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Call for applications: PhD position in cognitive science at Institut Paul Bocuse

The perceptual and cognitive markers of flavored products naturalness:
a cross-cultural perspective

Lyon Neuroscience Research Center (CRNL) – Institut Paul Bocuse Research Center, Ecully – MANE Flavor & Fragrance Manufacturer

Deadline for application: September 16th 2018

Consumers’ expectations are generally well known but poorly understood. However, a proper understanding of consumer’s expectations is needed to reduce the failure rate of new products in the market by providing better pre-launch decision criteria.
Naturalness features among the main expectations of consumers in different fields. 80% of consumers were interested in looking for naturalness in the food sector (TNS, 2012). Natural products represent one of the only sources of growth in the sector of the DPH (Drugstore, Perfumery, and Hygiene) (LSA, Trade & Consumption, article of 14/09/17).
Even if there is a large consensus in the field of consumer research that naturalness features among the main consumers’ expectations, the notion of naturalness is still vague and poorly understood (Roman et al., 2017). Moreover, the sensory and cognitive markers that trigger the naturalness category remain to be identified especially in the aromatic products domain.
The general objective of the present PhD project is to identify the different properties (olfactory, visual and semantic) associated with the category of naturalness, to measure the strength of implicit associations using methodologies from cognitive science, and the robustness of these associations across distinct cultural areas. The results obtained will highlight the perceptual and cognitive markers of perceived naturalness, and will be exploited by marketing and R&D departments to better interpret and meet the expectations of consumers regarding naturalness.

 

PhD SUPERVISION

Thesis co-supervisors:

  • Dr. Moustafa Bensafi, Research Director at Lyon Neuroscience Research Center (CRNL, Lyon)
  • Dr. Jérémie Lafraire, Research Group Leader in Cognitive Science (IPBR), research associate at Institut Jean Nicod (CNRS-EHESS-ENS, Paris, Ulm)

Scientific contact point at MANE: Hélène ALLAIN, Head of the sensory analysis department at Mane (Bar Sur Loup)

LOCATION
The PhD student will be mainly based at IPBR (Lyon).
Regular stay at CRNL and Mane (Bar-sur-Loup, 06)
Potential field work abroad

Further information

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Sensory Panel Management

Sensory Panel Management
1st Edition
A Practical Handbook for Recruitment, Training and Performance

Authors: Lauren Rogers
eBook ISBN: 9780081011157
Paperback ISBN: 9780081010013
Imprint: Woodhead Publishing
Published Date: 26th October 2017
Page Count: 376

Covering all aspects of sensory panel management, this volume describes the different types of sensory panels (for example panels for quality control, descriptive analysis and discrimination tests), discusses the issues involved with sensory testing, and gives detailed information about sensory panel recruitment, training and on-going management.

Key Features
Discusses sensory panels for testing food and non-food based products
Covers best practices for recruitment, selection and training of panels
Provides examples of training plans for sensory panels
Encompasses experimental design and data analysis of panel results
Organized in modular format for practical uses

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Discrimination Testing in Sensory Science

Discrimination Testing in Sensory Science
1st Edition
A Practical Handbook

Editors: Lauren Rogers
eBook ISBN: 9780081011164
Paperback ISBN: 9780081010099
Imprint: Woodhead Publishing
Published Date: 4th July 2017
Page Count: 518

Discrimination Testing in Sensory Science: A Practical Handbook is a one-stop-shop for practical advice and guidance on the performance and analysis of discrimination testing in sensory science. The book covers all aspects of difference testing: the history and origin of different methods, the practicalities of setting up a difference test, replications, the statistics behind each test, dealing with the analysis, action standards, and the statistical analysis of results with R.

The book is written by sensory science experts from both academia and industry, and edited by an independent sensory scientist with over twenty years of experience in planning, running and analyzing discrimination tests. This is an essential text for academics in sensory and consumer science and any sensory scientist working in research and development in food, home, and personal care products, new product development, or quality control.

