Author Archives: E3S secretary




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 by the 31 March 2018.


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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:

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




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


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:

Follow Edulia on Facebook:

Follow Edulia on Twitter: @Edulia_GoodFood

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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


Thank you to confirm your attendance by mail to

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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Postgraduate Course Sensory Perception & Food Preference

Postgraduate Course
Sensory Perception & Food Preference:
The role of context
Wageningen, The Netherlands, 3-6 April 2018


The aim of this advanced course is to acquire expertise regarding the major determinants of food preferences and
intake: sensory perception and the role of context; to obtain knowledge and experience in different methods on how to measure (and analyse) these aspects.

The course will be mainly composed of lectures with ample opportunity for discussions. There will be short presentations of the research plans of the participants, a tour through the facilities of Human Nutrition with respect to sensory/consumer/nutrition behaviour, as well as a workshop/demo on various methods to measure and analyse behavioural responses to food products. During the week we will move from fundamental science and experimental lab settings towards more real-life test methods and consumer insights.

Dr H.L. Meiselman, Senior Research Scientist (retired), Natick Labs,
Dr R. Holland, Radboud University Nijmegen, Behavioural Science Institute; University of Amsterdam, Social Psychology
Dr H.N.J. Schifferstein, TUDelft, Departement of Industrial Design
Dr M. Veltkamp, FrieslandCampina Innovation Center
Dr E.H. Zandstra, Unilever R&D Vlaardingen

Wageningen University & Research:
Prof. C. de Graaf, Human Nutrition
Dr G. de Jager, Human Nutrition
Dr E. van Kleef, Marketing and Consumer Behaviour
Dr G. Dijksterhuis, Food & Biobased Research
Dr P.A.M. Smeets, Human Nutrition; Utrecht University, Image Sciences Institute

Further information

More information about this and other forthcoming courses is available on:


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Job opportunity at AZTI-Tecnalia (Derio, Bizkaia, Spain)

Job opportunity at AZTI-Tecnalia (Derio, Bizkaia, Spain)

Expert researcher in consumer behaviour and preferences in the food sector

Application open until 23 March 2018

AZTI-Tecnalia ( is a non-profit private foundation committed to the social and economic development of the marine environment and food sector. With 30 years of experience and 240 professional staff, the organization has developed more than 2.000 projects with industries and public institutions, including 25 European projects running at present. AZTI is part of Tecnalia Corporation ( and as research and innovation Centre is structured in two business divisions: Marine Research and Food Research.

Job description

We are looking for a person with experience in projects related to research into consumer behaviour and market research: qualitative (focus group, construction of new food concepts, etc.) and quantitative (consumer segmentation, sensory methodologies, testing organisation, etc.) consumer research.


  • University degree, preferably in Social Sciences, Marketing, Psychology, Food Science and Technology, Business Studies, Exact Sciences (Statistics), Computer Engineering, Agricultural Engineering, or similar with a specialisation in consumer behaviour studies.
  • At least 2 years proven experience in projects related to research into consumer behaviour.
  • Experience in market research: qualitative (focus group, construction of new food concepts, etc.) and quantitative (consumer segmentation, sensory methodologies, testing organisation, etc.) consumer research.
  • Extensive experience in the design of questionnaires related to market and consumer studies (preferences, drivers of consumption, their motivations, emotions, product maps, sensory profiles of products, etc.).
  • Excellent oral and written communication in English/Spanish


Desired skills and experience


  • Holding a doctorate degree in sensory and consumer/user sciences or related areas.
  • Master’s Degree in Models and Areas of Research in Social Sciences, Marketing, Sensory and Consumer Sciences or a related area.
  • Relevant internships at foreign research centres.
  • Extensive knowledge and use of statistical data analysis tools such as: XLStat, SPSS, Statgraphics, R Statistical Software, Software FIZZ-Networking.
  • New sensory methodologies and technologies (neurosciences) applied to consumer behaviour, data acquisition and interpretation.
  • Research lines into consumer behaviour and preferences in the food sector.
  • Defining research proposals and reports, national and international calls for funding, managing projects (technical and economic) and information related to them, R&D results, technical reports, preliminary research, patents and dissemination information.
  • Managing and leading at least one work group in international projects
  • Scientific papers, patents and oral communications presented at national and international congresses in the field of market and consumer studies.
  • Ability to work in a multidisciplinary environment.
  • Driving licence


All information to apply to this position is on:

In addition, please send your CV to Dr. Begoña Alfaro (AZTI)


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Job opportunity at L’Oreal


The availability of drinking water is a fundamental global issue for this century. Nearly one billion people have difficulties accessing water and this pressure will significantly increase in the coming decades. The use of several of our product categories (shampoo, shower gel, coloration) is associated with significant water consumption and water is a major topic for us. We are fully committed to find solutions!
The evaluation scientist will have for mission to develop a methodology to assess shampoo rinsability.


