Author Archives: E3S secretary

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

Share

Leave a Comment

Filed under Books

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

Share

Leave a Comment

Filed under Events highlight

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

Share

Leave a Comment

Filed under Events highlight

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

Share

Leave a Comment

Filed under Books

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/

Share

Leave a Comment

Filed under Jobs highlights

II AEPAS Conference

II AEPAS CONFERENCE

18th-20th October, Polytechnic University of Valencia, Valencia (Spain)

 

The Spanish Society of Sensory Professionals (AEPAS) is organizing its Second Sensory Conference with the collaboration of the Polytechnic University of Valencia and the Institute of Agrochemistry and Food Technology (IATA-CSIC)
The Conference that will be held in Valencia from the 18th to 20th October 2017,  is an opportunity for academic and industrial delegates to share and exchange knowledge and challenges on Sensory and Consumer Science. Four invited lectures (see below), and forty oral presentations conform the program of this congress.
Invited speakers:

Dominique Valentin. Outside the lab: What can ethnography bring to sensory evaluation?
Enrique Bigné.  Looking, feeling and making decisions. New frontiers of consumer behaviour research.
Mariano Alcañiz. Neurogatronomy- A bridge between gastronomy and neurosciences neuroscience.
Gastón Ares. Strategies for improving ecological validity on Sensory and Consumer Research.

See more information: https://aepascongreso2017.wordpress.com/

Share

Leave a Comment

Filed under News

Tenured Associate Professor Position Sensory & Consumer open at Aarhus University

Tenured Associate Professor Position Sensory & Consumer open at Aarhus University

Deadline Nov. 15 2017

The Department of Food Science, Aarhus University invites highly qualified applications for a tenured Associate Professor position, the position is to be funded for the first three years by strategic funds from the Faculty of Science and Technology. An internationally talented applicant also has the opportunity to secure a competitive start package ensuring a successful start in building their research team. The position is to begin February, 2018.

The position
This Associate Professor 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 http://food.au.dk/en/foodresearch/science-teams/food-quality-perception-society/. 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 access to complementary research infrastructure via our close collaborators in psychology, physiological and neuro-imaging fields.

Further information: http://www.au.dk/en/about/vacant-positions/scientific-positions/stillinger/Vacancy/show/930324/5283/

Science Team Leader “Food Quality Perception & Society”, Prof. Derek V. Byrne

Share

Leave a Comment

Filed under Jobs highlights

INTERNSHIP OPPORTUNITIES AT MASSEY UNIVERSITY – NEW ZEALAND

INTERNSHIP OPPORTUNITIES AT MASSEY UNIVERSITY – NEW ZEALAND

If you are looking for a Sensory Science internship as part of your degree then please consider Massey institute of Food science and Technology, Massey University in New Zealand. Massey has supported students from across Europe for many years and, following the appointment of Prof Joanne Hort (j.hort@Massey.ac.uk), has now extended the internship programme to students seeking experience in Sensory and Consumer Science. If you have studied sensory science as part of your degree and have a good level of English then please get in touch to see if there are any internship projects available.

Please contact Terri Palmer (t.m.palmer@massey.ac.nz) if you are interested, including a cover letter and short CV.

Share

Leave a Comment

Filed under Jobs highlights

11 MARIE-CURIE PhD POSITIONS IN THE EDULIA PROJECT

Pre-announcement:

11 MARIE-CURIE PhD POSITIONS IN THE EDULIA PROJECT

 

Eleven PhDs from different countries will be recruited, working in research environments with internationally recognized expertise in areas such as sensory perception, consumer sciences and sensometrics, food choice and behaviour, feeding behaviour, social marketing, consumer socialization, and cognitive psychology.

Nofima (Norway) is leading a new EU fellow program (ITN-Marie Curie), Edulia, to explore new approaches to promote children healthy eating. Edulia’s main objective will be the creation of a highly skilled EU workforce. From a scientific perspective, Edulia will move away from the classic approach of “teaching children what is healthy” to find new ways to drive children to like and actively choose healthy foods, and to develop long-term healthier diets.

FACTS ABOUT THE PROGRAM

The program is part of the Marie Curie Training Network, funded by the EU through Horizon 2020. Participants in the program are internationally recognized environments. Mobility is encouraged, internationally and cross-disciplinary, so all fellows will have stays in other research institutions and non-academic environments.

Research partners: Nofima (Norway), INRA (France), Institute Paul Bocuse Research Center (France), University of Florence (Italy), Wageningen University (Netherlands), University of Aarhus (Denmark), Universidad de la República (Uruguay) and Cornell University (USA).

Non-academic partners: Norwegian Institute of Public Health and Tine (Norway), Arla Foods (Denmark), Sammontana (Italy), Elior and Diana Naturals (France), Netherlands Nutrition Centre Foundation, Food & Biobased Research (Netherlands),  National Food Institute (Instituto Nacional de Alimentación, Uruguay).