Key Features
Contains practical guidance on the performance and analysis of discrimination testing in sensory and consumer science for both food and non-food products
Includes the latest developments in difference testing, including both new methods and state-of-the-art approaches
Features extensive coverage of analysis with a variety of software systems
Provides essential insight for academics in sensory and consumer science and any sensory scientist working in research and development in food, home, and personal care products, new product development, or quality control

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Lecturer/Senior Lecturer in Food Product Development and Sensory Science

Massey Institute of Food Science and Technology, College of Sciences, New Zealand

An exciting opportunity is available for a Lecturer/Senior Lecturer with expertise in Food Product Development and Sensory Science to teach into a food technology degree programme. Tenured role based on our Albany Campus, Auckland.

Location: Albany
Term: Permanent
Grade: Senior Lecturer/Senior Research Officer
Salary: $86,402 – $122,266 pa
Applications close: 11:45 p.m. on 5 August 2018
Additional Information: Lecturer-Senior Lecturer in food Product Development and Sensory Science (A249-18CA) JD.docx

Position overview

New Zealand’s premier food science and technology university is seeking to appoint a Lecturer/Senior Lecturer to help develop tomorrow’s food science and technology graduates.

This position includes teaching, student supervision and research based at the University’s Albany, Auckland campus with some teaching into our international partner programmes, including Singapore. The candidate will have a good background in food science and technology with specific expertise and experience in food product development, consumer and sensory science. The candidate’s area of research, fundamental or applied, will focus on food industries important for New Zealand’s economic growth. The suitable candidate will have a natural ability to interact with students and have a strong focus in developing research projects. An outgoing and motivating personality is essential together with excellent communication skills. You will need to fit into a passionate, hard-working team. You should have a postgraduate qualification in food technology or food science. Prior teaching, research and relevant industry experience are advantageous.

For further information regarding this position, please contact Professor Steve Flint, Massey Institute of Food Science and Technology. Telephone 06 951 6009 or e-mail S.Flint@massey.ac.nz

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THE INSTITUTE FOR PERCEPTION – 2018 NOVEMBER COURSE

THE INSTITUTE FOR PERCEPTION – 2018 NOVEMBER COURSE

6th – 9th of November 2018 at The Greenbrier, West Virginia USA

Principles of Categorical Choice Models:
A Foundation for Difference, Rating, and Hedonic Testing

 

Imagine designing a modern bridge without any knowledge of physics. Imagine treating a person for trauma without an underlying foundation in anatomy and physiology.

This is the exact scenario that many sensory and consumer scientists find themselves in when they begin working in industry. Without understanding the models underpinning categorical choice methods, which includes all difference, sensory rating, and hedonic testing, one cannot appreciate the basis for powerful and cost-effective tests.

By attending this 3.5 day retreat-style course, you will develop a deep foundation in the basis for categorical decision making which applies to all of the methods commonly used.

The course will be taught by Dr. Daniel Ennis and Dr. Benoît Rousseau with invited speakers: Anthony (Manny) Manuele of Molson Coors, Frank Rossi of PepsiCo, Dr. Charlene Chen Thrower of Edgewell Personal Care, and Dr. Karen Garcia of Symrise

Course information and online registration: http://ifpress.com/short-courses/ or call +1-804-675-2980. For the multiple registration and member discount, please contact Susan Longest at mail@ifpress.com.

Target audience: Intermediate
Cost: $1975 US; 20% discount applied to each additional registrant from the same company when registered at the same time, Academic discount available.  A discount of $50 US will be offered to members of E3S upon request.

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POST OF THE MONTH JUNE 2018

POST OF THE MONTH JUNE 2018

A review of the 7th Annual E3S symposium:

“A taste of Culture: Understanding the Global Consumer and Sensory Perception.”

