E3S EUROSENSE STUDENT AWARDS 2020 – THE WINNERS

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The European Sensory Science Society is pleased to announce the winners of the 2020 edition of the E3S Eurosense Student Awards. The E3S Eurosense Student Award Committee thanks all the 28 students that applied and congratulate them on the extremely high level of the extended abstracts submitted. There are four awards and two special mentions. […]

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Call for papers for the “Foods” Special Issue “Chemosensory Perception in Food”

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Submission deadline extended: 29 October 2021 Impact Factor: 4.092 (2019) Special Issue Editors Prof. Dr. Luisa Torri WebsiteGuest EditorUniversity of Gastronomic Sciences, Piazza Vittorio Emanuele II, 9, 12042 Pollenzo, CN, ItalyInterests: consumer science; food sensory analysis; chemosensory perception; individual differences; novel foods; sustainable food systems; food shelf life; food packaging; electronic nose Special Issue Information […]

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Food Technologist / Scientist / Product Development Technician at Peacock & Co Ltd

North Harbour – Ayr – Ayrshire – Scotland Application deadline: 29 Oct 2020 at 4:00 pm Peacock Salt are the largest salt importers and distributors in the UK. They supply to a range of industries including, de-icing, water softening, food production, animal feed, and aquaculture across a large spectrum of customers ranging from a local […]

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Research Seminar at the Institut Paul Bocuse Research Center

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November 5th, 2020 – 2.00pm to 4.00pm(French hour) Only by webconference In this exceptional period, the Institut Paul Bocuse Research Center’s team would be please to invite you to its Research Seminar, which will take place only by webconference. Open to researchers and our Research & Innovation Committee’s members Erika Guyot PhD student at the […]

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Senior Sensory & Consumer Guidance Scientist at Diageo

Bishops Stortford, England Application deadline: 27th of October 2020 Function of the role Part of the Diageo R&D Innovation community, this role delivers technical output that carries a financial impact and that consistently delivers and drives growth for Innovation and global R&D business needs. About the role The purpose of the role is to ensure […]

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Research Seminar at the Institut Paul Bocuse Research Center

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October 29th, 2020 – 2.00pm to 4.00pm (French hour) Only by webconference In this exceptional period, the Institut Paul Bocuse Research Center’s team would be please to invite you to its Research Seminar, which will take place only by webconference. Open to researchers and our Research & Innovation Committee’s members Clara Lakritz Engineer, recently enrolled as […]

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Post of the Month: September 2020

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Is the flour of Tylosema esculentum the novel textural ingredient in gluten-free bread making? Dr. Patricia Nyembwe Mujinga, post doctorate researcher at the University of Pretoria (UP) Over the last few decades, the popular belief is that a gluten free (GF) diet is a healthier option. Gluten-related disorders are driving an increasing number of consumers […]

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Science and Technology Sensory Investigator at Givaudan

Kemptthal – Switzerland Application deadline: 14th September 2020 The Sensory Investigator provides industry-leading and applicable sensory & consumer expertise to lead projects and strategies which contribute to the development and commercialization of foundational research projects. You will identify development areas and implement research projects to develop improved and new products and solutions, according to company’s […]

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New book: Tools and Applications of Sensory and Consumer Science

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71 Technical Report Scenarios Based on Real-life Problems Edited by Dr. Daniel M. Ennis and Dr. Benoît Rousseau This book is a must-have tool for professionals in product testing, consumer research, and advertising claims support. It contains 71 of the most significant and useful technical reports from the last 22 years. Readers will easily relate […]

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Giract Best PhD Thesis Award 2020/2021

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Applications deadline: 30th October 2020 Promoting Flavor Research amongst PhD Students in Europe Giract is proud to announce that, following the success of its unique and innovative programme to promote flavor research amongst PhD students in Europe across various universities and institutes, 7 industry sponsors will continue to support the programme, now in its eleventh […]

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Call for papers: [Foods] Special Issue “Determinants of Preference and Consumption of Healthy Food in Children”

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Submission deadline: 31 January 2021 Impact Factor: 4.092 (2019) Special Issue Editors Prof. Dr. Monica Laureati WebsiteGuest EditorDepartment of Food, Environmental and Nutritional Sciences (DEFENS), University of Milan, Via Celoria 2, 20133 Milan, ItalyInterests: sensory and consumer science; food science; children eating behavior; sustainable food systems; food quality Special Issue Information Food preference is an […]

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IFST Sensory Science Group Webinar: Who needs AI when we have HI ?

