Speakers at the ESN-Seminar "More than just Food"
Madrid (Spain), May 25-26, 2005
senior scientist within the Flavour and Sensory Evaluation section at SIK -the Swedish Institute for Food and Biotechnology in Göteborg. Her field of competence is within the area of Sensory and Consumer Science where she has been engaged since 1991. Annika has a Master of Science and a Ph.D. in Chemical Engineering from the Chalmers University of Technology, Göteborg, Sweden.
Before Annika started at SIK she worked with process- and product- development in the food industry and the food packaging industry. In addition to sensory and consumer science Annika also has expertise in food quality applicable to minimal processing technologies.
Annika is the Swedish representative in ESN- European Sensory Network, where she held the chairman ship between 2000 and 2002. She has been involved in a number of EU and Nordic research projects as well as a large number of contract work, training courses and consultancy services on a national and international basis.
Responsable du Laboratorie d’Evaluation Sensorielle
Institut de recherche Pierre Fabre
- 1974-1990 : RECHERCHE CHIMIQUE - PIERRE FABRE MEDICAMENT
- Faculté des Sciences Pharmaceutiques de Toulouse (Cellule Extérieure de Recherche du Professeur PITET): Synthèse Organique de Médicaments : assistante de Laboratoire, synthèse organique de médicaments et contrôle analytique (I.R., R.M.N., H.P.L.C., ...)
- 1990-1999 : RECHERCHE -EVALUATION CLINIQUE - PIERRE FABRE DERMO-COSMETIQUE (I.R.P.F.) Vigoulet-Auzil
- 1990-1992 : Assistante de Direction en Evaluation Clinique
- 1992 : Mise en place des tests d’usage (collaboration KHI2-Conseil)
- 1998 création d’une base de données (standardisation, gestion, requête, analyse statistique comparative, 70 tests/an)
- 1992-2005 : Responsable du laboratoire d’Evaluations Sensorielles
- mise en place des tests de préférence (sélection des parfums)
- création du panel d’experts (40 personnes)
- extension du panel (70 personnes)
- développement de nouvelles méthodes (corps et hygiène)
- développement capillaire 1998
- développement des collaborations avec PIERRE FABRE JAPON et SHISEIDO
- 1996 mise en place des tests d’usage au Japon
- 1997 création du panel de dames japonaises (15 experts) pour analyse sensorielle à TOULOUSE
- 1998 création d’un Cercle de Dermatologues à TOKYO pour tests cliniques (acceptabilité sous contrôle médical) : 12 médecins
- 2005 Chef de Projet Clinique JAPON
- développement de la voie orale, aliments de santé, médicaments
- 2000 création du panel aliments de santé
- 2003 création du panel aromatisation des médicaments
SGGW – Warsaw Agriculture University. Poland
Faculty of Human Nutrition and Consumer Sciences
Nowoursynowska 159 c
02-776 Warsaw, Poland
phone: 048 22 5937052
fax: 048 22 5937040
Nina Baryłko-Pikielna, born 1930 in Warsaw, Poland, graduated (M.Sc.) from Technical University of Gdańsk, Chemistry Faculty in 1955 and has got Doctor of Science degree in 1962. at the same University and Faculty.
The degree of “Doctor Habilitatus” (qualification for assistant – professorship) she obtained in 1976 at Agriculture University of Warsaw, Food Technology Faculty and full professorship in 1987.
1956 – 1959 Gdansk Technical University, Chemistry Faculty (scientist);
1960 - 1970 Meat Research Institute in Warsaw, (head of Quality Assessment Department);
1967 - 1968 California University, Food Technology Faculty, Davis USA, (senior scientist);
1971 –1989 National Food and Nutrition Institute in Warsaw, (head of Food Technology Department);
1990 - 2001 Institute of Animal Reproduction and Food Research of Polish Academy of Sciences in Olsztyn, (head of Sensory Analysis Department).
She gets retired in 2001.
Since 2002 she is affiliated at Warsaw Agriculture University, Faculty of Homan Nutrition and Consumer Sciences as a lecturer and research consultant.
