Author Archives: E3S secretary

Sensometrics 2020

April 21-24 2020, Stavanger – Norway

Deadline for abstracts is November 15, more info:

Sensometrics conferences are arranged on behalf of Sensometric society.

In 2020 the conference will be hosted in Stavanger by Nofima and TINE.​​

The Sensometric Society Conference brings together world’s leading statisticians, psychologists, sensory scientists and market researchers with a common interest in solving problems of measurement and data analysis in the areas of sensory and consumer science. We hope that you will join us. It will be a good opportunity to initiate new collaborations and new networks, as well as to contribute to the development of the discipline.

You will be most welcome to Stavanger, the energy capital of Norway, located in the south-west of Norway. We recommend a visit to the nearby region – grand nature with steep mountains and deep fjords, with Pulpit Rock as the most famous attraction. From outer reefs to sheltered villages. From steep vantage points to green valleys. Short distances to mountains and fjords. Wide-stretched beaches as far as the eye can see. Colourful culture and spectacular culinary highlights. Stavanger is the region’s largest city with a population of around 130 000. Communications from abroad are good, with direct flights from several European cities.

Scope and topics

The main aims of the Sensometrics conferences are:

  • to increase the awareness of the special methodologies and statistical methods used in the analysis of sensory and con-sumer science data,
  • to improve the communication and co-operation between persons interested in the scientific principles, methods and applications of sensometrics
  • to serve as an interdisciplinary meeting to disseminate sci-entific knowledge on the field of sensometrics.

Further information on

Sensometrics2020 info


Leave a Comment

Filed under News

Post of the Month September 2019


Laura López Más, PhD student, Institute of Agrifood Research and Technology (IRTA), Spain

Patricia Puerta, PhD student, Institute of Agrochemistry and Food Technology – Spanish National Research Council (IATA-CSIC), Spain

Noelia Da Quinta, PhD student, AZTI, Spain

The third edition of AEPAS Congress was again a meeting point where scientific and industrial knowledge could be shared. The attendance of 130 people (75% nationals) highlights its reputation. This year’s attendees were professionals from Argentina, France, Italy, Mexico, Portugal and Uruguay. In addition, it still was a tradition that a student from the Società Italiana di Scienze Sensoriale (SISS) gave an oral presentation. The AEPAS Congress involved 116 accepted abstracts to be presented at the congress, 3 workshops, as well as 5 presentations from keynote speakers.

One of the novelties this year has been to give more visibility to future professionals working in the field of sensory science through granting the first edition of the “Awards for the three best student communications” and this year’s winners were Patricia Puerta Gil (IATA-CSIC), Noelia Da Quinta González (AZTI) and Laura López Mas (IRTA).

After two workshops about R and FIZZ, the congress was opened by Patxi Pérez Elortondo, President of AEPAS and member of the scientific and organisation committee, Íñigo Martínez de Marañón, Technological Manager of AZTI and Patricia Gutiérrez, Communication and Marketing Manager of Basque Culinary Center, who emphasised the current challenges that sensory scientists need to overcome, including, global issues such as sustainability and quality assurance.


The first session included studies associated with consumer’s personalisation and well-being. The keynote speaker presentation was performed by Dr. Lisa Methven, professor at the University of Reading (UK). The objective of this session was to examine the eating behaviour of specific groups in the population. It should be highlighted that remarkable interest was shown to different groups of consumers as well as to the adaptation of research methodologies used. In this context, several studies have been published focusing on the sensory response of children, young adults, elderly, oncologic patients, and blind people. In addition, this session included other topics such as the study of expectations and purchase drivers of specific products.

Learning, feeling. Two principles that come along with us through the knowledge of sensory analysis. Given that feeling has a lot to do with emotions, in this edition of the congress, we have found a great deal of research focused on the emotions that goes hand-in-hand with eating. Not only the food itself, but also everything that involves it, from the first contact when we choose an aliment, until we eat it, through the social event linked to it or the moment in which we consume it. For example, the importance of the emotional response linked to breakfast was discussed, showing that both what we eat and also the context matter. But, we can extrapolate the emotions even further and look into what some particular foods make us feel, as shown by some works associating emotional responses with products such as chocolate, beer, smoothies or wine. Nonetheless, this answer not only depends on the product. Also, our age or health status have an important influence on how food makes us feel and our perception, as we have seen reflected in the research focusing on personalisation as mentioned above, with children, young people or cancer patients.

