Category Archives: Events archive

IN MEMORY OF PIETER PUNTER – 11.1.1947 – 14.3.2017

IN MEMORY OF PIETER PUNTER – 11.1.1947 – 14.3.2017

It is with great sadness that we announce that our dear friend and sensory colleague Pieter Punter, founding Dutch representative of E3S, has passed away. He will be missed by all.

Pieter was a founder member of E3S, and was serving on the board of the organization at the time of his death. He has been an integral backbone of E3S since its inception and took care of the organization of the 2016 edition of the E3S workshop in Vlaardingen. He was also a dear colleague and friend and we will always remember his unwavering positive attitude and smile.

All our thoughts are with his family and relatives.

E3S will honor Pieter’s memory during the next workshop that will be held in Paris on 9th and 10th of May.

The E3S Chair, Board and Secretary
on behalf the European Sensory Science Society

You can leave a message of condolence here: https://www.memori.nl/gedenkplaats/pieter-punter/

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E3S at EUROSENSE 2016 – A sense of time

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The European Sensory Science Society was present at Eurosense with many activities.

E3S TASTE SENSITIVITY WORKING GROUP ORGANISES TWO WORKSHOPS:

E3S Workshop – Taste sensitivity Part I : Implication of taste sensitivity on food preference and food behavior
Monday 12th September 2016, 11:30-13:00
Room: Musigny – Pommard – Volnay
Chair: E. Monteleone, J. Hort & M. Hersleth

Read the program

E3S Workshop – Taste sensitivity, Part II: Taste sensitivity measurement and genetics of taste

Tuesday 13 September 2016, 11:30-13:00
Musigny – Pommard – Volnay
Chair: E. Monteleone, J. Hort & M. Hersleth

Read the program

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Some photos of the seminar


E3S PDO WORKING GROUP SEMINAR

Wednesday 14th September, 2016, 15-17
AGROSUP, 26 Boulevard Dr Petitjean, Dijon

Chair: Mario Zannoni and Francisco Josè Perez Elortondo

WG PDO seminar will be held at AGROSUP in Dijon on September 14th in the afternoon, after the Eurosense Conference.

REGISTRATIONS: to register please contact mariozan@ocqpr.it.

Read the program

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In memory of André Arbogast

In memory of André Arbogast

We were saddened to hear of the death of our friend and colleague André Arbogast on August 18, 2016. André was a very active member of the sensory community. Not only all Fizz users knew him, but with his enthusiasm he has contributed immensely to make the connection between the different teams in France and worldwide . It now leaves a great void. All our thoughts are with his family and relatives.

Leave a message to the family writing to tribute.andre.arbogast@gmail.com

You can read the latest messages that have been left below.

 Pour André, avec toute mon affection – Aussi loin que je me rappelle, j’ai toujours vu André aux congrès auxquels je participe régulièrement : Agrostat, Sensometrics, EuroSense et Pangborn ; mais aussi aux deux premiers SenseAsia. C’était toujours un plaisir de causer avec lui, de l’évaluation sensorielle bien sûr, mais aussi des stats, de l’informatique, des voyages, de nos enfants, de la vie en général… André était à l’écoute des autres, il aimait le contact humain et nous aimions être avec lui, sa présence était réconfortante. Je le pensais indestructible…
Aujourd’hui, vient de se terminer le 7ème congrès EuroSense à Dijon dont j’avais, avec Caroline Laval, la responsabilité de l’organisation. Tout s’est bien passé, mais André m’a cruellement manqué. Chaque passage devant le stand Biosystème provoquait en moi un gros coup de blues. Il me demandait des nouvelles de l’organisation d’EuroSense à chaque occasion, cette année à Shanghai en mai, puis à Brighton en juin, puis il est parti soudainement en août sans pouvoir vivre l’évènement avec nous tous, quelle tristesse, quelle injustice !
Suite à l’annonce en début de congrès de la disparition d’André, un très grand nombre de congressistes sont venus vers moi, pour me témoigner leur tristesse, pour partager ensemble quelques souvenirs d’André, tous voulaient savoir comment témoigner leur affection à Gaëlle et à leurs deux garçons, alors nous avons eu l’idée d’ouvrir cette adresse mail pour rassembler les témoignages et les hommages afin que sa famille puisse les lire, afin qu’elle sache que tout le temps qu’André nous a offert par son travail a marqué pour toujours son image dans nos cœurs.
André, mon ami, tu étais un sacré grand bonhomme d’Alsacien, la communauté mondiale de l’analyse sensorielle n’est pas prête de t’oublier. Merci du fond du cœur pour tout ce que tu as fait pour nous.
Pascal Schlich

