食物感知偏差耐受的调节剂
2、Personal introduction
Topic:Modulators of deviation tolerance in food perception
Janina Seubert is the Principal Investigator of the Nutritional Neuroscience Laboratory at the Karolinska Institute in Stockholm, and an expert in affective neuroscience and human chemosensation. She has an MSc degree in Neuro-Cognitive Psychology from LMU Munich and a PhD (2010) in Clinical Neuroscience from RWTH Aachen University. During her postdoctoral training (2010-2014) at the University of Pennsylvania and at the Monell Chemical Senses Center, Janina started focusing on understanding the perceptual experiences of food consumption and their interactions with emotion, motivation and memory. With the help of psychophysical, biophysiological and functional neuroimaging approaches, her research group studies contextual and metabolic influences on flavor perception in healthy and dysregulated eating. Her work aims to inspire novel interventions to facilitate dietary changes over the life course.
用科技调味——提升用餐体验的科技解决方案
Parvin Parvaneh 博士，荷兰瓦赫宁根大学研究院
比萨大学实时健康反馈推荐系统博士，研究人机交互和数字健康技术领域。瓦赫宁根大学健康与营养研究部感官科学与饮食行为组的博士后研究员，开发适合嗅觉丧失者的食物推荐系统。
获得成就：利用Alexa等语音助手的力量来提高儿童对嗅觉训练的参与度，通过建模方法解码复杂的味觉谜题，并揭示嗅觉丧失者复杂的感官特征。重新定义我们如何与感官互动，品味周围的世界。
2、Personal introduction
Dr. Parvin Parvaneh，Wageningen University& Research, Netherlands
2、Personal introduction
Dr. Parvin Parvaneh，Wageningen University& Research, Netherlands
Topic: Spice It Up with Tech: Technological Solutions to Enhance the Dining Experience
I'm Parvaneh Parvin, and I'm passionate about harnessing the power of digital technologies to make the world a better place. With a Ph.D. in Just-in-time health feedback recommendation systems from the University of Pisa, I've delved into the exciting realm of Human-Computer Interaction and digital health technologies.
My journey continues as a postdoc researcher at the Division of Health and Nutrition at Wageningen University & Research, in the group of Sensory Science and Eating Behavior, where I wholeheartedly pursue projects that resonate with my passions. At the heart of my work lies the development of Food recommendation systems tailored for individuals with smell loss. It's not merely research; it's an unwavering commitment to enriching lives.
In this role, I lead transformative initiatives that utilize the power of voice assistants like Alexa to enhance children's engagement in smell training, decode complex taste puzzles through modeling approaches, and unveil the intricate sensory profiles of individuals with smell loss. These projects embody my belief in the boundless potential of technology to redefine how we interact with our senses and savor the world around us. I'm always eager to explore new ways to make a meaningful impact, and I look forward to shaping a brighter future for everyone.
活动介绍
2023年9月14日，是第三个世界嗅觉味觉日，嗅觉味觉日的设立是为了让公众认识到嗅觉味觉对人类的重要作用，并唤起公众对嗅觉味觉障碍疾病的关注。嗅觉味觉障碍是新冠肺炎、帕金森、阿尔茨海默症等疾病的早期临床症状之一，传播科学的嗅觉味觉障碍知识，有助于疾病的早诊早治，从而更好地为人民身体健康和幸福生活做出应有的贡献。
在第三个世界嗅觉味觉日来临之际，食品伙伴网联合全球化学感官研究联盟（GCCR）、西安交通大学第二附属医院耳鼻咽喉头颈外科、感知网，举办世界嗅觉味觉日系列活动，会议邀请到多名国内外的嗅觉味觉领域和食品热点/活动领域知名专家，欢迎您参会指导！
9月14日，GCCR网络研讨会邀请到来自瑞典卡罗林斯卡医学院和荷兰瓦赫宁根大学的年轻学者做线上学术报告。9月21日，SEPA 第八期感官评价实践交流沙龙在中国·山东·济南线下邀请食品行业感官专家进行相关经验分享交流,同步线上直播。
费用：免费参加！！！