  • 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

Nice to have:

  • First experience in evaluation / R&I
  • Skills & knowledge in sustainable development

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

Further information


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E3S Workshop & General Assembly 2018

7th European Sensory Science Society Annual Symposium
Hosted by Sensory Food Network Ireland
Wednesday May 9th, 2018
Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland


Register now to the event on May 9th – Read the programme

Register now to the events on May 8th

A Taste of Culture: Understanding the Global Consumer and Sensory Perception
Sensory Food Network Ireland is delighted to host the European Sensory Science Society (E3S) Annual Symposium on May 9th, 2018 at Teagasc Food Research Centre, Ashtown, Dublin, Ireland.

The chosen theme for the one day symposium is ‘A Taste of Culture: Understanding the Global Consumer and Sensory Perception’, with presentations from the leading experts in sensory and consumer science. This symposium also provides excellent international networking opportunities for all attendees.

As the theme suggests the programme will focus on the cultural aspects of sensory science, thus appealing to a wide audience. The programme also includes a student session and a session focused on ‘non-food’ sensory science.

The European Sensory Society General Assembly, which is a closed meeting for E3S members, will take place on Tuesday May 8th, along with meetings of the working groups associated with ES3.

Wednesday, May 9th – E3S Symposium

Registration, Session Topics & Speakers 
Registration for the symposium will open on Wednesday, May 9th at 8.30am and the event will commence at 9.15am with the following confirmed speakers.

Session 1: Sensory Science and the Consumer
Speakers: Dr Ciarán Forde, National University of Singapore; Ms Helen King, Bord Bia, Ireland; Dr Linda Farmer, AFBI, Northern Ireland.

Session 2: Cultural Aspects of Sensory Science
Speakers: Dr Julien Delarue, AgroparisTech, France; Dr Maurice O’Sullivan, UCC, Ireland; Dr Kieran Kilcawley, Teagasc, Ireland.

Session 3: Sensory Science: Beyond Food
Speakers: Ms Margaret Shine, SRL, Ireland; Ms Celine Marque, Oriflame, Ireland; Dr Tracey Larkin, LIT, Ireland.

Student Competition 
There is an opportunity for students to present their research in a dedicated student session, where six ten minute oral presentations will feature. A poster presentation session will also take place throughout the day. Details on abstract submission are available here.

Please submit your abstract to:, stating your preference for an oral or poster presentation in the subject line of your email.

Deadlines: Only abstracts received by Friday April 6th, 2018 will be considered for presentation at the symposium. Queries: If you have any queries, please email

Registration Details:
Registration fee – €100 Conference dinner – €50
Booking via Eventbrite here


A limited number of rooms are reserved at the Crowne Plaza Blanchardstown.
To book call 00 353 1 8977721 quoting  ‘E3S Symposium’.


Tuesday, May 8th – E3S Assembly and E3S Working Group Meetings and Workshops

  • 13.00 – 15.00: E3S General assembly
  • 15.00 – 15.30: Refreshment break
  • 15.30 – 17.30: Working group meetings and workshops
  • 17.30 – 18.00: Working groups feedback and close
  • 18.00: Bus from Teagasc Food Research Centre to Crowne Plazza Hotel, Blanchardstown, Dublin
  • 19.30: Symposium dinner at Crowne Plazza Hotel, Blanchardstown, Dublin (Booking via Eventbrite here)

E3S General Assembly – open only to up two representatives for each member country.

E3S Working Group Meetings and Workshops – open to all the E3S members

  • E3S Children Working Group Workshop – Dr. Monica Laureati, University of Milan
    Texture perception in children and implications for the perception of and preference for healthy food: the E3S Children WG cross-cultural study
    In 2017, the E3S Children WG has started the B-Tex pan-European study to better understand how children perceive different texture properties and how this perception influences the acceptance and rejection of food. Currently, six countries from northern, central and southern Europe are collecting data within the B-Tex study. During this workshop, the preliminary results of the B-Tex study will be presented. Read more
  • E3S Education Working Group Meeting, prof. Catherine Dacremont, Agrosup Dijon – Centre des Sciences du Goût et de l’Alimentation, and dr. Paula Varela, Nofima
  • E3S PDO Working Group Workshop, dr. Mario Zannoni
  • PDO WG WORKSHOP, 8th MAY 2018
    15,30 – 16,30:
    – M.Zannoni, F.J. Perez Elortondo, A proposal for the structure of  a guideline for sensory analysis of PDOs food products and wines.
    – P.Piccinali,  The E3S WG PDO at the “Journée internationale des Concours des Produits du Terroir” in Courtemelon, Switzerland, 30 september 2017.
    – L. Cunha, Results of a survey about consumers’ awareness, knowledge and image of PDO products in Portugal.
    16,30 – 17,15: Discussion
    At the end of the workshop the WG PDO management meeting will be held.
  • E3S Non food Working Group Meeting, dr. Jessica Dacleu, dr. Irene Bacle and dr. Celine Marque.

