Author Archives: E3S secretary

Job opportunity at PepsiCo – Cork, Ireland

Sensory Scientist position open at PepsiCo
Cork, Ireland

Primary Accountabilities:

  • Accurate, timely analysis of samples and reporting and interpretation of data in compliance with Pepsi Co Standards.
  • Troubleshoot technical issues relating to laboratory analysis to optimise lab processes.
  • Provide Technical Support to Business on bottling operations i.e. all aspects of in plant sensory programs, processes as well as trouble-shooting of raw materials in-process and finished beverage.
  • Apply knowledge of the core discipline to provide input into Method Development, Best Practice tool development and identification and enhancements of training requirements.
  • Deliver sensory trainings for beverage plant personnel at international location or through webinars.
  • Update sensory training documents and materials as required.
  • Communicate with the plants and follow-up on sensory issues in the plant.
  • Work closely with the Training & Learning team on follow up requirements for participants after training.
  • Comply to PepsiCo Lab Quality System through the development adherence and maintenance of
    procedures and policies for their respective areas (Operating Procedures Calibration Audits, GLP &
    safety proficiencies)
  • Ensure smooth running of all laboratory operational requirements.
  • Support the development and implementation of the lab strategy through participation in relevant
    teams and projects.
  • Ensure flexibility within the department by acting as back up as required.
  • Define performance goals, track and analyse performance measures and establish/implement
    improvement plans to grow and develop the respective area.
  • Serves as sensory representative on business teams.
  • Applies design of experiments to sensory evaluation testing.
  • Interprets statistical analysis of the results of sensory evaluation testing.
  • Confers with research and development, marketing, packaging, manufacturing and other departments.

Qualifications/Requirements
Essential Skills:

  • Degree/Diploma in Sensory or Consumer Science.
  • A minimum of 3-5 years sensory experience preferably in the food industry.
  • Knowledge of sensory and consumer methodologies and experience using these methodologies.
  • Experience with running sensory panels, data analysis and interpretation of results.
  • Strong computer skills (Word, Excel, Power point).
  • Excellent writing, presentation and communication skills for delivery of sensory training.
  • Strong organizational, time-management and teamwork skills.
  • A self-starter, proactive in delivering results & with a drive to increase efficiency.
  • Knowledge of data collection software FIZZ would be advantageous.
  • Experience with the planning, execution, analysis, interpretation and delivery of results of consumer studies.

Further information: https://www.pepsicojobs.com/main/jobs/155337BR?lang=en-ie&previousLocale=en-IE

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Tenure track/full professor position available at University of Helsinki

ASSISTANT PROFESSOR / ASSOCIATE PROFESSOR / PROFESSOR IN FOOD SCIENCE, SENSORY FOOD SCIENCE

University of Helsinki, Finland

deadline for application: 13 November 2018

The position may be filled as a tenure track assistant professor, tenure track associate professor or full professor depending on the candidate’s merits and career stage.

The field of the position is sensory food science. The appointee shall be involved in both national and international collaboration with a motivation to create her/his own research group with having profound connections to food science. The appointee shall also be active in obtaining research funding. The appointee will be responsible for the teaching related to sensory food science in the BSc and MSc programmes of food sciences and for the doctoral education offered by the department (www.helsinki.fi/en/faculty-of-agriculture-and-forestry/admissions/degree…) together with the other experts in food science. The Department of Food and Nutrition provide an excellent research environment regarding collaboration in sensory food science and consumer behavior with experts in different food raw materials, processing technologies, and packaging technology. The department also offers possibilities for collaboration with experts in nutrition and food behavior.

Further information: https://www.helsinki.fi/en/open-positions/assistant-professor-associate-professor-professor-food-science-sensory-food-science

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Lecturer position in Sensory Science at Lincoln University

Lecturer / Senior Lecturer in Sensory Science
Lincoln University – New Zealand

Deadline for application: 19th October 2018

The successful candidate will be a member of the Department of Wine, Food and Molecular Biosciences. The Department is responsible for teaching Bachelor Degrees in Viticulture and Oenology and in Food Science, as well as jointly delivering the Bachelor of Agribusiness and Food Marketing with the Faculty of Agribusiness and Commerce.

Food (including beverages) is a key strategic focus for the University, with a new initiative entitled “Food for Future Consumers” about to be launched. We expect that the successful candidate, as well as playing a role in advancing the sensory science discipline, to contribute significantly to this initiative and embrace a dynamic interdisciplinary research culture working collegially with other academics in food and wine science, technology, agriculture and horticulture, business and marketing.

