E3S Student Group Representatives

E3S STUDENT GROUP REPRESENTATIVES

Here the student representatives who are already involved in the E3S student group are detailed. If you are interested in the group or becoming a student representative please contact them via email E3Sstudents@e3sensory.eu, or directly through their individual Linkedin profiles provided.


Image MarthaMartha Skinner (student representative United Kingdom)

Contact me via Linkedin:
www.linkedin.com/in/martha-skinner-b103b436

Martha is the student representative for the Institute of Food Science and Technology (IFST) Sensory Science Group in the UK.  She is currently studying for a multidisciplinary PhD which is investigating the behavioural and cortical response to taste using sensory science and functional magnetic resonance techniques at the University of Nottingham.  She is especially interested in variation in taste perception, and is exploring the taste response across PROP and thermal taste phenotypes, as well as the TAS2R38 and gustin genotypes.   Another area of interest is differences in the number of fungiform papillae across different taster status groups, and the affect this may have on taste sensitivity. For more information see: https://www.nottingham.ac.uk/biosciences/research/research-themes/taste-map/taste-map.aspx

Martha was involved in establishing the E3S student group in 2015 to give students working in sensory science a voice within the professional community, and a way to network with other students across Europe.

 

Image StephanieStephanie Bull (deputy student representative United Kingdom)

Contact me via Linkedin:
www.linkedin.com/in/stephaniepbull

Stephanie is a member of the Institute of Food Science and Technology (IFST) in the United Kingdom, and is undertaking a PhD at the University of Reading, with a research focus on the influence of the structure of whey protein on mouth drying. Stephanie has a background in Chemistry, and utilises Pharmacy techniques in her current research. She sees the committee as an opportunity to help bring awareness of sensory science to interdisciplinary students, and to create strong network links with students across Europe.


María Mora (student representative Spain)

Contact me via Linkedin: https://www.linkedin.com/in/mar%C3%ADa-mora-gij%C3%B3n-58305b60/

María is the Spanish student representative. She is a PhD student working at the R&D Department at Basque Culinary Center and the Technical University of Madrid. She works as a sensory researcher and studies the impact of food products on consumers’ response. Her research focuses on the impact of wine and wine paring with food on consumers’ acceptance and emotional response. She hopes to gain a valuable insight into the consumer’s response to improve the development of new products.

As a committee representative she aims to progress the E3S group into a live platform in which other students can give their opinion about the sensory analysis field, future possible jobs, research experiences and courses to improve skills and knowledge. She believes this platform could offer students the opportunity to visit other European institutions as a way to promote internships among research centers.

 

Image Rocio

Rocio Dorado Arco (deputy student representative Spain)

Contact me via Linkedin:
es.linkedin.com/in/rocio-dorado-arco-62068a72

Rocio has been working on the Sensory Science Field since July 2013. She started in this research area during her MSc project at the Technical University of Madrid (Spain) under the supervision of the professor Carolina Chaya. It involved the study of the overall acceptability and emotional response to commercial Spanish lager beers.

From July 2014 to November 2014 she undertook a research traineeship in the University Of Nottingham (UoN), under the supervision of professor Joanne Hort.  During this placement she was developing the methodology for measuring the emotional response and studied the effect of including an evoked scenario.  It is during this period when Rocio met Martha Skinner (the E3S UK student representative), and with lots of enthusiasm and the support of Joanne and Carolina (members of the E3S board) they started the E3S student group. The first step was to contact students from other countries belonging to the E3S community that could be interested in taking part on this project, and we have since kept growing!

In April of 2015 Rocio returned to the UK to complete a new research project at the UoN investigating the influence of individual variation in taste perception on the overall acceptability of beers with different levels of carbonation and temperature.

She is currently back in Spain and hoping to start a PhD shortly. In the meantime she will be working on assessing PDO products as wine or cheese with a trained panel, and being passionate about sensory science she plans to continue in this field in the future.


Image Irene

Irene Tijssen (student representative the Netherlands)

Contact me via Linkedin:
nl.linkedin.com/in/irenetijssen

Irene is a PhD candidate at Wageningen University (WUR) in the ‘Sensory Science and Eating Behaviour’ group within the Human Nutrition department, and is a member of MOA in the Netherlands.

After finishing both her BSc. (Human Nutrition) at WUR and MSc. (Sensory Science) at both WUR & Copenhagen University (KU Science) she stayed on at WUR for her PhD research. Central to this research is the design of effective emotional nudges that make the healthy product more attractive (rather than emphasize its healthy features) and can be delivered through the sensory properties of the product itself or through its package. A definition of ‘nudges’ is that they are defined as small/subtle rearrangements of the decision context that make the desired (here: healthy) choice the easy choice, while leaving consumers’ freedom of choice unaffected.  For more information see: https://www.wageningenur.nl/en/project/nudgis.htm

Irene is particularly interested in food psychology, consumer science regarding food choice and intake, sensory science and human nutrition.

