Author Archives: E3S Communication

Nordic Sensory Workshop 2020



13th – 14th of May 2020, Gothenburg

The aim of the workshop is to give specific attention on how we can communicate the added value that sensory and consumer sciences bring to industry and society. Building a strong bridge between research, industry and final user depends on how we communicate our findings. Storytelling of where and when sensory and consumer studies made a difference for research, product development, new foods acceptance, sustainable society, education, etc.

The workshop focuses mainly on food but other applications where the understanding of the senses plays a key role are also considered. Industry experts and scientists working with sensory and consumer science have the chance to meet and discuss challenges, learnings and possible directions for a better integration of scientific methods, product development and the final user.

Registration will be open until the 13th of April 2020!

Further information


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SenseAsia 2020

13 – 15 December 2020 | Cairns, Queensland, Australia

The 4th Asian Sensory and Consumer Research Symposium

We are delighted to announce that the 4th Asian Sensory and Consumer Research Symposium (SenseAsia 2020) will take place from 13 – 15 December 2020 in Cairns, Queensland, Australia.

The 4th edition of the Symposium will focus on providing updates on key areas in sensory and consumer science by the world’s experts in these fields. In addition, the meeting will be a showcase for Asian scientific and industrial practitioners to present their research in a prestigious, international context.

Abstract Submission Deadline: 10 July 2020

Oral and paper abstracts are now invited on the following topics. They should be submitted using the online abstract submission system

Conference topics:

  • Basic processes: psychophysics and physiology
  • Developments in measures of food choice/preference
  • Developments in sensory measures
  • Sensory science and health
  • Food choice and consumer behavior
  • Cross-cultural influences on food choice
  • Sensometrics
  • Sensory and consumer research into non-food products
  • Applications of sensory methods
  • Sensory and culinary


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Cognitive & Behavioral Scientist at L’Oréal Research & Innovation

Campus Charles Zviak -15 rue Pierre Dreyfus, 92110 Clichy (PARIS)

At L’Oréal R&I, you are part of the Product Performance Evaluation division -PPE- who evaluate relevance, performance and coherence of all beauty innovations developed by our laboratories.

You develop the cognitive and behavioral scientific expertise and you are firmly committed to impact the organization and scientific field.

Your mission is built around 3 pillars:

  1. Build capabilities on observation to decode user behavior & on intuitive product usage to facilitate behavioral change:
    • Track & synthetize research studies and emerging methods
    • Design and run research experiments with partners
    • Systematize data collection in collaboration with the Computational Science team
    • Develop innovative methods suitable for the innovation ecosystem
  2. Develop and implement disruptive beauty innovations tests:
    • Be a key advisor for worldwide disruptive innovation projects regarding user behavior questions
    • Design and implement user tests to evaluate innovation prototypes/products.
  3. Engage internal R&I teams in our topics, communicate externally to valorize our expertise
    • Develop and run communications to spread behavioral science expertise and impact the business through presentations, videos, gaming, webinar…

Profil & Required Competencies:

  • Passionate about human being understanding and disruptive sustainable innovation
  • Master/PhD degree in cognitive science, behavioral science, ethology, psychology
  • 5-to-10yr of experience in industry and/or in academia
  • Strong appetite and expertise for research and method development
  • French & English: read, written, spoken
  • Curiosity & open-mindedness / Team Player / Pro-active / Ability to challenge practices
  • Strong communication skills
  • Strong scientific track record

How to apply:

Send your candidate file to: David MORIZET – & Valérie CHANTELOUP –


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Post of the Month December 2019


María Mora, Research Scientist at Basque Culinary Center, Spain

On the 11th and 12th of November, AEPAS organized two presentations given by Professor Jean-Xavier Guinard of the University of California, Davis at the “Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas (ETSIAAB)” of the “Universidad Politécnica de Madrid”. The two themes addressed were the different strategies studied at the University of Davis to promote healthier eating habits and a review of the methodologies used to study consumer response.