8-9th May, Teagasc Food Research Centre, Dublin, Ireland

Kim Millar, PhD fellow, Dublin Institute of Technology, Dept. of Food Sciences and Environmental Health, Ireland

On May 8-9th, speakers from food, pharmaceuticals and cosmetics gathered at Teagasc Food Research Centre in Dublin to bring together their research and insights into the expanding world of sensory science. Hosted by the Sensory Food Network Ireland, this was the first international sensory science event held in Ireland, and brought together sensory scientists from over 15 different countries.

Dr. Sinéad McCarthy and Dr. Eimear Gallagher hosted the 7th European Sensory Science Society Annual Symposium on behalf of the Sensory Food Network Ireland.

The general assembly for E3S members kicked off the events, followed by meetings of the individual working groups associated with E3S. I was delighted to be invited along to the student working group led by Martha Skinner, the UK representative of the E3S student organisation along with some of the other student representatives from Italy, Ireland and Spain. This was a great opportunity to meet with other students working in sensory science and find out more about the E3S student group. The pre-symposium gala dinner took place in the Crowne Plaza hotel where guests where treated to a taste of Irish culture through food, music and dance to get all the sense activated.

The symposium was opened by Dr. Eimear Gallagher of Sensory Food Network Ireland

Gerry Boyle, Director of Teagasc opened the symposium, commenting on the substantial progress made by the field of sensory science in developing new methods and advancing our understanding of consumer responses and behaviours. This set the stage for Dr. Ciarán Forde, the first speaker of the day, who joined us from the Singapore Institute for Clinical Sciences. Ciarán’s talk, “Chews Wisely: understanding the impact of sensory properties on eating behaviours and energy intake” provided fascinating insight into the effects of sensory perceptions on calorie selection and eating behaviours and how that might influence energy intake and body composition. Ciarán’s ground-breaking research in their customised ‘Sensory and Ingestive behaviour lab’ really demonstrates the potential of personalised nutrition in combatting nutrition-related chronic conditions such as diabetes and obesity.

After the tea-break, the students took centre stage in a dedicated session to present their research. I was delighted to take part in this session and present my research on the use of yellow-pea flour in bread. As part of my PhD, I am looking at increasing protein in bread using pulse flours, with a focus on how these flours effect the sensory profile of the bread. This involves every aspect of bread making from dough development and loaf volume, to the flavours produced. I was thrilled to be given the student award for best presenter, particularly given the high standard of all the presenters which included Célia Rocha, Emma Regan, Irene Chong, Laura Milner and Rachel Kelly.

Kim Millar receiving the award for best student presenter, presented by Dr. Nikos Pagidas of Kerry Europe.

Kim Millar, of Dublin Institute of Technology, with her award for best student presenter

The final session of the day “Sensory Science: Beyond Food” took us right out of our comfort zone as far as outer space. The speakers included Dr. Liz Sheehan from SRL Pharma who gave an overview of the role of sensory science in developing palatable medication, and Céline Marque who discussed her role as Principal Sensory Scientist for cosmetics company Oriflame. The session was completed with the final speaker of the day, Dr. Tracey Larkin of University of Limerick. Tracey is the principal investigator for the research group Food@LIT, and her presentation took us through the significant role the group has played in the Eden ISS (International Space Station) project. This project has been developing cultivation technologies to be used on board the international space station and in future space exploration, for provision of safe and fresh food to crew members.

The theme of the symposium “Understanding the global consumer and sensory perception” was carried through all the speakers throughout the day. The importance of understating global markets, cultural nuances and social behaviours was highlighted during each session, and it was clear to see how these will shape future foods as well as global nutrition. If you are a student in the area of sensory science, I recommend getting on to the E3S student group page and have a look around. We are going to be responsible for implementing many of these new developments and continuing to advance the area, so we might as well get to know each other.

