Author Archives: E3S secretary

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

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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

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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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E3S SESRG Knowledge Exchange Webinar – 1st Edition

Wednesday, January 30th 2019, from 10:00 to 11:00 am (French time)

Would you like to improve your network with other students and professionals working in sensory and consumers research, and learn about projects from across Europe?

We are pleased to invite you to participate to the E3S SESRG Knowledge Exchange Webinar – 1st Edition that will take place Wednesday, January 30th 2019, from 10:00 to 11:00 am (French time).

This Webinar will be hosted by French members of E3S.

Three incredible speakers will honour us by sharing their experiences through three 10 minutes’ presentations:

  • Léonor Bonnafous
    early stage researcher
    «Melting pot of work experiences in sensory & consumer insight»
  • Audrey Cosson
    PhD student in AgroParisTech and Roquette Frère
    «An efficient sensory method for understanding the perceptions of pea protein isolates in relation with their chemical composition»
  • Alexiane Luc
    Graduate engineer
    «Analyzing Free JAR data with opinion mining strategies»

There will also be time for discussion between participants as well as some funny Quiz

What will you need to participate?

Be member of your national sensory science group

Only a computer with video and microphone.

To register, please click on https://goo.gl/forms/PF2GBfgYDqWhNXl42

Further information will be provided after registration.

If you have any questions, please do not hesitate to contact us at E3S-SESRG@e3sensory.eu

 

Hoping to welcome a number of you!

The Knowledge Exchange Webinar Organising team

Call for Participation – SESRG Knowledge Exchange Webinar 2019

Read more about the E3S SESRGStudent and Early Stage Researcher Group

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Advertising Claims Support Course presented by The Institute for Perception

Title of Course: ADVERTISING CLAIMS SUPPORT: Case Histories and Principles

Date: 9th – 11th  APRIL 2019

Venue: The Greenbrier in White Sulphur Springs, West Virginia USA

Web Link to Course: http://ifpress.com/short-courses/april-course-2019/

Course Description: Comparative advertising improves sales. How do you support your advertising claims and how do you address false claims or challenges made by your competitors? Claims support is a critical business focus for many companies in categories with aggressive competitors.

The purpose of this 3-day course is to present principles involved in testing product performance and surveys to access advertising messages. This knowledge base is necessary in order to provide solid evidentiary support needed in the event of a claims dispute.

The course speakers have decades of experience as instructors, scientific experts, jurors, and litigators in addressing claims with significant survey and product testing components.  National Advertising Division and litigated cases will be used to examine and reinforce the information discussed. (Approximately 12 CLE credits and 15CH for Certified Food Scientists can be claimed for attendance of this course.)

The course is taught by Dr. Daniel Ennis, Dr. Benoit Rousseau, and Dr. John Ennis.

Invited speakers Include:

  • Lauren Aronson – Crowell & Moring
  • Christopher A. Cole – Crowell & Moring
  • Hal Hodes – NAD
  • Alexander Kaplan – Proskauer Rose
  • Cynthia E. Kinser – Tennessee Attorney General’s Office (retired)
  • Robyn Lewis – NAD
  • David G. Mallen – Loeb & Loeb
  • Annie Ugurlayan – NAD

 

Course Fee: $1975 US; 20% discount for each additional registrant from same organization.  Reduced or waived course fees offered to non-profit entities, students, judges, government employees and others.  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/april-course-2019/

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An opportunity to work at Aarhus University Department of Food Science, Food Quality Perception & Society Team via an AIAS Fellowship

Application deadline: 23 January 2019

Aarhus Institute of Advance Studies (AIAS) at Aarhus University Denmark, is pleased to announce a call for up to 15 AIAS-COFUND II Marie Curie fellowships (deadline Jan. 23 2019) available at AIAS with a start in 2019, for talented junior and senior researchers.

These Scholarships are applied for in conjunction with a host environment at Aarhus University, and The Department of Food Science’s, Food Quality Perception and Society (FQS), sensory and consumer science research group is one environment very interested in hosting such an applicant.

For additional Information: Contact Professor D. V. Byrne, Science Team Leader: Food Quality Perception & Society (FQS), Department of Food Science, Aarhus University, Denmark. See FQS Team website here: http://food.au.dk/en/foodresearch/science-teams/food-quality-perception-society/

 

AIAS In synopsis:
The AIAS-COFUND II Fellowship Programme

(Further information here)

Applicants can choose their research topic freely within all academic areas. The duration of a fellow-ship varies from 6 up to 36 months, with commencement dates either on 1 October 2019 or 1 February 2020. A fellowship includes a competitive salary, funding for travel and reasonable research expenses.