Within the session “Food quality”, introduced by the plenary conference of Isolda Vila and Iñaki Etaio, most communications were related to sensory characterisation techniques, which ranged from descriptive profile analysis with a trained panel to CATA questions (Check-All-That-Apply), Napping® and Flash Profiling. Also, a wide variety of products was characterised, ranging from wine, beer, honey, jam, nougat, sausage, broth, fruit, nut, beans, coffee, bread, and cheese, as well as, products that are less frequently sensorially described such as Oaxaca mezcal, black truffle, and infant starter milks.

However, we should not solely focus on what we study but also on how we analyse it. A challenge then emerges for the professionals in this area: how consumers’ response can be studied in a natural and realistic mode? Being aware of this variable, more and more studies are trying to recreate the situation of consumption or choice of products in an ecological manner, thereby fully immersing the consumer in these situations. Following this philosophy, studies have been carried out in real purchase situations, such as simulated supermarket shelves or consumption at bars. Without a doubt, it represents a great tool that can bring us closer to the behaviour of the consumer in real-life conditions.

Michael Bom Frøst, professor at the University of Copenhagen, opened the session “Sustainability and novel foods”. Among the numerous communications presented, one of the most shocking results was that consumers only show a level of concern between “medium” and “low” for sustainability. Broadly speaking, sustainable/green products have an added value and consumers are willing to pay only a little bit more for these products. However, sustainable/ecological factors determining food choice are not as decisive as intrinsic factors (e.g. quality, food security, flavour) are. Therefore, there is still more need to explore the factors that causing consumers to make more sustainable food choices.

The last session was opened by Dr. Tormod Næs, senior researcher at Nofima (Norway). The research on this topic focussed on the application of new tools in sensory analysis, including the uses of TCATA fading, emojis, collective intelligence, and the development of new lexica to be applied to characterise specific food products. On the other hand, we could also learn about the uses of immersive technologies that evoked a naturalistic context, facial reading, and eye tracking to study of preferences and food choices.

Finally, this year we had the opportunity to enjoy the congress in a unique environment, which invited to enjoy local gastronomy and food. San Sebastián, and especially the Basque Culinary Center, have welcomed us and made us feel at home. And what a better place to celebrate our gala dinner than in a typical cider house where we enjoyed the gastronomy including of course the traditional craft cider… and its corresponding pouring! A real luxury as the final highlight of the APEAS congress – full of sensory research and in good company.

See you all at the IV National Congress of Spanish Professionals Association of Sensory Science (AEPAS), at Logroño (La Rioja, Spain) in 2021!

Written by:

Laura López Más, LinkedIn:ópez-mas/

Patricia Puerta. Email: LinkedIn:

Noelia da Quinta. Email: LinkedIn:


Leave a Comment

Filed under Post of the month

Position as a Sensory Panel Leader at Aarhus University

Deadline 30 Nov

Expected start 1 Jan

AC-TAP position as a Sensory Panel Leader at Aarhus University

The Department of Food Science is seeking applications for an academic employee (AC-TAP). The position as a sensory panel leader, includes scientific, administrative, facilities coordination as well as teaching duties at the Department of Food Science within sensory and consumer science. The intended start date for this appointment is January, 2020, or as soon as possible thereafter.

The candidate
The candidate is expected to contribute to:

  • Independently lead, train and maintain internal and external descriptive panels.
  • Maintain all descriptive panels via an ongoing program for recruitment and screening of new panelists
  • Ensure panel quality via continuous monitoring of panel performance and initiating appropriate training programs
  • Recruitment of consumer panels via data bases, social media and other means for both internal and external contexts
  • To manage and ensure the optimum working of sensory facilities (booths, labs, computers/software, databases etc.) and ensure the appropriate supply of materials required
  • To integrate closely with the Sensory team to ensure good coordination of a wide portfolio of projects so that all sensory duties and responsibilities are completed in a professional and timely manner
  • To help prepare, manage and deliver sensory projects in collaboration with researchers, by applying appropriate methodologies to meet project objectives
  • Support young researchers/students in analyzing, interpreting, reporting and presenting project results to facilitate that key insights can be communicated
  • Support the sensory team in product design, development and scale up via product production trails linked to our pilot plant facilities
  • Document and report methods, results, conclusions and recommendations effectively, where required, including appropriate information and levels of detail in collaboration with scientists and external clients
  • Participate in teaching of relevant sensory and consumer related laboratory courses at the Department of Food Science including the assisting of students in development and implementation of sensory data collection software and basic data analysis
  • Responsible for implementing good laboratory practices and safe laboratory behaviour
  • Deliver on various additional duties related to the Department of Food Science

