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See detailMaking-doing sensory perception: how to teach taste
Vangeebergen, Thomas ULg

Conference (2015, July 02)

Imagine a course of “olfaction and tasting”, in a notorious professional school for flavourist and perfumers in France. The aim of the teacher is to instil sensory referential sources in students, by the ... [more ▼]

Imagine a course of “olfaction and tasting”, in a notorious professional school for flavourist and perfumers in France. The aim of the teacher is to instil sensory referential sources in students, by the appropriation of a rigorous vocabulary and through practical tries of molecules and preparations. To name, to compare, to memorize, to describe and to value these substances are the tasks of the group during two years. As the general topic of the research was to understand professional skills about taste, one of the issues consisted in studying the development of these specific abilities. The focus was on the techniques deployed to install a sensory common frame, alternatively through a research of a bottom- up consensus and some imposed tags. The teacher, who has to transfer a substantial amount of sensory references to the class in narrow times, and to make them able to master those notions, has to face to a double constraint. She must transmit a core-sensorium, but at the same time has to support students’ own contributions, in mode to open the reference document to necessary enrichments. More than « actors », or « informants », the teacher and the students were also masters for me, by contributing to my sensory education. But also when they have confronted me to delicates questions and issues, sometimes against my own first researches. They were what I called though co-inquirer, proposing contradictory and resistant interpretations of the world, teaching me how to realize the study of sensory. [less ▲]

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See detailDes co-enquêteurs coriaces. Quand l'explicitation du travail de terrain complique les choses
Vangeebergen, Thomas ULg

Conference (2015, June 18)

La souplesse et la plasticité des problématiques abordées sont sans doute parmi les attraits majeurs que peuvent présenter les recherches qualitatives. Cette ouverture à une reconfiguration permanente des ... [more ▼]

La souplesse et la plasticité des problématiques abordées sont sans doute parmi les attraits majeurs que peuvent présenter les recherches qualitatives. Cette ouverture à une reconfiguration permanente des questions de recherches réside (entre autres) dans la place que l'on accorde aux acteurs. Plus que des « informateurs », ceux-ci peuvent participer véritablement à l'enquête, et sont alors en fait à la manoeuvre autant que le chercheur. D'acteurs, ils gagnent alors le statut de co-enquêteur. En nous renvoyant nos propres questions, en les reformulant, en les faisant apparaître sous un angle différent, les acteurs contribuent à (re)dessiner nos recherches. [less ▲]

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See detailL'ISIPCA comme terrain ethnographique
Vangeebergen, Thomas ULg

Conference given outside the academic context (2015)

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See detailLes mots, la mort, les sorts. Jeanne Favret-Saada
Vangeebergen, Thomas ULg

Learning material (2015)

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See detail"All that fuss for nothing !" Eating carrot to test their colour
Vangeebergen, Thomas ULg

Conference (2014, November 06)

During long-term fieldworks, I accompanied several types of sensory expert panels, particularly on food products, which had the mission to discriminate different sorts of products and define their ... [more ▼]

During long-term fieldworks, I accompanied several types of sensory expert panels, particularly on food products, which had the mission to discriminate different sorts of products and define their respective sensory profile. Their quest to an object practically exploitable in an industrial and commercial context is the center of my PhD thesis. The specificity of expert panels is to search to avoid all kind of idiosyncratic experiences to create a common perception by testing “objectively”. I was interested to observe the period of training to understand how those people had acquired their expertise, and how their attention toward their own sensations were entangled to scientific infrastructures. I assisted to the emergence of a particular world, in which the classical categories for science practices and taste perception were completely blurred. To establish a common truth, through sturdy and stable categories, appears to be compatible with personal moods and dispositions, singular and hedonic judgments, sociocultural grounded sensorium, contingent elements, and indeterminate parameters. Resorting to standard tests, educated and coached judges, statistical treatments, specific vocabulary, comparisons to physic-chemical analysis and various other apparatuses, these labs tempt to define and assess some food products. Sensory analyses present interesting opportunities to challenge the activity of testing. This very particular professional activity has to show us numerous lighting perspectives on daily practices in this modern world: about industry, sciences and economy. First, because this proper word of “test” is often ambiguous and equivocal. It could be used to refer to a large space of activity. The goal of those examinations could be multiple: to outline consumers‟ feelings and choices, to check the quality of production, to search new applications, or to improve a current array. In other occasions, “test” is also used to for searching good descriptions, to elaborate an efficient classification for a specific domain of activity, or even to document an unknown object. At the same time, various other expressions are employed as synonym, to name the same single session. By confronting test to other close concepts, as judgment, assessment, analysis, experience or exam, to cite a few of them, I would outline some specificity, but also multiplicity of testing. Second, members of sensory panels (and moreover their supervisors) have to interact with entities difficult to seize and to handle with accuracy (e.g. perception, language, memory...). They cope with sophisticated methodologies and specific infrastructures, often obstacles rather solutions, in mode to test correctly their products. Because that complexity, the protocol of the test is regularly built with the members of the panel, who are at the same time the objects of the test and the “tool” of measure to approach the perception of the objects. Collaboration and coordination to organize tests is another relevant question. Finally, test is also an opportunity to open out the legitimacy of professionals: marketers, scientists, managers, producers and many other do not hesitate to rely on sensory analysis to prove their efficiency and to enforce their actions. Test is thus also an apparatus of justification. [less ▲]

