Category Archives: Events archive

Research Seminar – Food behaviour at the Institut Paul Bocuse Research Center

July 8th, 2020 – 2:00pm to 4:00pm (French time)

Only by webconference

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

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

Kenza Drareni

Post-Doc in Nutrition & Food Behaviour  – Institut Paul Bocuse Research Center

« Effect of flavor enhancement on the appreciation of food in breast cancer patients undergoing chemotherapy »

Jean-Xavier Guinard

 Professor & Sensory Scientist – University of California, Davis

« Sensory and culinary strategies for dietary change – The Flips™ »

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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Seminar : Individual variability in chemosensory and somatosensory response to oral stimuli

ITALIAN SENSORY SCIENCE SOCIETY (SISS) & E3S TASTE SENSITIVITY WORKING GROUP SEMINAR ORGANIZED IN COLLABORATION WITH THE UNIVERSITY OF FLORENCE

8 – 9 July 2020 (online seminar)

The seminar, organised by the University of Florence and the SISS & E3S Taste Sensitivity Working Group, aims at promoting know-how and expertise on taste responsiveness measurements and their significance in association to food perception and preference.

Early stage researchers and PhD candidates will get training opportunities on taste responsiveness measurements including PROP responsiveness, automated papillae counting and tactile acuity indices.

Lecturers:

Prof. Caterina Dinnella
Dr. Lapo Pierguidi
Department of Agricultural, Food, Environmental and Forestry, University of Florence

Prof. Iole Tomassini Barbarossa
Dr. Melania Melis
Department of Biomedical Sciences, University of Cagliari

Official language: English

Credits: Certificate of attendance – 1 CFU for Unifi PhD Candidates

Contacts: dinnella@unifi.it

Further information: https://scienzesensoriali.it/en/event/individual-variability-in-chemosensory-and-somatosensory-response-to-oral-stimuli/

Registration is free but places are limited

REGISTER NOW

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Research Seminar at the Institut Paul Bocuse Research Center

June 10th, 2020 – 2:00pm to 4:00pm (French time)

Only by webconference

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

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

Abigail Pickard  

PhD candidate in cognitive science – Institut Paul Bocuse Research Center

« Addressing barriers to dietary variety by boosting conceptual knowledge about food in preschoolers »

Dr. Esther Papies

Senior Lecturer – Institute of Neuroscience and Psychology, University of Glasgow

« Grounding desire: the role of consumption and reward simulations in eating and drinking 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

April 17th, 2020 – 2:00pm to 4:00pm (French time)

Only by webconference

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

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

Camille Massey

PhD candidate in economics – Institut Paul Bocuse

« The influence of time constraints on willingness to pay for meal delivery for lunch during the workday »

France Caillavet

Economist, Senior Researcher – INRAE 

« Lunchtime Break during Working Days in France : Time and choice of catering options »

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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E3S SESRG Knowledge Exchange Webinar – 2nd Edition

Tuesday, March 10th 2020, from 10:00 to 11:30 am (Spanish time zone)

Would you like to improve your network with other students and professionals working in sensory and consumers research, and learn about projects from across Europe?

After the success of its 1st Edition, the E3S SESRG Knowledge Exchange Webinar is back. We are delighted to invite you to participate to the 2nd Edition of the E3S SESRG Knowledge Exchange that will take place Tuesday, March 10th 2020, from 10:00 to 11:30 am (Spanish time zone).

This year the Webinar will be hosted by the members of the Spanish Professionals Association of Sensory Science (AEPAS) and French members of E3S.

Three incredible speakers will honour us by sharing their experiences through three 10 minutes’ presentations:

  • Silvia Rozas
    Culinary chef at the Basque Culinary Center
    «Applying sensory analysis techniques in the gastronomy sector and hospitality»
  • Elena Romeo-Arroyo
    PhD student at the Basque Culinary Center
    «Assessing the influence of packaging label symmetry, curvature, and colour on the perception of brand premiumness»
  • Patricia Puerta
    PhD student at the Institute of Agrochemistry and Food Technology «Exploring the use of social media for Consumer Research»

There will also be time for discussion between participants as well as some funny Q&A Quiz.

