{"id":7180,"date":"2022-08-01T10:39:26","date_gmt":"2022-08-01T08:39:26","guid":{"rendered":"https:\/\/scienzesensoriali.it\/?p=7180"},"modified":"2023-02-06T14:56:10","modified_gmt":"2023-02-06T13:56:10","slug":"promoting-flavor-research-amongst-phd-students-in-europe-academic-year-2022-23","status":"publish","type":"post","link":"https:\/\/scienzesensoriali.it\/en\/promoting-flavor-research-amongst-phd-students-in-europe-academic-year-2022-23\/","title":{"rendered":"Promoting Flavor Research amongst PhD Students in Europe Academic Year 2022\/23"},"content":{"rendered":"\n<p>Giract has been promoting flavor research amongst PhD students in Europe across various universities and institutes for the last 12 years.<\/p>\n\n\n\n<p>The programme is now in its 13<sup>th<\/sup>&nbsp;edition, thanks to 5 industry sponsors:<strong>&nbsp;Givaudan, Kerry, Lallemand, Lesaffre International&nbsp;<\/strong>and<strong>&nbsp;PepsiCo<\/strong>. This consortium aims to raise awareness of the industry and career opportunities in order to increase the flavor research talent pool in Europe.<\/p>\n\n\n\n<p>This thirteenth edition is organised by Giract, in coordination with Andrea Cattaruzza, Director of AndCat Ltd and Professor Emeritus Andy Taylor of the University of Nottingham, UK.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>One final year PhD students is eligible to win an award of&nbsp;<strong>EUR 5000<\/strong>.&nbsp;The winner will also be invited to the Savory Flavor and Food Industry Conference, held in Geneva, Switzerland as a platform for the winning student to present his\/her work to &#8216;potential employers&#8217;.<\/li>\n\n\n\n<li>Six first year PhD students are eligible to win a bursary of&nbsp;<strong>EUR 3000, each<\/strong>.&nbsp;Additionally, these six students have the opportunity of visiting the laboratory of certain sponsor companies during the second year of their PhD studies, by using a part of their winning bursary amount for their travel and stay. This will enable them to obtain a first-hand view of an industry R&amp;D centre.<\/li>\n<\/ul>\n\n\n\n<p>Please find below the links to the applications:<\/p>\n\n\n\n<p><a href=\"https:\/\/giract.com\/downloads\/frp\/PhD%20in%20Flavor%20Research%202022%20-%20Group%201%20best%20final%20thesis%20award%20application.docx\" target=\"_blank\" rel=\"noreferrer noopener\">Group 1: Best PhD Thesis Award for Final Year PhD Students<\/a><\/p>\n\n\n\n<p><a href=\"https:\/\/giract.com\/downloads\/frp\/PhD%20in%20Flavor%20Research%202022%20-%20Group%202%20-%201st%20year%20student%20bursary%20application.docx\" target=\"_blank\" rel=\"noreferrer noopener\">Group 2: Bursaries for First Year PhD Students<\/a><\/p>\n\n\n\n<p>The application deadline is&nbsp;<strong><u>OCTOBER 31<sup>st<\/sup>, 2022<\/u><\/strong>. <\/p>\n\n\n\n<p><a href=\"https:\/\/www.giract.com\/flavor-research-programme.php\" target=\"_blank\" rel=\"noreferrer noopener\">Here for more info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Giract has been promoting flavor research amongst PhD students in Europe across various universities and institutes for the last 12 years. The programme is now in its 13th&nbsp;edition, thanks to 5 industry sponsors:&nbsp;Givaudan, Kerry, Lallemand, Lesaffre International&nbsp;and&nbsp;PepsiCo. This consortium aims to raise awareness of the industry and career opportunities in order to increase the flavor [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":7184,"parent":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[634],"tags":[],"special_tags":[],"class_list":["post-7180","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bandieofferte_archivio-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Promoting Flavor Research amongst PhD Students in Europe Academic Year 2022\/23 - SISS<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/scienzesensoriali.it\/en\/promoting-flavor-research-amongst-phd-students-in-europe-academic-year-2022-23\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Promoting Flavor Research amongst PhD Students in Europe Academic Year 2022\/23 - SISS\" \/>\n<meta property=\"og:description\" content=\"Giract has been promoting flavor research amongst PhD students in Europe across various universities and institutes for the last 12 years. The programme is now in its 13th&nbsp;edition, thanks to 5 industry sponsors:&nbsp;Givaudan, Kerry, Lallemand, Lesaffre International&nbsp;and&nbsp;PepsiCo. This consortium aims to raise awareness of the industry and career opportunities in order to increase the flavor [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/scienzesensoriali.it\/en\/promoting-flavor-research-amongst-phd-students-in-europe-academic-year-2022-23\/\" \/>\n<meta property=\"og:site_name\" content=\"SISS\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/scienzesensoriali\" \/>\n<meta property=\"article:published_time\" content=\"2022-08-01T08:39:26+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-02-06T13:56:10+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/scienzesensoriali.it\/wp-content\/uploads\/2022\/08\/WhatsApp-Image-2022-08-01-at-10.17.30-e1662716814772.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"1599\" \/>\n\t<meta property=\"og:image:height\" content=\"1599\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Angelica Lippi\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@sensorysiss\" \/>\n<meta name=\"twitter:site\" content=\"@sensorysiss\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Angelica Lippi\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/promoting-flavor-research-amongst-phd-students-in-europe-academic-year-2022-23\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/promoting-flavor-research-amongst-phd-students-in-europe-academic-year-2022-23\\\/\"},\"author\":{\"name\":\"Angelica Lippi\",\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/#\\\/schema\\\/person\\\/97f6361e5d286c45a5115234e7d0afc1\"},\"headline\":\"Promoting Flavor Research amongst PhD Students in Europe Academic Year 2022\\\/23\",\"datePublished\":\"2022-08-01T08:39:26+00:00\",\"dateModified\":\"2023-02-06T13:56:10+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/promoting-flavor-research-amongst-phd-students-in-europe-academic-year-2022-23\\\/\"},\"wordCount\":256,\"image\":{\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/promoting-flavor-research-amongst-phd-students-in-europe-academic-year-2022-23\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/scienzesensoriali.it\\\/wp-content\\\/uploads\\\/2022\\\/08\\\/WhatsApp-Image-2022-08-01-at-10.17.30-e1662716814772.jpeg\",\"articleSection\":[\"Bandi e offerte &#8211; 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