Beside of the professional work, prof.N.Barylko-Pikielna does numerous honorary services and duties, as:
- The member (and temporary vice-president) of Food Chemistry and Technology Committee of PAS;
- The member (and temporary president) of Polish Food Technologists’ Society;
- The member of two editorial boards of scientific journals.
In her over 50 years of research work, the most important topics were:
- development of sensory analysis methodology and its applications;
- sensory and nutritional quality of food in relation to raw material, technological processing and storage;
- food safety assessment and quality assurance systems.
The results of this work have been published in her textbook on sensory analysis and several chapters in other books and in over 140 papers in international and Polish scientific journals, as well as presented on numerous conferences. She also initiated and took part in several inter-laboratory studies on sensory science on international and bilateral basis.
For scientific achievements and international cooperation in 1990 she has got a honourable title of DOCTOR HONORIS CAUSA at Helsinki University, Faculty of Agriculture and Forestry.
PSA Peugeot Citroën
2 route de Gisy
78 943 Vélizy Villacoublay
Tel : (+33) 01 57 59 69 28
Fax : (+33) 01 57 59 62 74
- 1997 : Biology engineer degree at the University of Technology of Compiègne (France).
- 1998 : DEA of industrial process engineering at the University of Technology of Compiègne (France).
- February – October 1998 : University of California at Davis, Department of Food Science, Sensory Lab (USA)
- Research Project on Time-intensity methodology applied to dairy products in collaboration with Nestlé R&D (Beauvais, France)
- 1998-1999 : E. & J. Gallo Winery, Sensory Science Group (Modesto, Californie, USA)Participation to a research project on new wine formulation. Establishment of a panel specialized in Time Intensity evaluations and application of this methodology to the study of bitterness and astringency perceptions in wines.
- March – August 2000 : Eurosyn developpement. Consulting for PSA Peugeot Citroën, sensory research department (Vélizy, France)
Tactile, Visual and olfactory descriptive analysis on different automotive materials (fabrics, plastics…). In charge of the external sensory panel (panel training and maintenance).
- Since September 2000 : PSA Peugeot Citroën, sensory research department (Vélizy, France)
2000-2001 : sensory analyst
Supervising the sensory studies realized with the external panel for tactile, visual and olfactory evaluations (descriptive and discriminative analysis, Time Intensity).
- Since 2002 : Sensory manager
Supervising the sensory testing activities for tactile, visual, olfactory, acoustic, thermal and vibratory characterizations.
Managing research projects including sensory evaluations and consumer testing
Planning and conducting research on new methods in collaboration with universities
ADRIANT Research & Sensory Marketing
54 rue Lamartine- 75009 PARIS France
Tel: +33 (0)1 56 02 63 12 ; Fax: +33 (0)1 56 02 63 19
Sensory methodologies are now successfully used in non food industries, as previously shown through case study presentations and discussions within the sensory community (Giboreau et al. 2001, Civille et al. 2003)
From a general point of view – objectives, principles, statistics - methods are rather similar whether we eat the product or not. Applicable methods concern both discriminative, descriptive and hedonic approaches. More, innovation processes and marketing strategies seem to be comparable in food and non food businesses. In short, all companies are interested in designing and producing "good" products, i.e. making consumers satisfied and liable to the brand.
However, theoretical frames may differ for food or non food studies and specific methodological constraints exist when looking at protocols in details.
For instance, the relative importance of senses is not similar through all products. Taste of course is often central for food and oral care products although color or texture might be essential depending on the considered products. Touch is particularly important for many non food products (cosmetics, laundry, phones…) and in-situ consumer tests allow to study the relative importance of each sense and to predict actionable innovation directions.
The impact of functionality and design is another factor of difference between food and non food products, especially linked to usage specificity. Then, functional descriptors can be included in descriptive works, when manipulating the sample or its pack have a high impact on product perception. On the consumer level, most tests have thus to be conducted at home, in real context situations. Today, food industries are more and more aware of the importance of functionality as consumer demand is increasing regarding individual portions, outdoor consumption, easy-to-prepare meals and so on.