 

Written by PhD fellow Kim Millar, Dublin Institute of Technology, Ireland

Email: kim.millar@mydit.ie  / kim.millar@teagasc.ie

LinkedIn: https://www.linkedin.com/in/kim-a-millar/

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E3S Student group video competition

Deadline extended to Friday August 24th, 2018

The researcher sending in the best pitch will be awarded with a ticket to the gala dinner for the Eurosense conference, plus €100 cash prize. The lucky winner will also be announced during the E3S award ceremony at Eurosense 2018, and their video will be played during the conference.

 

The video should be 2 minutes long, and include the following content:

  • Introduce who you are and your academic/industry association
  • Your main sensory and/or consumer research interest/s and the relevance of your research
  • Evidencing the wider impact and implications of your research
  • In English using generic sensory science language (no specific technical language without explanation)
  • Recorded in a talking head style (not containing any graphics or special effects)

Note that the quality of the video is not being judged, and the video can be recorded using a simple camera such as that found on a smartphone.

Videos will be judged on presentation style and content: originality, clarity and the discussion of the implication of the research will be assessed.

Pitches should be based on a recent sensory research study or an entire research project containing sensory work.

Entrants must be enrolled at a University in a E3S member country (including students that that were enrolled at a University and defended their thesis since October 2017) and be an E3S member belong to a national sensory science society to be eligible to enter the competition.

The deadline for sending in the video entries is August 12th 2018.

You can upload your video to Dropbox:

  • Share a new specific folder with (E3Sstudents@e3sensory.eu).
  • Give E3Sstudents@e3sensory.eu permission to edit the folder chose: “can edit”
  • The folder name should contain your name and affiliation (university and country)
  • When you share a folder there is an option to type a message, please mention: your name, email, affiliation, name of national sensory science society, and the title of your video.
  • Upload your video as a zip- file to the folder.

If you have any queries please contact the competition organisers: Marlou Lasschuijt (marlou.lasschuijt@wur.nl) or Roelien Van Bommel (roelien.vanbommel@wur.nl) – please do not send video to these email accounts.

Disclaimer-Entrants must assure approval of partners involved in project, and ensure no confidential information is contained, and video submissions will become publicly accessible on the E3S website.

We look forward to seeing your entries soon

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Job opportunity at the Institute Paul Bocuse

TEACHER – RESEARCHER M / F – Permanent position

Institut Paul Bocuse, Ecully, Lyon (France)

The Institut Paul Bocuse provides education for Culinary Arts and the Hospitality industry and transmits technique and managerial knowledge with the highest standards in order to prepare students for the best careers in the world.
The Institut Paul Bocuse Research Center of the is a leader in food and hospitality research whose mission is to produce, transmit and develop original knowledge and know-how and contribute to improving the well-being to be populations, whatever the age and the context of meals or hospitality, in France and abroad.
In this context, we are looking for an Assistant professor in the field of consumer sciences applied to food out of home.

The position
a. Research (50%)
To develop and implement research projects with French / international, public / private partners. The research axis will be defined according to the profile. To manage and supervise projects and publish in peer-reviewed journals and conferences.
b. Teaching (50%)
To train students in the Bachelor and Master programs, future Food Service professionals, in consumer sciences applied to Food service and food systems. Proposal and follow-up of company projects and directed works: Case studies.

Profile – Education and Experience
PhD in Consumer sciences, Food sciences, Economics, Geography.
Knowledge of food service, catering and / or food industry will be appreciated.
English speaking. Ability to integrate innovative learning and training practices

Conditions
Starting date: September-October. Position based in Lyon (Ecully). Permanent full time position. Salary 35-40k€. Mandatory company social insurance.

Applications
A unique pdf including: letter of motivation, CV, abstract of thesis and postdoc (3 p. max), list of publications, contact details of 2 reference persons.
Dossier to send to: recrutement@institutpaulbocuse.com
Physical or remote interviews: July – August 2018.

