Author Archives: E3S secretary

ECRO XXVIII Congress

ECRO XXVIII Congress

5 – 8 September 2018, Würzburg – Germany

Organizers:

Prof. Dr. Wolfgang Meyerhof and Prof. Dr. Frank Zufall

Local hosts: Prof. Dr. Wolfgang Rössler and Prof. Dr. Ricarda Scheiner

Further information

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SISS COURSE UNDERSTANDING CONSUMERS

SISS COURSE

UNDERSTANDING CONSUMERS.

PREFERENCES, EXPECTATIONS, EMOTIONS, INDIVIDUAL DIFFERENCES, CONTEXT & PRODUCT CHARACTERISATION

June 13-15th , 2018
Grand Hotel Minerva, Florence (Italy)

INSTRUCTORS: prof. John Prescott, Dr. Gastón Ares, Prof. Erminio Monteleone & Dr. Sara Spinelli

Deadline for Early-bird Registration: 18th May 2018

Level: Intermediate-Advanced

Language: English

 

PROGRAM

The Italian Sensory Science Society 
are 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. 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 respondent to the aims utilising and understanding your data better as basis for decisions in a commercial setting.

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

The course is based 
on a multidimensional approach, 
with three modules, each focused 
on a hot topic: 
consumer preferences, expectations, emotions, individual differences, context and product characterisation.

The language of the course will be English.

 

INSTRUCTORS

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

Prof. Erminio Monteleone
University of Florence, Italy

Dr. Gastón Ares
Universidad de la República, Uruguay

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

REGISTRATION

Special rate is reserved to E3S members.

  • 10% discount applied to each additional registrant from the same company/institution when registered at the same time.
  • 5% discount is reserved to students, Postdoc and free lance consultants under 35 years old.

Further information coming soon!

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Job opportunity at Coca Cola

Job opportunity at Coca Cola

Senior Scientist Product Guidance (Brussels, Belgium)

 

The Coca‐Cola Company is the world’s largest drink company, refreshing consumer with more than 500 sparkling and still brands. To support the acceleration of the move to a total beverage company we are recruiting a new “Senior Scientist Product Guidance” based in Brussels

The Research and Development center located in Brussels is one of the main R&D centers of the Coca‐Cola Company. We are in charge of the development of new beverages (CSD, juices, iced teas, water, dairy…), packages and retail equipment innovation for Europe, Eurasia, Middle East and Africa.

The individual will be responsible for understanding and defining the fundamental consumer and sensory requirements for specific beverages categories, and mastering and implementing appropriate research proposals for optimum product development. He (she) will also generate products related knowledge,  market understanding and consumer insight to support our 3 years product, packaging and retail equipment innovation pipeline for Europe, Eurasia, Middle East and Africa.

Key responsibilities

Create insight to Support end to end consumer centric innovation.

  • Define solution options based on in-depth understanding of the consumer needs and competitive landscape.
  • Conduct competitor benchmarking and product evaluation to understand the competitive landscape
  • Understand and define fundamental consumer/sensory requirements of your categories and inject the knowledge into product development.
  • Develop, plan and implement research proposals to gain actionable sensory and consumer insights in order to provide technical guidance to the product development team and business unit.
  • Provide recommendations on business solutions based on strong technical consumer research and deep understanding of business environment. Identify, evaluate and mitigate technical risks along the research process to increase confidence in final business decisions.
  • Create research design, implement and gather data, analyse and interpret them using appropriate statistical techniques (including parametric and non-parametric methods, ANOVA, factorial analysis and modelling tools)
  • Work as a close partner with the R&D, Marketing and Knowledge Insight team. Actively support the 3 years innovation strategy by providing insights and recommendations based on deep understanding of consumer & competitive landscape.
  • Continuous review and development of current best practices, research methodologies and development of creative solutions to complex challenges
  • Mentor and train colleagues on new methodologies and skills to continuously improve the competence of the team

 

Requirements

  • MS/ PhD in market research, food or sensory science, behavioural psychology or related fields
  • 8+ years of relevant experience in sensory or consumer research
  • Recognised expertise in at least one area linked to technical consumer research : statistics, cognitive science, psychology, sociology or consumer research
  • Proven track record in delivering consumer centric results working in a matrix organization including R&D, Marketing and Knowledge insight.
  • Strong consumer mind set with the ability to see the link between solutions and consumers
  • Experience in consumer research and sensory methodologies and sound understanding of the underlying statistics
  • Process oriented
  • Strong problem solving skills
  • Strong organisational and time management skills
  • Strong written and oral communication skills, excellent communicator
  • Able to apply technical knowledge and establish credibility with highly technical audiences in order to build technical relationships that will benefit customers or the Company and with non-technical audiences in order to influence decision makers
  • Strong and proactive team player, enthusiastic, creative and curious
  • Conceptual, data driven, analytically strong
  • Able to mentor and coach team members and peers
  • Fluent in English. An additional language is a plus
  • Travel required : 10-20%

