Author Archives: E3S secretary

E3S Workshop at Eurosense 2020

Tuesday 15 December 2020 | 16h10 – 17h40

Covid-19 and sensory science: implications on perception, consumer preferences and testing

Coordinators: Caterina Dinnella (SISS), Laura Laguna (AEPAS) and Sara Spinelli (SISS)

Discussants: Erminio Montelone, Paula Varela, Julien Delarue, Monica Laureati, Rebecca Ford, John Hayes and Hely Tuorila

The aim of this workshop organised by the European Sensory Science Society (E3S) is to bring together researchers with recent insights on how the COVID-19 situation has impacted the research in our field and also the way we conduct research. From the way in which COVID-19 has changed consumer behaviours around Europe, through how knowledge on sensory perception could inform governmental decisions, to best practices to interact with participants in our studies and obtain the best quality data possible given the circumstances, this workshop invites everyone to share their learnings. Rather than consisting in a sequence of presentations, the workshop will invite researchers to discuss from their experience around a range of topics. While showing data of some projects is encouraged, the idea is mostly to share expertise and points of view on how to move forward and how to benefit from what we have learned.

  1. Changes in sensory and consumer data collection during Covid-19 pandemic
    • Arnaud Thomas and Cecile Petit, on behalf of the SFAS (Société Française d’Analyse Sensorielle), Covid-19: an opportunity to innovatively adapt sensory panels and consumer tests
    • Caterina Dinnella, Monica Borgogno, Stefano Predieri and Tullia Gallina Toschi on behalf of the SISS (Italian Sensory Science Society) Remote testing: sensory test during Covid-19 pandemic
  2. Changes in consumer behaviour during lockdown
    • Laura Laguna, Food searches, trends, shares, habits and motivations during the first outbreak of COVID-19)
    • Valérie Almli, Finally time to cook? Self-reported transformations in consumer food habits after seven weeks in the corona lock-down)
    • Maria Piochi, Changes in liking for the domestic meals during the COVID-19 outbreak in Italy: a large-scale study
  3. Contribution of sensory science to the research on Covid-19
    • Sara Spinelli, Smell and taste loss as early markers of covid-19. Self-reported smell and taste loss are early markers of the COVID-19 pandemic and of the effectiveness of political decisions
    • Caterina Dinnella, Relationship Between Odor Intensity Estimates and COVID-19 Prevalence Prediction in a Swedish Population
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Job opportunity at as Research Scientist at Institut Paul Bocuse Research Center (Lyon, France)

Application deadline: Nov. 30th  2020

Permanent position. Lyon France. Beginning 2021

The Institut Paul Bocuse Research Center invites applications for a tenure-track research position. We are especially interested in applicants with significant experience in one or more of the following areas:

– Eating behavior and food preferences

Mechanisms of food choices and decisions

The Institut Paul Bocuse Research Center (IPBR, Lyon, France) is a non-profit research unit dedicated to the scientific investigation of the various factors (social, economic, cognitive and physiological) that underlie and influence human eating behaviors. The Center stands out for its strong roots in societal and industrial contemporary challenges and plays a major role in identifying future practices in the field of food and food service. Institute’s general objective is to “take on the challenge of tasty, healthy and sustainable diets, to meet consumer expectations, for all people and in all contexts.  The Center is hosted on the Institut Paul Bocuse Campus, a renowned school in hospitality and culinary arts management, in Lyon.

The research center has received a PIA3 (Programme d’Investissements d’Avenir) grant from the French government and the Auvergne Rhone-Alpes regional council to develop innovative infrastructures and collaborative projects. A new Living Lab (experimental restaurant) is under construction integrating digital technologies to follow eating behavior in complement to existing cameras. Furthermore, an immersive semi-virtual restaurant will open in January 2021, equipped with video projectors, sound speakers, olfactory sources piloted in interaction with connected objects, sensors and cameras. Both spaces are an ideal playground for doing research projects in real-life conditions. The platform is operated by a technical team (one chef, one food engineer and a consumer scientist) contributing to research projects. The restaurants are operated by gastronomy professionals involving BSc students and welcome external clients who usually accept to participate in research studies.

We have researchers, both junior and experienced ones, active in nutrition, social science, cognitive science, management science. The Center is in close cooperation with high-levels academic teams of the local ecosystem (e.g. CENS, European Center for Nutrition and Health, LNRC Lyon Neurosciences Research Center) as well as international actors.

This position represents an opportunity to work in a multidisciplinary team of 25 persons and to develop your own research program including co-supervision of PhD students..