The position is aligned to the Science Team ‘Food Quality Perception and Society’ (FQS) at the Department of Food Science. .The Science Team has access to state-of-the-art sensory and analytical facilities and advanced infrastructure, with a professionally trained and tested sensory panel and an ISO-approved sensory laboratory. Core to the team’s research approach is the synergy of human sensory measurements with instrumental techniques utilizing advanced facilities available in house e.g. texture analysers, 3D printing, EEG, biometric analysis, observation, eye tracking, GC-MS, LC-MS and NMR. There is also potential to access complementary research infrastructure via our close collaborators in psychology, physiology and neuro-imaging fields.

We offer a challenging job opportunity to be part of a global and dynamic Sensory research team, in an ambitious and inspiring research and education environment with an informal atmosphere. We are looking for a dynamic employee who is able to work independently and maintain an overview during periods of high workload. We expect that you are efficient at planning your time and organizing major tasks. You should enjoy interacting with scientific staff, students and technical-administrative staff, and you should have the ability for establishing collaborative relationships with both scientific and with industrial clients.

The successful candidate must have:

  • a BSc or MSc degree in food science, nutritional science, biochemistry or similar with a sensory/consumer science focus
  • Minimum 1-year of experience in sensory evaluation, panel management and operation of sensory facilities role
  • In-depth knowledge of objective sensory methodologies, key being sensory profiling in food contexts
  • The ability to coordinate and deliver project reporting to meet deadlines
  • Excellent planning, organizational and communication skills
  • Excellent team working skills
  • Precise, responsible, and conscientious worker
  • Logical, analytical mind and curious
  • The ability to work independently
  • Documentation of strong communication skills in English is required and Danish would be a distinct advantage
  • Strong knowledge of data acquisition software, preferably Compusense, and data analysis programs such as R, Unscrambler, XL Stat, Minitab, SPSS would be an advantage

The Department of Food Science
The Department of Food Science is part of the Faculty of Science and Technology, Aarhus University and includes research within the areas Biofunctional Food, Systems Biology, Food Chemistry and Technology, Food Quality, Food Metabolomics, Sensory Science and Plant Production. The Department currently employs 60 full time scientific staff, approx. 50 PhD students and Postdocs, plus approx. 30 visiting students and staff who together contribute to an international research environment where English is the preferred language in the laboratory, at meetings and at seminars.

The Department works in teams and therefore self-leadership, clear and open communication, success in mentoring, supervising and teaching are important qualities needed to be successful in the Department.
In addition, the Department has a strong culture that is based on openness, equality, consultation and inclusion. Contributing to the Department strategy and working environment is viewed as important.

Please refer to for further information about The Department of Food Science and to and for information on Science and Technology and Aarhus University, respectively.

Place of Work and area of Employment 
The place of work is Agro Food Park 48, 8200 Aarhus, Denmark, and the area of employment is Aarhus University with related departments.

Living in Denmark
Please visit the International Centre website or information about arriving and living in Denmark.

For further information contact Professor, Derek V. Byrne, Science Team Leader, Food Quality Perception & Society, e-mail:

Application procedure
The application should be in English and include curriculum vitae, degree certificate and a description of previous relevant experience. The application should include the names and e-mail addresses of three people who can provide a letter of reference.

Application deadline is 30. November, 2019
Formalities and salary range

Salary and terms as agreed between the Danish Ministry of Finance and the Confederation of Professional Unions.

All interested candidates are encouraged to apply, regardless of their personal background.

The application must be submitted via Aarhus University’s recruitment system, which can be accessed under the job advertisement on Aarhus University’s website.