The programme encompasses two types of fellowships:

  • AIAS-COFUND Junior Fellowships for postdoctoral researchers with a career experience of 2-10 years. Fellowship duration: 12- 36 months.
  • AIAS-COFUND Senior Fellowships for researchers with a career experience of 10+ years. Fellowship duration: 6-18 months.

The application deadline is 23 January 2019.

 

Commencement date: 1 October 2019 and 1 February 2020.

Read about AIAS and the fellowship programme and see the Guide for Applicants at:

www.aias.au.dk

http://aias.au.dk/aias-fellowships/aias-cofund-fellowships/

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Sensory & Flavour Development Specialist at University of Nottingham

Sensory & Flavour Development Specialist – KTP Associate (Fixed Term)

Closing Date: Tuesday, 8th January 2019

Reference: SCI455218
Closing Date: Tuesday, 8th January 2019
Job Type: Research
Department: Food Sciences
Salary: £28,000-£34,000 per annum depending on skills, qualifications & Experience. Plus, £6,000 training package.

This is an exciting opportunity for an ambitious individual to advance their career through a Knowledge Transfer Partnership (KTP) working with craft gin pioneers, Warner Edwards and world leading experts at the University of Nottingham to transfer and embed knowledge within Warner Edwards. Warner Edwards are a young, fast growing, global award-winning craft distillery producing small-batch artisan gins on their family farm in the picturesque village of Harrington in Northamptonshire. They are famous for creating and pioneering naturally flavoured gins, which led to the recent exponential boom in the flavoured gin market. Every drop is farm-born, and made from only natural ingredients with many sourced locally and grown on the farm. Warner Edwards account for a substantial share of the premium market, retailing in high-end grocers such as Waitrose, Marks & Spencer, Fortnum & Mason, and Selfridges. Building on their meteoric success, their ambition is to lead the industry in their understanding the chemistry of flavoured gins, and you will be a key player in realising this by developing your own sensory skills and embedding that within the business by establishing sensory panels, flavour chemistry capabilities and creating literature through research that will optimise spirit quality and progress the industry.

You will be employed by the University of Nottingham but will be based primarily at Warner Edwards in the idyllic countryside location of Harrington. The village itself is commutable by car from towns such as historic Market Harborough, and less than one hour from London. At Warner Edwards, you will be working within a fast-moving company in an increasingly competitive and dynamic market. Through exposure to different teams within the company (sales, marketing, finance, technical), you will need to understand the commercial relationship between these groups and how they adapt in line with the company’s growth. Thus, understanding the commercial impact of the KTP through this exposure will be a key component of the project.

You should hold BSc/MSc (2:1 or first) in Food Science or related subject. A relevant PhD (e.g. Sensory Science, Flavour Science/Chemistry, Food Science (with significant elements of sensory science/flavour science) or equivalent) is highly desirable.

Further information

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SUSTAINABLE INNOVATION: EVALUATION SCIENTIST AT L’OREAL

SHORT-TERM MISSION – 6 months from January 2019
SUSTAINABLE INNOVATION: EVALUATION SCIENTIST

 

PROFIL & REQUIRED COMPETENCIES

  • Master degree in engineering / sensory & consumer studies
  • Good knowledge in statistics
  • Appetite for method development
  • French & English: read, written, spoken Curiosity & open-mindedness / Team player / Ability to challenge practices Strong communication skills Strong interest for sustainable development

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

 

Further information

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Online Course Principles of Sensory Science

Online Course Principles of Sensory Science

Organised by Wageningen Academy, Division of Human Nutrition

Date: Mon 4 March 2019 until Sat 1 June 2019

Are you looking for an introduction in the world of sensory science with a focus on eating behaviour? Would you like to broaden and deepen your theoretical knowledge and gain the latest insights from present real world research? And are you looking for an integrated approach where food technology, consumer and nutrition science interact? Then this university-level online course might be something for you.

