Context effects in food preference conditioning: Cognitive, affective and physiological factors
The Cognition and Cognitive Neurosciences Research Group invites applications for a distinguished four-year BBSRC Industrial CASE PhD studentship commencing October 2008.
This project will examine the role of context in human food preferences and result in a better understanding of the processes through which food preferences are acquired.
Food choices are complex behaviours, not well understood, and have serious repercussions in terms of public health. This project will use the Evaluative Conditioning paradigm (EC) to examine the effect of context on food preference. EC refers to a change in the affective response to a conditioned stimulus based in its pairing with an unconditioned stimulus. It is a general mechanism that determines how humans establish likes and dislikes, and may be qualitatively distinct from other forms of non-affective learning.
Animal studies show the existence of context effects in food preference. This may be an important factor in human food choices (i.e. cereals are not eaten for dessert, coffee is not served as a celebratory drink etc). Being able to alter these associations may help promote healthier food choices. However, little empirical research has examined context effects in humans, using either behavioural or physiological studies. For instance, we do not know whether unconditioned rewards (i.e. foods that are naturally liked such as sugary tastes) are more or less susceptible to the effect of context compared to conditioned rewards (i.e. foods that one learns to like). It is also not known whether associations between food and context can be altered.
The successful applicant will use an evaluative conditioning paradigm in which a target food will be positively or neutrally conditioned. As part of this conditioning, an association between the target food and a context will be induced either explicitly (through verbal information) or implicitly (through exposure).
The project will use behavioural as well as physiological measures such as measures of autonomic arousal and EEG/ERP.
Applicants should hold a minimum 2:1 (or equivalent) degree in psychology, neuroscience, or a related discipline. The project would be ideally suited to a candidate seeking to establish a research career in experimental psychology or industrial R&D.
Interested candidates should submit a CV and detailed covering letter outlining their suitability for the project to Dr Isabelle Blanchette at: isabelle.blanchette@manchester.ac.uk.
Contact details for two referees should also be provided.
For further information on the project please contact Dr Blanchette at the address provided.
http://www.psych-sci.manchester.ac.uk/research/groups/cognitionandcognitive/
Funding Notes
The studentship is open to UK/EU nationals only due to the nature of the funding and will attract a minimum annual stipend of £15, 440 in addition to tuition fees. The PhD will involve a research placement at Unilever R&D.
The Cognition and Cognitive Neurosciences Research Group invites applications for a distinguished four-year BBSRC Industrial CASE PhD studentship commencing October 2008.
This project will examine the role of context in human food preferences and result in a better understanding of the processes through which food preferences are acquired.
Food choices are complex behaviours, not well understood, and have serious repercussions in terms of public health. This project will use the Evaluative Conditioning paradigm (EC) to examine the effect of context on food preference. EC refers to a change in the affective response to a conditioned stimulus based in its pairing with an unconditioned stimulus. It is a general mechanism that determines how humans establish likes and dislikes, and may be qualitatively distinct from other forms of non-affective learning.
Animal studies show the existence of context effects in food preference. This may be an important factor in human food choices (i.e. cereals are not eaten for dessert, coffee is not served as a celebratory drink etc). Being able to alter these associations may help promote healthier food choices. However, little empirical research has examined context effects in humans, using either behavioural or physiological studies. For instance, we do not know whether unconditioned rewards (i.e. foods that are naturally liked such as sugary tastes) are more or less susceptible to the effect of context compared to conditioned rewards (i.e. foods that one learns to like). It is also not known whether associations between food and context can be altered.
The successful applicant will use an evaluative conditioning paradigm in which a target food will be positively or neutrally conditioned. As part of this conditioning, an association between the target food and a context will be induced either explicitly (through verbal information) or implicitly (through exposure).
The project will use behavioural as well as physiological measures such as measures of autonomic arousal and EEG/ERP.
Applicants should hold a minimum 2:1 (or equivalent) degree in psychology, neuroscience, or a related discipline. The project would be ideally suited to a candidate seeking to establish a research career in experimental psychology or industrial R&D.
Interested candidates should submit a CV and detailed covering letter outlining their suitability for the project to Dr Isabelle Blanchette at: isabelle.blanchette@manchester.ac.uk.
Contact details for two referees should also be provided.
For further information on the project please contact Dr Blanchette at the address provided.
http://www.psych-sci.manchester.ac.uk/research/groups/cognitionandcognitive/
Funding Notes
The studentship is open to UK/EU nationals only due to the nature of the funding and will attract a minimum annual stipend of £15, 440 in addition to tuition fees. The PhD will involve a research placement at Unilever R&D.
http://www.findaphd.com/search/showproject.asp?projectid=16421