Category Archives: Events highlight

Research Seminar at the Institut Paul Bocuse Research Center

November 5th, 2020 – 2.00pm to 4.00pm(French hour)

Only by webconference

In this exceptional period, the Institut Paul Bocuse Research Center’s team would be please to invite you to its Research Seminar, which will take place only by webconference.

Open to researchers and our Research & Innovation Committee’s members

Erika Guyot

PhD student at the Institut Paul Bocuse Research Center and Center for Research in Human Nutrition Rhône-Alpes

” Are changes in food preferences towards healthier options and sensory alterations the key to success for bariatric surgery?”

Peter Rogers

Professor of Biological Psychology at the University of Bristol, UK

” The concept of food reward and its usefulness in understanding eating behaviour“

Program

Thank you to confirm your attendance by email to symposium@institutpaulbocuse.com

If you want to have more information about all the events organised by the Institut Paul Bocuse Research Center, click here.

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Research Seminar at the Institut Paul Bocuse Research Center

October 29th, 2020 – 2.00pm to 4.00pm (French hour)

Only by webconference

In this exceptional period, the Institut Paul Bocuse Research Center’s team would be please to invite you to its Research Seminar, which will take place only by webconference.

Open to researchers and our Research & Innovation Committee’s members

Clara Lakritz

Engineer, recently enrolled as PhD candidate in Cognitive Science at the Institut Paul Bocuse Research Center/Lyon 1 University

“Investigating the underlying mechanism of food representations in anorexic patients with implicit associations between food categories and bodily representations”

Prof. Dr. Beate M. Herbert

Associate Professor of Clinical Psychology (Eberhard-Karls-University Tuebingen), Professor of Biological & Health Psychology (University of Applied Sciences Fresenius in Munich) and Psychologist at the “Embodiment Research Lab” (Head, Ulm, Germany)

” The body in the Mind – The relevance of interoception for health and disease “

Program

Thank you to confirm your attendance by email to symposium@institutpaulbocuse.com

If you want to have more information about all the events organised by the Institut Paul Bocuse Research Center, click here.

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Giract Best PhD Thesis Award 2020/2021

Applications deadline: 30th October 2020

Promoting Flavor Research amongst PhD Students in Europe

Giract is proud to announce that, following the success of its unique and innovative programme to promote flavor research amongst PhD students in Europe across various universities and institutes, 7 industry sponsors will continue to support the programme, now in its eleventh year. This consortium aims to raise awareness of the industry and career opportunities in order to increase the flavor research talent pool in Europe. The 7 sponsoring companies are:

  • DSM FOOD SPECIALTIES
  • FIRMENICH
  • GIVAUDAN
  • KERRY
  • KIKKOMAN
  • LESAFFRE INTERNATIONAL
  • MCLS EUROPE

This eleventh edition is organised by Giract, in coordination with Andrea Cattaruzza, Director of AndCat Ltd and Prof. Andy Taylor of the University of Nottingham, UK.

Purpose

To promote innovative flavor research amongst PhD students across European universities and research institutes. PhD students enrolled in universities and research institutes in 32 European countries (European Union, UK, Switzerland, Norway, Turkey and Russia) are eligible to apply.

The project targets two different groups of PhD students:

  • Group 1:  students who are about to complete their PhD and hence will soon be examining opportunities for employment
  • Group 2:  students who are about to commence their PhD studies

This is translated into the following sub-objectives:

Further information

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The Institute for Perception 2020 November Program

Live Streaming

3 NOVEMBER – SYMPOSIA: Current Topics in Sensory and Consumer Science

4 – 6 NOVEMBER – MASTER CLASS: New Developments in Analytic Methods – Machine Learning, Drivers of Liking®, and Portfolio Optimization

Program Description:

In November, The Institute for Perception will present three symposiums on topics of current interest in sensory and consumer science. In addition to our own staff, invited speakers will present during the Symposia on temporal effects, invention and innovation, and consumer takeaway surveys.

The one-day Symposia will be followed by a two-and-a-half-day Machine Learning, Drivers of Liking®, and Portfolio Optimization.

This program has been developed for sensory and consumer scientists, product developers, market research managers, package/product testing specialists, and attorneys specializing in advertising law.

