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

in Tecnoscienza (in press), 5(1),

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

Conference (2014, August 22)

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 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)

Detailed reference viewed: 33 (19 ULg)
See detailOntology of taste. How can we stress sensory experience?
Vangeebergen, Thomas ULg

Scientific conference (2013, October 29)

Detailed reference viewed: 18 (6 ULg)
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 ▲]

Detailed reference viewed: 29 (11 ULg)
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)

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See detailQuand les carottes sont soumises à la question
Vangeebergen, Thomas ULg

Scientific conference (2013, February 05)

Detailed reference viewed: 6 (3 ULg)
See detailSubjective taste of flavourists. Ethnography of sensory expertise
Vangeebergen, Thomas ULg

Scientific conference (2011, December 05)

Detailed reference viewed: 15 (2 ULg)
See detailFaire semblant de goûter ou sentir: Apprendre une sensorialité par ricochet
Vangeebergen, Thomas ULg

Conference (2011, October 17)

Detailed reference viewed: 10 (4 ULg)