresses general considerations, including panel set-up, training, monitoring and performance; psychological factors relevant to assessment; and statistical analysis.

Descriptive Analysis in Sensory Evaluation is a valuable resource for sensory professionals working in academia and industry, including sensory scientists, practitioners, trainers and students, and industry-based researchers in quality assurance, research and development, and marketing.

ISBN: 978-1-118-99167-1

Jan 2018, Wiley-Blackwell

744 pages

The book is also available as an ePDF, ePub and oBook | Price: £160 / $200

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SENSORY SCIENCE FELLOWSHIP AT THE UNIVERSITY OF NOTTINGHAM

SENSORY SCIENCE FELLOWSHIP AT THE UNIVERSITY OF NOTTINGHAM

FUTURE FOOD FELLOW

deadline: March 31, 2018

 

This fellowship position will work within the Future Food Beacon of Excellence in the unique space linking Sensory Science and Consumer Behaviour, which spans the Schools of Biosciences and Psychology in the Faculty of Science, and will link to the University’s Beacon of Excellence in Precision Imaging and the Research Priority area Understanding Human Behaviour. The successful candidate will have an excellent demonstrable research track record of delivering innovative and collaborative research and will have the opportunity to work in world class facilities, such as The Samworth Laboratory in Flavour Science, the Sensory Science Centre and the Sir Peter Mansfield Imaging Centre. Areas of work may include developing a deep understanding of acceptability of new products, understanding physiological factors and psychological drivers of food selection, where influencing food choice will help promote the consumption of healthier and more sustainable diets.

These three-year fully funded fellowships are supported through the highly prestigious Nottingham Research Fellowship Scheme. This scheme provides a competitive salary for three years, £25,000 per annum to cover research expenses, £5,000 per annum to cover childcare costs and relocation expenses of up to £1,500.

If you are interested please send a two-page CV, a one-page covering letter and a one-page summary of your research proposal to Future-Food@nottingham.ac.uk by the 31 March 2018.

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TENURE TRACK POSITION IN SENSORY AND CONSUMER SCIENCE AT AARHUS UNIVERSITY

TENURE TRACK POSITION IN SENSORY AND CONSUMER SCIENCE AT AARHUS UNIVERSITY

Dept. of Food Science – Food Quality Perception & Society team

Deadline 3 April, 2018

 

The Department of Food Science, Aarhus University invites applications to a Tenure Track position in Sensory and Consumer Science to begin June, 2018.
Depending on the qualifications of the preferred candidate they will have the opportunity to apply for a competitive start grant ensuring a successful start in building their research space.

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 eating behavior and sustainable high quality food and beverage applications.

The position is aligned to the Science Team ‘Food Quality Perception and Society’ at the Department of Food Science. The science team has access to state of the art well-established sensory and analytical facilities, and advanced infrastructure, with a professional; trained and tested sensory panel and an ISO-approved sensory laboratory. Core to the team’s research approach is the synergy of human sensory measurements with instrumental techniques utilizing advanced facilities available in house e.g. GC-MS, LC-MS and NMR. There is also potential to access complementary research infrastructure via our close collaborators in psychology, physiological and neuro-imaging fields.

The Tenure track will also be central to the further development of The SinoDanish Center (SDC) Food and Health Research Theme a collaboration between Danish Universities and University of the Chinese Academy of Sciences (UCAS) see: sdc.university/research/research-areas/food-and-health/.

The position will be involved in building research-relations and collaborations within the Food and Health area linked to sensory and consumer science between China and Denmark, with a view to contributing to a future Master’s Program in International Food Quality and Health.

The position is unique in that it will be a well-funded position offering a rare opportunity for a talented and ambitious sensory scientist to build their own research area and have very solid funding linked from day 1 via the potential to attain strategic start funding from the University.

Read the call

Further information

 

 

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11 Marie-Curie PhD positions available – EDULIA

11 MARIE-CURIE ITN PhD POSITIONS AVAILABLE IN NORWAY, ITALY, THE NETHERLANDS, FRANCE, DENMARK AND URUGUAY

EDULIA – BRINGING DOWN BARRIERS TO CHILDREN’S HEALTHY EATING

HORIZON 2020

Deadline: May 20th, 2018

Edulia is a multi-disciplinary and inter-sectorial European Training and Research Network with a global reach. Edulia responds to the urgent need of the EU society to find new ways to tackle the escalating issue of obesity, through promoting healthier eating from childhood, within the context of choice.

The program is part of an ITN-ETN Marie Curie Training Network, funded by the EU through Horizon 2020.

Our network will train 11 young innovative and adaptable researchers in high-level skills across complementary fields through studying children’s food choices, in order to build strong career development paths.

Edulia will address the question of how to balance food pleasure and nutritional needs for children in a changing society? Edulia’s approach  will cover the main determinants of preferences, bringing together leading scientists in the children’s Food Choice arena, devoted to the training of eleven early stage researchers (ESRs)  who will become experts at the interface of the following complementary fields: Food Science, Sensory Science and Perception, Sensometrics, Human Nutrition, Consumer Behaviour, Eating Behaviour, Social Marketing, Food Socialization, Psychology, Cognitive Science and Neurosciences.