Condolences – I am deeply saddened by André’s unexpected passing. I have known him for almost two decades and he was one of my first contacts in the field of Sensometrics. He was a highly respected member of this community for many years, and his friendliness is unsurpassed. I learned a lot from him over the years. Like many, the last time I met him was at the Sensometrics conference in July, where he was full of energy and we had good discussions as well as a lot of fun together. I hoped to meet him in Dijon again, but it wasn’t his furtune to join us there anymore. I will miss him.
My thoughts are with his wife and family.
Michael Meyners

André – J’ai été très émue en apprenant cette terrible nouvelle.
J’ai de bons souvenirs avec André, souriant, de bon conseil, qui nous a encouragé quand nous avons commencé à avoir notre propre stand lors des congrès d’analyse sensorielle. Cette année je ne pouvais pas passer devant le stand de FIZZ sans penser à lui. Il manquera à notre communauté du sensoriel.
Je pense beaucoup à sa compagne et ses enfants, et leur souhaite bon courage pour surmonter cette épreuve.
Christine Urbano

Message from Carol Raithatha – J’ai rencontre Andre il y a presque 25 ans. Il m’a beaucoup aide avec une systeme Fizz et pouvait expliquer des choses dans un facon tres claire and concis. Il etait toujours sympathique et comprenait l’humour anglais!! Alors il avait un cote leger, tres aimable. Il manquera tellement au communite d’evaluation sensorielle.
Carol Raithatha

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SUMMER SCHOOL

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SUMMER SCHOOL

Writing on Food. How to publish in high impact factor journals:
the keys to success, with daily writing exercises

organised by Alma Mater Studiorum – University of Bologna and Elsevier

Bologna, 24-28 October 2016
Registration is open!! Deadline: October 3rd, 2016

Alma Mater Studiorum – University of Bologna and Elsevier are pleased to announce the Summer School course,
to be held from 24-28 October 2016:

Writing on Food. How to publish in high impact factor journals:
the keys to success, with daily writing exercises

Target Audience: 
Graduate students, PhD candidates and post-Docs in food sciences and related disciplines,

interested individuals (e.g. faculty members);
students preparing the master’s and bachelor’s degrees may also request admission

Venue 
Camplus Living Bologna
Foresteria  San Giovanni in Monte,
Via De’ Chiari 8, Bologna (Italy)

Fee 
315 € (280 € for UNIBO students)
Date 
October 24th-28th 2016

For further information, please see the attached documents and/or visit the websites:

http://foodwriting.jimdo.com

http://www.unibo.it/en/teaching/summer-and-winter-schools/summer-winter-schools/writing-on-food-with-elsevier-how-to-publish-in-high-impact-factor-journals-a-practical-workshop-8976

or contact the Summer School tutors Vladimiro Cardenia (vladimiro.cardenia3@unibo.it) and Dr. Enrico Valli (enrico.valli4@unibo.it)

Call-for-application

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VI Italian Sensory Science Society Conference

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VI ITALIAN SENSORY SCIENCE SOCIETY NATIONAL CONFERENCE

30 November-2 December 2016, Bologna (Italy)

Camplus Living Bononia

Early-bird registration deadline: November 7th, 2016

The Italian Sensory Science Society is pleased to announce the sixth SISS National Conference organised in collaboration with Università di Bologna – DISTAL.