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24 September 2020 (11:00 – 12:00) Summary: This webinar will start with a quick introduction to Artificial Intelligence (AI), including Machine Learning (ML), and will then share several examples of AI and ML in food and non-food applications within sensory and consumer science, some of which you may be very familiar with. What you will […]

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The Institute for Perception 2020 November Program

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Live Streaming 3 NOVEMBER – SYMPOSIA: Current Topics in Sensory and Consumer Science 4 – 6 NOVEMBER – MASTER CLASS: New Developments in Analytic Methods – Machine Learning, Drivers of Liking®, and Portfolio Optimization Program Description: In November, The Institute for Perception will present three symposiums on topics of current interest in sensory and consumer […]

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Call for papers: [Foods] Special Issue “Texture Sensitivity and Consumer Food Preference and Behaviour”

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Submission deadline: 31 May 2021 Impact Factor: 4.092 (2019) Special Issue Editors Prof. Dr. Rossella di Monaco WebsiteGuest EditorDepartment of Agricultural Sciences, University of Naples Federico II, ItalyInterests: sensory evaluation of food; new sensory methods; human sensory sensitivity; factors affecting consumer food behavior; liking and consumer choice Dr. Sharon Puleo WebsiteGuest EditorCAISIAL – Centre of […]

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Chair of Sensory Science and Eating Behaviour at Wageningen University

Deadline for application: 1st October 2020 Wageningen University & Research (WUR) is recruiting a full professor to chair the group of Sensory Science and Eating Behaviour (SSEB), part of the division of Human Nutrition and Health. This position provides you the opportunity to further develop your own research line and your leadership profile. Together with […]

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Teagasc MSc Walsh Scholarship opportunity

Deadline for application: 27th July 2020 CONSUMER ACCEPTANCE AND SENSORY PROFILING OF DAIRY SNACK FOODS USING 3D PRINTING TECHNOLOGY Teagasc Walsh Scholarship Number: 2018212 Background External factors such as Brexit and climate change have direct impacts for the Irish diary industry. Hence, dairy processors need to continue to develop innovative high-value products to remain competitive […]

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Post of the Month: July 2020

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The Reflections of a Lecturer, PhD Researcher and Masters student during COVID-19 Dr. Paula Conroy, Lecturer at Galway Mayo Institute of Technology (GMIT), Ireland Christina Dietz, Sensory and Brewing Science PhD student at the University of Nottingham, UK Eunan Doherty, Student Applied Sports Nutrition, GMIT, Ireland The year 2020 has unfolded in a way no […]

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Early Stage Researcher at Wageningen

Deadline for application: July 13th 2020 AN EARLY STAGE RESEARCHER (ESR) – THE ROLE OF SWEET TASTE IN FOOD PREFERENCES AND INTAKE IN YOUNG CHILDREN (2-year position) Context: Edulia program: Are you an ambitious junior researcher and do you want to be part of an international research consortium working on barriers for children’s healthy eating […]

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Research Seminar – Food behaviour at the Institut Paul Bocuse Research Center

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July 8th, 2020 – 2:00pm to 4:00pm (French time) Only by webconference In this exceptional period of confinement, the Institut Paul Bocuse Research Center’s team would be pleased to invite you to its Research Seminar,        which will take place only by webconference. Open to researchers and our Research & Innovation Committee’s members Kenza […]

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Seminar : Individual variability in chemosensory and somatosensory response to oral stimuli

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ITALIAN SENSORY SCIENCE SOCIETY (SISS) & E3S TASTE SENSITIVITY WORKING GROUP SEMINAR ORGANIZED IN COLLABORATION WITH THE UNIVERSITY OF FLORENCE 8 – 9 July 2020 (online seminar) The seminar, organised by the University of Florence and the SISS & E3S Taste Sensitivity Working Group, aims at promoting know-how and expertise on taste responsiveness measurements and […]

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Research Seminar at the Institut Paul Bocuse Research Center

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June 10th, 2020 – 2:00pm to 4:00pm (French time) Only by webconference In this exceptional period of confinement, the Institut Paul Bocuse Research Center’s team would be pleased to invite you to its Research Seminar,        which will take place only by webconference. Open to researchers and our Research & Innovation Committee’s members Abigail […]

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E3S Established Researcher Award E3S-ERA

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Principle Recognising the major influence of a European established researcher in Sensory Science who has made major contributions to our understanding of sensory and consumer science, whether in terms of development of new methodologies, applications of knowledge or methods, education, and networking over a prolonged period. Profile Researcher who has conducted most of his/her activity […]

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Applied Sensory and Consumer Science Certificate Program

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UC Davis Division of Continuing and Professional Education Starting September 28th 2020 An Innovative, Online Program for Sensory Science Professionals UC Davis Division of Continuing and Professional Education is the industry-recognized leader in the education of sensory science professionals. Approved by the UC Davis Department of Food Science and Technology, our online program is the only one of […]

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Post of the Month: May 2020

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Changes in the Committee of the E3S Student and Early Stage Researcher Group Stephanie Bull (former E3S-SESRG Co-Chair), Nicolas Seince (E3S-SESRG Chair), and Christina Dietz, (new ESS-SESRG Co-Chair) Stephanie Bull has been involved in the Student and Early Stage Researcher (SESR) group since 2015. In 2018, she completed her PhD thesis on the influence of […]

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