Related Posts
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.
Read more on IN MEMORY OF PIETER PUNTER – 11.1.1947 – 14.3.2017…
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
SUMMER SCHOOL
Writing on Food. How to publish in high impact factor journals:
the keys to success, with daily writing exercisesorganised by Alma Mater Studiorum – University of Bologna and Elsevier
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.
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.
CALL FOR ABSTRACT
Two days of cross disciplinary workshop
Institut Paul BocuseSensory Science, Cognitive Science, Social Science, Economics
Food research – food, beverages. Hospitality – services.September 15th- 16th, 2016 Lyon, France
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
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
Read more on Eating in later life. Pleasure & health in every day life…
SENSOMETRICS-by-the-Sea 2016
The 13th meeting of the Sensometrics Society,
will be taking place July 26 – 29, 2016 in Brighton, UKThe conference brings together 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 sciences.
2016 SSP Conference
SOCIETY OF SENSORY PROFESSIONALS
October 26-28, 2016 – Atlanta, Georgia, USA
Submit your abstract and workshop proposals by April 5
Until April 5th, the Society of Sensory Professionals is accepting submissions for Oral/Poster Presentations and Technical Workshops for the 2016 meeting, to be held in Atlanta, Georgia, USA on October 26-28. Become part of our sensory program by sharing your research with your colleagues in sensory science. We hope to see you there!
JOURNEE ANNUELLE DE CONFERENCE – SFAS
Société Française d’Analyse Sensorielle
Friday 1 Aprile 2016, Paris
AgroParisTech ENGREF – 19 avenue du Maine Paris 15eThe conference will be opened by the E3S Chair dott. Margrethe Hersleth (Nofima):
GLOBAL, ETHICAL AND SAFE:
CHALLENGE AND SOLUTIONS FOR MODERN SENSORY AND CONSUMER SCIENCEThursday, June 16, 2016
SCI, 14-15 Belgrave Square, London, SW1X 8PSA one-day interactive conference organised by IFSTs Sensory Science Group (SSG)
The Sensory Science Group is very pleased to announce that their annual one-day interactive conference will be held at in London at SCI. This successful event aims to bring together sensory and consumer research professionals from academia and industry working from a wide range of sectors, where they can network and keep up to date with the ever evolving world of sensory science.
SISS Intensive Course
UNDERSTANDING CONSUMERS.
PREFERENCES, EXPECTATIONS AND EMOTIONS
June 8-10th , 2016
Grand hotel Mediterraneo, FlorenceDeadline for Early-bird Registration: 6th May 2016
Level: Intermediate-Advanced
The Italian Sensory Science Society are pleased to present a 3-day new course in sensory and consumer science.
Read more on SISS COURSE – UNDERSTANDING CONSUMERS. PREFERENCES, EXPECTATIONS AND EMOTIONS…
FLINS 2016 – 12th International FLINS Conference
August 24-26 2016, ENSAIT, Roubaix (France)
Special Session on Soft Computing and Sensory Analysis – Preliminary Call for Papersdeadline for paper submission: February 5th, 2016
EUROSENSE 2016 STUDENT BURSARIES
The 2016 EuroSense Organizing Committee is pleased to announce bursaries to students and young sensory professionals. Sensory and consumer science is an interdisciplinary field that needs to be continuously developed and the 2016 EuroSense Organizing Committee especially welcomes young scientists to the conference. With this in mind, the bursaries aim at stimulating their participation in order to recognize the importance and contribution of their works. The Local Organizing Committee will select the best submitted works, pay for the researcher’s registration, gala dinner, flight tickets (reimbursable amount dependent on student location), and arrange the accommodation in a shared room (2 students per room).
1st AEPAS CONFERENCE
Asociación Española de Profesionales del Análisis Sensorial
Universidad de Castilla-La Mancha, Campus of Ciudad Real, 21st – 23rd October 2015
We are very pleased to announce the First Conference of Asociación Española de Profesionales del Análisis Sensorial (AEPAS) to be held on 21st – 23rd October 2015 in the Universidad de Castilla-La Mancha at the Campus of Ciudad Real.
ZHAW COURSE – CAS SENSORIK 2016
CERTIFICATE OF ADVANCED STUDIES IN SENSORY SCIENCE
Zurich University of Applied Sciences (ZHAW)
Wädenswil / Switzerland, 2016
deadline 30.11.15
The course concept fits for professionals from different working fields, like product development, quality assurance / management, product marketing, retailing.