The first talk took place on Monday, November 11th, and was titled “Sensory Strategies for Improving the Diet”. Professor Guinard explained the current situation of society in terms of nutrition and food habits, how obesity has become pandemic and the strategies could be implemented to increase adherence to healthier eating habits. This theme was approached from two different points of view. First, Professor Guinard spoke about the innate taste preferences of humans, the sensory satiety, and the different interactions between aromas and tastes. He also presented different studies focused on the development of healthy and tasty recipes carried out by his research team. The studies conducted at University of California-Davis, were based on the application of protein flips for the development of healthier recipes, in which ingredients such as meat were substituted by plant-based ones (Figure 1); liking and perception of the sensory properties were similar in both proposals. To achieve the expected results, his team has been closely working with the chefs of the Culinary Institute of America, showing that the sensory and the gastronomic knowledge can be powerful tools to fight against obesity.

Principles of healthy, sustainable menus from the initiative “Menus of Change” promoted by the CIA and Harvard University.

On the 12th of November, professor Guinard presented “Qualitative tests of consumers for innovation”. He explained the different methodologies carried out at the University of Davis to develop innovate products. He mentioned the importance of considering the different factors that directly impact food choice, such as: product characteristics, consumers’ culture, consumption context, etc. He also reviewed the most appropriate methodologies, both qualitative and quantitative, to work with consumers, as well as the pros and cons of each of the methods.

Both talks aroused a lot of interest, had a great assistance, and brought together students and professionals from academia and industry, including professors and students from UPM and the Spanish Professionals Association of Sensory Science (AEPAS).

Written by:

María Mora,


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Senior Sensory Science Project Manager at Givaudan

This position can be based in Kemptthal, Naarden or Cincinatti

Reporting to a Global Manager, the Sensory Project Manager provides industry-leading actionable sensory expertise leading key projects that contribute to identification, development, and commercialization of research projects including the very foundation of the methodology we use to stay number one in our industry.

The candidate will:

  • Manage and Influence: Build, initiate, plan, and determine success criteria for and execute research and cross-functional projects with team members. Build relationships and communication lines within the research organization and business partners. Promote communication between regions and functions to ensure transfer of best practice from one region or function to another.
  • Research and Collaborate: Monitor relevant literature and stay up-to-date with developments outside of Givaudan. Stimulate creative thinking and sensory method development to improve quality and efficiency. Identify potential outside collaborations. Lead the promotion of sensory capabilities and results to customers or university partners/scientific community.
  • Develop and Strategize: Provide industry–leading sensory expertise to support Givaudan’s business and growth or customer initiatives. Develop and apply innovative sensory solutions to create a com-petitive edge for Givaudan. Identify areas of innovation and recommend projects according to needs. Develop, roll-out or produce new methodologies according to needs to expand sensory capabilities.


The successful candidate may have: 

  • Advanced university degree in Sensory Science
  • Minimum 5 years technical functional in foods, beverages, personal care, flavor or fragrance industries
  • Business fluent in English, any additional language skills are an asset
  • Demonstrated proficiency and leadership in cross-functional project management and problem-solving in research and product development environment
  • Possesses knowledge of food and flavor sensory approaches

How to apply:

People interested in the position are requested to apply here:


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E3S SESRG Knowledge Exchange Webinar – 2nd Edition

Tuesday, March 10th 2020, from 10:00 to 11:30 am (Spanish time zone)

Would you like to improve your network with other students and professionals working in sensory and consumers research, and learn about projects from across Europe?

After the success of its 1st Edition, the E3S SESRG Knowledge Exchange Webinar is back. We are delighted to invite you to participate to the 2nd Edition of the E3S SESRG Knowledge Exchange that will take place Tuesday, March 10th 2020, from 10:00 to 11:30 am (Spanish time zone).

This year the Webinar will be hosted by the members of the Spanish Professionals Association of Sensory Science (AEPAS) and French members of E3S.

Three incredible speakers will honour us by sharing their experiences through three 10 minutes’ presentations:

  • Silvia Rozas
    Culinary chef at the Basque Culinary Center
    «Applying sensory analysis techniques in the gastronomy sector and hospitality»
  • Elena Romeo-Arroyo
    PhD student at the Basque Culinary Center
    «Assessing the influence of packaging label symmetry, curvature, and colour on the perception of brand premiumness»
  • Patricia Puerta
    PhD student at the Institute of Agrochemistry and Food Technology «Exploring the use of social media for Consumer Research»

There will also be time for discussion between participants as well as some funny Q&A Quiz.

What will you need to participate?

  • Be member of your national sensory science group
  • Only a computer with video and microphone

To register, please click on

Further information will be provided after registration.

If you have any questions, please do not hesitate to contact us at

Hoping to welcome a number of you!