 

To apply for this position please send you CV & application letter to:  

Jean-Christophe LOMBARD

jlombard@coca-cola.com

 

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The 42th Anniversary Meeting of the British Feeding and Drinking Group

The 42th Anniversary Meeting of the British Feeding and Drinking Group
Scientific Conference on Eating and Drinking
Institut Paul Bocuse, Ecully-Lyon, France

12th – 13th April 2018 Scientific Conference
11th April 2018 Pre-conference visit of the Institut Paul Bocuse

Call for abstract
The conference is an annual multi-disciplinary gathering of scientists and welcomes original contributions of research investigating some aspects of eating and drinking related to psychology, physiology, medicine, nutrition, food science and related disciplines. The program will cover research linked to ingestive behavior and associated conditions, overall well-being, food and beverages choices, preferences, perceptions and consumption, encouraging exchange and discussion of research findings across disciplinary boundaries.
We welcome proposals for both oral and posters from all disciplines.
The word count for abstracts (including title, authors and affiliations) must not exceed 300 words. It must be formatted as a single paragraph with no subheadings. Start with the title (mostly in lower case), name of authors (e.g. Barbara D Dupont) with presenter underlined, and one postal address, complete with postcode and country, followed on the same line by one stand-alone email address. Tables, figures, and footnotes are not allowed and any references or acknowledgments must be included within the paragraph.
PhD candidates for bursaries are requested to include one additional paragraph presenting the novelty of the work and his/her motivation of participation to the BFDG meeting.

All proposals have to be sent to: bfdg@institutpaulbocuse.com

IMPORTANT DATES:

  • 15 January: Abstracts Submission deadline
  • 5 February: Notification of acceptance
  • 15 February: End of early Bird Registration
  • 21 February: Notification of bursaries
  • 25 March: Closing of registration

Call for abstract

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JOB OPPORTUNITY AT FRONTERRA

JOB OPPORTUNITY AT FRONTERRA

Palmerston North, New Zealand

Applications close Midnight Sunday 7th January 2018

  • Fantastic contract opportunity utilising your depth of sensory and consumer science research expertise
  • Work with the best at Fonterra’s world leading Research and Development Centre in New Zealand
  • Help lead sensory and consumer science projects to commercial success of new dairy ingredients and consumer products.

This is a wonderful opportunity gain experience at the Fonterra Research and Development Centre in Palmerston North, New Zealand, as part of a team of experts, guiding and leading the business around knowledge of competitor ingredients and Consumer Science Research for Fonterra products globally!

Reporting to the Manager – Consumer Science, in this 12 month fixed term role, your main responsibilities will be to provide expert sensory and consumer science research, utilising your skills, networks and experience to promote awareness and influence project design to accomplish business objectives in this area.

With your passion for proactive strategic leadership you will continue to evaluate new sensory and consumer science methodologies, adapting to research needs and continue to be at the forefront of innovative advancement in this field.

This is a wonderful opportunity to work with the only truly totally integrated research and development team in the dairy industry, working from lab bench to end product, concept to commercialisation, end to end delivery.

It’s challenging, it’s exciting; it’s your next step in your career in the dairy industry!

Skills and Experience
To be successful in this role you will ideally possess:

  • Proven strong sensory science and consumer science expertise and delivery within a commercial food environment.
  • Proven experience in sensory and consumer science methods throughout product lifecycle (from concept to commercialisation), shelf life and quality control.
  • Strong business acumen and commercial nous across national and overseas food markets.
  • An ability to translate customer and consumer needs to product attributes in New Product Development.
  • Proven ability to influence without authority to a senior management level on sensory and consumer structure and direction.
  • Leadership in method assessment and application
  • Strong, persuasive written and verbal communication skills

A first degree in food science or a relevant area with a focus on sensory and consumer science is essential, as is a proven track record in the sensory and consumer sciences; a relevant postgraduate qualification would be advantageous.

For more information or to apply for this role please click here

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Postdoctoral Fellowship at Massey University

Postdoctoral Fellowship at Massey University (New Zealand)

 Sensory characterisation and consumer acceptability of fermented foods

An excellent opportunity for a consumer/sensory scientist with Professor Joanne Hort at Massey University in New Zealand.  Initially for 3 years but with funding to extend to 4.5 years this position offers a great opportunity to be central to the development of the Consumer and Sensory Science Centre at Massey University opening with an exciting project looking at unique sensory properties and consumer acceptance of New Zealand fermented foods.