Symposium
TICKLE YOUR SENSE
Sensory Day – The Netherlands
7th October 2015, Media Plaza Utrecht
Further information: www.tickleyoursenses.nl
Summer School
TWO DAYS OF CROSS DISCIPLINARY WORKSHOP
SOCIAL SCIENCE, COGNITIVE SCIENCE, ECONOMICS
Food and hospitality research – food, beverages, services
September 21th- 22th, 2015 Lyon, France
This Summer School is targeted at PhD students, postdoctoral fellows and researchers in the field of Food & Hospitality Research of all disciplines:
4th GERMAN SENSORY DAYS – 4. DEUTSCHE SENSORIKTAGE
8-9th October 2015, Dresden
4. Deutsche Sensoriktage (4th German Sensory Days) will take place 8-9th October 2015 in Dresden and will be a mixture of several workshops and presentations with some exciting key-note speakers.
AFROSENSE 2015
INTERNATIONAL CONFERENCE ON NEW TECHNIQUES AND TRENDS FOR SENSORY CHARACTERISATION & CONSUMER PROFILING
23-26 November 2015, Stellenbosch, South Africa
REGISTRATION
Early Bird Registration is now openCALL FOR ABSTRACTS
Deadline 26 May 2015If you want to know where sensory science is going in Europe and Africa, this international conference is where you should be as the world’s sensory and consumer scientists share cutting edge talks, collaborate with scientists from around the world and discuss challenging issues facing industry and academia.
NATIONAL LAUNCH AND INAUGURAL WORKSHOP
Making Sense of Food: Sensory analysis and your productWednesday 29th April, 2015
Teagasc Food Research Centre, Ashtown, Dublin 15
Sensory Food Network Ireland is delighted to announce its first workshop, to coincide with the official Ministerial launch of the network, on Wednesday, April 29th, 2015.
CONSUMERS & PRODUCERS PERSPECTIVES
8th International Research Symposium
Center for Food & Hospitality Research – Institut Paul Bocuse
Lyon, April 29th 2015
Abstract submission deadline: Deadline March 1st
The Research Symposium welcomes, once a year, international researchers and professionals to present their work and discuss issues related to food and hospitality. Each year, a specific topic is addressed from the point of view of multiple scientific fields such as health sciences, nutrition, psychology, cognition, sociology, economics, etc., offering an enriching overview on different topics.
The eight edition of the International Research Symposium aims to share up-to-date research on managing hunger and satiety both from the consumers and from the producer’s perspectives.
SENS&CO FALL WORKSHOP 2014
4th November 2014, AgroParisTech, Massy
The theme of the workshop this year is rapid sensory methods, with special emphasis on descriptive analysis with consumers on the one hand, and on temporal methods on the other hand.
UK IFST SENSORY SCIENCE GROUP CONFERENCE 2014 – PUTTING SENSORY IN CONTEXT
October 16, 2014, British American Tobacco, Southampton UK
This event will inspire you to think about alternative locations and accompaniments to your products when tested. A combination of keynote speakers, workshops and poster presentations will ensure a varied day with plenty of opportunities to expand your sensory network.
Read more on SENSORY SCIENCE GROUP CONFERENCE – PUTTING SENSORY IN CONTEXT…
11th PANGBORN SENSORY SCIENCE SYMPOSIUM
23-27 August 2015 | Svenska Mässan, The Swedish Exhibition & Congress Centre, Gothenburg, SwedenWhen advancing into the future, let’s be inspired by the pioneer who led the way and developed the sensory field into the interdisciplinary science it is today. It is with great pleasure SIK – The Swedish Institute for Food and Biotechnology – invites you to the 11th Pangborn Sensory Science Symposium in Gothenburg Sweden. Together with the world’s leading experts in sensory science the latest knowledge will be presented and discussed, new and innovative industrial applications highlighted, students and young scientists will be recognized, and Nordic sensory research exposed. Sensory and consumer science has had, and will continue to have, a major influence on how we can meet the future challenges of a sustainable world, where the interaction between human beings and products, food and non-food, and services and technology is of utmost importance.
EUROSENSE 2016
7th European Conference on Sensory and Consumer Research11 -14 September 2016, Dijon Congress Centre, Dijon, France
Abstracts invited by 1 April 2016 for oral and poster presentation.
