Category Archives: Events archive

Research Seminar – Nutrition & Eating Behaviour at the Institut Paul Bocuse Research Center

February 18th, 2021 – 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 academic researchers and our Research & Innovation Committee’s members

Agnès Giboreau

Research Director at the Institut Paul Bocuse

” Improving the meal experience in healthcare institutions thanks to the principles of gastronomy.”

Miriam Clegg

Lecturer in Nutritional Sciences at the University of Reading, UK

” How appetite research is used: Striking the balance between to much and too little“

Program

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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 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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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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IFST Sensory Science Group Webinar: Who needs AI when we have HI ?

24 September 2020 (11:00 – 12:00)

Summary:

This webinar will start with a quick introduction to Artificial Intelligence (AI), including Machine Learning (ML), and will then share several examples of AI and ML in food and non-food applications within sensory and consumer science, some of which you may be very familiar with.

What you will learn about:

Attendees will be given advice on how to learn more about the applications of these techniques and how to implement them in their workplace. The role of Human Intelligence (HI) in the context of AI will be explored. Future applications of AI in sensory science will also be discussed so please bring along your ideas to share.

Speaker:

Lauren Rogers, Sensory Science Consultant

Lauren is an active member of the IFST’s Sensory Science Group, and currently leads their Accreditation and Education working group, helping to coordinate their range of sensory science qualifications.

Lauren Rogers is a freelance sensory scientist living in the beautiful Staffordshire Peak District in the United Kingdom. As well as working for several different clients on many different types of projects, Lauren also lectures on sensory science at the University of Nottingham and Le Cordon Bleu. She loves to run training courses in sensory science and related topics. Lauren is particularly interested in the sensory, consumer and emotional attributes of brands; sensory shelf-life; panel performance; and sensory claim substantiation. She has experience in many food products including snacks, drinks and pet-food, as well as home and personal care products such as shampoos, toothpastes and creams.

Free to attend

Booking Link: https://www.ifst.org/events/943/sensory-science-group-webinar-who-needs-ai-when-we-have-hi

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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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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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Applied Sensory and Consumer Science Certificate Program

UC Davis Division of Continuing and Professional Education

Starting September 28th 2020

An Innovative, Online Program for Sensory Science Professionals

UC Davis Division of Continuing and Professional Education is the industry-recognized leader in the education of sensory science professionals. Approved by the UC Davis Department of Food Science and Technology, our online program is the only one of its kind and is continually updated to reflect current and innovative methods in the area of sensory science and consumer testing. Join our global community of sensory science professionals.

What You’ll Learn

Designed for working professionals, this program combines academic and real-world expertise and explores new techniques, as well as the foundational theory behind current methods of sensory evaluation for both edible and non-edible products. Program objectives include:

  • Physiological and psychological bases for sensory evaluation and consumer testing
  • Basic methods, theories and approaches used in the execution of sensory evaluation and consumer testing research
  • Management of sensory evaluation and consumer testing resources, activities and their interaction with other business units
  • Exploratory research techniques
  • Current business applications 

How You’ll Benefit

The program features:

  • Online convenience
  • Practical skills and techniques that can be used immediately in workplace
  • Access to veteran instructors who are international leaders in the field
  • Exceptional networking opportunities with instructors and cohorts from around the world

Applications Deadline: 15th September 2020

Weblink to course: https://cpe.ucdavis.edu/certificate-program/applied-sensory-and-consumer-science-certificate-program

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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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