Further information


Leave a Comment

Filed under Jobs highlights

PhD Fellowship at Aarhus University, Denmark – DIGIFOOD

DIGIFOOD: Digital opportunities in the prediction of implicit versus explicit consumer preference and behaviour

Applications are invited for a PhD fellowship/scholarship at Graduate School of Science and Technology, Aarhus University, Denmark, within the Food Science programme. The position is available from 1 February 2020 or later.

DIGIFOOD: Digital opportunities in the prediction of implicit versus explicit consumer preference and behaviour

Research area and project description:
The PhD project is part of a key research focus on the evaluation of human-food interaction with a combination of sensory, behavioral, and biometric feedback measurements (including heart rate, skin conductance, and facial expression analysis). This will enable us to better understand consumers’ implicit emotional responses to foods and to identify major drivers of liking/preference. A key perspective here will be to gain an understanding of the impact of contextual and environmental factors driving consumer preference as well as engagement. The project is conducted in close synergy between AU FOOD and other universities and industries from both Denmark and abroad. The project is highly interdisciplinary, combining sensory science, computer science, consumer psychology, and experience design.

Data-intensive research is becoming increasingly pervasive, but the use of technology in sensory perception of food is just at its beginning. We envision a PhD at AU FOOD to contribute to a ‘platform on biometric feedback and digitalization in food’ to be part of AU FOOD’s coming facilities at Agro Food park. AU FOOD has biometrics capabilities for measuring heart rate, skin conductance, eye tracking, and facial emotion analysis as well as observation and ecologically-valid testing facilities.

Consumer testing is challenging, especially as standard questionnaires are based on consumer self-report, which may take a long time and be subject to consumer bias and demand effects. As consumer acceptance is especially critical in the context of new healthy sustainable products, this project proposes the inclusion of more nuanced and implicit measurements that include behavioural measurements as well as consumer physiological responses. Implicit behavioural measurements of food interaction (such as eating time) can be recorded using sensors and mobile applications. Biometric feedback, which is just beginning to be utilized in sensory science, can measure such implicit responses by tapping into physiological responses which reflect people’s emotional states. Furthermore, social media offers a potentially rich source of information concerning consumer attitudes and habits.

The PhD project will impact on the transformation of the food industry portfolios in terms of using digital opportunities for studying consumer trends and eating behaviour. Furthermore, the interpretation of outputs and associated insights can be applied in the continual development of consumer-driven healthy products.

Qualifications and specific competences:
Applicants to the PhD position must have a relevant Master’s degree in Food Science, Sensory Science, Computer Science, Interaction Design, Experimental Psychology, Engineering, or equivalent. Competencies in machine learning, human-computer interaction, virtual/augmented reality applications, mobile application development, sensor design, human sensory perception, and an interest or knowledge in sound design would be an advantage. Candidates must demonstrate evidence of creativity, independent learning, and a willingness to embrace an interdisciplinary approach to problem-solving.

Place of Employment and Place of Work:
The place of employment is Aarhus University and the place of work is at the Food Quality Perception and Society Science Team at Department of Food Science (, at Agro Food Park 48, 8200 Aarhus, Denmark.

Please also be aware, that the PhD project involves funding from Sino Danish Center/SDC, and will be part of the Sino Danish Research Theme on Food and Health. It is therefore required that:

– the PhD student must spend time in a Chinese research environment. The specific period is 6 months in total based on the funding model for the present thesis.

– PhD students funded by the Danish SDC office are expected to contribute to the educational activities on the SDC Master’s programme in International Food Quality and Health in Beijing during their stay in China.

See the SDC’s website on the specific requirements. Please note that it is not possible to get exemption from these conditions.


Applicants seeking further information are invited to contact:

Qian Janice Wang
Assistant Professor

Food Quality Perception and Society
Faculty of Science and Technology
Department of Food Science
Aarhus University
Kirstinebjergvej 10
DK-5792 Aarslev, Denmark

Telephone.: +45 8715 4886


Derek V. Byrne

Food Quality Perception and Society
Faculty of Science and Technology
Department of Food Science
Aarhus University
Kirstinebjergvej 10
DK-5792 Aarslev, Denmark

Telephone.: +45 2878 2840

Further information


Leave a Comment

Filed under Jobs highlights

8th German Sensory Days


8th German Sensory Days
24-25 October 2019, Leipzig, Germany

The 8th German Sensory Days 2019 with the theme “Sinn-Voll” will be held in conjunction with the DGSens Annual General Meeting of the Deutschen Gesellschaft für Sensorik.

