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<div style="border-top:none;border-right:none;border-bottom:none;border-left:6pt solid rgb(79,129,189);padding:0cm 0cm 0cm 13pt">
<p class="gmail-MsoQuote" style="line-height:normal;margin:0cm 0cm 0.0001pt;border:none;padding:0cm;font-size:12pt;font-family:Cambria,serif;color:rgb(79,129,189);font-weight:bold;font-style:italic"><span class="gmail-Titre1Car" style="font-family:Cambria,serif;color:rgb(31,73,125)"><span lang="EN-US" style="font-size:20pt;color:rgb(79,129,189)">Understanding
the brain representation of food to reduce levels of salt and sugar using aroma</span></span><span class="gmail-Titre1Car" style="font-family:Cambria,serif;color:rgb(31,73,125)"><span lang="EN-US" style="font-size:20pt;font-family:Calibri,sans-serif;color:rgb(79,129,189);font-style:normal"><span></span></span></span></p>
<p class="gmail-MsoQuote" style="text-indent:35.4pt;margin:0cm 0cm 0.0001pt;line-height:150%;border:none;padding:0cm;font-size:12pt;font-family:Cambria,serif;color:rgb(79,129,189);font-weight:bold;font-style:italic"><span lang="EN-US" style="font-size:16pt;line-height:150%;font-family:Calibri,sans-serif;font-style:normal">Quantitative study of brain
responses to food with EEG and fMRI </span><span lang="EN-US" style="font-size:16pt;line-height:150%"><span></span></span></p>
</div>
<p class="MsoNormal" style="text-align:justify;margin:0cm 0cm 0.0001pt;font-size:11pt;font-family:Calibri,sans-serif"><span lang="EN-US"><span> </span></span></p>
<p class="MsoNormal" style="text-align:justify;margin:0cm 0cm 0.0001pt;font-size:11pt;font-family:Calibri,sans-serif"><span lang="EN-US">When we eat, multiple types of <b>perceptions</b> arouse: aroma (olfaction),
taste (gustation), color (vision), texture (somesthesia)... Multisensory
integration allows the construction of a food mental image (flavor), which is a
crucial step for food choice. A better understanding of brain mechanisms
involved in flavor construction will contribute to the identification of the
typical functioning of the flavor system which could be then compared to
atypical functioning; e.g. in food disorders. It may also help in formulation
of healthier food, as we work on solution models for which we try to compensate
salt and sugar reduction by aroma.<span></span></span></p>
<p class="MsoNormal" style="text-align:justify;margin:0cm 0cm 0.0001pt;font-size:11pt;font-family:Calibri,sans-serif"><span lang="EN-US"><span> </span></span></p>
<p class="MsoNormal" style="text-align:justify;margin:0cm 0cm 0.0001pt;font-size:11pt;font-family:Calibri,sans-serif"><span lang="EN-US">Liking is strongly driven by taste intensity.
Sugar, salt and fat actually govern our food choices. However, we know that
sugar and salt perception can be induced also by aroma (“flavour induced”
perception). The objectives of the project are to highlight the brain
mechanisms behind “flavour-induced” perception and the role of this “flavour
induced” perception in food choices. To answer these questions <b>fMRI</b> and <b>EEG</b> will be used.<span></span></span></p>
<p class="MsoNormal" style="text-align:justify;margin:0cm 0cm 0.0001pt;font-size:11pt;font-family:Calibri,sans-serif"><span lang="EN-US"><span> </span></span></p>
<p class="MsoNormal" style="text-align:justify;margin:0cm 0cm 0.0001pt;font-size:11pt;font-family:Calibri,sans-serif"><span lang="EN-US">The content of the PhD project is <b>multi-disciplinary</b>; therefore, the
young researcher will gain background in Neurosciences and Sensory Evaluation
in Food Sciences. The young researcher will beneficiate from the supervision by
