36-month PhD position in Food science / Sensory science / Health science - Somesthesia in cancer patients: variability and influence on eating experience

CONTEXT AND OBJECTIVES

In the context of cancer patients’ malnutrition, enhancing food liking and eating pleasure is a crucial and a well-known way to contribute to patients’ quality of life. Previous research results showed that chemotherapy-induced olfactory and gustatory modifications influence food behavior of cancer patients. However, food perception is a multi-sensory phenomenon that also involves the sense of somesthesia (touch). Somesthesia includes various sensations: tact (perception of roughness), mechanics (perception of consistency, firmness), temperature and the trigeminal system (irritating or pungent sensations). These kinesthetic sensory characteristics constitute food somesthetic properties. Evidence showed that chemotherapy induced side effects includes mouth dryness and mouth sores, which could further impact cancer patients’ food choices and preferences. Somesthesia is linked with food texture, yet the importance of it in relation to the overall food perception remains unexplored in cancer patients.

It is hypothesized that modifying the food physical properties would improve the appreciation and intake of foods that could help cancer patients who encounter somesthesia related side effects. The overall objective of this PhD project is to explore the role of somesthesia in the food liking and its cross-link with taste and smell perception in cancer patients. 

MAIN MISSIONS

The PhD candidate is expected to:

• Review the existing literature on cancer patients’ somesthesic sensitivity in relation to the physical properties of food and beverages.
• Learn standard self-reported and instrumental methodologies including running questionnaires, interviews and focus groups, and psychophysical sensory tests.
• Formulate original research hypotheses and contribute to the design of the experiments and to the ethical file.
• Conduct /coordinate the clinical intervention studies. Conduct the statistical analyses.
• Write scientific papers targeting top ranked international journals.
• Attend congresses, workshops, meetings, media events in order to disseminate research results.
• Work on the compensation of the alterations observed in patients and formulate recommendations about personalised healthcare and support tools for patients.

CONTACT PERSONS

• For France: Dr. Agnès Giboreau, Head of Research Center, Institut Paul Bocuse / University Lyon 1 (P2S), Lyon, France. 
• For Denmark: Prof. Wender Bredie, Head of Section for Food Design and Consumer Behaviour, Department of Food Science.

Funding category: Cifre

Salary: PhD position 25k€ gross/year (based on French ANRT recommendations for CIFRE), expenses covered for secondment in Denmark

PHD title: Doctorat en sciences des aliments / sciences de la santé

PHD Country: France