Please see the link to the job details  at http://massey-careers.massey.ac.nz/10092/postdoctoral-fellowship-sensory-characterisation-and-consumer-acceptability-of-f and please contact j.hort@massey.ac.uk to discuss the position further.

 

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POSTODOCTORAL FELLOW IN FOOD MICROBIOLOGY/PERCEPTION/BEHAVIOR

POSTODOCTORAL FELLOW IN FOOD MICROBIOLOGY/PERCEPTION/BEHAVIOR
AT UNIVERSITY OF COPENHAGEN
The interface between public body food rating systems and consumer perception and
behaviours contra actual regulations
The deadline for applications is 31 December 2017
Department of Veterinary and Animal Sciences
Faculty of Health and Medical Sciences
University of Copenhagen
Department of Veterinary and Animal Sciences (IVH), Faculty of Health and Medical Science at University of Copenhagen wishes to appoint a Postdoc from 1 January 2018 (or soon thereafter) until 31 March 2019 with the possibility of extension for an additional 7 months. The position will be based at IVH but will require travels for shorter periods to AAU and AU FOOD and to China for longer periods (a minimum of 6 months in total) during the post doc employment.
Information about the Department can be found at http://ivh.ku.dk/english/
IVH is collaborating with the science team Food Quality Perception & Society at Aarhus University, Department of Food Science and the Centre for Cognitive Neuroscience (CCN), Aalborg University (AU FOOD) on a teaching and research platform in Food and Health under the Sino-Danish Centre (SDC) for Education and Research that is funding the current project: http://sdc.university/research/research-areas/food-and-health/
The present position constitutes a part of an established collaboration between these Danish universities and the University of Chinese Academy of Sciences (UCAS) mediated by SDC. The purpose of the present project is to strengthen the research collaboration within the area of food science and to increase the output of candidates and PhDs with a strong international (Danish/Chinese) profile. It is expected that the future Postdoc will actively support this objective by conducting research in collaboration with counterparts in China for periods of time during the postdoctoral employment. For further information on the wider SDC programs and collaboration see http://sdc.university/
As this project is cross-disciplinary, applications from candidates from different scientific backgrounds are welcome to apply. Thus, the candidate must hold a PhD in relation to one or several of the following areas: food microbiology, food science, food control, human sensory perception and neuroscience. Supplementary training in the areas not familiar to the successful candidate will be provided during the employment.
Job description
Questions
For further information about the post, please contact Associate Professor Jørgen Leisner, phone (+45) 6027 9174, email jjl@sund.ku.dk or for any administrative queries, HR Officer Marie-Louise Rosenlund, email mlr@sund.ku.dk.
Foreign applicants may find the following link useful: http://ism.ku.dk/ (International Staff Mobility).
Application
The application must be submitted in English, by clicking on “Apply online” below, and must include the following:
  • Application detailing the basis on which the applicant wishes his or her scientific, teaching and other qualifications to be assessed
  • Curriculum vitae
  • Diplomas – all relevant certificates (MSc, PhD)
  • A complete list of publications
  • A maximum of 10 relevant scientific works which the applicant wishes to have included in the assessment
  • Documentation for additional research qualifications
The deadline for applications is 31 December 2017. Any applications received after this time or incomplete will not be considered.
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Methods in Consumer Research, Volume 1 – New Approaches to Classic Methods

Methods in Consumer Research, Volume 1
New Approaches to Classic Methods

1st Edition
 Editors: Gaston Ares Paula A. Varela
Published Date: 5th January 2018

Methods for Consumer Research, Volume One: New Approaches to Classic Methods brings together world leading experts in global consumer research who provide a fully comprehensive state-of-the-art coverage of advances in the classical methods of consumer science. The book touches on the latest developments in qualitative techniques, including coverage of both focus groups and social media, while also focusing on liking, a fundamental principle of consumer science, consumer segmentation, and the influence of extrinsic product characteristics, such as packaging and presentation on consumer liking.

In conjunction with the second volume, which covers alternative approaches and special applications, this book is an invaluable reference for academics working in the fields of in-sensory and consumer science, psychology, marketing and nutrition. And, with examples of the methodology being applied throughout, it serves as a practical guide to research and development managers in both food and non-food companies.

