Agrotechnology & Food Sciences Group
Wageningen, 6708 PD (Gelderland), 38 hours per week
Job description
Within the Division of Human Nutrition research is carried out in the field of sensory science and eating behaviour. Most human food preferences are learned through imitation, mere exposure, and conditioning principles. The dislike for vegetables is probably due to the low energy content of vegetables, but may also be related to specific sensory attributes. Due to their low energy content, vegetables do not lead to satiety or satisfaction, so there is no chance for development of energy-conditioned taste preferences. Furthermore, preferences learned early in life are relatively stable and may track into adulthood. However, it is unclear how vegetable preferences develop at early age: from infancy until young childhood. In order to influence vegetable consumption, it is essential to study the opportunities to develop a preference for vegetable products.
The specific research questions in this project are: how do vegetable preferences develop over time from infancy to young childhood; which sensory properties of vegetables are liked or disliked by infants and young children; which facial expressions and body movements are indicative for liking or disliking in young children; is it easier to like new-starch based vegetable products compared to traditional 100 % vegetables?
The project starts with the design of a long term prospective study to investigate the stability of vegetable preferences in infants. This includes measures of facial expression and body gestures to indicate liking. Subsequent studies will focus on the liking of new starch based vegetable products by children. The final step is a behavioural intervention study, to study the learning process of liking for the new starch based vegetable products or 100% vegetable purees.
The project is closely linked to a neighbouring project which focuses on the technological development of new starch-based vegetable products and deals with the processing, structure and physical properties of vegetable matrices.
Requirements
Required education/skills:University Graduate
We are looking for an enthusiastic PhD candidate with strong interest in sensory sciences, a good planner and organizer
Workfield(s):
- Research trainees, non-tenured lecturers, researchers(Scientific discipline: Food)
Organization
Agrotechnology & Food Sciences Group
AFSG is the organisation for development and transfer of knowledge in the field of sustainable applications of agro-components for safe and healthy food and non-food products.
Conditions of employment
Estimated maximum salary per month: eur 2500 - 3000
Salary: scale 10.
Maximum salary amount in Euro's a month 2558
Employment basis: Temporary for specified period
Duration of the contract: 1,5 2,5 years
Maximum hours per week: 38
Additional conditions of employment:
Temporary contract for 18 months for 38 hours per week. Salary: from € 2000 in the first year to € 2558 in the forth year, based on full time employment. After a positive evaluation of the first 18 months, contract will be extended fort the remaining 30 months.
Hay-profile: Promovendus
Additional Information
Additional information about the vacancy can be obtained from:
prof.dr. Kees de Graaf
Telephone number: 0317-482589
E-mail address: kees.degraaf@wur.nl
Application
You can apply for this job before 25-08-2008 (dd-mm-yyyy) by sending your application to:
Wageningen UR - AFSG
bode 118
K. den Ridder
P.O. Box 17
6700 AA Wageningen
Netherlands
E-mail: afsg-vacatures@wur.nl
When applying for this job always mention the vacancynumber AFSG 08.082.
Job description
Within the Division of Human Nutrition research is carried out in the field of sensory science and eating behaviour. Most human food preferences are learned through imitation, mere exposure, and conditioning principles. The dislike for vegetables is probably due to the low energy content of vegetables, but may also be related to specific sensory attributes. Due to their low energy content, vegetables do not lead to satiety or satisfaction, so there is no chance for development of energy-conditioned taste preferences. Furthermore, preferences learned early in life are relatively stable and may track into adulthood. However, it is unclear how vegetable preferences develop at early age: from infancy until young childhood. In order to influence vegetable consumption, it is essential to study the opportunities to develop a preference for vegetable products.
The specific research questions in this project are: how do vegetable preferences develop over time from infancy to young childhood; which sensory properties of vegetables are liked or disliked by infants and young children; which facial expressions and body movements are indicative for liking or disliking in young children; is it easier to like new-starch based vegetable products compared to traditional 100 % vegetables?
The project starts with the design of a long term prospective study to investigate the stability of vegetable preferences in infants. This includes measures of facial expression and body gestures to indicate liking. Subsequent studies will focus on the liking of new starch based vegetable products by children. The final step is a behavioural intervention study, to study the learning process of liking for the new starch based vegetable products or 100% vegetable purees.
The project is closely linked to a neighbouring project which focuses on the technological development of new starch-based vegetable products and deals with the processing, structure and physical properties of vegetable matrices.
Requirements
Required education/skills:University Graduate
We are looking for an enthusiastic PhD candidate with strong interest in sensory sciences, a good planner and organizer
- MSc in Nutrition and Health, Psychology, or Health Sciences
- Clear interest in the development of sensory preferences
- Like to work with infants, young children
- Experience in conducting experimental behavioural studies
- Excellent social and communication skills
- Team player, but also able to work independent
- Proficiency in English (both oral and written)
Workfield(s):
- Research trainees, non-tenured lecturers, researchers(Scientific discipline: Food)
Organization
Agrotechnology & Food Sciences Group
AFSG is the organisation for development and transfer of knowledge in the field of sustainable applications of agro-components for safe and healthy food and non-food products.
Conditions of employment
Estimated maximum salary per month: eur 2500 - 3000
Salary: scale 10.
Maximum salary amount in Euro's a month 2558
Employment basis: Temporary for specified period
Duration of the contract: 1,5 2,5 years
Maximum hours per week: 38
Additional conditions of employment:
Temporary contract for 18 months for 38 hours per week. Salary: from € 2000 in the first year to € 2558 in the forth year, based on full time employment. After a positive evaluation of the first 18 months, contract will be extended fort the remaining 30 months.
Hay-profile: Promovendus
Additional Information
Additional information about the vacancy can be obtained from:
prof.dr. Kees de Graaf
Telephone number: 0317-482589
E-mail address: kees.degraaf@wur.nl
Application
You can apply for this job before 25-08-2008 (dd-mm-yyyy) by sending your application to:
Wageningen UR - AFSG
bode 118
K. den Ridder
P.O. Box 17
6700 AA Wageningen
Netherlands
E-mail: afsg-vacatures@wur.nl
When applying for this job always mention the vacancynumber AFSG 08.082.