Duration: 13 weeks timeframe, 80-90hours of study in total
Setup: Online
Price: EUR 1,395.00

Further information

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Business Engagement Scientist: Sensory Science

Business Engagement Scientist: Sensory Science (fixed term)
University of Nottingham – Food Sciences
Location: Sutton Bonington

deadline: 20th December 2018

Salary: £27,025 to £39,609 per annum, depending on skills and experience (minimum £30395 with relevant PhD)
Hours: Full Time
Contract Type: Fixed-Term/Contract
Job Ref: SCI386518

The Sensory Science Centre (SSC) is internationally renowned for both its sensory research and teaching, boasting state of the art facilities, two expert panels and a consumer database for product assessment. This role presents an excellent opportunity for a self-motivated sensory and consumer scientist to engage with businesses and research partners by conducting services rendered work. This will include raising awareness of the centre, identifying new leads, delivering pitches to potential collaborators/clients, writing proposals, conducting studies, analysing data and presenting results (both verbally and written). In addition, the role-holder will work closely with the flavour chemistry team, supporting research and would therefore benefit from knowledge and experience of flavour/aroma chemistry.

Candidates should have a PhD in Sensory Science (or close to completion) OR significant industry experience in Sensory and Consumer Science. In addition, the appointee must have experience in flavour chemistry and associated analytical techniques (e.g. GS-MS, APCI-MS, LC-MS). The appointee should have excellent communications skills and considerable experience collecting data from human subjects. Industrial experience, a publication record or experience of teaching/training are also preferable. Candidates must demonstrate excellent analytical skills, be self-motivating and be able to work as part of a team.

This is a full-time, 12-month contact, available as soon as possible. However, the role is expected to extend beyond 12 months, subject to performance and funding.

Informal enquiries may be addressed to Dr Rebecca Ford, telephone 0115 951 6685 or email r.ford@nottingham.ac.uk. Please note that applications sent directly to this email address will not be accepted.

The University of Nottingham is an equal opportunities employer and welcomes applications from all sections of the community.

Apply here: https://www.jobs.ac.uk/job/BOJ411/business-engagement-scientist-sensory-science-fixed-term

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CAS Food Sensory and Consumer Research

Certificate of Advanced Studies (CAS) – Food Sensory and Consumer Research

ZHAW – Zürcher Hochschule für Angewandte Wissenschaften – Department Life Sciences and Facility Management

12 ECTS

At a glance
Start: 29.08.2019

Costs: CHF 8,000.00

Language of instruction: German

Further information: www.zhaw.ch/ilgi/cas-sensorik

Download the flyer: Flyer_CAS Sensorik 2019

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Post of the month November 2018

POST OF THE MONTH NOVEMBER 2018
Guest post

A glimpse of the 2018 Society of Sensory Professionals (SSP) Conference

Meetha Nesam James, Masters Student at Kansas State University, Manhattan, United States

26th-28th September 2018 – Cleveland, Ohio, United States

‘Rock your Sensory Advantage’- this was the tagline of SSP 2018 conference held in Cleveland, Ohio, United States from September 26th to 28th. Celebrating its 10th anniversary this year, the conference aimed at inspiring sensory professionals and students, as leaders from the industry shared their expertise on how sensory could be used to drive innovative business results.

The conference kicked off with a welcome note by Dr. Jason Newlon, SSP Conference Committee Chairperson. This was followed by the SSP/ASTM Joint Workshop on the theme: ‘It’s a Small World, Leading Sensory and Consumer Research Cross-Culturally’. This session highlighted the how to’s of global research and the benefits of working globally. Dr. Kavitha Avula from ‘Therapists Beyond Borders’ gave an amazing talk on understanding people from inside out and not from outside in. She insisted that understanding cultural sensitivity of the target consumers, avoiding implicit bias and having a heart to listen rather than imposing your thoughts would be a great way to understand consumers from different cultures. Dr. Bob Baron, VP, Sensory Spectrum, spoke about the business case for taking sensory global. He mentioned that the changing environment in the global market is due to the increase in global trade, technology development, consolidation and centralization of brands. Daniela Garaiz, Sensights Consulting, mentioned that having a structured plan around the business objective and developing the study based on that would help conduct an international research study successfully. Following that, Janet McLean, Global Director of Sensory Consumer Guidance, Diageo, took us through the challenges one has to face when conducting research globally, especially the time zone difference, shipping costs, advertising etc. At the close of the workshop session, Cindy Malixi, Innovation Consultant and Facilitator, AHHA, gave her insights on working with global teams. Her idea of ‘Go have a beer’ with global teams to have better connections and to stay cool always, were some of the key takeaways from her talk.

