E3S secretary

PhD opportunity at the University of Nottingham and University of Adelaide A novel population phenotypic and genetics-based approach to understanding sensory preferences of the “global consumer”. Applicants are invited for this exciting PhD studentship studying the impact of phenotypic and genetic variations in sensory response on food preferences in both the UK and Australia. Phenotypic and […]

Fully Funded Riddet Institute PhD fellowship –Sensory Science with Prof J Hort Individual variation in Taste perception: Investigating sensory perception in Thermal Tasters and its impact on food choice behaviour This Sensory and Consumer Science PhD scholarship is based at the Riddet Institute, Massey University, Palmerston North, NZ, and is funded by the prestigious Riddet […]

POST OF THE MONTH APRIL 2018 Glace Review on Measures of Emotional State: A Multidisciplinary Approach Nicolas Seince, Master student at Sanofi (Compiègne, France) Currently, I am doing my Master internship at Sanofi which is a French multinational pharmaceutical company. It develops several products such as pills and creams. I am currently working on a […]

Graduate Sensory Scientist (FTC) at Oriflame Reports to: Formulation Innovation Manager Employment type: Fixed Term Contract Preferred starting date: July 2018 Application deadline: 27th April 2018 Location: Bray, Co Wicklow – Ireland Oriflame is now looking for a Graduate Sensory Scientist to further strengthen our team on a 6 month fixed term contract. Purpose of the […]

MSCA – Initial Training Network FOODENGINE Vacancy for recruitment of 13 early-stage researchers (ESR) FOODENGINE offers a research-based training programme for 13 young food scientists and technologists on the transformation of fruits, vegetables and legumes (FVL) in high-quality, multi-functional ingredients and foods appealing to consumers. The research-based training programme will be based on two new […]

Job opportunity at Institut Paul Bocuse Research Center – Lyon, France Research assistant The post-holder will work on a funded project entitled ‘The impact of herbs and spices on increasing legumes intake and reducing salt through changing the hedonic factors in meals’ Along the increasing global population growth comes the challenge to ensure quality food, […]

Descriptive Analysis in Sensory Evaluation Sarah E. Kemp (Editor), Joanne Hort (Editor), Tracey Hollowood (Editor) A comprehensive review of the techniques and applications of descriptive analysis   Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It […]

SENSORY SCIENCE FELLOWSHIP AT THE UNIVERSITY OF NOTTINGHAM FUTURE FOOD FELLOW deadline: March 31, 2018   This fellowship position will work within the Future Food Beacon of Excellence in the unique space linking Sensory Science and Consumer Behaviour, which spans the Schools of Biosciences and Psychology in the Faculty of Science, and will link to […]

TENURE TRACK POSITION IN SENSORY AND CONSUMER SCIENCE AT AARHUS UNIVERSITY Dept. of Food Science – Food Quality Perception & Society team Deadline 3 April, 2018   The Department of Food Science, Aarhus University invites applications to a Tenure Track position in Sensory and Consumer Science to begin June, 2018. Depending on the qualifications of […]

11 MARIE-CURIE ITN PhD POSITIONS AVAILABLE IN NORWAY, ITALY, THE NETHERLANDS, FRANCE, DENMARK AND URUGUAY EDULIA – BRINGING DOWN BARRIERS TO CHILDREN’S HEALTHY EATING HORIZON 2020 Deadline: May 20th, 2018 Edulia is a multi-disciplinary and inter-sectorial European Training and Research Network with a global reach. Edulia responds to the urgent need of the EU society […]

WHY YOU EAT WHAT YOU EAT The Science Behind Our Relationship with Food Rachel Herz  In Why You Eat What You Eat Rachel Herz presents our relationship to food as a complicated recipe, whose ingredients—taste, personality and emotions—combine to make eating a potent and pleasurable experience. Herz weaves curious findings and compelling facts into a […]

Research Seminar Center for Food and Hospitality Research at Institut Paul Bocuse Thursday 8 March 2018 / 13:30 to 15:30 Anestis Dougkas  – Center for Food and Hospitality Research at Institut Paul Bocuse The role of milk and dairy products in the development of obesity in children and adolescents Sandrine Péneau – Equipe de Recherche en Epidémiologie Nutritionnelle […]