The instructors will be:

  • Dr. Daniel M. Ennis – The Institute for Perception
  • Dr. Benoît Rousseau – The Institute for Perception
  • William (Will) Russ – The Institute for Perception
  • Christopher A. Cole – Crowell & Moring
  • David G. Mallen – Loeb & Loeb
  • Anthony (Manny) Manuele – Molson Coors (retired)
  • Stephen McIngvale – Molson Coors
  • Dr. Dulce Paredes – Takasago International Corp., USA
  • Dr. Charlene Thrower – L’Oreal US
  • Annie M. Ugurlayan – National Advertising Division (NAD)®

Date: 3rd – 6th NOVEMBER 2020

Venue: Live stream via Zoom from The Greenbrier in White Sulphur Springs, West Virginia USA

Web Link to Course: https://www.ifpress.com/november-2020-program

Program Fee: SYMPOSIA and Master Class (NOV 3-6) – $1,890 US, Only SYMPOSIA – $495 US, Only Master Class – $1,495 US

Save $100 when you register to attend the entire program. Program will be presented at The Greenbrier and also live streamed via Zoom. Academic and multiple registration discounts are available. A discount of $50 US will be offered to E3S members upon request. Please contact Susan Longest at mail@ifpress.com or call +001-804-675-2980 before registering if you are eligible for a discounted fee. Register online at: https://www.ifpress.com/november-2020-program

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Altered Taste Symposium at the Institut Paul Bocuse Research Center

Lyon, Postponed to 2021

Due to coronavirus we postpone this event, initially programmed in september 2020, so the speakers may be different in 2021.

An interest in food and maintaining the pleasure in eating is important for everyone but essential in fragile populations. Various factors are involved in loss of appetite and loss of motivation to eat among which sensory alterations are particularly important in specific groups. For instance, older elderly may have difficulties to chew or to swallow, cancer patients under chemotherapy may have olfactory troubles and so on.

The symposium aims at providing scientific and expert knowledge on underlying mechanisms and the role of culinary know-how to increase meal pleasure and thus food intake. Such strategies based on better understanding and enhancing the hedonic value of the eating experience could help against undernourishment and meet nutritional requirements for targeted populations.

The objective of the conference session is to present scientific knowledge and recent results of a variety of studies on “taste alteration” covering all the sensory modalities of food tasting, in relation to ageing or pathologies.

Morning

Duika Burges WatsonHead of Altered Eating Research Network at Newcastle University.

Agnès Giboreau, Head of the Institut Paul Bocuse Research Center

Afternoon

Taste and Flavour Master class with chefs and food service experts.
The objective of the master class with professionals is to share experience on culinary solutions bringing food enjoyment to individuals with taste alterations.

Maggie Beer is an Australian cooking icon, leading the famous Barossa Pheasant Farm Restaurant in the Barossa Valley.

Julien Ferretti is a chef & culinary project leader in the Innovation team of the Institut Paul Bocuse Research Center.

Program and Registration

For any question, please contact us at symposium@institutpaulbocuse.com

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Nordic Sensory Workshop 2021

NORDIC SENSORY WORKSHOP 

WHAT IS THE ADDED VALUE OF SENSORY AND CONSUMER SCIENCE ?

27 – 28 April 2021

As a result of the ongoing pandemic COVID-19, the 18th Nordic Sensory Workshop in Gothenburg, Sweden will be postponed  to next year.

The new dates are 27-28 of April 2021.

The venue will remain the same.
All registrations will be valid for the new dates.

If you like to cancel your registration, please send an e-mail to tina.petersson@ri.se with your cancellation.

The aim of the workshop is to give specific attention on how we can communicate the added value that sensory and consumer sciences bring to industry and society. Building a strong bridge between research, industry and final user depends on how we communicate our findings. Storytelling of where and when sensory and consumer studies made a difference for research, product development, new foods acceptance, sustainable society, education, etc.

The workshop focuses mainly on food but other applications where the understanding of the senses plays a key role are also considered. Industry experts and scientists working with sensory and consumer science have the chance to meet and discuss challenges, learnings and possible directions for a better integration of scientific methods, product development and the final user.

Further information

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SenseAsia 2021

SENSEASIA 2021
5- 7 December 2021 | Cairns, Queensland, Australia

The 4th Asian Sensory and Consumer Research Symposium

The 4th edition of the Symposium will focus on providing updates on key areas in sensory and consumer science by the world’s experts in these fields. In addition, the meeting will be a showcase for Asian scientific and industrial practitioners to present their research in a prestigious, international context.

Abstract Submission Deadline: 9 July 2021

Oral and paper abstracts are now invited on the following topics. They should be submitted using the online abstract submission system

Conference topics:

  • Basic processes: psychophysics and physiology
  • Developments in measures of food choice/preference
  • Developments in sensory measures
  • Sensory science and health
  • Food choice and consumer behavior
  • Cross-cultural influences on food choice
  • Sensometrics
  • Sensory and consumer research into non-food products
  • Applications of sensory methods
  • Sensory and culinary

https://www.elsevier.com/events/conferences/senseasia

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