Further information

http://jobs.jobvite.com/lincolnuniversity/job/oazh8fwS

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Post of the month September 2018

POST OF THE MONTH SEPTEMBER 2018

A six-month research and training visit at the University of Arkansas

Laura Andreea Bolos, PhD student at the Swedish University of Agricultural Sciences, Uppsala, Sweden

 

This a short summary of my six-months research and training visit during the spring of 2018, at the University of Arkansas in Fayetteville, Arkansas. Why I went. What I did. What I learned.

I am a fourth-year PhD student at the Swedish University of Agricultural Sciences, in Uppsala. My area of research is consumer behavior and food waste as part of the EU project SUSFOOD – Consumers in a sustainable food supply chain: understanding barriers and facilitators for acceptance of visually suboptimal foods (COSUS).

Thanks to Rodolfo M. Nayga, Jr., a Distinguished Professor and Tyson Endowed Chair in Food Policy Economics in the Department of Agricultural Economics and Agribusiness at the University of Arkansas, my main supervisor, Carl-Johan Lagerkvist, Professor of Business Economics and Head of the Department of Economics at Swedish University of Agricultural Sciences, and SLU fund for internationalization of doctoral studies, I was able to do a six-month research and training visit in the USA during the spring semester of 2018.

During my stay in the USA, together with Rodolfo Nayga and Carl-Johan Lagerkvist, we started to design and plan a study as part of my PhD project. The study is focusing on consumer food waste and is comprised of a survey that will be distributed to consumers across US. This research and study visit was a great opportunity for me, since it allowed me to study food waste in US, which otherwise wouldn’t have happened.

My visit at the University of Arkansas, enabled me to build a greater network with researchers from around the world, and start collaborative work. Moreover, many of the researchers working at the Department of Agricultural Economics and Agribusiness at the University of Arkansas are leading experts the field of experimental economics and consumer behavior research. Working with them helped me to further develop and increase my understanding of consumer behaviors and decision-making, specifically when it comes to food waste. My stay allowed me to broaden my knowledge of state-of-the-art economics concepts as well as my quantitative and analytical skills. It also helped me see how academic life at an American university looks like on a daily basis.

On a personal level, the research and training visit meant learning to adapt to a new environment and culture, seeing different ways of living, making new acquaintances and friends. I am very grateful for this experience.

About University of Arkansas: It was founded in 1871 in Fayetteville, on a hilltop overlooking the Ozark Mountains. The university is the state’s foremost partner and resource for education and economic development. The university’s enrollment is more than 27,000 and its students represent all 50 states and 120 countries.

About Swedish University of Agricultural Studies: It is a young university founded in 1977 and has its main campus in Uppsala, Sweden. It is a research-intensive university, where research and doctoral education stand for 70 percent of SLU’s turnover. Here sound basic research is combined with more practical studies to solve concrete problems.

CALL-TO-ACTION (CTA):

Welcome to attend the EAAE seminar nr 168: Behavioural Perspectives in Agricultural Economics and Management, February 6-7, 2019 at the Swedish University of Agricultural Sciences, Ultuna Campus, Uppsala, Sweden

You can find more information about:

https://agribusiness.uark.edu/index.php

Me on campus at University of Arkansas

Picture by Diana Danforth.

Written by: Laura Andreea Bolos (PhD student at SLU, Uppsala, Sweden)

E-mail: laura.andreea.bolos@slu.se

Webpage: https://www.slu.se/en/cv/laura-andreea-bolos/

LinkedIn: https://www.linkedin.com/in/laura-andreea-bolos-692a6227/

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Post of the month August 2018

POST OF THE MONTH AUGUST 2018

A review of the 2018 IFST Sensory Science Group Conference

Marit Nijman, PhD Student at The University of Nottingham
7th June 2018 – University College Birmingham, United Kingdom

This year’s IFST SSG conference was titled ‘Health is Wealth’, exploring the link between sensory research and health. The 2018 IFST Sensory Science Group Conference was hosted by University College Birmingham and attended by students, academics, and industry researchers.

The day started with a welcome from the chair of the IFST Sensory Science group Stephanie Mitchell, followed by the first talk of the day by Dr Martin Kern from SAM Sensory and Marketing International who explained how consumers conceptualise Wellbeing in relation to food and drinks across the world. Not surprisingly, a large-scale survey conducted in 14 countries revealed very interesting cross-cultural differences in how consumers defined wellbeing.

