Norway E3S Student Representatives

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.

Share