experts in each domain. EEG studies will take place in CSGA</span><a style="color:blue;text-decoration:underline" href="#_ftn1" name="_ftnref1" title=""><span class="gmail-MsoFootnoteReference" style="vertical-align:super"><span><span><span class="gmail-MsoFootnoteReference" style="vertical-align:super"><span style="font-size:11pt;font-family:Calibri,sans-serif">[1]</span></span></span></span></span></a><span lang="EN-US">, the leading multidisciplinary
research center for taste and feeding behavior, Dijon, <b>France</b>. fMRI studies will take place at the Smell & Taste
Clinic</span><a style="color:blue;text-decoration:underline" href="#_ftn2" name="_ftnref2" title=""><span class="gmail-MsoFootnoteReference" style="vertical-align:super"><span><span><span class="gmail-MsoFootnoteReference" style="vertical-align:super"><span style="font-size:11pt;font-family:Calibri,sans-serif">[2]</span></span></span></span></span></a><span lang="EN-US">, Dresden in <b>Germany</b>, which is a leading lab in brain imaging of chemical
senses. Finally, for the fMRI design and data analysis, we work in close
collaboration with the IVIA AgroRésonance platform in Clermont-Ferrand</span><a style="color:blue;text-decoration:underline" href="#_ftn3" name="_ftnref3" title=""><span class="gmail-MsoFootnoteReference" style="vertical-align:super"><span><span><span class="gmail-MsoFootnoteReference" style="vertical-align:super"><span style="font-size:11pt;font-family:Calibri,sans-serif">[3]</span></span></span></span></span></a><span lang="EN-US">, which has a key expertise in image
analysis and artefact removal especially for food stimulations. Regarding the
European network involved in the project, the student should be able to speak
English and some knowledge of French would be appreciated. <span></span></span></p>
<div style="border-top:none;border-right:none;border-bottom:none;border-left:6pt solid rgb(192,80,77);padding:0cm 0cm 0cm 13pt">
<p class="gmail-MsoIntenseQuote" style="margin:12pt 0cm 6pt;line-height:125%;border:none;padding:0cm;font-size:13pt;font-family:Calibri,sans-serif;color:rgb(192,80,77);font-weight:bold;font-style:italic"><span lang="EN-US">Employment
of latest PhD young researcher in our lab:<span></span></span></p>
</div>
<p class="MsoNormal" style="margin:0cm 0cm 0.0001pt;font-size:11pt;font-family:Calibri,sans-serif"><b><i><span lang="EN-US" style="color:rgb(79,129,189)">PhD in </span></i></b><b><span lang="EN-US" style="color:rgb(79,129,189)">2015: </span></b><i><span lang="EN-US">Actually:<span style="color:rgb(79,129,189)"> </span></span></i><span lang="EN-US">Sensory and Consumer Manager, <b>Danone,
France</b><span></span></span></p>
<p class="MsoNormal" style="margin:0cm 0cm 0.0001pt;font-size:11pt;font-family:Calibri,sans-serif"><b><span lang="EN-US" style="color:rgb(79,129,189)">2012:</span></b><i><span lang="EN-US" style="color:rgb(79,129,189)"> </span></i><span lang="EN-US">Research Scientist, <b>CSGA</b></span><b><span lang="EN-US">,
France</span></b><span lang="EN-US"><span></span></span></p>
<p class="MsoNormal" style="margin:0cm 0cm 0.0001pt;font-size:11pt;font-family:Calibri,sans-serif"><b><span lang="EN-US" style="color:rgb(79,129,189)">2012:</span></b><span lang="EN-US"> </span>Product and Sensory
Scientist, <b>Heineken, Netherlands<span></span></b></p>
<p class="MsoNormal" style="margin:0cm 0cm 0.0001pt;font-size:11pt;font-family:Calibri,sans-serif"><b><span lang="EN-US" style="color:rgb(79,129,189)">2010:</span></b><span lang="EN-US"> </span>Sensory project Manager, <b>Nestlé-Nespresso, Switzerland</b><span></span></p>
<p class="MsoNormal" style="margin:0cm 0cm 0.0001pt;font-size:11pt;font-family:Calibri,sans-serif"><b><span lang="EN-US" style="color:rgb(79,129,189)">2009:</span></b><span lang="EN-US"> </span>Freelance<span> <span lang="EN-US">in Sensory Evaluation Training<b>,