Further information

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E3S EUROSENSE STUDENT AWARDS 2018 – THE WINNERS

The European Sensory Science Society is pleased to announce the winners of the 2018 edition of the E3S Eurosense Student Awards. E3S is also pleased to announce that thanks to the contribution of the Italian Sensory Science Society (SISS) and in consideration of the outstanding quality of the applications, a 5th Award SISS-E3S has been offered in this Edition.

The E3S Eurosense Student Award Committe thanks all the twenty-one students that applied and congratulate them on the extremely high level of the extended abstracts submitted.

THE WINNERS

Frida Felicia Fry Vennerød
Nofima, Ås – Institute of Basic Medical Sciences, Faculty of Medicine, University of Oslo (Norway)

The development of taste preferences
Oral presentation

Read the abstract

 

 

Lapo Pierguidi
University of Florence (Italy)

Exploring product complexity dimension: contributions of sensory properties, emotions and individual differences
Oral presentation

Read the abstract

 

Alessandra De Toffoli
University of Florence (Italy)

Psychological traits affect liking and choice of phenol-rich foods
Flash presentation

Read the abstract

 

 

Martha Skinner – PIETER PUNTER Award
University of Nottingham (United Kingdom)

Variation in thermally induced taste response across thermal tasters
Poster presentation

Read the abstract

 

 

Quoc Cuong Nguyen – SISS-E3S Award
Nofima, Ås – The Norwegian University of Life Sciences (Norway)

Investigating the influence of different mouth behaviour on expectations of satiation and satiety
Poster presentation

Read the abstract

 

 

The award winners will each receive €1500 after their attendance at the conference to help towards their travel and expenses.

If you are attending the conference, do not miss the oral/poster presentations of the winners and the award ceremony during the conference at VeronaFiere, Verona (Italy)

  • Tuesday 4th September 2018 – 9:20-9:30 E3S PhD Awards, Carolina Chaya | Room: Verdi Auditorium

Further information: www.eurosense.elsevier.com

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POST OF THE MONTH MAY 2018

POST OF THE MONTH MAY 2018

Review of the International and Interdisciplinary PhD Course:

“Food, Health and Philosophy in East and West”

April 2018 in Hong Kong, Shenzhen and Guangzhou, China

Mette Duerlund, PhD Fellow, Aarhus University, Denmark. Science team: Food Quality Perception & Society

I have just returned home to Denmark from attending the PhD course: “Food, Health and Philosophy in East and West”. The course took place in Hong Kong, Shenzhen and Guangzhou in South China, and lasted for two weeks. It runs every year in spring and has been offered since 2007 with great success. Participants come from all over the world and in this year’s course, we were PhD students from Denmark, China, Brazil, France, and The Netherlands.

Food and Health views are different across the world. Attending the course “Food, Health and Philosophy in East and West” has been a tremendously insightful and eventful experience. Throughout the course, I have practised a lot of reflection and thinking about Eastern culture and how it is both very different from Western culture and similar in other aspects. I have definitely come to a better understanding of Chinese people and the process of internalising and integrating all my impressions will continue for a long time. Becoming a PhD (Doctor of Philosophy), is a long learning process and this course has particularly helped me in cross-cultural reflections as well as to look at my research field and surroundings with perspectives from both natural, social, and human sciences. The course is perfect in illustrating how natural, social, and human sciences all contribute to the creation of new knowledge.

The course offers a combination of academic lectures and field trips to universities, food markets, hospitals, and religious sites. All to augment the learning process. The course includes a huge scope of topics and is very intense, but needs to be to cover such diverse outcomes. Some of the visits and lectures that stood out for me were:

  • Visiting Hong Kong University
  • Talking to Buddhist monks about health views
  • Experiencing wet food markets
  • Visiting Sun Yat-Sen University
  • Visiting Genomics Institute
  • Lectures and discussions with pastors
  • Visiting Biostime – Health & Happiness company
  • Eating at various interesting Chinese restaurants
  • So much more

It truly is an interdisciplinary learning course and brings forward cross-cultural impressions and reflections. The course makes you aware of the potentials and limitations of modern science and its role in food and health globalization. The course is in general very open-minded and offers fruitful crosstalk across academic fields. It can really support researches from the health area to see their own research and topic from a greater methodological perspective.