Topics covered will include:

  • Individual differences in food preferences
  • Affective responses to products: Understanding consumer behaviour
  • Description of sensory properties of products
  • Relationships between sensory and instrumental methods

The official language of the conference is Italian, but the conference is honoured to host three internationally well-known researchers as invited speakers that will give their talk in English:

  • Joanne Hort
    University of Nottingham, United Kingdom
  • Betina Piqueras-Fiszman
    University of Wageningen, The Netherlands
  • Gastón Ares
    Universidad de la República, Uruguay

REGISTRATION

Reduced fee for E3S members.

CALL FOR POSTER ABSTRACTS

Deadline 10th October 2015

Abstracts should be no longer than 300 words on the above-mentioned topics.

Further information and registration

Brochure

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5th German Sensory Days

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5th GERMAN SENSORY DAYS

HOT SPOTS OF SENSORY

20th & 21st October 2016, Berlin

The 5th German Sensory Days are under the headline “Hot Spots of Sensory” and are on two days 20th & 21st October 2016 in Berlin.

On 20th October three workshops are offered to the following topics:

  • Umami
  • Panel Motivation
  • Food Pairing

On 21st October it’s the Conference Day that includes the ceremony for annual DGSens award for young sensory scientists.

But please note that all sessions will be in German language only.

 

Further information:

DGSens-Sensory Days 2016 (Programm)

DGSens-Sensory Days 2016 (Flyer)

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THE INSTITUTE FOR PERCEPTION 2016 NOVEMBER COURSE

THE INSTITUTE FOR PERCEPTION 2016 NOVEMBER COURSE

8th – 10th of November 2016 at The Greenbrier, West Virginia USA
TOOLS AND APPLICATIONS OF SENSORY AND CONSUMER SCIENCE
PLUS
A Complimentary IFPrograms™ ½-day Workshop
on Friday, 11th of November

Further information:

In this 3-day course you will:

  • Understand why different sensory methodologies can yield different decisions
  • Recognize the importance of test instructions
  • Explore the tetrad test as a powerful alternative to the triangle test
  • Learn to assess and manage risks in product testing decisions
  • Develop standards for consumer-relevant sensory differences
  • Connect results of internal panel testing to consumer response
  • Establish your experiment’s optimal sample size, including potential replications
  • Find optimal product portfolios using Landscape Segmentation Analysis® (LSA), an innovative unfolding technique
  • Discover significant advances in TURF analysis and graph theory to determine optimal portfolio size and composition

The course is enhanced by using a corporate scenario in which researchers and management grapple with issues involving test methodology. You will experience, along with the characters in the scenario, how experimental procedures are selected that will best fit your budget and research objectives. For complete information and online registration, visit: http://ifpress.com/short-courses/greenbrier-2016/

The course is taught by Dr. Daniel Ennis, Dr. Benoit Rousseau, and Dr. John Ennis with invited speakers: Frank Rossi of PepsiCo and Anthony (Manny) Manuele of MillerCoors.

 

Course information and online registration: http://ifpress.com/short-courses/ or call +1-804-675-2980. For the multiple registration and member discount, please contact Susan Longest at mail@ifpress.com.

Target audience: Intermediate
Cost: $1975 US; 20% discount applied to each additional registrant from the same company when registered at the same time, Academic discount available.  A discount of $50 US will be offered to members of E3S upon request.

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Summer school for PhD Students at IPB

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CALL FOR ABSTRACT
Two days of cross disciplinary workshop
Institut Paul Bocuse

Sensory Science, Cognitive Science, Social Science, Economics
Food research – food, beverages. Hospitality – services.

September 15th- 16th, 2016 Lyon, France

Deadline for abstract submission: June 17th, 2016 

The workshop is a place for exchanging and sharing scientific works. It aims to provide researchers with the opportunity:

  • To present a research project at any stage to a multidisciplinary audience
  • To exchange on their works with the invited senior researchers and other participants
  • To have the opportunity to publish their papers as proceedings in the journal Menu: Journal of Food and Hospitality Research.

This Summer School is targeted at PhD students, postdoctoral fellows and researchers in the field of Food & Behavior Research of all disciplines:

Food Science Social Science Economics Consumer Science Cognitive Science Management

This workshop is an opportunity for scientific exchanges between PhD students from various universities and senior researchers.