France<span style="color:rgb(79,129,189)"> <span></span></span></b></span></span></p>
<p class="MsoNormal" style="margin:0cm 0cm 0.0001pt;font-size:11pt;font-family:Calibri,sans-serif"><b><span lang="EN-US" style="color:rgb(79,129,189)">2007:</span></b><i><span lang="EN-US"> </span></i><span lang="EN-US">Sensory
& Consumer Science Project Leader, <b>Unilever,
Netherlands</b><span></span></span></p>
<div style="border-top:none;border-right:none;border-bottom:none;border-left:6pt solid rgb(192,80,77);padding:0cm 0cm 0cm 13pt">
<p class="gmail-MsoIntenseQuote" style="margin:12pt 0cm 6pt;line-height:125%;border:none;padding:0cm;font-size:13pt;font-family:Calibri,sans-serif;color:rgb(192,80,77);font-weight:bold;font-style:italic"><span lang="EN-US">Skills
and Knowledge required: <span></span></span></p>
</div>
<p class="MsoNormal" style="margin:0cm 0cm 0.0001pt;font-size:11pt;font-family:Calibri,sans-serif"><span lang="EN-US">Necessary skills to lead
this project are:<span></span></span></p>
<p class="MsoNormal" style="margin:0cm 0cm 0.0001pt 36pt;font-size:11pt;font-family:Calibri,sans-serif"><span lang="EN-US"><span>-<span style="font-style:normal;font-variant:normal;font-weight:normal;font-stretch:normal;font-size:7pt;line-height:normal;font-family:"Times New Roman"">
</span></span></span><span lang="EN-US">Background in
Neurosciences (EEG and/or fMRI) and/or Sensory Evaluation and/or Food Sciences.
Research experience in chemosensory perception would be greatly appreciated.<span></span></span></p>
<p class="MsoNormal" style="margin:0cm 0cm 0.0001pt 36pt;font-size:11pt;font-family:Calibri,sans-serif"><span lang="EN-US"><span>-<span style="font-style:normal;font-variant:normal;font-weight:normal;font-stretch:normal;font-size:7pt;line-height:normal;font-family:"Times New Roman"">
</span></span></span><span lang="EN-US">Team working
ability and relational facilities are necessary, regarding the different partners
who will be involved in the project and for the work with participants.<span></span></span></p>
<p class="MsoNormal" style="margin:0cm 0cm 0.0001pt 36pt;font-size:11pt;font-family:Calibri,sans-serif"><span lang="EN-US"><span>-<span style="font-style:normal;font-variant:normal;font-weight:normal;font-stretch:normal;font-size:7pt;line-height:normal;font-family:"Times New Roman"">
</span></span></span><span lang="EN-US">English skills
are necessary and French skills would be appreciated<span></span></span></p>
<p class="MsoNormal" style="margin:0cm 0cm 0.0001pt 36pt;font-size:11pt;font-family:Calibri,sans-serif"><span lang="EN-US"><span>-<span style="font-style:normal;font-variant:normal;font-weight:normal;font-stretch:normal;font-size:7pt;line-height:normal;font-family:"Times New Roman"">
</span></span></span><span lang="EN-US">Skills with R
statistical, and/or SPM (Matlab) fMRI analysis software, and/or
Let’sWave/EEGlab EEG analysis software</span><span lang="EN-US"><span></span></span></p>
<div style="border-top:none;border-right:none;border-bottom:none;border-left:6pt solid rgb(192,80,77);padding:0cm 0cm 0cm 13pt">
<p class="gmail-MsoIntenseQuote" style="margin:12pt 0cm 6pt;line-height:125%;border:none;padding:0cm;font-size:13pt;font-family:Calibri,sans-serif;color:rgb(192,80,77);font-weight:bold;font-style:italic"><span lang="EN-GB" style="font-size:14pt;line-height:125%">Documents</span><span lang="EN-GB"> required to apply:</span><span lang="EN-GB" style="font-weight:normal"><span></span></span></p>
</div>
<p class="gmail-MsoListParagraphCxSpFirst" style="margin:0cm 0cm 0.0001pt 36pt;font-size:11pt;font-family:Calibri,sans-serif;color:rgb(31,73,125)"><span lang="EN-GB"><span>-<span style="font-style:normal;font-variant:normal;font-weight:normal;font-stretch:normal;font-size:7pt;line-height:normal;font-family:"Times New Roman"">