The Knowledge Exchange Webinar Organising team

Call Participation – SESRG Knowledge Exchange Webinar 2020

Read more about the E3S SESRG – Student and Early Stage Researcher Group


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PhD Studentships at the University of Reading

FoodBiosystems DTP have 50 PhD Projects advertised in Agriculture-Food-Nutrition across 6 partner universities within the BBSRC funded FoodBioSystems DTP. Those projects are aimed to students from a wide range of pure and applied science backgrounds.

Project and application details:

Deadline: 6th March

All applicants must be UK residents to comply with BBSRC requirements

Project Title: FoodBioSystems DTPOptimising the sensorial and nutritional value of plant based milk alternatives

Supervisors: Dr Stella Lignou

Deadline for application: 6th March 2020

All applicants must be UK residents to comply with BBSRC requirements

Project overview: This PhD project provides and exciting opportunity to substantially improve the sensory and nutritional profile of oat based milk-alternatives through a fundamental investigation and integration of sensory drivers of consumer acceptability and drivers for nutritional optimisation. The PhD student undertaking this project will belong to the food and sensory science research group at the University of Reading and the nutrition group at the University of Surrey, and benefit from our partnership with both the sensory and nutrition teams at Arla foods.

Further information:


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Postdoctoral Research Assistant in Sensory and Consumer Science at the University of Reading

Deadline for application: 18th February 2020

The University of Reading has a part time position available for a research assistant in sensory and consumer food studies. This position is an exciting opportunity to be part of a 2020 EIT Food project “HEALTHSNAP – Healthy Eating by Freshly Made Snacks Personalized According to Individual Preferences” in collaboration with PepsiCo, Siemens, VTT Technical Research Centre of Finland, Givaudan Switzerland and BeYou as partners. The purpose of this innovation project is to support healthy eating by developing a new food manufacturing technology concept for at-site customized production of healthy snacks.

We are seeking someone with consumer knowledge and experience in quantitative consumer and sensory methodologies to join our research staff for a six-month contract.

For further information please contact Prof. Lisa Methven (


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9th European Sensory Science Society (E3S) symposium Taste of Creativity

organised by Sensory Division (ATJ) of Finnish Society of Food Science and Technology (ETS)

4-5th May 2020 in Helsinki, Finland

Deadline for registrations: 18th April 2020 



Monday 4th of May:

E3S Working groups and general assembly

Address: House of Science and Letters, Kirkkokatu 6, Helsinki 

13:00-16:00 Working group meetings

16:00-18:00 General Assembly (two representatives per country only)


16:30 Guided tour at Opera (open for all) 

18:30 Dinner in a restaurant near Opera (open for all), place to be confirmed soon. The cost to attend the dinner is 65 euros. This includes drinks and food.


Tuesday 5th of May:

Taste of Creativity – seminar

Address: House of Science and Letters, Kirkkokatu 6, Helsinki 

9:00 – 10:00    Registration, coffee

10:00 Opening

10:20 New products coming to market: who is ready to accept them?

Professor emerita (Sensory Food Science) Hely Tuorila, University of Helsinki

11:00 Finding the insight

Head of Consumer Insight Kevin Deegan, Valio

11:20 Designing products to meet consumers expectations.

Director Sensory and Consumer Insights EAME Katja Tiitinen, Symrise

11:40 – 13:00 Lunch break

13:00 Organic food choices – a device for sending and interpreting pro-social status signals?

Professor Harri Luomala, School of Marketing and Communication, Marketing, University of Vaasa

13:20 FoodTaste Finland – Individual differences in sensory perception

Professor in Food sensory science Mari Sandell, FAN, University of Helsinki & FFF, University of Turku

13:40 Flash presentations (open call for students)

14:20 – 14:50 Coffee break

14:50 Consumer-led emotional lexicons development: pros and cons

Chair of E3S, Head of Department Carolina Chaya, Universidad Politécnica de Madrid 

15:10 Multisensory eating environment

Research professor Anu Hopia, University of Turku

15:30 Closing remarks



Students are invited to submit an abstract of their research for a flash presentation, which will be reviewed and scored by an independent scientific judging panel. The winner of the best flash presentation award will be granted with 100-400 euros.