She joined the E3S committee as she feels it will; facilitate sensory research, share and spread sensory knowledge across countries, disciplines and people and thus expand her network.

Image MarlouMarlou Lasschuijt (deputy student representative The Netherlands)

Contact me via Linkedin:
www.linkedin.com/in/marlou-lasschuijt-815a7054

Marlou is the Dutch deputy student representative, as part of the Sensory Science and Eating Behaviour group of the Human Nutrition department from Wageningen University. In 2014 Marlou obtained her Master in Human Nutrition and Physiology from Wageningen University. Her current PhD project focusses on the effects of mastication and oro-sensory exposure on behavioural, peripheral and central markers of satiation. Summarized, her interests encompass nutrition physiology, micro-eating behaviour, sensory science and human nutrition. Marlou joined to committee as she sees the Es3 student group as a nice way of sharing sensory knowledge and creating a network among interdisciplinary sensory students across Europe.


Image CristinaCristina Proserpio (student representative Italy)

Contact me via Linkedin:
www.linkedin.com/in/cristina-proserpio-76305b114

PhD student in Food Systems at Department of Food, Environmental & Nutritional Science, University of Milan, Italy
(tutor: prof. Ella Pagliarini)

B.S. Food Science and Technology, University of Milan, Italy; M.S. Food Science and Human Nutrition, University of Milan, Italy)

Cristina’s research is within the Sensory & Consumer Science Group (prof: Ella Pagliarini) of the University of Milan, and investigates the relationship between sensory perception and weight excess. In particular, the purpose of her PhD is to evaluate behavioral and perceptive determinants of obesity and the multisensory integrations (odor-taste-texture) in model foods in obese and normal weight subjects. A part of her PhD was carried out at Wageningen University at the Division of Human Nutrition (supervisors: Sanne Boesveldt, Kees de Graaf) on a project about the response to odours signalling different food products on appetite/satiety regulation in normal weight subjects, by combining behavioural (appetite, ratings, preferences) and physiological (saliva production) measurements, to evaluate the influences of olfactory signals on food intake.

Other research activity in the field of sensory evaluation and consumer science include; the relationship between sensory and instrumental measurements, sensory evaluation of food formulations for specific consumer targets (obese and overweight consumers/children), children food memory, insects as food and feed.

Her interest in the E3S committee is to create a network between young sensory scientists. It’s a good opportunity to share and compare ideas and results on different research areas.

 

Lapo Pierguidi (deputy student representative Italy)

Contact me via Linkedin: https://www.linkedin.com/in/lapopierguidi

Lapo Pierguidi achieved a Master’s Degree in Psychology at the University of Florence, curriculum: Neuropsychology and Cognitive Assessment in 2013, conducting an experimental thesis on memory systems based on the analysis of electrical brain potentials. After graduating, he completed a post degree training at the Cognitive Psychophysiology Laboratoryof the University of Florence. Subsequently, he actively collaborated with the Laboratory of Cognitive Psychophysiology (http://www.cogpsy.it/) and with the VirtHulab laboratory (http://virthulab.complexworld.net/Home) in the field of cognitive psychology research and dissemination. In 2015, he was appointed Onorary Fellow for the Chair of General Psychology at the University of Florence where he worked as a teaching assistant. In the 2015-2016 period, he participated in training courses in the field of technology transfer, with reference to creation and management of innovative start-ups. Since February 2016 he is regularly enrolled in the Order of Psychologists of Tuscany.  He is currently enrolled in the PhD in Food Science and Technology where he studies the sensory and affective perception of food products.


IMage FridaFrida Felicia Fry Vennerød (student representative Norway)

Contact me via Linkedin:
www.linkedin.com/in/frida-felicia-f-vennerød-2727728b

Frida is a PhD-student working at Nofima and the University of Oslo in Norway, and is affiliated to the Norwegian Sensorisk Studiegruppe. The main focus of her PhD is a longitudinal study trying to understand the development of taste preferences from age four to age six, and she is generally very interested in understanding the factors that influences food and taste preferences, particularly the more psychological factors such as cognitive development and parental influences.

Frida joined the committee as she believes that the student division of E3S can be helpful to young researchers today, and hopefully in a long-term perspective generate more collaboration across borders.