The ‘Luncheon with Connectors Meet-and-Greet’ was one of the main events at the conference. Everyone enjoyed the conversations with their mentors, as they shared their professional experiences and their insights for future career prospects.

The opening keynote by Kevin Ryan was thought provoking as he spoke about ‘The Changing Face of CPG (Consumer Packaged Goods)’. He drew everyone’s attention towards the ten evolving cultural mindsets that tend to influence the CPG market. One of the mindsets he discussed was ‘Foodie 2.0’ where the consumers take ownership of what they choose to buy and what they eat. Ryan also recommended on how CPGs must react to these mindsets of consumers to stay relevant.

Debbie Peterson, President, Getting to Clarity, gave a fascinating talk on the topic “Increasing Confidence in Communication: From Frustrated to Focused”. She challenged everyone to “Step up, Speak up and Show up” and mentioned that avoiding limiting beliefs, catching it, challenging it and changing it into a positive belief about one’s self can help them achieve greater heights. Following that, Dr. Jason Newlon gave a talk on the journey of the first ten years of SSP. It was inspiring to know how the vision of a small group of the founding members took form into this successful big organization. The day ended with a cocktail reception for more networking and connections.

The second day of the conference started with scientific sessions on the theme-‘Context throw- down’. The speakers presented their research on the importance of context in consumer likings in different product categories. Experiencing the products in real life environment in contrast to the test facilities had impact on the consumer preference. After the talk, selected studies in diverse topics were presented as speed posters in no more than 5 minutes.

The students and other researchers had the chance of presenting their research in the poster sessions in the morning and afternoon. I presented my research on ‘Lexicon development and napping of Ryebread from Northern Europe and the United States’. There were posters on different sensory topics including context relevance, oral processing, cross-cultural product testing, etc. There was another Professional Development talk on how to overcome difficulties and to increase clarity and assertiveness in communication. The student luncheon that followed had a presentation from Chris Van Dongen about the three phases of a career in sensory.

The afternoon started with a scientific session on the topic “Individual Differences between Consumers”. Scientists presented their research on the variation in liking because of the personality traits, oral perception and sensitivity and sensory advantage of thermal tasters. Following that were two workshops at the same time on the topics of ‘Beyond Foods’ and ‘Best Practices for Storytelling with Data’. The participants attended either one of them based on their interests. The day ended with the award ceremony and the night was enjoyed at the Rock and Roll Hall of Fame in Cleveland with a grand Gala.

The final day of the conference began with two workshops simultaneously. One was on the theme of ‘Advancing Sensory Science by integrating Perceptual, Cognitive and Behavioral Psychology’. This workshop presented research on the role of context, fast and slow thinking and how to overcome the psychological sources of error. Another SSP-Sensometrics joint workshop was conducted on ‘Designing Consumer Relevant Testing’. A team of Sensory scientists and statisticians shared both the sides of a research study from a consumer-friendly perspective.  There was a session to meet and interact with the editor of the ‘Journal of Sensory Studies (JOSS)’ after the workshop. In the end, there was fireside chat where Dr. Jason Newlon and Lisa Ernst from Procter and Gamble shared their experiences on working with different product categories. Dr. Newlon closed the conference by calling everyone out to drive towards excellence with inspiration from all the sensory professionals.

 

Overall, the SSP Conference this year was packed with interactive scientific sessions and workshops. It also proved to be a great opportunity to connect with other sensory professionals and scientists. Personally, I got to meet and interact with Dr. Michael O’Mahony, Gail Vance Civille and Dr. Harry Lawless who are pioneer scientists in the field. Also, I had the pride to represent Kansas State University at SSP 2018 along with my team. I look forward to attending the conference again and to be more involved in the Society of Sensory Professionals.

 

CALL-TO-ACTION (CTA): I would like to invite you all to attend the next SSP conference in 2020 (Venue to be decided). There are a lot of volunteering opportunities available to get involved with SSP. Please contact me and I can get you plugged in the right team.

Written by Meetha Nesam James

Masters student at Kansas State University

Email: meethajames@ksu.edu

Linkedin: https://www.linkedin.com/in/meetha-james-896a35145/

 

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