Positions will be announced in March 2018.

For any question please contact the project Coordinator, Dr. Paula Varela (Nofima, Norway): paula.varela.tomasco@nofima.no or Dr. Valerie Lengard Almli (Nofima, Norway): valerie.almli@nofima.no

Share

Leave a Comment

Filed under Jobs highlights

Professor in Sensory and Consumer Science

PROFESSOR IN SENSORY AND CONSUMER SCIENCE AT NOTTINGHAM UNIVERSITY

Closing Date: Friday, 22nd September 2017

Reference
PROF168717X1
Job Type
Research & Teaching
Department
Sensory Science, Food Sciences, School of Biosciences
Salary
Salary will be within the Professorial range, minimum £60,410 per annum

The University of Nottingham is seeking an ambitious and visionary senior academic to lead the Sensory and Consumer Science capability.

Based within the School of Biosciences you will be responsible for leading a highly capable team to drive forward innovative teaching, research and business engagement initiatives, whilst working closely with sector and funding agencies to develop a sustainable research strategy. You will have an excellent demonstrable research track record with a strong vision for the next stage of development of Sensory and Consumer Sciences. Your excellent communication skills will aid your ability to liaise effectively with different stakeholders and collaborators within and outside the University. In addition, you will have experience leading and developing academic teams to deliver world class teaching and research.

Boasting world class facilities, such as the The Samworth Laboratory in Flavour Science, the Sensory Science Centre and the Sir Peter Mansfield Imaging Centre, this role will provide you with a unique and exciting opportunity to build on an excellent reputation in the area of Sensory and Consumer Science. The area is central to the success of the Institute of Future Food Beacon of Excellence at the University of Nottingham and has strong interaction with the University’s Research Priority Areas of Agriculture and Food Security, Understanding Human Behaviour and Translational Biomedical Imaging. The collegiate culture at the University of Nottingham enables the impactful delivery of world leading, game changing science and technology, and you can be at the leading edge of these developments.

This is a full-time, permanent post.

Informal enquiries may be addressed to tim.foster@nottingham.ac.uk, tel: 01159516246 Please note that applications sent directly to this email address will not be accepted.

 

Further information: http://www.nottingham.ac.uk/jobs/currentvacancies/ref/PROF168717X1

Share

Leave a Comment

Filed under Jobs highlights

6th GERMAN SENSORY DAYS – SENSOVATION – INNOVATIVE SENSORY

6th GERMAN SENSORY DAYS – SENSOVATION – INNOVATIVE SENSORY

28-29th September 2017, University of Hohenheim, Stuttgart (Germany)

The 6th German Sensory Days are under the headline “Sensovation – Innovative Sensory” and are on two days 28th & 29st September 2017 in Stuttgart at the University of Hohenheim.

This conference has massively grown over the last years reaching nowadays 120 participants with delegates from diverse industries (food and non-food), universities and agencies.

Ina ddition to the conference different workshops on specific topics as well as the ceremony for our anual DGSens award for young sensory scientists will be offered.

Detailed information and registration can be found on our homepage:
https://dgsens.de/dgsens-sensorik-tage.html

All sessions will be in German.

Program: DGSens-Programm-Sensoriktage-2017

Share

Leave a Comment

Filed under Events highlight

Job opportunities at Teagasc, Ireland

THREE JOB OPPORTUNITIES AT TEAGASC FOOD RESEARCH CENTER

Ashtown, Dublin, Ireland

Deadline Friday 18th August 2017

  • TEAGASC PHD WALSH FELLOWSHIP OPPORTUNITY
    “Impact of grass feeding versus concentrate production systems on the sensory characterisation of Irish beef”

PhD opportunity at Teagasc in meat sensory science

  • Contract Research Officer – Sensory Panel Manager (Meat Technology Ireland)
    (Ref: CRO/MTI/0717) (Externally Funded Non Grant-in-Aid)
    Post Type:
    Temporary Externally Funded Non Grant-in-Aid contract post, the indicative duration of which is 36 months, subject to contract.
    A panel may be formed from which future similar vacancies may be filled; such a panel will remain active for a maximum period of 12 months.
    Title of Project:
    Sensory analysis to support Meat Technology Ireland.

Sensory panel manager at Teagasc

  • Contract Technician – Sensory Science (Meat Technology Ireland)
    Temporary Externally Funded Non Grant-in-Aid contract post, the indicative duration of which is 36 months, subject to contract.
    A panel may be formed from which future similar vacancies may be filled; such a panel will remain active for a maximum period of 12 months.
    Title of Project:
    Sensory analysis to support Meat Technology Ireland

Sensory technician at Teagasc

Share

Leave a Comment

Filed under Jobs highlights