What will you need to participate?

  • Be member of your national sensory science group
  • Only a computer with video and microphone

To register, please click on https://forms.gle/Qdd9JSXLrczB3uu68

Further information will be provided after registration.

If you have any questions, please do not hesitate to contact us at E3S-SESRG@e3sensory.eu

Hoping to welcome a number of you!

The Knowledge Exchange Webinar Organising team

Call Participation – SESRG Knowledge Exchange Webinar 2020

Read more about the E3S SESRG – Student and Early Stage Researcher Group

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The Institute for Perception 2020 May Courses

Date of Course: 19th May 2020
Title of Course: Difference Testing
Course Venue: The Greenbrier in White Sulphur Springs, West Virginia USA
Course Content: In this 1-day course, we will discuss difference testing theory and practice, and provide practical examples to illustrate the methods. We will explain why the tetrad test may require as little as 1/3 the sample size needed for the triangle test and also show how to establish a consumer relevant sensory difference.

The course is taught by Dr. Daniel Ennis, Dr. Benoit Rousseau, and William Russ.

Course Fee: $895 US; 20% discount for each additional registrant from same organization.  A discount of $50 US will be offered to E3S members upon request.

Course Contact Details: 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/april-2020-program

Weblink to course: https://www.ifpress.com/april-2020-program

Date of Course: 20th – 22nd May 2020
Title of Course: ADVERTISING CLAIMS SUPPORT: Case Histories and Principles
Course Venue: The Greenbrier in White Sulphur Springs, West Virginia USA
Course Content: Comparative advertising improves sales. How do you support your advertising claims and how do you address false claims or challenges made by your competitors? Claims support is a critical business focus for many companies in categories with aggressive competitors.

The purpose of this 2.5-day course is to present principles involved in testing product performance and surveys to access advertising messages.

This knowledge base is necessary in order to provide solid evidentiary support needed in the event of a claims dispute.                                             

The course speakers have decades of experience as instructors, scientific experts, jurors, and litigators in addressing claims with significant survey and product testing components.  National Advertising Division (NAD) and litigated cases will be used to examine and reinforce the information discussed.

The course is taught by Dr. Daniel Ennis and Dr. Benoit Rousseau. Invited speakers (in alphabetical order) include: 

  • Lauren Aronson, Crowell & Moring
  • Risa Drexler, Unilever USA
  • Hal Hodes, NAD
  • Alex Kaplan, Proskauer Rose
  • Cynthia Kinser, Formerly with the
    Tennessee Attorney General’s Office
  • David Mallen, Loeb & Loeb
  • La Toya Sutton, NAD
  • Eric Unis, NAD

Course Fee: $1975 US; 20% discount for each additional registrant from same organization.  Reduced or waived course fees offered to non-profit entities, students, judges, government employees and others.  A discount of $50 US will be offered to E3S members upon request.

Course Contact Details: 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/april-2020-program

Weblink to course: https://www.ifpress.com/april-2020-program

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SAVE THE DATE!

10th of March 2020, 2nd Edition of the E3S Student and Early Stage Research Group Knowledge Exchange Webinar

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Research Seminar at the Institut Paul Bocuse Research Center

December 13th, 2019 – 2:00pm to 4:00pm

Marilena Aiello
Researcher in Cognitive Neuroscience at Scuola Internazionale Superiore di Studi Avanzati (SISSA) – Italy
Semantic Memory and Eating: insight from a neuropsychological perspective
Open to researchers and our Research and Innovation Committee’s members(possibility to participate by webconference) – Free Registration
PROGRAM
Thank you to confirm your attendance by mail to symposium@institutpaulbocuse.com 
The seminar will take place in Room “Crillon” (“Entre Deux” Building)
Institut Paul Bocuse 1A chemin de Calabert, 69130 Ecully
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Sensory Courses 2020 at Campden BRI and University of Nottingham, UK