</span></span></span><span lang="EN-GB">CV up to date<span></span></span></p>
<p class="gmail-MsoListParagraphCxSpMiddle" style="margin:0cm 0cm 0.0001pt 36pt;font-size:11pt;font-family:Calibri,sans-serif;color:rgb(31,73,125)"><span lang="EN-GB"><span>-<span style="font-style:normal;font-variant:normal;font-weight:normal;font-stretch:normal;font-size:7pt;line-height:normal;font-family:"Times New Roman"">
</span></span></span><span lang="EN-GB">cover letter
(among other things, please describe your interest in the topic)<span></span></span></p>
<p class="gmail-MsoListParagraphCxSpMiddle" style="margin:0cm 0cm 0.0001pt 36pt;font-size:11pt;font-family:Calibri,sans-serif;color:rgb(31,73,125)"><span lang="EN-GB"><span>-<span style="font-style:normal;font-variant:normal;font-weight:normal;font-stretch:normal;font-size:7pt;line-height:normal;font-family:"Times New Roman"">
</span></span></span><span lang="EN-GB">BSc, MSc or
equivalent notes<span></span></span></p>
<p class="gmail-MsoListParagraphCxSpMiddle" style="margin:0cm 0cm 0.0001pt 36pt;font-size:11pt;font-family:Calibri,sans-serif;color:rgb(31,73,125)"><span lang="EN-GB"><span>-<span style="font-style:normal;font-variant:normal;font-weight:normal;font-stretch:normal;font-size:7pt;line-height:normal;font-family:"Times New Roman"">
</span></span></span><span lang="EN-GB">2 recommendation
letters<span></span></span></p>
<p class="gmail-MsoListParagraphCxSpLast" style="line-height:150%;margin:0cm 0cm 9pt 36pt;font-size:11pt;font-family:Calibri,sans-serif;color:rgb(31,73,125)"><span lang="EN-GB"><span>-<span style="font-style:normal;font-variant:normal;font-weight:normal;font-stretch:normal;font-size:7pt;line-height:normal;font-family:"Times New Roman"">
</span></span></span><span lang="EN-GB">Professional
project post-PhD<span></span></span></p>
<div style="border-top:none;border-right:none;border-bottom:none;border-left:6pt solid rgb(192,80,77);padding:0cm 0cm 0cm 13pt">
<p class="gmail-MsoIntenseQuote" style="margin:12pt 0cm 6pt;line-height:125%;border:none;padding:0cm;font-size:13pt;font-family:Calibri,sans-serif;color:rgb(192,80,77);font-weight:bold;font-style:italic"><span lang="EN-US">Supervisors:<span></span></span></p>
</div>
<p class="MsoNormal" style="margin:0cm 0cm 0.0001pt;font-size:11pt;font-family:Calibri,sans-serif"><span lang="EN-US">Dr. Charlotte
Sinding, Neurosciences of food perception<span></span></span></p>
<p class="MsoNormal" style="line-height:150%;margin:0cm 0cm 0.0001pt;font-size:11pt;font-family:Calibri,sans-serif"><span lang="EN-US">Dr. Thierry Thomas-Danguin, </span><span lang="EN-US">Perception and psychophysics of complex food chemical stimuli </span><span lang="EN-US"><span></span></span></p>
<div style="border-top:none;border-right:none;border-bottom:none;border-left:6pt solid rgb(192,80,77);padding:0cm 0cm 0cm 13pt">
<p class="gmail-MsoIntenseQuote" style="margin:12pt 0cm 6pt;line-height:125%;border:none;padding:0cm;font-size:13pt;font-family:Calibri,sans-serif;color:rgb(192,80,77);font-weight:bold;font-style:italic"><span lang="EN-US">Contact:<span></span></span></p>
</div>
<p class="MsoNormal" style="margin:0cm 0cm 0.0001pt;font-size:11pt;font-family:Calibri,sans-serif"><b><span lang="EN-US">Before 31/10/2018</span></b><span lang="EN-US">, please send the application to Dr. Charlotte Sinding at </span><a href="mailto:charlotte.sinding@inra.fr" style="color:blue;text-decoration:underline"><span lang="EN-US">charlotte.sinding@inra.fr</span></a><span lang="EN-US"><span></span></span></p>
<p class="MsoNormal" style="line-height:150%;margin:0cm 0cm 0.0001pt;font-size:11pt;font-family:Calibri,sans-serif"><span lang="EN-US">If you have any question please contact Dr. Charlotte Sinding.<span></span></span></p>