Deadline: 18th March 2020

Contact: laila.seppa(at) and secretary(at)

Program and registration


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Position as Consumer Research Coordinator / Food Science Technician at Driscoll’s

West Malling, Kent, UK

Application deadline: 08/02/202

Driscoll’s company

Driscoll’s is a global market leader for fresh strawberries, blueberries, raspberries, and blackberries. With more than 100 years of farming heritage and hundreds of independent growers around the world, Driscoll’s is passionate about growing fresh, beautiful and delicious berries. Their values of passion, humility, and trustworthiness have guided their mission to delight consumers around the world.

The candidate: 

The Consumer Research Coordinator / Food Science Technician will shop for berries and set up and administer consumer tasting tests using external panellists and employees. They will also then manage the feedback data and facilitate analysis to ensure our products are always as great as they can be.


The successful candidate may have: 

  • a BSc or MSc degree in horticulture or food science
  • Understanding of food testing, Brix evaluations or inspections 
  • Diligence about detail and be able to interpret data quickly and accurately and stay focussed when conducting repetitive tasks
  • Strong communications skills across verbal and written platforms, with a positive and confident manner
  • The ability to work independently and be able to engage teams and get the most out of the testers
  • Flexibility in the approach and able to drive to various locations to set up testing panels around Kent and the South East
  • Clean driving licence

The UK team 

The team in the UK is made up of a small number of permanent employees with temporary employees joining for the summer season, many of whom return year after year. The team have a friendly and supportive working environment based at their research and development facility in Kent.  The success as a company depends on creating an enabling environment where  people are energised, motivated, and empowered to perform at their highest level. 

Formalities and salary range

Job Types: 30-40 hours a week, 7 month Fixed Term Contract starting February 2020

Salary: £25,000 Full-Time Equivalent

How to apply:
People interested in the position are requested to contact:


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The Institute for Perception 2020 April Courses

Date of Course: 14th April 2020
Title of Course: Difference Testing
Course Venue: The Greenbrier in White Sulphur Springs, West Virginia USA
Course Content: In this 1-day course, we will discuss difference testing theory and practice, and provide practical examples to illustrate the methods. We will explain why the tetrad test may require as little as 1/3 the sample size needed for the triangle test and also show how to establish a consumer relevant sensory difference.

The course is taught by Dr. Daniel Ennis, Dr. Benoit Rousseau, and William Russ.

Course Fee: $895 US; 20% discount for each additional registrant from same organization.  A discount of $50 US will be offered to E3S members upon request.

Course Contact Details: Susan Longest at or call +001-804-675-2980 before registering if you are eligible for a discounted fee. Register online at:

Weblink to course:


Date of Course: 15th – 17th April 2020
Title of Course: ADVERTISING CLAIMS SUPPORT: Case Histories and Principles
Course Venue: The Greenbrier in White Sulphur Springs, West Virginia USA
Course Content: Comparative advertising improves sales. How do you support your advertising claims and how do you address false claims or challenges made by your competitors? Claims support is a critical business focus for many companies in categories with aggressive competitors.

The purpose of this 2.5-day course is to present principles involved in testing product performance and surveys to access advertising messages.

This knowledge base is necessary in order to provide solid evidentiary support needed in the event of a claims dispute.                                             

The course speakers have decades of experience as instructors, scientific experts, jurors, and litigators in addressing claims with significant survey and product testing components.  National Advertising Division (NAD) and litigated cases will be used to examine and reinforce the information discussed.

The course is taught by Dr. Daniel Ennis and Dr. Benoit Rousseau. Invited speakers (in alphabetical order) include: 

  • Lauren Aronson, Crowell & Moring
  • Risa Drexler, Unilever USA
  • Hal Hodes, NAD
  • Alex Kaplan, Proskauer Rose
  • Cynthia Kinser, Formerly with the
    Tennessee Attorney General’s Office
  • David Mallen, Loeb & Loeb
  • La Toya Sutton, NAD
  • Eric Unis, NAD

Course Fee: $1975 US; 20% discount for each additional registrant from same organization.  Reduced or waived course fees offered to non-profit entities, students, judges, government employees and others.  A discount of $50 US will be offered to E3S members upon request.

Course Contact Details: Susan Longest at or call +001-804-675-2980 before registering if you are eligible for a discounted fee. Register online at:

Weblink to course:


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10th of March 2020, 2nd Edition of the E3S Student and Early Stage Research Group Knowledge Exchange Webinar


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