Another practical difference concerns the possibility to mimic natural consumption or use of the products in laboratory conditions, for instance, for applying body products or studying fragrance changes all day long. Non food products are also often difficult to standardize, because of their specific shape and size or because of not removable brand indexes. Results risk sometimes to be biased and the selection of the product space is a very critical point when designing the study. More, validation phases could be necessary to confirm conclusions obtained showing a brand or shape impact.
Finally, food and non food specificity can be questioned regarding:
- the relative role of sensory and semantic properties of products,
- the agreement / discrepancy between test and real usage conditions (size, shape, anonymity, evaluation phases, temporal aspects …)
- the test organization constraints / flexibility : number of products, number of sessions, length of questionnaires, subject management (experts training, consumer segmentation).
An outcome of such a comparison could be to reinforce usage concerns in food domains and sensory expertise in non food ones.
Chantal holds a Master’s degree in Statistics from York University (Toronto, Canada). She has over 6 years of experience in applying statistical techniques to the field of Sensory and Consumer Sciences.
As part of the Sensory and Consumer Research team, Chantal is responsible for managing CCFRA projects including the EU-funded ‘Helena’ project (Healthy Lifestyle in Europe by Nutrition in Adolescence), a research project examining sample sizes in consumer research, and a project focusing on method development in sensory and consumer science. She also provides specialist skills in statistics for other ongoing research projects.
As departmental statistician, Chantal provides advice, consultation and support for the analysis and interpretation of client funded contract work. She is also actively involved in planning and delivering lectures and training courses on sensory statistics, including teaching on the Postgraduate Certificate in Sensory Science which is jointly offered by the University of Nottingham and CCFRA.
Chantal is an active member of the American Society for Testing Materials, division E18 on Sensory Evaluation, where she is the chair of the Panellist Performance and Tracking task group. Chantal is also an active member of the Sensometric Society.
Department of Consumer & Sensory Sciences
Campden & Chorleywood Food Research Association
Director of Consumer Guidance Research
2575 B Dunwin Drive, Mississauga, Ontario L5L 3N9 Canada
905 828 0493
Anne Goldman is a principal and co-founder in 1986 of ACCE, a full service Canadian - owned market research company specializing in consumer guidance sensory research for clients in the consumer packaged goods and food service industries. Anne Goldman holds the position of Director of Consumer Guidance Research.
She has over 30 years of international research experience in the design and execution of projects for the development of new products, product optimization, cost improvements, quality specifications and product claims substantiation. Anne maximizes her extensive consumer, sensory and product development research experience to address the business needs of R&D and Marketing management. The research techniques that Anne directs use customized methodologies and experimental designs that combine qualitative and quantitative research techniques with expert sensory evaluations to leverage the consumer drivers of product excellence.
In 1996 under Anne’s direction ACCE, became the first and only consumer market research firm in North America to become ISO 9001 certified. The certification has been maintained under a yearly external audit process to ensure the highest level of service quality.
In the last 18 years ACCE has built a reputation for being the premier sensory research house in Canada for the consumer evaluation of the product performance of new and reformulated products across all of the major food and beverage categories as well as OTC pharmaceuticals, personal care and household goods.
ACCE has been associated with the continued success of many traditional brands as well as the introduction of many successful new products in consumer packaged goods.
Anne is a leader in her field and is recognized in North America, Europe and the South Pacific for her research capabilities in the field of consumer sensory science.
Campden & Chorleywood Hungary
1107 Budapest Szállás str. 21.
Tel: +36 1 433 14 84; Fax: +36 1 433 14 80
Graduated in food technology at the food technology faculty of the Horticulture and Food Industry University Budapest in 1997. Worked as a food technologist for a shorter period in the frozen and confectionery/sweets sector. Afterwards she received her teacher degree and later her marketing degree at the University of Economics.