  • This workshop represents for each participant an outstanding opportunity to increase his/her knowledge on the current hot-topics of food and hospitality research questions. From a methodological point of view, the variety of presented approaches will be useful to students on the theoretical framework to address their research problem.
  • Participants will have the opportunity to train for oral communication and self- presentation.
  • In addition, participants will endorse successively the roles of author and reviewer as they will be asked to review the paper of another participant.

Further information: SummerSchool 2016_call for abstracts

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PhD COURSE IN SENSORY EVALUATION AND FOOD PREFERENCES

PhD COURSE IN SENSORY EVALUATION AND FOOD PREFERENCES

University of Copenhagen

5 September 2016 – Module 1: E-learning

19-30 September 2016 – Module 2: Attendance at 4 days intensive course in Copenhagen and Kristianstad
18-21 October 2016

Module 3: Preparation of report – October 2016 to January 2017

The University of Copenhagen offers a PhD course in Sensory Science this year in collaboration with Kristianstad University (Sweden), University of Turku (Finland) and NOFIMA (Norway). The course is given as an intensive course with contributions from Nordic experts
in the eld of sensory and consumer analysis. The course will cover principles and foundations for sensory evaluation and consumer research including food perception, food choice and acceptance. The course will also cover genetic aspects in olfaction and taste and how these factors in uence consumer preferences. Furthermore, emphasis will be given on analysis of sensory and consumer data. The course is primarily open for European PhD students but non-European students are also welcomed.

The course credits are 7 ECTS, equal to 7 x 28 hours = 196 hours. The course follows three modules:

  1. E-learning module introducing the elds of sensory science
  2. Intensive course programme in Copenhagen, Denmark, andKristianstad, Sweden, including networking opportunities
  3. Individual assignment and preparation of a report

Important days before the course:

Deadline for application: 3 August 2016.

Deadline for payment (only after acceptance): 5 September 2016.

 

Important days during the course:

Part I: E-learning module between 19 and 30 September 2016.

Part II: Intensive course in Copenhagen, Denmark and Kristianstad, Sweden 18 – 21 October 2016. Registration will take place in Copenhagen 18 October in the morning.

Part III: Preparation of report, October 2016 – January 2017.

Further information: Sensory science course 2016_final
Application form 2016_final

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AEPAS Courses 2016

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AEPAS SENSORY COURSES 2016

All the courses are taught in Spanish

Registration and further information: More details can be found in www.aepas.es


I Edition of AEPAS Course

INTRODUCTION TO SENSORY CONSUMER ANALYSIS

Place: Salón de Actos de la Facultad de Ciencias, Universidad de Burgos (Burgos).

Dates: 7th-8th of June 2016

Programme:

Scientific Conferences about:

  • Sensory consumer tests as useful tools to the development and improvement of products: fundaments, test design and implementation
  • Design and effective application of the survey in consumer studies
  • Applications of sensory consumer test into food industry

Practical seminars about:

  • Qualitative-mind: the fight against numbers
  • How much are consumers willing to pay for a product? Hypothetical and not hypothetical methods
  • Penalty analysis, JAR scales and CATA methodology
  • Consumers’ emotional response: why, how and what for

 


IV Edition of AEPAS COURSES IN SENSOMETRICS

Summer Course at the Technical University of Madrid: Sensometrics I

Place: Parador de la Granja (Segovia)
Dates: 11th-12th of July 2016

Programme:

  • Aplications of Multivariate Analysis in the Sensory field
  • Principal Component Analysis
  • Cluster Analysis
  • Internal Preference Mapping

 

Summer Course at the Technical University of Madrid: Sensometrics II

Place: Parador de la Granja (Segovia)
Dates: 13th-14th of July 2016

Programme:

  • Analysis of Free Choice Profiling: Procrustes Analysis
  • External Preference Mapping
  • Analysis of CATA data: X2 Test and Correspondence Analysis

I Edition of AEPAS course

RAPID METHODS OF SENSORY EVALUATION

Place: Instituto de Agroquímica y Tecnología de Alimentos IATA-CSIC, Avda. Agustin Escardino, 7, 46980 Paterna (Valencia)
Dates: 20th-21st of October 2016

Programme:

  • Rapid Methods as alternatives to conventional descriptive methods
  • Holistic Methods: Free Sorting and Projective Mapping
  • Methods based on attributes:  Flash Profile and Free-Choice Profile. CATA (Check All That Apply). JAR (Just-About-Right). Penalty Analysis
  • Methods based on comparison with references: PSP (Polarised Sensory Positioning)
  • Temporal Methods: TDS, TCATA and TOS

Who Should Attend? This course is intended for professionals who work in sensory evaluation or are involved in product development.