Date of Course: 20th – 24th January 2020
Time: 9am – 5pm
Title of Course: Sensory Evaluation – Statistical Methods and Interpretation
Course Venue: University of Nottingham, Sutton Bonington Campus, LE12 5RD, UK.
Course Summary: This four day intensive course delivered by the University of Nottingham and Campden BRI takes delegates through some of the fundamental theory behind the statistical analysis of sensory data. Starting with univariate techniques and moving through to multivariate analysis, the course highlights important issues for the application and interpretation of statistical techniques for sensory and consumer data.
Course Content: Analysis of difference and similarity tests, experimental design, software for data collection and analysis, analysis of parametric and non-parametric data, univariate and multivariate statistics inc. ANOVA, Principle Component Analysis (PCA), Cluster Analysis and Preference Mapping.

Course Contact Details: e.dinneen@nottingham.ac.uk, 0115, 9516610
Weblink to course: https://www.nottingham.ac.uk/biosciences/documents/study-with-us/short-courses/sensory-science-centre/sensory-evaluation-statistical-methods-and-interpretation-2020.pdf

Date of Course: 30th March – 2nd April 2020
Time: 9am – 5pm
Title of Course: Sensory Evaluation and Sensory Techniques
Course Venue: Campden BRI, Chipping Campden, GL55 6LD, UK
Course Summary: A 4-day IFST accredited course providing delegates with a thorough overview of sensory evaluation for food and drink. It is aimed at those who are either new to sensory science or wish to develop or improve their existing skills to maximise the use of this discipline within their working environment.
Course content: sensory physiology, discrimination test methods, data collection, sensory statistics (univariate and multivariate), descriptive profiling, panel performance and motivation, consumer research.

Course Contact Details: e.dinneen@nottingham.ac.uk, 0115, 9516610
Weblink to Event:  https://www.nottingham.ac.uk/biosciences/documents/study-with-us/short-courses/sensory-science-centre/sensory-evaluation-and-sensory-techniques-2020.pdf

Date of Course: 18th – 21st May 2020
Time: 9am – 5pm
Title of Course: Advanced Sensory Science and topical techniques
Course venue: University of Nottingham, Sutton Bonington Campus, LE12 5RD, UK.
Course Summary: A 4-day course providing both an understanding of human sensory perception and the techniques used to examine them (threshold testing, signal detection theory (d’, R-Index), Temporal methods (TDS), rapid profiling methods (Napping).
Course Content: Receptor mechanisms, Individual variation in perception, An introduction to psychophysics, Evaluating methods for threshold testing, Signal detection theory, d’ and R-index, Temporal methods including temporal dominance of sensations, Rapid Methods for profiling, Multimodal perception.

Course Contact Details: e.dinneen@nottingham.ac.uk, 0115, 9516610
Weblink to Course: https://www.nottingham.ac.uk/biosciences/documents/study-with-us/short-courses/sensory-science-centre/advanced-sensory-science-and-topical-techniques-2020.pdf


Date of Course: 22nd to 26th  June 2020
Time: 9am – 5pm
Title of Course: Consumer Sensory Science – qualitative, quantitative and topical techniques
Course Venue: University of Nottingham, Sutton Bonington Campus, LE12 5RD, UK
Course Summary: A 4-day introduces delegates to the factors affecting consumer acceptance of food and the application of techniques used to understand them.
Course Content: Factors affecting food choice and drivers of liking, the impact of context/environment on consumer response, qualitative (e.g. focus groups) and quantitative (e.g. questionnaire design) research methods, emotional measures, elicitation techniques, preference mapping and conjoint analysis.

Event Contact Details: e.dinneen@nottingham.ac.uk, 0115, 9516610
Weblink to Event: https://www.nottingham.ac.uk/biosciences/documents/study-with-us/short-courses/sensory-science-centre/consumer-sensory-science-qualitative-quantitative-and-topical-techniques-2020.pdf

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PhD course “Sensory evaluation and food preferences”

January 27, 28 and 31, 2020, University of Copenhagen, Denmark

Enrollment deadline: 06/01/2020

Please note that you can get either 1.5 ECTS or 5 ECTS for the PhD course depending on the work load.

