食物感知偏差耐受的調(diào)節(jié)劑
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.
用科技調(diào)味——提升用餐體驗(yàn)的科技解決方案
Parvin Parvaneh 博士，荷蘭瓦赫寧根大學(xué)研究院
比薩大學(xué)實(shí)時(shí)健康反饋推薦系統(tǒng)博士，研究人機(jī)交互和數(shù)字健康技術(shù)領(lǐng)域。瓦赫寧根大學(xué)健康與營(yíng)養(yǎng)研究部感官科學(xué)與飲食行為組的博士后研究員，開(kāi)發(fā)適合嗅覺(jué)喪失者的食物推薦系統(tǒng)。
獲得成就：利用Alexa等語(yǔ)音助手的力量來(lái)提高兒童對(duì)嗅覺(jué)訓(xùn)練的參與度，通過(guò)建模方法解碼復(fù)雜的味覺(jué)謎題，并揭示嗅覺(jué)喪失者復(fù)雜的感官特征。重新定義我們?nèi)绾闻c感官互動(dòng)，品味周?chē)氖澜纭?br />
2、Personal introduction
Dr. Parvin Parvaneh，Wageningen University& Research, Netherlands
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.
活動(dòng)介紹
2023年9月14日，是第三個(gè)世界嗅覺(jué)味覺(jué)日，嗅覺(jué)味覺(jué)日的設(shè)立是為了讓公眾認(rèn)識(shí)到嗅覺(jué)味覺(jué)對(duì)人類(lèi)的重要作用，并喚起公眾對(duì)嗅覺(jué)味覺(jué)障礙疾病的關(guān)注。嗅覺(jué)味覺(jué)障礙是新冠肺炎、帕金森、阿爾茨海默癥等疾病的早期臨床癥狀之一，傳播科學(xué)的嗅覺(jué)味覺(jué)障礙知識(shí)，有助于疾病的早診早治，從而更好地為人民身體健康和幸福生活做出應(yīng)有的貢獻(xiàn)。
在第三個(gè)世界嗅覺(jué)味覺(jué)日來(lái)臨之際，食品伙伴網(wǎng)聯(lián)合全球化學(xué)感官研究聯(lián)盟（GCCR）、西安交通大學(xué)第二附屬醫(yī)院耳鼻咽喉頭頸外科、感知網(wǎng)，舉辦世界嗅覺(jué)味覺(jué)日系列活動(dòng)，會(huì)議邀請(qǐng)到多名國(guó)內(nèi)外的嗅覺(jué)味覺(jué)領(lǐng)域和食品感官分析領(lǐng)域知名專(zhuān)家，歡迎您參會(huì)指導(dǎo)！
9月14日，GCCR網(wǎng)絡(luò)研討會(huì)邀請(qǐng)到來(lái)自瑞典卡羅林斯卡醫(yī)學(xué)院和荷蘭瓦赫寧根大學(xué)的年輕學(xué)者做線上學(xué)術(shù)報(bào)告。9月21日，SEPA 第八期感官評(píng)價(jià)實(shí)踐交流沙龍?jiān)谥袊?guó)·山東·濟(jì)南線下邀請(qǐng)食品行業(yè)感官專(zhuān)家進(jìn)行相關(guān)經(jīng)驗(yàn)分享交流,同步線上直播。
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