ZHAW COURSE 2014
CERTIFICATE OD ADVANCED STUDIES (CAS) IN SENSORY SCIENCE
Zurich University of Applied Sciences (ZHAW)
Wädenswil / Switzerland, 2014
The course concept fits for professionals from different working fields, like product development, quality assurance / management, product marketing, retailing, etc.
SISS COURSES 2013
EXTRA VIRGIN OLIVE OIL SENSORY SCIENCES
Italian Sensory Science Society (SISS) & University of Bologna
Cesena, 13-14th June 2013
INTRODUCTION TO SENSORY ANALYSIS OF HONEY
Italian Sensory Science Society (SISS) & CRA-API
Bologna, 27-30th June 2013
The language of the courses is Italian.
Reduced fee for E3S members.
INTRODUCTION & ADVANCED
Spanish Professional Association of Sensory Science (AEPAS)
Madrid, 9th-12th July 2013
The language of the course will be in Spanish, with the exception of the lecture from professor Michael Greenacre about “Analysis of categorical data” which will be in English.
DGSens e.V. Workshop
24-25th June 2013, Goettingen, Germany
Registration deadline: 19 April 2013
Further information, details und registration: http://www.dgsens.de/national.html or http://www.dgsens.de/mediapool/120/1206932/data/PanelCheck_Goettingen_Juni2013.pdf
Number of participants is limited to 16 people.
The course will be held in German.
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
THE INSTITUTE FOR PERCEPTION COURSES 2013
ADVERTISING CLAIMS SUPPORT – CASE HISTORIES AND PRINCIPLES
8th – 10th of April 2013 – White Sulphur Springs, West Virginia USA
PRINCIPLES AND TOOLS OF SENSORY AND CONSUMER RESEARCH
6th – 8th of May 2013 – Napa, California USA
15th NORDIC WORKSHOP IN SENSORY SCIENCE
ADDED VALUE BY SENSORY APPROACHES
22nd – 23rd of May 2013, Helsinki
XV Nordic Workshop in Sensory Science offers a high quality programme with the main topics of Novel sensory approaches and Targeting different consumer groups. The workshop offers both big companies and SMEs a chance to familiarize themselves with state-of-the-art sensory research and the latest research results in Nordic countries and Europe. An essential part of the event is a workshop making it possible to network and communicate with other workshop participants from companies and research centres.
EUROPEAN SENSORY SCIENCE SOCIETY
& THE UK PROFESSIONAL FOOD SENSORY GROUP
ANNUAL 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