Jessica Dacleu Ndengue (student representative France)
Contact me via Linkedin: https://www.linkedin.com/in/jessica-dacleu-ndengue-071a4675/
Jessica has been working in the Sensory Science field since December 2013. She started in this area after graduating as a textile engineer at Jacob Holm Industries (Soultz, France), with her research focusing on the study and characterisation of wetting properties of nonwoven fabrics. Her PHD project now focuses on the sensory evaluation of a material’s texture. A better understanding of the mechanism of texture perception can help to enhance industrial design practices and so upgrade the perceived quality of products. Methodologies coming from food industries are adapted for the evaluation of a material’s texture with untrained panellists. To better understand the tactile perception of texture she also investigates objective indexes. She is an active member of the non-food working group of the French sensory society, which aims to promote and communicate sensory analysis practices in fields other than food and beverages industries. She plans to continue in this field in the future.
Jessica is keen to be a student representative as she would like to create a platform where all students can communicate with each other about their areas of research. She would also like to develop the network by using social media.
Nicolas Seince (deputy student representative France)
Contact me via Linkedin: https://www.linkedin.com/in/nicolas-seince-351977129/
Nicolas has been working in the Sensory Science field since June 2015. He started in this research area during his Masters at Université Claude Bernard Lyon 1 (France) under the supervision of Marie Repoux and Professor Philippe Boulinguez, with his research looking into the kinetics of learning of a trained panel. From January 2017 to February 2017 he studied the reliability of an expert panel in the chocolate industry. During this placement he prepared sensory evaluation sessions and samples and processed the results of performance tests with the panel. It was during this internship when Nicolas met Marie Repoux, who encouraged him to become involved in the French sensorial analysis society (SFAS).
He is currently in France and starting his last year of his Masters at Université Claude Bernard Lyon 1. During his summer vacation he has been working at Centre du Rosé (France) which assesses wine with a consumer panel. He plans to continue in this field in the future.