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See detailThe taste bud and the form. Ethnography of sensory labs
Vangeebergen, Thomas ULg

Conference (2014, August 20)

Sensory analyses present an opportunity to challenge classical dualism, especially when it is about taste. During long-term fieldworks, I accompanied several types of sensory expert panels, which had the ... [more ▼]

Sensory analyses present an opportunity to challenge classical dualism, especially when it is about taste. During long-term fieldworks, I accompanied several types of sensory expert panels, which had the mission to discriminate different sorts of products and define their respective sensory profile. I was interested to observe the period of training to understand how those people had acquired their expertise, and how their attention toward their own sensations were entangled to scientific infrastructures. Using sensory ethnographic methods, I assisted to the emergence of a particular world, in which the classical categories for science practices and taste perception were completely blurred. To establish a common truth, through sturdy and stable categories, appears to be compatible with personal moods and dispositions, singular and hedonic judgments, sociocultural grounded sensorium, contingent elements, and indeterminate parameters. Resorting to standard tests, educated and coached judges, statistical treatments, specific vocabulary, comparisons to physic-chemical analysis and various other apparatuses, these labs tempt to define and assess some food products. The goal of those examinations could be multiple: to outline consumers¿ feelings and choices, to check the quality of production, to search new applications, or to improve a current array. What interested me is the quest to an object practically exploitable in an industrial and commercial context, avoiding all kind of idiosyncratic experiences. In this presentation, I would tempt an analysis of those particular tests, focusing on the double bind of testing products and testing consumers, and searching to assess the causes of organoleptic variability. [less ▲]

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See detailMeasuring the body, measuring through the body
Vangeebergen, Thomas ULg

Conference (2014, June 13)

Body is a particular relevant way to tackle design processes, because of the multiplicity of status it can acquire during these processes: a source of information, a target to fit, a device to perform, a ... [more ▼]

Body is a particular relevant way to tackle design processes, because of the multiplicity of status it can acquire during these processes: a source of information, a target to fit, a device to perform, a complex technology, an apparatus for the users. A specific body is presented in this paper: the measured body. Trough racial anthropology, sport performances, demographic statistics, medical treatments, psycho-cognitive surveys, quantified self, or in many other contexts, human body is subject to a wide range of various measures. I would on my own propose some thoughts grounded on field exploration, concerning sensory analysis practices, in various laboratories. According to the symmetrical glaze STS have gave from the beginning to both human and non-humans, objects and subjects, the body is for a start itself one of the “stuffs” overlapping categories, blurring distinctions between things and persons, at the same a time a given and an object to perform. The measures of the body, and made with/through the body, highlight how it could be enacted, revealed, understood, improved by technology, especially when it requires some quantitative data. But it allows us also to grasp how the body is viewed simultaneously as a technological device and as the data origin, to intervene during complex practices (e.g. standardization, lab experiments, and marketing surveys). One of the numerous outcomes of such research could be the role of these bodily measurements in the definition of the actors, as well individuals than collectives. By the way it takes on a share on the network tying body to numerical data and to materiality-other-than-human, to measure the body/ through the body seems to afford socio-materiality in a particularly productive manner. Many scholars have inquired about numbers, how they could bring objectivity, how they produce confidence and security, and how finally they participate to black-box the measures themselves. Here, the aim is to understand the specificity of the body as measurement issue, being the interface of the-objects-to-be-measured and the instrument-of-measure. [less ▲]

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See detailReview: Yves Gingras, Sociologie des sciences, Paris, PUF, 2013, pp.128
Vangeebergen, Thomas ULg

in Tecnoscienza (2014), 5(1), 226-229

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See detailSaisir l’évaluation de l’université en actes : interprétations et appropriations des parties prenantes.
Charlier, Nathan ULg; Vangeebergen, Thomas ULg

in Fallon, Catherine; Leclercq, Bruno (Eds.) Leurres de la qualité dans l’enseignement supérieur. Variations internationales sur un thème ambigu (2014)

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See detailOntology of taste. How can we stress sensory experience?
Vangeebergen, Thomas ULg

Scientific conference (2013, October 29)

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See detailTaste analysis. How practice in an industrial and scientific context shapes sturdy sensory categories.
Vangeebergen, Thomas ULg

Conference (2013, August 08)

Sensory analysis presents the particular characteristic to be placed in a crossroad, especially when it is about taste. Sensory, which is the most of the time the space of subjective and hedonic judgments ... [more ▼]

Sensory analysis presents the particular characteristic to be placed in a crossroad, especially when it is about taste. Sensory, which is the most of the time the space of subjective and hedonic judgments, meets Science, which has the main goal to establish an objective truth, through sturdy and stable categories. I followed several types of sensory expert panels, and among them a panel who has the mission to discriminate different sorts of carrots and define their respective sensory profile. The judges were specifically teached and trained to taste and analyze carrots. I was interested to observe the period of training to understand how those people had acquired their expertness. In this presentation, I would tempt an analysis of how participants build themselves the tools and tricks to perform a best organoleptic perception, and how they go beyond the rules and formal process to answer to the forms. [less ▲]

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See detailMesurer le goût alimentare?
Vangeebergen, Thomas ULg

Scientific conference (2013, June 06)

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See detailEtat des lieux en 6000 signes
Vangeebergen, Thomas ULg

Scientific conference (2013, April 16)

Detailed reference viewed: 12 (6 ULg)