Author Archives: E3S secretary

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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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

https://www.bournemouth.ac.uk/study/courses/phd-studentship-sweet-taste-exposure

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

https://www.bournemouth.ac.uk/study/courses/phd-studentship-reducing-free-sugar-intakes

Contacts:
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: https://www.nottingham.ac.uk/biosciences/documents/study-with-us/short-courses/sensory-science-centre/advanced-sensory-science-and-topical-techniques-2019.pdf

 

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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: https://www.nottingham.ac.uk/biosciences/documents/study-with-us/short-courses/sensory-science-centre/consumer-sensory-science-qualitative-quantative-and-topical-techniques-2019.pdf

 

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: https://www.nottingham.ac.uk/pgstudy/courses/biosciences/sensory-science-pgcert.aspx

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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: http://ifpress.com/short-courses/may-course-2019/

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 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/may-course-2019/

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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.

Nicholas 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:

e3sensory.eu/e3s-student-and-early-stage-researcher-group-committee/

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:

rebrand.ly/E3Ssurvey

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 e3s-sesrg@e3sensory.eu 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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CONSUMER SCIENTIST AT L’OREAL

Consumer Scientist at L’Oreal, Paris

SHORT-TERM MISSION
6 months from February 2019

CONSUMER SCIENTIST ROLE DESCRIPTION & PRINCIPAL ACCOUNTABILITIES
At L’Oréal R&I, you are part of the Product Performance Evaluation teams. PPE is the division which takes care of the performance evaluation of all innovation projects developed by our laboratories.
Being part of the international consumer evaluation team, you develop & implement worldwide evaluation methodologies for the Product Performance Strategy Expertise domain on 2 core topics (Usage Behavior and Sensoriality & Emotions), in close collaboration with local teams.
Your mission is built around 3 pillars:

  1. Build the teams’ capabilities on observation to decode consumer behavior:
    – Track & synthetize worldwide internal and external evaluation observation studies and methods
    – Decode consumer beauty routine on the basis of available video material and identify innovation opportunities.
    – Built our observation method toolbox
  2. Build the teams’ capabilities on sensoriality evocations decoding:
    – Develop a tool and workshop to communicate globally on the role of sensoriality in driving product performance, by leveraging expertise and partners from different fields of research
    – Evaluate and identify new/interesting evocations decoding methods (projective techniques, use of stimuli, picture boards, etc., internal and external) and share best practices globally
  3. Communicate & engage internal teams in our topics
    – Communicate expertise development deliverables through presentations, videos, gaming, newsletter, website…

PROFIL & REQUIRED COMPETENCIES
Master degree in consumer research, psychology, Science Po, Engineering school
2-5yr experience in consumer research experience
Passionate about human being understanding, you have a high interest for innovative methods
Good knowledge in qualitative research
Appetite for method development
French & English: read, written, spoken
Curiosity & open-mindedness Pro-active / Ability to challenge practices
Team player
Strong communication skills

CONDITIONS
Location: Campus Charles Zviak -15 rue Pierre Dreyfus, 92110 Clichy (PARIS)

WANT TO JOIN US? Send your candidate file to David MORIZET – dmorizet@rd.loreal.com & Julie THEBAUT – jthebault@rd.loreal.com

Further information

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Course UNDERSTANDING CONSUMERS 2019

PREFERENCES, EMOTIONS, EXPECTATIONS, INDIVIDUAL DIFFERENCES, CONTEXTS AND PRODUCT CHARACTERISATION & R-LAB
19 June 2019 / 21 June 2019
Convitto della Calza, Piazza della Calza 6, Firenze

Reduced registration rate reserved to E3S members

THE ITALIAN SENSORY SCIENCE SOCIETY IS PLEASED TO PRESENT A 3-DAY NEW COURSE IN SENSORY AND CONSUMER SCIENCE

The course will feature recent advances in cognitive psychology applied to sensory and consumer studies on food, beverage, cosmetic, personal care and home care products.

You will also get an overview of some of the most important methods and statistical tools that can be used for collecting and extracting useful information from sensory and consumer data.

The course will give you an updated basis for planning an experimental design, understanding your results more in depth for decisions in a commercial setting.

Level: Intermediate-Advanced

The course will cover both theoretical background, a large number of relevant examples and case studies, computer demonstrations and hands on activities.

THE COURSE IS BASED ON A MULTIDIMENSIONAL APPROACH, WITH SIX MODULES, EACH FOCUSED ON A HOT TOPIC: CONSUMER PREFERENCES, EMOTIONS, EXPECTATIONS, INDIVIDUAL DIFFERENCES, CONTEXTS AND PRODUCT CHARACTERISATION

The lecturers:

Prof. John Prescott
TasteMatters Research & Consulting, Australia
University of Florence, Italy

Prof. Erminio Monteleone
University of Florence, Italy

Prof. Gastón Ares
Universidad de la República, Uruguay

Dr. Sara Spinelli
University of Florence, Italy
SemioSensory | Research & Consulting, Italy

Further information

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Post Doctoral Position in Consumer Science in New Zealand

Post Doctoral Position in Consumer Science in New Zealand (4 years full-time)

Understanding consumer perception of nutrition and wellbeing messaging aligned to dairy products

Working under the supervision of Professor Joanne Hort, this project will develop an understanding of current consumer perception of the contribution of dairy products to nutrition and wellness, and the types of messaging that conveys this information in a way the consumer understands.
Taking this as a base the researcher will then be involved in developing appropriate nutritional and wellness messaging for the new
findings from research, including clinical studies, involved in a wider research programme.

Follow this link for more details and how to apply

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