Postgraduate Course Sensory Perception & Food Preference: The role of context Wageningen, The Netherlands, 3-6 April 2018 AIM OF THE COURSE The aim of this advanced course is to acquire expertise regarding the major determinants of food preferences and intake: sensory perception and the role of context; to obtain knowledge and experience in different methods […]

Job opportunity at AZTI-Tecnalia (Derio, Bizkaia, Spain) Expert researcher in consumer behaviour and preferences in the food sector Application open until 23 March 2018 AZTI-Tecnalia (http://www.azti.es) is a non-profit private foundation committed to the social and economic development of the marine environment and food sector. With 30 years of experience and 240 professional staff, the […]

SHORT-TERM MISSION PRODUCT EVALUATION – 6 months from February 2018 The availability of drinking water is a fundamental global issue for this century. Nearly one billion people have difficulties accessing water and this pressure will significantly increase in the coming decades. The use of several of our product categories (shampoo, shower gel, coloration) is associated […]

7th European Sensory Science Society Annual Symposium Hosted by Sensory Food Network Ireland Wednesday May 9th, 2018 Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland STUDENT COMPETITION – CALL FOR PAPERS – Deadline April 6th Read the programme Download the presentations here A Taste of Culture: Understanding the Global Consumer and Sensory Perception Sensory Food […]

Permanent job of research scientist in sensory engineering, INRA, Paris (France) Application open until 5 march 2018   INRA : French National Institute for Agricultural Research · Department of Science and Process Engineering of Agricultural Products France, Paris Area Joint Research Unit GMPA / ADP group – Food Digestion and Perception group Joint Research  Unit GENIAL […]

PhD Studentship: Peptide profiling and predictive modelling of fermented foods Agresearch and Massey University, New Zealand Applications Close: 28th February 2018 The PhD project’s aims are (i) to perform in-depth profiling and identification of peptides from progressive fermentation time points, and conduct predictive modelling of fermentation intermediate points and end points based on earlier profiles; […]

ADVERTISING CLAIMS SUPPORT: Case Histories and Principles Taught the 17th – 19th of April 2018 at The Greenbrier in White Sulphur Springs, West Virginia USA Further information: Comparative advertising can improve sales, but how do you address false claims or challenges made by your competitors? Claims support is a critical business focus for many companies […]

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 […]

ECRO XXVIII Congress 5 – 8 September 2018, Würzburg – Germany Organizers: Prof. Dr. Wolfgang Meyerhof and Prof. Dr. Frank Zufall Local hosts: Prof. Dr. Wolfgang Rössler and Prof. Dr. Ricarda Scheiner Further information

SISS COURSE UNDERSTANDING CONSUMERS. PREFERENCES, EXPECTATIONS, EMOTIONS, INDIVIDUAL DIFFERENCES, CONTEXT & PRODUCT CHARACTERISATION & R-MODULES (optional) June 13-15th , 2018 Grand Hotel Minerva, Florence (Italy) INSTRUCTORS: prof. John Prescott, Dr. Gastón Ares, Prof. Erminio Monteleone & Dr. Sara Spinelli Deadline for Early-bird Registration: 18th May 2018 Level: Intermediate-Advanced Language: English PROGRAM The Italian Sensory Science […]

Job opportunity at Coca Cola Senior Scientist Product Guidance (Brussels, Belgium)   The Coca‐Cola Company is the world’s largest drink company, refreshing consumer with more than 500 sparkling and still brands. To support the acceleration of the move to a total beverage company we are recruiting a new “Senior Scientist Product Guidance” based in Brussels […]

The 42th Anniversary Meeting of the British Feeding and Drinking Group Scientific Conference on Eating and Drinking Institut Paul Bocuse, Ecully-Lyon, France 12th – 13th April 2018 Scientific Conference 11th April 2018 Pre-conference visit of the Institut Paul Bocuse Call for abstract The conference is an annual multi-disciplinary gathering of scientists and welcomes original contributions […]