<p class="MsoNormal" style="line-height:150%;margin:0cm 0cm 0.0001pt;font-size:11pt;font-family:Calibri,sans-serif"><span lang="EN-US">Start between September 2018 and February 2019 (flexible).<span></span></span></p>
<p class="MsoNormal" style="line-height:150%;margin:0cm 0cm 0.0001pt;font-size:11pt;font-family:Calibri,sans-serif"><b><u><span lang="EN-US"><span><span style="text-decoration:none"> </span></span></span></u></b></p>
<div style="border-top:none;border-right:none;border-bottom:none;border-left:6pt solid rgb(79,129,189);padding:0cm 0cm 0cm 13pt">
<p class="gmail-MsoQuote" style="margin:0cm 0cm 0.0001pt;line-height:150%;border:none;padding:0cm;font-size:12pt;font-family:Cambria,serif;color:rgb(79,129,189);font-weight:bold;font-style:italic"><span lang="EN-US" style="font-family:Calibri,sans-serif">Bibliography</span><span lang="EN-US">:<span></span></span></p>
</div>
<p class="MsoNormal" style="text-indent:35.4pt;margin:0cm 0cm 0.0001pt;font-size:11pt;font-family:Calibri,sans-serif"><span lang="EN-US" style="font-size:9pt">Bonny,
J.M., Sinding, C., and Thomas-Danguin, T. <b>2017</b>.
Functional MRI and Sensory Perception of Food. In: Modern Magnetic Resonance.
Cham: Springer International Publishing. pp. 1–20.<span></span></span></p>
<p class="MsoNormal" style="text-indent:35.4pt;margin:0cm 0cm 0.0001pt;font-size:11pt;font-family:Calibri,sans-serif"><span lang="EN-US" style="font-size:9pt">Thomas-Danguin,
T., Sinding, C., Tournier, C., and Saint-Eve, A. <b>2016</b>. Multimodal interactions. <i>In:
Flavor From Food to Behaviors, Wellbeing and Health.</i> p. 430.<span></span></span></p>
<p class="MsoNormal" style="text-indent:35.4pt;margin:0cm 0cm 0.0001pt;font-size:11pt;font-family:Calibri,sans-serif"><span lang="EN-US" style="font-size:9pt">Sinding,
C., Coureaud, G., Bervialle, B., Martin, C., Schaal, B., and Thomas-Danguin, T.
<b>2015</b>. Experience shapes our odor
perception but depends on the initial perceptual processing of the stimulus.
Attention, Perception, Psychophys. 1–13.<span></span></span></p>
<p class="MsoNormal" style="text-indent:35.4pt;margin:0cm 0cm 0.0001pt;font-size:11pt;font-family:Calibri,sans-serif"><span lang="EN-US" style="font-size:9pt">Thomas-Danguin,
T., Sinding, C., Romagny, S., El Mountassir, F., Atanasova, B., Berre, E., Le
Bon, A.-M. and Coureaud, G. <b>2014</b>.
The perception of odor objects in everyday life: a review on the processing of
odor mixtures. </span><span style="font-size:9pt">Front
Psychol. 5:504.<span></span></span></p>
<p class="MsoNormal" style="text-indent:35.4pt;margin:0cm 0cm 0.0001pt;font-size:11pt;font-family:Calibri,sans-serif"><span style="font-size:9pt">Nasri, N., Septier, C., Beno, N., Salles, C. &
Thomas-Danguin, T. <b>2013</b>. </span><span lang="EN-US" style="font-size:9pt">Enhancing salty taste through odour–taste–taste interactions: Influence
of odour intensity and salty tastants’ nature. <i>Food Qual. Prefer.</i> 28, 134–140.<span></span></span></p>
<p class="MsoNormal" style="text-indent:35.4pt;margin:0cm 0cm 0.0001pt;font-size:11pt;font-family:Calibri,sans-serif"><span lang="EN-US" style="font-size:9pt">Lawrence,
G., Salles, C., Septier, C., Busch, J. & Thomas-Danguin, T. <b>2009</b>. Odour-taste interactions: A way
to enhance saltiness in low-salt content solutions. <i>Food Qual. Prefer.</i> 20, 241–248.<span></span></span></p>
<p class="MsoNormal" style="margin:0cm 0cm 0.0001pt;font-size:11pt;font-family:Calibri,sans-serif"><span lang="EN-US" style="font-size:9pt"><span> </span>Verhagen,
J. V & Engelen, L. <b>2006</b>. The
neurocognitive bases of human multimodal food perception: sensory integration. Neurosci.