 

Quoc Cuong Nguyen (deputy student representative Norway)

Contact me via Linkedin: https://www.linkedin.com/in/quoc-cuong-nguyen-941168a6/

From 2011 to 2014, I studied Master program in Ho Chi Minh city University of Technology (HCMUT). My research was to predict the preferences of beer tasters. The prediction was not based on sensory characteristics of beers but also the emotions evoked when assessors tasted each of beers. Meanwhile, I worked with some company for setting up descriptive panels (Sabeco, Rich Products Vietnam Co., Ltd, Ajinomoto Viet Nam Company, Suntory Pepsico) and do some consumer researches (Cross culture measurement, Preference level of less sweetness, Green tea and coffee preference test).  In 2015, I worked at a personal care product company (MARICO) as leader of Consumer Technical Insights department. After that, I got the funding from Vietnam government for PhD program in Norway.  In May of 2016, I started my study in Norway at Norwegian University of Life Sciences (NMBU). My research has been developed at the Consumer and Sensory Sciences Group in Nofima linked to NMBU. The main aim is to get a better understanding of the relation of the dynamic sensory perception of solid and semi-solid foods with consumers’ preferences and their perception of satiety.


  Jessica Dacleu Ndengue (student representative France)

Contact me via Linkedin: https://www.linkedin.com/in/jessica-dacleu-ndengue-071a4675/

Jessica has been working in the Sensory Science field since December 2013. She started in this area after graduating as a textile engineer at Jacob Holm Industries (Soultz, France), with her research focusing on the study and characterisation of wetting properties of nonwoven fabrics. Her PHD project now focuses on the sensory evaluation of a material’s texture. A better understanding of the mechanism of texture perception can help to enhance industrial design practices and so upgrade the perceived quality of products.  Methodologies coming from food industries are adapted for the evaluation of a material’s texture with untrained panellists. To better understand the tactile perception of texture she also investigates objective indexes. She is an active member of the non-food working group of the French sensory society, which aims to promote and communicate sensory analysis practices in fields other than food and beverages industries. She plans to continue in this field in the future.

Jessica is keen to be a student representative as she would like to create a platform where all students can communicate with each other about their areas of research. She would also like to develop the network by using social media.

Nicolas Seince (deputy student representative France)

Contact me via Linkedin: https://www.linkedin.com/in/nicolas-seince-351977129/

Nicolas has been working in the Sensory Science field since June 2015. He started in this research area during his Masters at Université Claude Bernard Lyon 1 (France) under the supervision of Marie Repoux and Professor Philippe Boulinguez, with his research looking into the kinetics of learning of a trained panel. From January 2017 to February 2017 he studied the reliability of an expert panel in the chocolate industry. During this placement he prepared sensory evaluation sessions and samples and processed the results of performance tests with the panel. It was during this internship when Nicolas met Marie Repoux, who encouraged him to become involved in the French sensorial analysis society (SFAS).

He is currently in France and starting his last year of his Masters at Université Claude Bernard Lyon 1. During his summer vacation he has been working at Centre du Rosé (France) which assesses wine with a consumer panel. He plans to continue in this field in the future.


Lisa-Maria Oberrauter (student representative Austria)

Contact me via Linkedin:
www.linkedin.com/in/lisa-maria-oberrauter-a000abba

Lisa is a masters student at the University of Vienna/ Austria, Department of Nutritional Sciences and is also working as a tutor in sensory science. She is affiliated to the Sensory Network Austria/Sensorik Netzwerk Österreich (SNÖ) as a student member.

In her masters thesis she is investigating dark origin and non-origin chocolates with different cocoa contents using dynamic sensory methods (TI, TDS). She collected the data partly at Callebaut chocolate factory in Wieze/Belgium using EyeQuestion©, and is continuing with data collection at the department in Vienna/Austria.

Lisa joined the E3S student group because she feels it is of crucial importance to communicate with students from other countries also working in the growing field of sensory science in order to learn from each other’s specific knowledge and to help each other whenever scientific difficulties occur resulting in better scientific outcomes. In addition, networking facilitates the communication of interesting internships, PhD and job offers within the European Union.

Iris Tauber imageIris Tauber (deputy student representative Austria)

Contact me via Linkedin: www.linkedin.com/in/iris-tauber-977a54b0

Iris Tauber has been working in the sensory science field since October 2012. She started in this research area during her MSc project at the Graz University of Technology (Austria) under the supervision of Professor Barbara Siegmund.  The goal of her thesis was to characterise apple juice and ciders of old apple varieties according to their flavour, and to compare them with the most significant products from plantation growing.  In order to achieve the aim, both methods from sensory science as well as instrumental analytics were applied.  Iris received her MSc in Biotechnology in 2013 and started her PhD in January 2016 in the same scientific area.