Course
SENSORY ANALYSIS IN THE DEVELOPMENT AND QUALITY CONTROL OF DAIRY PRODUCTS (II Ed.)
Italian Sensory Science Society & CRPALab
Reggio Emilia, 11-12th December 2014
Reduced fee for E3S/SISS members.
Read more on SENSORY ANALYSIS IN THE DEVELOPMENT AND QUALITY CONTROL OF DAIRY PRODUCTS…
V ITALIAN SENSORY SCIENCE SOCIETY CONFERENCE
with the patronage of E3S
San Michele all’Adige (Trento), 26-28th November 2014
REDUCED FEES FOR E3S MEMBERS!
CALL FOR PAPERS IS NOW OPEN
Abstract submission deadline: 10th October, 2014
Summer School
WRITING AND PUBLISHING THE LITERATURE REVIEW IN FOOD SCIENCE:
A PRACTICAL WORKSHOPAlma Mater Studiorum – University of Bologna and Elsevier
Department of Mathematics, Multimedia Lab, Piazza di Porta San Donato, 5, Bologna, ITALY
21 – 25 July 2014Read more on SUMMER SCHOOL UNIBO ELSEVIER: WRITING AND PUBLISHING IN FOOD SCIENCE…
Professional seminars of the Institut Paul Bocuse Research Centre
WORKSHOP
CONTEXT EFFECTS ON CONSUMER JUDGMENTS
Herb Meiselman & Agnes Giboreau
Ecully (Lyon), June 6, 2014 – Institut Paul Bocuse Research Center
The professional seminars of the Research Center are an opportunity to connect the industrial and academic worlds by providing professionals with practical, up-to-date knowledge of the most innovative scientific approach and methods.
Read more on IPB Workshop – Context effects on consumer judgments…
The Center for Food & Hospitality Center – Institut Paul Bocuse
7th International Research Symposium
EATING AT THE WORKPLACE
Ecully (Lyon), June 5th, 2014
Institut Paul Bocuse’s Food & Hospitality Research Center
Read more on IPB – Conference International Research Symposium – Eating at workplaces…
- Applied Sensory and Consumer Science Certificate Program at UC Davis Extension
- SENSOMETRICS 2014: DATA THAT WORKS IN THE CITY THAT WORKS
- PhD COURSE SENSORY EVALUATION AND FOOD PREFERENCES
- IFST JUBILEE CONFERENCE 2014
- THE INSTITUTE FOR PERCEPTION 2014 FALL COURSES
- SENSORY & CONSUMER SCIENCE. THINKING OUT OF THE BOX
- PROFESSIONAL SEMINARS OF THE INSTITUT PAUL BOCUSE RESEARCH CENTER
- ANNOUNCING THE E3S STUDENT AWARDS
- EUROSENSE 2014
- IFP 2014 Spring Courses
- German sensory days
- UNDERSTANDING AND MEASURING CONSUMER FOOD PREFERENCES
- Joanne Hort has been appointed as SABMiller Professor of Sensory Science
- PROFESSIONAL SEMINARS OF THE INSTITUT PAUL BOCUSE RESEARCH CENTER
- The IFP fall courses 2013
- ZHAW COURSE 2014
- SISS courses
- SENSOMETRIC SEMINAR
- PanelCheck
- SNACKING & STREETFOOD
- EUROPEAN PhD WORKSHOP
- MS Food Day
- The IFP courses
- 15th Nordic Workshop in Sensory Science
- Fast forward
- Pangborn 2013
- German Sensory Science Day 2012
- Workshop Advanced Data Analysis
- IV Conference of Italian Sensory Science Society
- Sensory Science Goes Social
- E3S Students Awards
- E3S general assembly 2012
- Sensory courses at Nottingham
- Course AN INTRODUCTION TO SENSORY EVALUATION
- Course Statistics for sensory and consumer science
- WG PDO Seminar
- Courses Fall 2012
- Cosmetic & Sensory
- TFI 2012
- Seminar M&M
- Two courses at the Institute for Perception
- Research Symposium
- Sens & Co Conference
- A sense of change
- European PhD Workshop
- AEPAS meeting
- Statistic for sensory and consumer science
- A sense of inspiration
- Pangborn 2011