The professors and course organizers are extremely professional and experienced. One can really see the relationship building and understand the importance of networking and how cross-cultural research collaboration can work in a successful manner.

The course is important to everyone who is interested in collaboration with and understanding of cultural differences and potential barriers for research collaboration. It teaches us to think broader than just natural science and perhaps challenge the way we see things from a Western point of view.

I can highly recommend the course to all who will be conducting cross-cultural research and want to bring in a greater interdisciplinary understanding of different food and health views in East and West. It is a unique PhD course and the whole experience exceeded my expectations with lots of scientific and personal learnings.

For more information about the PhD course: http://www.thinkchina.ku.dk/phd-course/

 

Written by PhD fellow Mette Duerlund, Aarhus University, Denmark

Email: mette.duerlund@food.au.dk

LinkedIn: https://www.linkedin.com/in/mette-duerlund-hansen-63405a38/

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PhD opportunity at the University of Nottingham and University of Adelaide

PhD opportunity at the University of Nottingham and University of Adelaide

A novel population phenotypic and genetics-based approach to understanding sensory preferences of the “global consumer”.

Applicants are invited for this exciting PhD studentship studying the impact of phenotypic and genetic variations in sensory response on food preferences in both the UK and Australia.

Phenotypic and genetic variations in the population have been shown to have an impact on sensory response and consumer preference. For example, previous research has shown vegetable intake is related to variations in sensory response to a specific bitter compound (PROP) which can be explained by genetic variation on the TAS2R38 gene. However, little is known about the impact of other phenotypes and genotypes on sensory preferences of sweet foods and diet choices.

This PhD will take a scientifically controlled approach to investigate the phenotypic and genotypic variations across different global population groups. Resulting data will be mined to generate understanding of the “global consumer” to facilitate calorie reduction for food manufacturers. A background in statistics or bioinformatics is essential and some knowledge of sensory and consumer science, genetics or food science would be beneficial.

Dr Rebecca Ford (UoN; r.ford@nottingham.ac.uk), Dr Qian Yang (UoN), Professor Ian Fisk (UoN), Dr Susan Bastian (UoA) and Professor David Adelson (UoA)

https://www.nottingham.ac.uk/~sazintra/public/studentship/uoa-uon/Combined-Advert-UoN-UoA-studentships.pdf

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Fully Funded Riddet Institute PhD fellowship –Sensory Science with Prof J Hort

Fully Funded Riddet Institute PhD fellowship –Sensory Science with Prof J Hort

Individual variation in Taste perception: Investigating sensory perception in Thermal Tasters and its impact on food choice behaviour

This Sensory and Consumer Science PhD scholarship is based at the Riddet Institute, Massey University, Palmerston North, NZ, and is funded by the prestigious Riddet Institute. The scholarship pays fees alongside a NZ$30,000 tax free annual stipend.  The PhD is centred on the hot topic of individual variation in taste perception. Taste phenotypes such as Prop supertaster status have been widely studied particularly in relation to its impact on food choice behaviour.  This 3 year PhD is focused on the more recently discovered taste phenotype called Thermal Taster Status whereby 30-50% of the population perceive a taste when their tongue is stimulated by temperature.  These individuals also appear to perceive some other oral sensations as more intense.  This PhD will build on Professor Hort’s recent work on the impact of thermal taster status on sensory perception and food choice behaviour.

 

Please contact j.hort@massey.ac.nz for further details.  Please send your application in the form of a covering letter addressing why you are the ideal candidate, your CV and your academic transcripts to Mrs Terri Palmer (T.M.Palmer@massey.ac.nz). Closing date for applications is July 31st 2018 with the ability to start the PhD before end October 2018.

Further information: http://www.riddet.ac.nz/jobs

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