Biobehav. Rev. 30, 613–50.<span></span></span></p>
<p class="MsoNormal" style="margin:0cm 0cm 0.0001pt;font-size:11pt;font-family:Calibri,sans-serif"><span lang="EN-US" style="font-size:9pt"><span> </span>Small,
D. M. & Prescott, J. <b>2005</b>.
Odor/taste integration and the perception of flavor. Exp. Brain Res. 166,
345–357</span><span lang="EN-US" style="font-size:12pt;font-family:"Times New Roman",serif"> <span></span></span></p>
<p class="MsoNormal" style="margin:0cm 0cm 0.0001pt;font-size:11pt;font-family:Calibri,sans-serif"><span lang="EN-US"><span> </span></span></p>
<p class="MsoNormal" style="margin:0cm 0cm 0.0001pt;font-size:11pt;font-family:Calibri,sans-serif"><a name="_MailAutoSig"><span lang="EN-US" style="font-size:12pt;color:rgb(133,39,107)">___________________________________<span></span></span></a></p>
<p class="MsoNormal" style="margin:0cm 0cm 0.0001pt;font-size:11pt;font-family:Calibri,sans-serif"><span><span lang="EN-US" style="font-size:9pt;color:rgb(133,39,107)"><span> </span></span></span></p>
<p class="MsoNormal" style="margin:0cm 0cm 0.0001pt;font-size:11pt;font-family:Calibri,sans-serif"><span><span lang="EN-US" style="font-size:9pt;color:rgb(133,39,107)">Charlotte<b>
</b>SINDING<b> |</b></span></span><span><b><span lang="EN-US" style="font-size:9pt;color:rgb(13,13,13)"> Neurosciences of Food
Perception</span></b></span><span><b><span lang="EN-US" style="font-size:8pt;color:rgb(13,13,13)"><br>
</span></b></span><span><span lang="EN-US" style="font-size:8pt;color:rgb(133,39,107)">CR2, </span></span><span><span lang="EN-US" style="font-size:8pt;color:rgb(133,39,107)">Senior Researcher</span></span><span><span lang="EN-US" style="font-size:8pt;color:rgb(13,13,13)"><span></span></span></span></p>
<p class="MsoNormal" style="margin:0cm 0cm 0.0001pt;font-size:11pt;font-family:Calibri,sans-serif"><span><span lang="EN-US" style="font-size:8pt;color:rgb(13,13,13)">INRA, CSGA<span></span></span></span></p>
<p class="MsoNormal" style="margin:0cm 0cm 0.0001pt;font-size:11pt;font-family:Calibri,sans-serif"><span><span lang="EN-US" style="font-size:8pt;color:rgb(13,13,13)">17 rue Sully, 21000, Dijon, France<b><span></span></b></span></span></p>
<p class="MsoNormal" style="margin:0cm 0cm 0.0001pt;font-size:11pt;font-family:Calibri,sans-serif"><span><span lang="EN-US" style="font-size:8pt;color:rgb(13,13,13)">Office : +<b>33 3 80 69 36 91</b><br>
</span></span><span></span><a href="mailto:charlotte.sinding@inra.fr" style="color:blue;text-decoration:underline"><span><span lang="EN-US" style="font-size:8pt;color:rgb(133,39,107)">charlotte.sinding@inra.fr</span></span><span></span></a><span><span lang="EN-US" style="font-size:8pt;color:rgb(133,39,107)"><span></span></span></span></p>
<p class="MsoNormal" style="margin:0cm 0cm 0.0001pt;font-size:11pt;font-family:Calibri,sans-serif"><span></span><a href="https://www2.dijon.inra.fr/csganews/reabo.php" style="color:blue;text-decoration:underline"><span><span lang="EN-US" style="font-size:9pt;color:blue">Subscribe to CSGA Newsletter</span></span><span></span></a><span><span lang="EN-US" style="font-size:9pt"><span></span></span></span></p>
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<p class="MsoNormal" style="margin:0cm 0cm 0.0001pt;font-size:11pt;font-family:Calibri,sans-serif"><span lang="EN-US"><span> </span></span></p>
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