You can see the course descriptions here:

https://phdcourses.ku.dk/DetailKursus.aspx?id=106966&sitepath=NAT  (1.5 ECTS)

https://phdcourses.ku.dk/DetailKursus.aspx?id=106965&sitepath=NAT  (5 ECTS)

Admission to the course takes place upon application. Please express your interest by clicking on “Apply” in the course description and you will be contacted with information whether you are enrolled, and link for payment will be forwarded in that case.

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Conference on Food Reformulation – Regulation and Marketing

June 18-19, 2020, Technical University of Munich, Campus Freising POSTPONED!

In light of the current spread of Coronavirus SARS-CoV-2 and uncertainty about travel conditions the Organizing Committee has decided to cancel the meeting for the time of 18-19 June and to postpone it to a later date. We will provide you with more details soon and thank you for your understanding.

Reformulating processed food products regarding salt, sugar, or fat content is a promising strategy to provide consumers with healthier alternatives within usually purchased categories. However, consumer acceptance, food processor and retailer actions, as well as regulatory approaches face multidimensional constraints that are not well understood yet. This conference aims at bringing together researchers from fields such as consumer science, economics, marketing, food and sensory science, and law. Our objective is to stimulate interdisciplinary development and discussion of scientific insights related to healthy and sustainable food reformulation as well as consequences for practical implementation in business and policymaking.

We invite submissions of empirical and theoretical research papers that advance methods and knowledge on the topic.

Specific topics can include:

  • Consumer perception, choice, and adoption of new or reformulated food products
  • Strategic aspects and competitiveness of product reformulation
  • Reformulation potential from a technological perspective
  • Marketing of reformulated food products
  • Food law and legal issues
  • Regulatory efforts in food reformulation

Contributors are asked to prepare a two-page abstract and submit it until Friday, January 24, via the conference website: https://www.enable-cluster.de/en/food-reform

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Conference “Regendering Science. For an inclusive research environment”

Session 2.1 Mainstreaming diversities in agro-food research

27th-28th January 2020, Bologna, Italy

Call for papers: 8th December, 2019

The Consortium of “PLOTINA. Promoting gender balance and inclusion in research, innovation and training” is pleased to invite you to take part to the project final conference “Regendering Science. For an inclusive research environment” (27th-28th January 2020, Bologna, Italy).

The international event will be hosted by the University of Bologna on the 27th -28th of January 2020.

The purpose of the conference is to present the project outcomes and to discuss with academics, key-actors from Research Performing Organizations and invited speakers about gender equality. The event will provide a unique venue to share experiences, case-studies and best practices in the following domains:

  1. Structural and cultural change: Gender Equality Plans and efforts
  2. The inclusion of the sex/gender variables in research
  3. The inclusion of the sex/gender variables and of gender equality issues in teaching curricula
  4. Assessing Gender Equality in Research Performing Organizations. Gender Report: indicators and tools

To this end, the PLOTINA Consortium has launched a call for contributions: https://www.plotina.eu/final-conference-call-for-papers/. To submit a proposal, please use the template for poster or abstract and the submission form available on the call webpage. Contributions will be accepted until the 8th of December 2019.

The conference will in English and it will be hosted by the University of Bologna (Department of Agricultural and Food Sciences, viale Fanin 44-46, Bologna, Italy).

The participation is free, but registration is required – please register online by visiting the website: https://www.plotina.eu/plotina-final-conference/

Session 2.1 Mainstreaming diversities in agro-food research

  • Diversity and food production
  • Diversity and food perception, consumption and preference
  • Integration of the variable gender/sex in food sensory research
  • Implications of individual differences in food perception and preferences for personalised strategies to promote healthier and more sustainable food habits
  • Food and agriculture-related policies and social impact
  • Methodologies to assess sustainable policies
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