Internship
2018 (flexible, 6 months)

Development of an in-mouth delivery method to study brain representation of food with functional magnetic resonance imagery (fMRI) 

Deadline: 30/02/2018

Objective: 
When eating, our brain receives information from several sensory organs, which will be further integrated to form a brain representation of the food: the flavour. The flavour is decisive in food choices. Therefore, a better understanding of these underlying brain mechanisms may permit 1) to propose better food (salt and sugar reduction) with as much pleasure, 2) but also to determine brain dysfunctionalities which may be underlying eating disorders. 
In CSGA, we are currently working on food models, in which aroma compensates salt or sugar reduction. For example vanilla odor, even if stimulating only olfactory receptors, is interpreted by our brain as sweet (gustatory perception). This phenomenon is perfectly unconscious and however sufficiently strong and reliable to permit a strong decrease in sugar and salt concentrations. Latest theories propose that flavor is formed by interactions between, olfactory, gustatory and integration in memory areas in the brain. However, the construction of the brain image is still not elucidated. 
A major problem is that the gustatory stimulation in the fMRI magnet is complex. The subject has to drink the solutions while lying on the back. Moreover, the movements linked to swallowing and chewing should be as much as possible decreased to avoid motor activations in the brain.  
In this context, the internship student will participate in the optimization of a stimulation design in a dummy magnet. This phase will take place in CSGA in France. Then she/he will record brain imaging data in the Smell and Taste Clinic, in Dresden, Germany. The subjects will be tested with different solutions with varying levels of salt, sugar and aroma. The result of this internship will permit to develop and validate a technic dedicated to gustatory stimulation of complex food. The functional results will be further analyzed in a doctoral thesis (PhD). 

Labs : 
Centre des Sciences du Goût et de l’Alimentation de Dijon
Team « Molecular interactions, in-mouth breakdown and flavour perception» (CSGA UMR1324 INRA  Burgundy University) https://www2.dijon.inra.fr/csga/site_fr/equipe_1.php
Smell & Taste Clinic, Dresden 
Prof. Thomas Hummel
https://www.uniklinikum-dresden.de/de/das-klinikum/kliniken-polikliniken-institute/hno/forschung/interdisziplinaeres-zentrum-fuer-riechen-und-schmecken/homepage-in-englisch-1

Missions : 
-	Bilbiography study to optimize stimulation design 
-	Set up of the method
-	Subjects recruitment
-	Experimental testing
-	Data analysis and interpretation 
-	Manuscript writing 
The training will take place over 6 months (flexible). Housing costs and travels to Dresden will be refunded and an intership fee will be provided to the student in accordance with the applicable French law.  

Candidates' background.  
Initial background: engineer with a « neurosciences » of « food sciences » background, Master 2 research or professional in sensory evaluation / neurosciences / food sciences / ethologie
Supplementary skills : 
-	Organization and rigour are necessary to set up fMRI experiments 
-	Relational skills would be appreciated to recruit and perform the experiments with human participants
-	German speaking would be appreciated, but not obligatory
-	Statistical skills with R would be appreciated

 To apply: The selection committee proceeds to a first selection on the basis of the written applications, and then an interview will be organized. 
For any supplementary information please contact Charlotte Sinding ([log in to unmask]). To apply please send your CV+covery letter+ last year official transcript from your University.


Supervision: 
Charlotte Sinding                    [log in to unmask] 
Thierry Thomas-Danguin       [log in to unmask]