We look forward to receiving applications from outstanding researchers who are enthusiastic about pursuing an independent research program in an environment that supports cutting edge research. Relevant research training and publications in international peer-reviewed journals are a prerequisite for consideration. Candidates may have diverse scientific backgrounds but a willingness to conduct in interdisciplinary research and a genuine interest in the food domain are required.

JOB RESPONSIBILITIES:

  • Develop new research projects and submit innovative grant proposals to national and international agencies and foundations consistent with the Institut’s research focus
  • Set-up collaborative projects with public and private stakeholders in the food and beverage sector
  • Collaborate with our innovation team (culinary chefs and engineers) on applied projects
  • Publish/present findings in peer-reviewed journals/scientific conferences
  • Actively co-supervise PhD students with partner universities
  • Interact and collaborate with colleagues from different research areas: public health, sensory analysis, nutrition, food psychology, social science
  • Build up a network and establish partnerships with universities, labs and other research institutions and develop relationships with top researchers in the field
  • Invited lecturing to transfer knowledge to BSc and MSc students. Cooperation with teachers and students to adapt restaurant operations related to research fieldworks.

REQUIRED QUALIFCATIONS:

  • PhD degree in economics, psychology, food science or related disciplines
  • Postdoctoral experience is essential. Food engineer degree is a plus.
  • Knowledge and experience in carrying out research related to the above-mentioned areas
  • Publication record of original manuscripts. Excellent scientific writing and communication skills
  • Proficiency in English. Knowledge of French is an asset

OFFER

A stimulating environment, in the vibrant city of Lyon. A salary set according to work experience.

A full time position. The human resources policy favours working from home with respect to job responsibilities.

Starting date: Jan-Feb. 2021

APPLICATION

On line interviews from Dec. 7 to Dec 11 mornings

Applications should be sent to recrutement@institutpaulbocuse.com and include

  1. a letter of application (incl. expected date of availability)
  2. a CV including a list of publications and research output clearly showing expertise in relevant areas,
  3. a detailed research statement (3 pages maximum),
  4. two reference letters with names and contact information For more information about this position, you could contact Dr Agnès Giboreau, Research Director (agnes.giboreau@institupaulbocuse.com)

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8th E3S SYMPOSIUM AND GENERAL ASSEMBLY 2019 organised by the Italian Sensory Science Society and the University of Milan


27-28th of May 2019, Milan, Italy

Programme and registration


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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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Course: Sensory Evaluation – Statistical Methods and Interpretation

Date of Course: 20th – 23rd January 2020
Time: 9am – 5pm
Course Venue: University of Nottingham, Sutton Bonington Campus, LE12 5RD, UK
Course Summary: This four day intensive course delivered by the University of Nottingham 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 stats course: https://www.nottingham.ac.uk/biosciences/documents/study-with-us/short-courses/sensory-science-centre/sensory-evaluation-statistical-methods-and-interpretation-2020.pdf

Weblink to other sensory course at UoN: https://www.nottingham.ac.uk/biosciences/study/cpd/sensory-science.aspx

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E3S EUROSENSE STUDENT AWARDS 2020

EXTENDED Deadline for abstracts submission: 26th June 2020,
ONLY for those who submit a new abstract related to the current COVID-19 situation.

The European Sensory Science Society is pleased to announce that four awards of €1,500 will be given out to PhD students enrolled at Universities in E3S Member countries.

In addition to the traditional three E3S PhD awards, the board of E3S has in fact decided to dedicate a Special Award in memory of Pieter Punter (1947-2017), following the tradition started at Eurosense 2018. Pieter has been an integral backbone of E3S since its inception and he has been an enthusiastic and thought-provoking contributor in the field of sensory consumer research since the 1980s.

In agreement with his family and former colleagues, the prize will be awarded to a PhD student working on consumer research or sensometrics, with a taste for consumer diversity. Additionally, candidates should show involvement in debate in the field, so being quite active and out-spoken will be a plus. To demonstrate this, the candidates could attach a letter from their supervisor asserting their active and autonomous character, providing own ideas, participating in workshops, volunteering, etc.

The award winners will each receive €1500 after their attendance at the conference to help towards their travel and expenses. The winners will be also asked to prepare a report of their participation in the conference that will be posted on the E3S website.

EXTENDED AWARD APPLICATION DEADLINE: 26 JUNE 2020

To apply for this award you must

  • Be a PHD student enrolled at a University in a E3S member country (including students that that were enrolled at a University and defended their thesis since October 2019) and be an E3S member.
  • Submit an extended abstract (see instructions below) before 26 June 2020 to awards@e3sensory.eu as well as submitting a normal abstract online in the normal way through the Eurosense website (check the conference website for the deadline)

Extended abstracts’ instructions

The new extension is only addressed to those who submit a new abstract related to the current COVID-19 situation.