She joined to Campden & Chorleywood Food Industry Development Institute Hungary, which is the wholly owned subsidiary of Campden & Chorleywood Food Research Association, UK as a development engineer and since 2000 she has been working as a marketing and sensory analysis manager. She has practical experience in product development, sensory quality, carrying out sensory and consumer science including private label products of retailers. She participates in the work with the European sensory network as a Hungarian representative.
PhD, Senior Research Scientist
Chairman of European Sensory Network ESN
- Flavour formation in foods, especially in cereal-based products
- Tailoring the flavour by biochemical processing including enzymatic treatments (enzyme-aided flavour boosting)
- Study of flavour formation by relating sensory and instrumental data by statistical multivariate techniques in selected food matrices
- Flavour and texture formation of foods in microwave heating
- Sensory study of food packagings
- Approximately 25 peer-reviewed publications and almost 100 other articles, such as abstracts in proceedings and articles in trade journals
VTT Biotechnology, Consumer and Sensory Studies
P.O. Box 1500, FI-02044 VTT, Finland
Phone: +358 20 722 5178, Mobile +358 40 575 6127, Fax: +358 20 722 7071
Jose María Hernandez Gimeno
1.Licenciado en Veterinaria en 1988 en la especialidad de Medicina y Salud Animal, por la Univ. Complutense de Madrid.
2.En 1989 se incorpora a Roche Vitaminas S.A., empresa perteneciente al grupo farmaceútico F. Hoffman-La Roche que, desde hace más de 100 años, investiga, produce y comercializa a nivel mundial ingredientes para la industria de alimentación humana, animal, farmaceútica y cosmética.
En 2003 Roche Vitaminas es adquirida a nivel mundial por el grupo
holandés DSM, llamandose actualmente la compañía DSM Nutritional
3.Ejerciendo diversas funciones técnicas y comerciales en el Dpto. de Nutrición y Salud Animal hasta el año 1993, momento en el que es nombrado Carotenoid Marketing Manager Europe en DSM Nutritional Products Europe Ltd., responsabilidad que mantiene en la actualidad.
4.Adicionalmente desde el año 2000 es Jefe de Marketing, Servicios y Control de Calidad para España y Portugal en DSM Nutritional Products Iberia S.A.
5.Formación adicional: además de diversos programas de menor duración,
Marketing, Services & Q.C. Manager ANH Iberia
Poultry-Egg Manager Area Europe
DSM Nutritional Products Iberia S.A.
C/ Honduras, Pol. Ind. El Descubrimiento
28806-Alcalá de Henares, Madrid (Spain)
Tel. 34 91 104 55 50
Fax 34 91 104 55 04
Margrethe Hersleth, Dr. Scient.
- Research Scientist in Sensory and Consumer Science at Matforsk – the Norwegian Food Research Institute
- Associate Professor II (20% position) at The Norwegian University of Life Sciences, Departement of Chemistry, Biotechnology and Food Science.
- Responsible for a Master course in Sensory and Consumer Science.
María Lorente Lamas
Research scientist in sensory science
Ainia centro tecnológico
C/ Benjamín Franklin 5-11. E46980 Paterna Valencia España
Graduated in Agro-food Engineering in 1997 and Food Science & Technology in 1999 at the Universidad Politécnica de Valencia.
Since 1999 she works at ainia centro tecnológico. Her professional experience includes participation in research projects at a national and international level involving sensory studies. She applies sensory techniques in the food industry context: quality control, new product development and consumer research. She has also experience in training and technical assistance to the food industry.
During the last 15 years ainia has acquired a reputation for being a leader and recognised collaborator with the food companies executing a big number of studies and projects solving different industrial problems by means of customised sensory and consumer research.
Icelandic Fisheries Laboratories
Skulagata 4, 101 Reykjavík, Iceland
Tel: +354 5308600; Fax: +354 5308601
Graduated in chemical engineering from the Technical University of Norway (1974). 30 years experience working at the Icelandic Fisheries Laboratories (IFL) on various projects. Sensory evaluation has been her main area during the last 20 years. Emilía is the head of the Department of Consumers and Food Safety at IFL. Coordination and participation in national and international research projects, which involves storage experiments and sensory evaluation.