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Permanent job of research scientist in sensory engineering

Permanent job of research scientist in sensory engineering, INRA, Paris (France)

Application open until 5 march 2018


INRA : French National Institute for Agricultural Research · Department of Science and Process Engineering of Agricultural Products

France, Paris Area

Joint Research Unit GMPA / ADP group – Food Digestion and Perception group

Joint Research  Unit GENIAL / HAP group – Human Food and Process


Job description

INRA and its partners wish to develop expertise on integrated approaches for the design of innovative foods. These approaches must take into account both consumer expectations and behaviour, as well as the constraints and opportunities offered by the regions where the food is produced. Therefore, the mission entrusted to the successful candidate will focus on the design of new foods and/or processes, using sensory and design engineering approaches that integrate all stakeholders from farmers to consumers. The successful candidate will be expected to develop both approaches and to formalize and take into account stakeholder expectations, perceptions and behaviour at all stages of the design process. He/she will benefit from the food process engineering skills of the unit’s researchers. It is important to note that in 2020/21, the host laboratory currently located in Grignon (near Versailles) will be relocating to the food research centre on the campus of Paris-Saclay University in Palaiseau.

profil n° CRCN-2018-9-CEPIA1

All information to apply to this position is on :

Desired skills and experience

PhD or equivalent. Expertise in sensory analysis and consumer science for product development is recommended. Knowledge of design science (design approaches and methods for innovation) will be a bonus for this position. Furthermore, a taste for research on complex systems and with multiple stakeholders would be desirable. Candidates should have a good command of English, and long-term international experience would also be desirable. Successful candidates who have not yet acquired this experience abroad will be required to do so after their probationary period (1st year).


Contacts :

Isabelle SOUCHON, tel : 33 (0)1 30 81 54 86

Anne SAINT-EVE, tel : 33 (0)1 30 81 54 38

Julien DELARUE , tel : 33 (0)1 69 93 50 10

David BLUMENTHAL tel : 33 (0)1 69 93 51 93


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PhD Studentship – Proteins and Biomaterials at Agresearch and Massey University

PhD Studentship:
Peptide profiling and predictive modelling of fermented foods

Agresearch and Massey University, New Zealand

Applications Close: 28th February 2018

The PhD project’s aims are (i) to perform in-depth profiling and identification of peptides from progressive fermentation time points, and conduct predictive modelling of fermentation intermediate points and end points based on earlier profiles; and (ii) to collaborate with parallel work in human taste receptor assays with the goal of using peptide profiles of fermented products to predictively model the responses of the taste receptors and humans to these products. We anticipate that techniques will include proteomics/peptidomics based on mass spectrometry, sensory evaluation and various data processing and bioinformatics software. Further, the use of statistical and other software allowing predictive mathematical modelling of fermentation, and of flavours generated in the process, will be required.

You will work with supervisors from AgResearch and Massey University, and will perform the majority of your research in the AgResearch laboratories in Lincoln.

To apply – see


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Case Histories and Principles

Taught the 17th – 19th of April 2018 at The Greenbrier in White Sulphur Springs, West Virginia USA

Further information:

Comparative advertising can improve sales, but 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. There is a scientific and legal foundation necessary to support advertising claims.

The purpose of this 3-day course is to raise awareness of issues in testing product performance and evaluating advertising 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.)

 For complete information and online registration, visit:

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
  • Kathleen (Kat) Dunnigan – National Advertising Division (NAD)
  • Kathryn Farrara – Unilever USA
  • Anuradha (Anu) Gokhale – NAD
  • Hal Hodes – NAD
  • Alexander Kaplan – Proskauer Rose
  • David G. Mallen – Loeb & Loeb

Course information and online registration: or call +001-804-675-2980. For the multiple registration and member discount, please contact Susan Longest at

Target audience: Intermediate

Cost: $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 before registering if you are eligible for a discounted fee.

2018 Ad Claims Support Course Brochure


Current Topics in Sensory and Consumer Science: SYMPOSIA and Master Classes
Presented the 8th – 10th of May 2018 at the Williamsburg Lodge in Colonial Williamsburg, Virginia USA

Further information:

This coming May, The Institute for Perception will present four Symposia and four Master Classes on topics of current interest in our field. The symposia are chaired by Dr. Daniel Ennis, Dr. Benoît Rousseau, and Dr. John Ennis and will include diverse presentations from the following invited speakers (listed in alphabetical order):

  • Andy Basehoar – Kimberly-Clark
  • John Castura – Compusense, Inc.
  • MaryAnne Drake – North Carolina State University
  • Danielle van Hout – Unilever, The Netherlands
  • Anthony (Manny) Manuele – Molson Coors
  • Frank Rossi – PepsiCo/Frito Lay
  • Zachary Schendel – Netflix
  • Annie Ugurlayan – NAD
  • Thierry Worch – QI Statistics, UK

This program is recommended for those who work in sensory and consumer science and aspire to stay current of innovative developments in their field. The concepts covered have valuable applications to product development, quality assurance, marketing, and advertising claims substantiation in consumer product companies.

For complete information and online registration, visit:

Course information and online registration: or call +001-804-675-2980. To apply an E3S Member discount of $50, please contact Susan Longest at before registering.

Target audience: Advanced

Cost: Entire Program = $1975 US, Symposia Only = $495 US, Master Classes = $395 each

2018 Current Topics – SYMPOSIA & Classes Brochure


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