The training program includes multidisciplinary scientific training within both natural and social sciences, secondments in academic and non-academic organisations, and courses in transferable skills, promoting science communication and outreach.

Edulia Project Coordinator: Dr. Paula Varela-Tomasco, Nofima (Norway)

Open Positions

ESR1 New methodologies for studying intrinsic and extrinsic parameters influencing children’s food choice (preadolescents)
Host: Nofima (Norway)
Area of Knowledge: Consumer Science and Sensometrics
Read more and apply

ESR2 Importance of sensory sensitivity for food perception among children (preadolescents)
Host: Nofima (Norway)
Area of Knowledge: Sensory Science
Read more and apply

ESR3 The role of emotions, personality traits and sensory sensitivity in food preferences in children (preadolescents)
Host: UNIFI (Italy)
Area of Knowledge: Food Perception and Preference
Read more and apply

ESR4 Nudging children towards healthier food choices (preadolescents)
Host: WUR (NL)
Area of Knowledge: Marketing and Consumer Behaviour
Read more and apply

ESR5 The role of taste in satiation (Infants and toddlers)
Host: WUR (NL)
Area of Knowledge: Sensory Science and Eating Behaviour
Read more and apply

ESR6 Impact of exposure to fruit and vegetables flavour variety at the initiation of complementary feeding on liking of and satiation from solid foods: evaluation of cultural effect (Infants and toddlers)
Host: INRA (France)
Area of Knowledge: Development of Eating Behaviour
Read more and apply

ESR7 Impact of caregivers’ feeding practices on children’s eating behaviours and intake regulation (preschoolers)
Host: INRA (France)
Area of Knowledge: Feeding Behavior
Read more and apply

ESR8 Factors influencing expecting and new parent’s healthy eating behavior (preschoolers)
Host: MAPP-AU (Denmark)
Area of Knowledge: Social Marketing
Read more and apply

ESR9 Peer and sibling influence on children’s healthy eating behavior (preadolescents)
Host: MAPP-AU (Denmark)
Area of Knowledge: Consumer Socialization
Read more and apply

ESR10 Food rejections in preschoolers: where it comes from and how it can be modulated (preschoolers)
Host: IPBR (France)
Area of Knowledge: Cognitive Psychology
Read more and apply

ESR11 Development of sugar-reduced dairy products for preadolescents
Host: UdelaR (Uruguay)
Area of Knowledge: Sensometrics and Product Development
Read more and apply

IMPORTANT NOTE:

Candidates Eligibility Requirements

  • Mobility: the candidates can be of any nationality; however, ITN programs require undertaking transnational mobility when taking up their appointment. The eligibility is determined by the date of recruitment: at the time of appointment, candidates must not have resided or carried out their main activity (work, studies, etc.) in the host country for more than 12 months in the 3 years immediately prior to their recruitment.
  • Early stage researcher (ESR): at the date of recruitment they should be in the first four years of their research careers (fulltime equivalent research experience) and have not been awarded a doctoral degree. ‘Full-time equivalent research experience’ is measured from the date when the researcher obtained the degree entitling to embark on a doctorate.

 

Further information about recruitment

Further information about the project: edulia.eu

Follow Edulia on Facebook: facebook.com/Edulia.ITN/

Follow Edulia on Twitter: @Edulia_GoodFood
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Why You Eat What You Eat

WHY YOU EAT WHAT YOU EAT
The Science Behind Our Relationship with Food
Rachel Herz 
25% of discount reserved to E3S members: visit the member area to download the code
In Why You Eat What You Eat Rachel Herz presents our relationship to food as a complicated recipe, whose ingredients—taste, personality and emotions—combine to make eating a potent and pleasurable experience. Herz weaves curious findings and compelling facts into a narrative that tackles important questions, revealing how psychology, neurology and physiology shape our relationship with food, and how food alters the relationship we have with ourselves and each other.
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Research seminar at IPB

Research Seminar
Center for Food and Hospitality Research at Institut Paul Bocuse

Thursday 8 March 2018 / 13:30 to 15:30

Anestis Dougkas  – Center for Food and Hospitality Research at Institut Paul Bocuse

The role of milk and dairy products in the development of obesity in children and adolescents

Sandrine Péneau – Equipe de Recherche en Epidémiologie Nutritionnelle
Psychological determinants of dietary behavior and nutritional status: epidemiological approach

 

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

The seminar will take place in the Shangrila Room (Teaching Building – 1st Floor), 1 chemin de Calabert, 69130 Ecully. (cf. acess plan)

If you want to have information concerning events organised by the Research Center of Institut Paul Bocuse, you can go to this sheet on the website.

To Begin our Exchanges before the seminar, you could take the lunch in our restaurant for only 20 € from 12:30 to 13:30. ( Thank you to confirm if you will be there for the lunch)

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