Professor Martin Yeomans, Professor of Experimental Psychology at the University of Sussex taught us about the ‘new Sensory Specific Satiety’ which he calls Hedonic Sensory Contrast, and which suggests that liking is affected by degree of hedonic contrast between food items. Generally people will eat more of products with a high hedonic palatability than products with low liking scores. Interestingly enough though, contrasting between an unpleasant and pleasant tasting foods will have a bigger effect on liking and food intake than when participants are only exposed to pleasant or only unpleasant tasting foods.

Lisa Dreyfuss from Biofortis presented a method to support wellbeing claims on packaging using a questionnaire based on an extensive literature review. Since well-being can be an elusive concept and covers physical, intellectual, psychological/emotional, social, spiritual, occupational and environmental dimensions, Biofortis developed the questionnaire as a tool to measure all these aspects and help support specific well-being related claims for consumer products.

A novel element to the conference was the Student Flash Poster Presentation session, where six students had the opportunity to present their work to the audience. This allowed me and four other students to give a 10 minute talk in addition to having our research displayed in the poster area.

My work focuses on measuring the effect of context on consumers’ emotional responses to beer products. That might not seem like a topic that relates to health, but if my findings allow improvement of sensory consumer research methods, that would support the food industry in the development of products that are healthier, but still well-liked. I found different clusters of consumers in my experimental data that had varying product preferences and that also differed in how sensitive they were to context. Although some consumers are very sensitive to context and significantly change their preference depending on whether they taste beer samples in a bar or a sensory laboratory, you can improve their results in the lab by asking them to imagine being in a bar. That means that for this group of people you can improve external validity in a simple way while still testing products in a controlled setting.

Leonardi Louis from Cardiff Metropolitan University presented some very interesting research on the effects of ingredients on the sensory characteristics and consumer preferences of gluten free-bread. A highly relevant topic since more and more consumers choose to avoid gluten in their diet. His work will hopefully contribute to tastier gluten free bread in the future.

A high intake of sodium is related to health problems and therefore Katherine Hurst from the University of Nottingham is studying sodium release from crisps during food oral processing. In her 10-minute presentation she described the methods she used to study the release of sodium in the mouth using different commercial crisp products. The excellent work Katherine is doing in this area will provide strategies for salt reduction in food products.

Lucy Turner from the University of Reading held a passionate talk about the unexpectedly large variation in flavours of different varieties of Apium graveolens, better known as celery. Her PhD project aims to relate volatile analysis to the odour perception of this healthy green.

Imogen Ramsey from the University of Nottingham aims to improve the sensory characteristics of low alcohol beer. She did an excellent job presenting her research on the influence of ethanol on drivers of liking in beer and managed to relate her findings to that of other speakers. She was rewarded with the Student Flash poster prize which included a one-year membership to the IFST as well a hundred pounds!

During the lunch break the students presented their posters in the poster area. Beyond the work that was presented in the flash poster competition, there were posters on a range of different sensory topics ranging from the effects of rating scale length on sample discrimination to consumer acceptability of bitterness in Brussel sprouts.

After the lunch break it was time for a fascinating talk by Professor Carl Philpott from the Rhinology & ENT research group at Norwich medical school and James Paget University hospital. He gave us an insight to what it is like to live with olfactory disorders and opened our eyes to the many implications a reduced sense of smell can have on a sufferer’s life and health.

Dr Sarah Santos-Murphy, Mark Erwins and Mandy Lloyd from University College Birmingham treated us to an interactive workshop on how the microstructure of ice cream impacts our perception and liking. A second workshop was hosted by Deiniol Pritchard from The Fat Duck Group, who challenged our creativity and gave us new ways of thinking about taste, flavour and texture combinations by developing our own salad.

The final talk of the day was delivered by Felix Kormelink from Mars Global R&D. He spoke about the ways Mars as a food producer tries to facilitate healthy eating for its consumers.

All in all the programme of this year’s IFST SSG conference was packed with engaging activities and informative talks. Thanks to the excellent organisation the conference was a great success. I came away from the day with a lot of new insights and I am grateful for the opportunity the organisers gave me to present my work. I look forward to attending the conference again next year!

 

 

Written by Marit Nijman

Sensory Science PhD student

University of Nottingham

School of Biosciences

Division of Food Science

Email me at marit.nijman@nottingham.ac.uk

Or contact me via LinkedIn: https://www.linkedin.com/in/marit-nijman-732a26101/

 

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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

Further information

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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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