In this map you can have a look at the current ongoing PhD theses in sensory science in Europe.
Click on each candidate name for further information!
Are you a PhD candidate in a European University but you are not yet on the map? Fill out the form or contact the Next Generation group to submit your information! Please remind that you should be a member of a national sensory science society affiliated to the E3S to be on the map.
Andrés Viadel Llorìa
Andés Viadel Llorìa National sensory science society membership of the PhD candidate: Spain – Spanish Professionals Association of Sensory Science (AEPAS Title of the thesis: Strategies to understand and measure food pleasure factors as a basis for the improvement of new product Supervisors: Amparo Tárrega, Institute of Agrochemistry and Food Technology (IATA, CSIC) Laura Laguna, Institute […]
Silvia Rebeca Bobadilla Denis
National sensory science society membership of the PhD candidate: Spain – Spanish Professionals Association of Sensory Science (AEPAS) Title of the thesis: Clean label gelled emulsions structured with vegetable ingredients as healthy fat substitutes in food. Physical and sensory research Supervisors: Teresa Sanz, Ana Salvador, Maria Espert (Institute of Agrochemistry and Food Technology IATA-CSIC) Name […]
Ejona Boci
Contact: https://www.linkedin.com/in/ejona-boci-a66913201/ National sensory science society membership of the PhD candidate: Italy – Italian Sensory Science Society (SISS) Title of the thesis: Attitudes to sustainability and health and acceptability of baked good by consumers Supervisors: Sara Spinelli, University of Florence, Department of Agriculture, Food, Environment and Forestry, Italy Caterina Dinnella, University of Florence, Department of […]
Alejandro Suárez De Diego
National sensory science society membership of the PhD candidate: Spain – Spanish Professionals Association of Sensory Science (AEPAS) Title of the thesis: Evaluation of consumer behaviour towards new sustainability trends in the wine marketing, production and consumption processes Supervisors: Anna Claret Coma (Institute of Agrifood Research and Technology – IRTA)Joan-Miquel Canals Bosch (University Rovira i […]
Clara López Colom
National sensory science society membership of the PhD candidate: Spain – Spanish Professionals Association of Sensory Science (AEPAS) Title of the thesis: Valorization of carob by production of spirits Supervisors: Francisco López Bonillo (Departament d’Enginyeria Química, Universitat Rovira i Virgili); Juan-José Rodríguez Bencomo (Departamento de Quimica Analitica, Facultad de Ciencias Quimicas, Universidad Complutense de Madrid) […]
Jorge Rea Pajares
National sensory science society membership of the PhD candidate: Spain – Spanish Professionals Association of Sensory Science (AEPAS) Title of the thesis: Characterization and culinary applications of pistachios grown in Madrid: A study of varieties, composition, and innovative potential Supervisors: Dr. Almudena Lázaro Lázaro (IMIDRA)Dr. Laura Ruiz Aceituno (ICTAN-CSIC) Name of the PhD Program: Food […]
Gil Vila Clarà
National sensory science society membership of the PhD candidate: Spain – Spanish Professionals Association of Sensory Science (AEPAS) Title of the thesis: Use of plant proteins for the development of food products as alternatives to animal protein Supervisors: Anna Vila Martí. Research Group on Methodology, Methods, Models and Outcomes of Health and Social Sciences (M₃O), […]
Baptiste Molard
National sensory science society membership of the PhD candidate: France – Société Française d’Analyse Sensorielle (SFAS) Title of the thesis: Effect of lipids on aroma release and in vivo perception of chocolate Supervisors: Dr. Jérôme Lecomte (UMR QUALISUD, CIRAD, France) & Dr. Renaud Boulanger (UMR QUALISUD, CIRAD, France) Name of the PhD Program: GAIA Doctoral […]
Zhiyi Lin
National sensory science society membership of the PhD candidate: Ireland – Sensory Food Network Ireland Title of the thesis: Enhanced and novel ingredients in hybrid meat products to improve overall quality Supervisors: Simona Grasso, UCD Name of the PhD Program: Upcycled food and hybrid meat Affiliation of the PhD candidate and country: UCD, Ireland Year […]