Image HannahHannah Jilani (student representative Germany)

Contact me via Linkedin: www.linkedin.com/in/hannah-jilani-3a0310a6

Hannah studied nutritional science, public health with an emphisis in epidemiology in Bonn and Hanover. During her studies she started working in the field of sensory science.   At the moment she is investigating the association between sensory perception and health outcomes in children within the framework of the cross European I.Family study at the Leibniz-Institute of Prevention Research and Epidemiology – BIPS in Bremen under the supervision of Professor Wolfgang Ahrens.  Within this study, new methods were developed and applied to assess taste sensitivity and taste preferences in children. Main outcomes are overweight, food choices, familial aggregation as well as cross cultural differences. Hannah is a member of the E3S children working group under the coordination of Monica Laureati.


Image SariSari Puputti (student representative Finland)

Contact me via Linkedin: www.linkedin.com/in/saripuputti

Sari is working as a project researcher in adjunct professor Mari Sandell’s research group Senses and Food at Functional Foods Forum, University of Turku, Finland. She’s a PhD student researching individual sensory perception and its impact on food choice and eating behaviour. Her main interests are in sensory evaluation, consumer research and understanding people’s consuming behaviour. In future she aims working with product development or sensory/consumer/market research in food, beverage or cosmetic industry.

As a representative she wants to network with other students and sensory scientists to spread and share knowledge and ideas in the field of sensory science. In future, the network of young scientist will hopefully facilitate in building new collaborations and in communicating about interesting work opportunities.


rachel-kellyRachel Kelly (Student representative Ireland)

Contact me via Linkedin: https://www.linkedin.com/in/rachel-kelly-6b088384

Rachel is undergoing her PhD at the University College Dublin (UCD) for two years now under the supervision of Dr. Amalia Scannell.   It involved using rapid methods to facilitate sensory quality determination by the food industry.

From October 2014 to September 2016, the project she undertook involved using different sensory analysis methods to characterise and understand the liking of an Irish PGI product – Waterford Blaa.  As part of this project, Napping, Quantitative Descriptive Analysis (QDA) and consumer test were conducted to investigate the unique selling point not only among other bread products but between Waterford Blaa products themselves.  Instrumental testing was also conducted on the Waterford Blaa products including, compositional, colour, texture and fatty acid methyl ester analysis. In this time, Rachel completed a six – month work placement in Sensory Dimensions, Nottingham where the different sensory evaluation methods were conducted.  The consumer test involved non-Waterford Blaa consumers to obtain insight of naïve consumers about the acceptability of Waterford Blaa.  In September 2016, the consumer test was replicated in County Waterford, Ireland with actual Waterford Blaa consumers to understand the consumers’ perspective and attitude towards Waterford Blaa.  The data from both test will subsequently be compared to understand different consumers’ perspective.

In October 2016, she will undertake a project involving raw and cooked beef. Panellists will be recruited, screened and trained with the QDA method in UCD.  Appearance, aroma and texture will be investigated in this study.  She is very much looking forward to starting this project in the coming weeks.

Paula Conroy (deputy student representative Ireland)

Contact me via Linkedin: https://www.linkedin.com/in/paula-conroy-21822983/

Paula is currently studying a multidisciplinary PhD in University College Cork. The PhD examines the sensory characteristic perception of food associated with aging and how this impacts consumer food choice, preference and nutrition status.

Paula’s PhD focuses on identifying parameters that subdivide various age cohorts’ preferences for certain foods. These include texture and flavour manipulation using novel and healthy ingredients.  She has investigated age related differences in consumer sensory perception using consumer and QDA analysis. Her work also focuses on packaging solutions.

Her research interests include human nutrition, sensory science, public health science, food science and composition and food packaging.

Paula joined the E3S committee as she feels it is a great medium for sensory science students to share and gain knowledge within the various research areas, thus furthering knowledge in the sensory science field.


Mette Duerlund Hansen (student representative Denmark)

Contact me via Linkedin: https://www.linkedin.com/in/mette-duerlund-hansen-63405a38/

Mette is the Danish student representative and is studying a PhD about post-ingestive sensations in heathy eating behaviour at Aarhus University in Denmark as part of Derek Victor Byrne’s science team: Food Quality Perception & Society.

Her current PhD research focuses on understanding the physical and mental sensations we as humans experience after consuming food, as well as relating these sensations to food choice, preference and behaviour. Mette’s background includes an MSc in Gastronomy and Health, as well as work experience as a sensory scientist within the wine and beer industry.

As a committee representative, Mette aims to build bridges between several international sensory networks, create opportunities for knowledge sharing and for future collaborations.

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