IV Edition of AEPAS Course

INTRODUCTION TO SENSORY ANALYSIS

Place: Escuela Superior de Agricultura de Barcelona. Campus del Baix Llobregat de la Universidad Politécnica de Cataluña. Castelldefels (Barcelona)

Dates: 9th-11th of November 2016

 

Theory: Introduction to the Sensory Analysis and applications. Sensory attributes perception. The physiology of the human senses. Psychological factors. Methodological aspects: Test room, tasters, samples preparation and presentation, the score sheet. Sensory tests: overall difference tests, attribute difference tests and descriptive analysis techniques. The panel. Descriptive sensory analysis of fresh vegetables: the work of Fundació Miquel Agustí. Consumer sensory analysis. Affective tests. Habits and socio-economic aspects surveys. Relationship between analytic sensory data and consumer data. Statistical methods.

Practice: Triangle test and simple ranking test: methodology, calculation and interpretation of the results. Generation of descriptors to produce the sensory profile of a product. Discussion and training. Descriptive sensory analysis test. Descriptive sensory analysis results: Analysis of variance and Multiple-comparison tests. Product sensory analysis: the case of chocolate and honey.


 

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Sensory course in MEXICO – June 2016

SENSORY COURSE  MEXICO
JUNE 7 -8, 2016
Internal Sensory Testing: Tetrad Test, Power, and Consumer Relevance

Hotel Presidente Intercontinental  – Guadalajara, MEXICO

Sponsored by Food Safety International Network

 

Further information:

In this two-day course you will learn the basic principles underlying the use of all sensory testing methodologies and how to best interpret the data they generate. You will understand the five concepts critical to any successful sensory discrimination testing program, including statistical power and consumer relevance. Through the use of a common framework, you will also discover why the tetrad test is a better alternative to the commonly used triangle and duo-trio methodologies and how you can successfully make the switch for internal and consumer-based testing purposes.

 

This program qualifies for Certified Food Scientist (CFS) recertification contact hours (CH). CFS Certificants may claim 16 CH for their participation in this program.

 

The course will be taught in English by Dr. Benoit Rousseau, The Institute for Perception

 

Course fee includes:

·         All course materials and a copy of “Tools and Applications of Sensory and Consumer Science”

·         Three-month free trial of IFPrograms™ software

·         Coffee breaks and lunch included

 

For complete information and registration, visit: http://www.safefoodnetwork.com/espanol/

 

Target audience: Intermediate

 

Cost: $1,200 USD + IVA, early registration: 25% Off – $900 USD + IVA

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Eating in later life. Pleasure & health in every day life

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EATING IN LATER LIFE. PLEASURE AND HEALTH IN EVERY DAY LIFE

International Research Symposium

The Center for Food & Hospitality Research – Institut Paul Bocuse

Lyon, June 14th 2016

The next June edition of the Institut Paul Bocuse International Research Symposium aims at sharing the ongoing fundamental and applied research on Eating in later life. Pleasure & health in every day life, both at home and in institutions

A series of talks by international scientists from various disciplines will address the most recent scientific advances in the understanding of eating and aging, from the food perspective as well as from the individual one and the meal context.

The applied perspectives will be considered as well to illustrate the development of new food and food service offers or new services to the ageing population.

CALL FOR COMMUNICATION

Deadline for abstract submission – oral and poster: before May 1st to symposium@institutpaulbocuse.com

On-line registration (limited number of participants) before June 7th

http://recherche.institutpaulbocuse.com/en/events/

Queries at symposium@institutpaulbocuse.com

Fees covers registration, breaks and lunch:

Participants 100 €

Students: 30 €

Further information

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