Key Features

  • Presents a fully comprehensive coverage of the latest developments in the classical methodologies of consumer research
  • Provides examples of successful application of the methodologies presented
  • Includes focus groups and social media discussions
  • Encompasses consumer segmentation, with a focus on psychographics and genetics

Hardcover ISBN: 9780081020890
Imprint: Woodhead Publishing
Page Count: 582

Further information and pre-order

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Children’s Taste Final seminar

CHILDREN’S TASTE FINAL SEMINAR
Wednesday, November 29th 2017
Nofima, Osloveien 1 Ås, Norway

Registration deadline: Nov, 22nd

The Children’s Taste project is coming to an end and we are excited about all the activities and results on children’s taste preferences, taste sensitivity and method development.

Find in attachment the programme for the project’s final seminar which will take place at Nofima in Ås, Norway on Wednesday, Nov 29th.

For registration, please use this link, Registration form – Children’s taste
NOK 500,- per person

Programme

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International meeting in Madrid of E3S/AEPAS students

I INTERNATIONAL MEETING E3S STUDENTS

Universidad Politécnica de Madrid, 22 November 2017, 15.45

organised by AEPAS – Asociación Española de Profesionales del Análisis Sensorial

Organized by Carolina Chaya1 and Maria Mora2
1Universidad Politécnica de Madrid (UPM), Vice-Chair of AEPAS and E3S
2 UPM student, Students Delegate of AEPAS and E3S

To register to the event please sign up in www.aepas.es with the subject “Registration to E3S students meeeting in Madrid”, saying complete name and affiliation of the attendee. Registration is free.

Brochure

Programme

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Individual Differences in Sensory and Consumer Science

Individual Differences in Sensory and Consumer Science
1st Edition
Experimentation, Analysis and Interpretation
Authors: Tormod Naes, Paula A. Varela & Ingunn Berget
Published Date: 1st March 2018

Individual Differences in Sensory and Consumer Science: Experimentation, Analysis and Interpretation presents easily readable, state-of-the-art coverage on how to plan and execute experiments that give rise to individual differences, also providing the framework for successful analysis and interpretation of results. The book highlights the different methodologies that can be applied and how to select the correct methodology based on the type of study you are performing, be it product research and development, quality control or consumer acceptance studies.

Written by an experienced team of statisticians and sensory and consumer scientists, the book provides both academics and industry professionals with the first complete overview of a topic of ever-increasing importance.

Table of Contents
  1. Introduction
  2. General concept and framework
  3. Individual differences in descriptive sensory data
  4. Individual differences in discrimination testing
  5. Individual differences in projective mapping
  6. Individual differences in CATA, sorting and PSP
  7. Individual differences in TDS
  8. Individual differences in consumer liking data (rating)
  9. Individual differences in consumer liking data (choice based conjoint)
    Appendix: The different statistical methods used

Key Features
Identifies how to plan and execute experiments in sensory and consumer science
Analyzes and interprets individual variances in sensory and consumer research
Differentiates best practices for examining product development, quality control and consumer acceptance
Readership
Sensory scientists in research and industry, Statisticians working in the sensory and consumer science area, Postgraduate students in sensometrics, and high level undergraduate courses

Paperback ISBN: 9780081010006
Imprint: Woodhead Publishing
Page Count: 308

Further information and pre-order

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PhD OPPORTUNITY AT MASSEY UNIVERSITY, NEW ZEALAND

PhD OPPORTUNITY AT MASSEY UNIVERSITY, NEW ZEALAND

 Linking protein matrix structure to digestibility and consumer acceptability through oral processing

Supervisors: Prof John Bronlund, Prof Joanne Hort, Dr Lovedeep Kaur, Marco Morgenstern, Dr Eli Gray-Stuart.

This multidisciplinary PhD is based at Massey University in New Zealand and is funded by the prestigious Riddet Institute. Its aim is to investigate protein foods (meat, plant based protein) to understand the link between protein matrix structure and processing treatments and oral processing. It will investigate how oral processing affects protein digestibility, sensory perception and consumer acceptability of the products.

Applicants must have a minimum of a 2:1 honours degree in Food Science/technology/engineering or equivalent, and a minimum of an IELTS score of 6.5 with no band less than 6.0 – achieved in one sitting; or a minimum TOEFL score of 575 paper based test along with a minimum TWE score of 4 (Essay Rating 4.0 or Writing 20) if English is not your first language.

The studentship is for 3 years and applicants must be able to start January 2018.  The studentship covers fees and provides a stipend of NZ$30, 000 per annum for 3 years.

Closing date 20th October 2017.  Please contact j.hort@massey.ac.nz with a covering letter and CV by the closing date of 20th October if you are interested.

Further details regarding Massey University: https://www.massey.ac.nz/ , and the Riddet Institute: http://www.riddet.ac.nz/

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