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6th International Research Symposium
SNACKING & STREETFOOD
INTERNATIONAL FOOD OFFERS, EATING PRACTICES, INNOVATION PERSPECTIVES
May 30th 2013, Institut Paul Bocuse Food & Hospitality Research Centre, Lyon, France
Registration deadline: May 17th
The sixth edition of the International Research Symposium of Institut Paul Bocuse aims to share up-to-date information on current snacking practices and street food forms, and to put this information in perspective with the most recent scientific knowledge on associated eating behaviors and food access.
EUROPEAN PhD WORKSHOP
FOOD RESEARCH: METHODOLOGICAL AND ETHICAL ISSUES
July 4th-5th, 2013, Istitut Paul Bocuse, Lyon, France
A two-day multidisciplinary workshop
+ a training opportunity for scientific article publishing
Call for papers: deadline March 24th, 2013
The Research Center opened its doors in 2008, with the purpose of training young researchers and exploring the many scientific challenges pertaining to the areas of expertise of the Institut. At the interface between university and industry, the research projects are conducted from a pluridisciplinary perspective, focusing on the study of choices, usages, and perceptions in order to investigate the link between man and food in the contexts of culinary arts, hospitality and foodservice.
3rd MS Food Day
THE BEST WAY FOR POINTING OUT THE ROLE OF MASS SPECTROMETRY IN FOOD CHEMISTRY
October 9-11, 2013, Trento, Italy
Fondazione Edmund Mach & Division of Mass Spectrometry of the Italian Chemical Society
FAST FORWARD
EUROPEAN SENSORY SCIENCE SOCIETY
& THE UK PROFESSIONAL FOOD SENSORY GROUPANNUAL ONE DAY SENSORY SYMPOSIUM
Monday 13th May 2013, Leatherhead Food Research
In collaboration with the European Sensory Science Society, the UK Professional Food Sensory Group are holding their Annual One Day Sensory Symposium on Monday 13th May 2013. Under the title ‘Fast Forward’ there will be a range of presentations, including talks from Hal MacFie and Erminio Monteleone, oral poster presentations, a poster session and workshops, all looking at developments in sensory and consumer science and the fast pace at which things are moving.
- Pangborn 2013
- Sensory courses at Nottingham
- Course Statistics for sensory and consumer science
