Thesis subject
Traineeship “Taste optimization strategies in food model systems”
We are looking for a motivated student to run a sensory project on taste optimization in food model systems. The traineeship will be part of the research project “Texture Taste” of the Top Institute Food & Nutrition (TIFN, Wageningen) and will be executed in close collaboration with Wageningen University at NIZO food research in Ede.
For: MSc or BSc students with a background and interest in Food, Flavour or Sensory Sciences
Topic: Taste optimization in food model systemsWhere: NIZO food research B.V., Ede
Language: English, Dutch
The student will design and execute sensory studies using a Gustometer (a computer controlled device made of 8 pumps that delivers taste solutions in-mouth of panelists). The objective is to test strategies on taste enhancement such as pulsed taste delivery in different food model systems. The outcome of the study will deliver input for the development of low salt and/or sugar food products.
Therefore, the student will be responsible for the set up of experimental designs, preparation of samples, programming and maintaining the Gustometer, panel recruitment and training, statistical data analysis (e.g. in SPSS, Statistica). At the end of the traineeship, the student will submit a written report and give a presentation covering the results obtained.
The project is suitable for both BSc and MSc students who are interested in sensory science .
Dr. Markus Stieger
Wageningen University and Research CenterProduct Design and Quality Management
P.O. Box 8129
6700 EV Wageningen