Rubén Barroso Martìnez
National sensory science society membership of the PhD candidate: Spanish Professionals Association of Sensory Science (AEPAS) Title of the thesis: The social construction of volcanic wine in the Canary Islands: discourse, perception and representation Supervisors: Pablo Alonso González (IPNA-CSIC), Eva Parga Dans (IPNA-CSIC) Name of the PhD Program: PhD Territory and Society Affiliation of the […]
Holly Giles
National sensory science society membership of the PhD candidate: United Kingdom – UK IFST Sensory Science Group Title of the thesis: WheyBetter: A fundamental approach to redesigning whey protein isolates to step change their oral performance, leading to protein fortified products that will enable muscle mass maintenance over lifecourse Supervisors: Lisa, Methven (University of Reading) […]
Marieke Van Bruinessen
Marieke van Bruinessen National sensory science society membership of the PhD candidate: The Netherland – Marktonderzoekassociatie (MOA) Title of the thesis: RESTRUCTURE Project: ‘Impact of Ultra-Processed food intake on Body composition and Metabolic Health Supervisors: Ciarán Forde (WUR), Marlou Lasschuijt (WUR), Markus Stieger (WUR) Name of the PhD Program: Sensory Science and Eating Behaviour Affiliation […]
Andrés Viadel Llorìa
Andés Viadel Llorìa National sensory science society membership of the PhD candidate: Spain – Spanish Professionals Association of Sensory Science (AEPAS Title of the thesis: Strategies to understand and measure food pleasure factors as a basis for the improvement of new product Supervisors: Amparo Tárrega, Institute of Agrochemistry and Food Technology (IATA, CSIC) Laura Laguna, Institute […]
Pericle Raverta
National sensory science society membership of the PhD candidate: Italy – Italian Sensory Science Society (SISS) Title of the thesis: Cultivating Innovation: A Psychometric Approach to Understand Consumer Acceptance of Cultivated Meaet Supervisors: Barbara Loera, University of Turin Name of the PhD Program: Psychological, Anthropological and Educational Sciences Affiliation of the PhD candidate and country: […]
Linnea Apelman
National sensory science society membership of the PhD candidate: Sweden – Swedish Sensory Network (SSN) Title of the thesis: The role of olfaction in healthy eating among children Supervisors: Pernilla Sandvik, Uppsala University Name of the PhD Program: Individual PhD Program Affiliation of the PhD candidate and country: Uppsala University, Sweden Year of starting and […]
Stergios Melios
National sensory science society membership of the PhD candidate: Ireland – Sensory Food Network Ireland Title of the thesis: Understanding how food formulation, eating contexts, and cultural influences shape the sensory and emotional perceptions of healthier meat products, including nitrite-reduced and nitrite-free cured meats, meat hybrids, and vegan meat alternatives. Supervisors: Dr. Emily Crofton, Teagasc […]
Hannah McNeill
National sensory science society membership of the PhD candidate: United Kingdom – UK IFST Sensory Science Group Title of the thesis: Exploring the association between temperature and sweetness perception and the role of different composition on sweetness perception Supervisors: Qian Yang, Rebecca Ford, Ian Fisk Name of the PhD Program: PhD in Biosciences Affiliation of […]
Yuchen Zang
National sensory science society membership of the PhD candidate: United Kingdom – UK IFST Sensory Science Group Title of the thesis: Explore consumer emotional responses towards protein alternatives via explicit and implicit methods Supervisors: Dr Margaret Thibodeau, Dr Rebecca Ford and Dr Qian Yang Name of the PhD Program: PhD Sensory Science Affiliation of the […]
COMFOCUS Open Call
COMFOCUS Open Call #1 is offering virtual access (VA) to key European research infrastructures in the multidisciplinary field of food consumer science linked to healthy eating. COMFOCUS invites original and innovative research proposals related to exploring the motivational factors in healthy eating, including interest in food products and services that aim to support healthy eating. […]