Lecturer and Supervisor for students in Sensory Science at Department of Food Science, Faculty of Natural Sciences and the United Nations University Fisheries Training Programme. Responsible for the overall coordination and teaching in IFL-courses about Sensory Evaluation of Fish and Fish Products for the fish industry. She has written reference manuals for the fish industry " Sensory Sensory Evaluation of Fish Freshness (published in 11 languages).
Coordinator of an ongoing EU- Framework 6 project “Improved Seafood Sensory Quality for the consumer” within the Seafoodplus Integrated Programme. http://www.seafoodplus.org
Coordinator of an newly finished EU-funded project (QLAM-2002-00152) Introduction of Quality Index Method QIM) in the European fish processing and distribution chain. http://www.qim-eurofish.com. She participates in the European Sensory Network.
- Research Scientist in Sensory and Consumer Science at Matforsk – the Norwegian Food Research Institute Contract work for industry in need of sensory and consumer research
- Associate Professor II (20% position) at The Norwegian University of Life Sciences, Department of Chemistry, Biotechnology and Food Science. Responsible for a bachlor course in Sensory - and Consumer Science.
is the head of the Laboratory of Interface between Research, Industry and Sensometry (LIRIS) at the European Centre for Taste Sciences (CESG) in Dijon, France. He coined the French word “sensométrie” in his Ph.D. thesis back in 1993 to encompass the design of sensory and consumer studies and the analysis of the specific type of data produced by these studies. He has been doing research for 20 years with the National Institute of Agronomical Research (INRA) and published numerous papers on sensory analysis and consumer research. He spent a sabbatical year at the University of California (Davis) to work on the sensory perception of wines. Most of his applied research is funded by international food and beverage companies. He also teaches the statistics of sensory data at the University of Dijon and to professionals in companies. He is a member of the scientific board of the Sensometric Society, which he contributed to set up. He is also the president of the food industry group of the French Society of Statistics (SFdS).
Via Ardeatina, 546
00178 Rome, Italy
Tel +39 0651494511
Fax +30 0651494550
- Senior scientist in sensory Science.
- Over 20 years experience of research work of which, 16 in sensory science at INRAN, the National Institute for Nutrition and Food Research, located in Rome, where she is head of the sensory laboratory and responsible of industrial projects and research programmes.
- She has also training and consultancy experience in the food industry, in the areas of product improvement and effect of processing on product quality and acceptance.
- Her professional experience includes participation in national and international research projects involving sensory research and consumer sensory studies.
- Leading the technological implementation task group in the European Sensory Network (ESN) related to interaction with industries, she will be the new Chair of ESN since May. She is author of over 100 studies published in peers reviewed journals or presented at national and international conferences in sensory and consumer research.
Visiokatu 1, 33721 Tampere, Finland
As Born in London in 1969, Nick Zacharov obtained his Bachelors degree in Electroacoustics from Salford University, UK, in 1992. He subsequently received his Master's and Doctor of Science in Technology degrees at Helsinki University of Technology, in Acoustics and Audio Signal Processing in 1997 and 2002 respectively. Having worked for several years for the Finnish professional loudspeaker company Genelec, Nick moved to Nokia Research Center, Tampere, Finland in 1995. In 2005 he moved to Nokia Corporation and presently holds the role of principal scientist in the area of audio quality. His present research interests include audio quality, virtual prototyping and perceptual evaluation methods.
Nick is a Member of the Institute of Acoustics, Acoustical Society of America and Fellow of the Audio Engineering Society (AES). He has been an active member of the Audio Engineering Society, as chair, co-chairman of conferences, and has also been AES governor. He has over 50 publications and patents in the field of audio. Outside work, Nick enjoys the pleasures of photography, cookery, wine, downhill skiing, travel and family life.
Hernenández Gimeno, Jose María
Lorente Lamas, María