Official language of the conference: German

Further information:

Register here:


A Call for Papers is open, where students can apply for the “Sensory Student Award 2019”

Further info can be found here:


Leave a Comment

Filed under Events highlight

Research & Development engineer specialized in sensory sciences for sport goods

Research & Development engineer specialized in sensory sciences for sport goods
Decathlon, Villeneuve D’Ascq, France

DECATHLON aims to conceive, design and distribute sportive products in order to make sport accessible for the many.
Decathlon SPORTSLAB is a team of more than 40 researchers and engineers studying the interaction between the human body and the product. Moreover, Sportslab contributes to the innovation and product design supporting Decathlon’s own branded sports (Domyos, Kalenji, Kipsta, Quechua, etc.).
Join the SENSORY & BEHAVIORAL SCIENCES Laboratory! Our lab is in charge of the development and adaptation of sensory methods to objectively measure and understand the users’ perception during sport practice.

Further information: Decathlon Sportslab_R&D Engineer_Sensory Science_2019





Leave a Comment

Filed under Jobs highlights

PhD Studentship at the University of Reading

Project title: Investigating the influence of texture modified (pureed) meals on satiety and dietary intake in older adults

Supervisors: Prof. Lisa Methven and Dr. Miriam Clegg

Deadline for application: 30th August 2019

Project Overview: Dietary intakes are generally considered to be lower on texture modified diets compared to standard diets. The extent to which this is due to sensory specific satiety (including texture monotony), poor palatability, lack of recognition of the food type, texture-driven perception fullness and macronutrient density is unclear. It is also not clear whether this is predominantly due to within meal satiety and/or between meal satiety.

The current project, through a series of studies, will explore the appetite and sensory properties of texture modified diets, as well as ways to increase energy and protein intake, in both healthy older adults and in elderly care wards or care homes. This studentship is funded by Apetito ( and the University of Reading.

For further information please contact Prof. Lisa Methven ( or Dr Miriam Clegg (


Leave a Comment

Filed under Jobs highlights

Post Doctoral Sensory Science Research Officer, New Zealand

Post Doctoral Sensory Science Research Officer
Massey University, New Zealand

We have a very exciting, career-building, opportunity for a high-achieving post-doctoral Consumer Sensory Science researcher to join the recently established Food Experience and Sensory Testing (FEAST) group at Massey University in New Zealand.

Part of the role involves working 0.5 FTE on an NZ government funded Riddet Institute research programme. The project is across wider team, in partnership with AgResearch, and the successful candidate will be responsible for sensory characterisation and consumer acceptability research on fermented products developed from evolved NZ bacterial cultures. The remainder of the role (0.5FTE) provides the researcher with a great opportunity to contribute to the growth of the FEAST lab in providing world-class consumer sensory science research and training expertise to Australasia and beyond.

The responsibilities of the Research Officer will also include oversight of day-to-day running of our new cutting-edge FEAST Lab facilities in conjunction with Feast technical and administrative staff and the FEAST Director; together with delivery of FEAST research projects, supervision of research students and a contribution to delivery of Consumer and Sensory Science teaching and training.

Applicants must hold a PhD in Sensory and/or Consumer Science and demonstrate past experience in running sensory and consumer panels. Please clearly specify why you are the best candidate for the position.

Please visit for further details and how to apply


Please feel free to contact Professor Joanne Hort ( to discuss this excellent opportunity further before placing an application and visit  to find out more about our research group.