The extended abstract should be 1000 words and must have the following items:

  • Introduction
  • Methods
  • Results and Discussion
  • Conclusion
  • References

In order to facilitate editing, the following rules should be adhered to:

  • Use A4 page format (210 x 297 mm)
  • Leave 2.5 cm margins at the top, bottom, right and left sides of each page
  • Use Arial font
  • Use size 14 points bold for paper title, size 12 points bold for authors’ names, size 12 points bold for section titles, and size 12 points regular for the text.
  • Use single space between lines.

You must also submit the following:

  • A short CV
  • A supporting letter from a supervisor confirming eligibility of the student
  • A document in which it is indicated the code assigned through the official Eurosense abstract submission system and the national sensory science society whose the student is member of
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Marie Curie Postdoctoral Research Fellow at Food for Health Ireland


  • ORGANISATION/COMPANY Food for Health Ireland – University College Dublin
  • RESEARCH FIELD Biological sciences › Nutritional sciences
  • RESEARCHER PROFILE Established Researcher (R3)
  • APPLICATION DEADLINE 19/12/2019 15:00 – Europe/London
  • LOCATION Ireland › Dublin
  • TYPE OF CONTRACT Temporary
  • JOB STATUS Full-time
  • HOURS PER WEEK 39
  • OFFER STARTING DATE 01/07/2020
  • EU RESEARCH FRAMEWORK PROGRAMME H2020 / Marie Skłodowska-Curie Actions
  • MARIE CURIE GRANT AGREEMENT NUMBER 847402

Following the successful Career-FIT programme, Enterprise Ireland is pleased to announce the launch of a new Marie Skłodowska-Curie COFUND aiming to award 50 prestigious Fellowships through two open calls for proposals in 2019 and 2020.

Career-FIT PLUS (https://www.horizon2020.ie/career-fit-plus/) aims to enhance the training and mobility of experienced researchers through the undertaking of individually driven, industry-focused research training projects which will be interdisciplinary and focused on the domain areas of the eligible Technology Centres and Technology Gateways in Ireland.

Irish research has shown that cheese consumption associates with a range of health benefits, including healthier blood lipid profiles and body composition.  This offers great potential for the inclusion of cheese in the diets of population groups who are not traditionally dairy consumers. However, recent consumer insight data from Bord Bia suggests the taste and flavour profiles of natural cheese may prove a particular barrier to their acceptance in these groups.  

Data also shows that these population groups may be more accepting of flavour pairings that would not be considered the ‘norm’ in Western culture, providing other opportunities to increase intake.  The taste and flavour profiles of cheese are impacted by a wide variety of factors, including starter cultures, ripening time, and seasonal variations, and can be perceived differently by different ethnic groups.  Consumer acceptability is also impacted by emotions, perception and feelings towards a product, and these vary considerably across different cultures. Therefore, the overall aim of this cross-cultural project is to better understand the drivers of acceptance of Irish cheese in non-traditional consumers.

Further information

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FOOD & HOSPITALITY MULTISENSORY PERSPECTIVES

Lyon, 13-15 November 2019

A Symposium about Food & Hospitality Multisensory Perspectives organised by three partners : EuroCHRIE small group meeting (SGM) by Breda UAS, Haaga-Helia UAS and the Institut Paul Bocuse

We would be pleased to welcome you to our symposium that focuses on multisensory consumer experience : dining atmospherics, meal experience, flavour perception and beyond. Our event consists of two parts, which link consumer experience research and design thinking in hospitality & food perception, through cognitive mechanisms and sensory analysis.

Days 1-2. Interdisciplinary Perspectives of Hospitality Research organised by Breda UAS, Haaga-Helia UAS and Institut Paul Bocuse

  • Day 1: Food and Hospitality Experience
  • Day 2: Interdisciplinary Perspectives of Hospitality Research
    A EuroCHRIE small group meeting (SGM)

Day 3. Food Perception Mechanisms, Innovation & Health A research symposium organised by Institut Paul Bocuse

Keynote speakers

Prof. Debra Zellner Montclair State University / Monell Chemical Senses Center /University of Pennsylvania (USA) “Why we like the foods we like: It’s more than just taste” & Prof. Erminio Monteleone Universita degli Studi Firenze (IT) “Considering sensory and affective individual differences in healthy food design”

PROGRAM

REGISTRATION

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