Leave a Comment

Filed under Jobs highlights

Food & Hospitality Multisensory Perspectives

A 3-day research event: Food & Hospitality Multisensory Perspectives

13-15 November 2019

Institut Paul Bocuse


  • Day 1-2 –Interdisciplinary Perspectives of Hospitality Research
  • Day 3 –Food Perception Mechanisms for Innovation & Health

We are excited to invite you to our symposium that focuses on multisensory perspectives of the consumer experience: dining atmospherics, meal experience, flavour perception and beyond.
The event consists of two parts that link consumer experience research and design thinking in hospitality (Day 1 -2) with food perception, cognitive mechanisms and sensory analysis (Day 3). The aim is to explore and develop new research agenda and cooperation among the participants.
The first two days on consumer experience research are jointly organised by three leading institutions in the experience research field, Breda UAS, Haaga-Helia UAS and Institut Paul Bocuse, and sponsored by EuroCHRIE as an official small group meeting (SGM).
The third day is a scientific research symposium organised by the Institut Paul Bocuse Research Center with a focus on food and flavour perception mechanisms in relation to innovation and health.

Further information: Call for Participation – Multisensory Perspectives


Leave a Comment

Filed under Events highlight

Post-doc Research associate position open at Institute Paul Bocuse

Post-doc Research associate F/M at Institute Paul Bocuse, Lyon, France

The Research Centre would like to invite applications for a full-time fixed term contract with funding for 18 months research associate (post-doc) in Sensory and Consumer Science.

Project description: The post-holder will work on a funded project Cancer,Nutrition & Taste (CANUT) led by the Research Centre of Institut Paul Bocuse entitled ‘The impact of a strategy to improve the appreciation and acceptance of food, in a population of patients with cancer treated with chemotherapy’

Starting time: The position is available as soon as possible. Dependent on candidate skills, opportunities to apply for progression to a longer-term position will be available. Interviews will take place week commencing Aug 26th. Informal requires can be addressed to (Research Director) Note that A. Giboreau will be available for meeting at the Pangborn conference July 28-Aug.1

Further information:

IPB_Research associate_CANUT July_2019


Leave a Comment

Filed under Jobs highlights

Post of the month August 2019


Cristina Proserpio, postdoctoral researcher at the Department of Food, Environmental and Nutritional Sciences, University of Milan, Italy.

The Italian Sensory Science Society (SISS) and the European Sensory Science Society (E3S) in collaboration with Monica Laureati and Ella Pagliarini from the Sensory & Consumer Science research group of the University of Milan have organized the 8th E3S & SISS Symposium “Tasting the Future in Sensory and Consumer Science”, which was held in Milan from 27th to 28th of May.

Around 120 delegates attended, involving scientists from different countries from all over the world.

During the two-days event, an intense program with interesting oral and flash presentations was delivered. Different speakers from industry and academia have provided an overview on emerging directions in sensory and consumer science with a focus on cross-age and cross-gender issues. The level of presentations was really high, and a wide range of topics were covered across the sessions, moving for example through the role of oral microbiota composition on taste perception to the influence of older age on sensory perception and food development.

Young scientists and PhD students had the possibility during the event to give their contribute presenting oral presentations about their research findings. During the event Ervina (NOFIMA) has been awarded for the best student flash presentation.

The social event was held in a beautiful rooftop with a view on the skyline of Milan. A friendly atmosphere during the “aperi-cena” was really useful to do networking with scientists from all over the world. All the delegates enjoyed this event during which they tried both good food and drinks from the Italian cuisine!

This review was written by Cristina Proserpio, postdoctoral researcher (University of Milan)

Lab web site:                                               

Linked in:


Leave a Comment

Filed under Post of the month

Tenure Track in Sensory and Consumer Science at Aarhus University, Denmark

Department of Food Science – Food Quality Perception & Society – Faculty: Science and Technology

Published 8 Jul

Deadline 31 Aug

Expected start 1 Sep
Department of Food Science – Food Quality Perception & Society Kirstinebjergvej 105792 Årslev
Full-time positionID: 1438

The Department of Food Science, Aarhus University invites applications to a Tenure Track position in Sensory and Consumer Science to begin December, 2019

The position
This tenure track position will strengthen and complement ongoing research in sensory and consumer science, in the area of multisensory human perception in food quality and health at the Department of Food Science. This position is focused on the human senses and their pivotal role in multisensory future food design, linked to sustainable high quality food and beverage applications.

Further information

Tenure Track in Sensory and Consumer Science at Aarhus University, Denmark


Leave a Comment

Filed under Jobs highlights