Related Posts
February 18th, 2021 – 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.
Tuesday 15 December 2020 | 16h10 – 17h40
Covid-19 and sensory science: implications on perception, consumer preferences and testing
Coordinators: Caterina Dinnella (SISS), Laura Laguna (AEPAS) and Sara Spinelli (SISS)
Discussants: Erminio Montelone, Paula Varela, Julien Delarue, Monica Laureati, Rebecca Ford, John Hayes and Hely Tuorila
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.
Read more on Research Seminar at the Institut Paul Bocuse Research Center…
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.
Read more on Research Seminar at the Institut Paul Bocuse Research Center…
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 year. This consortium aims to raise awareness of the industry and career opportunities in order to increase the flavor research talent pool in Europe. The 7 sponsoring companies are:
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.
Read more on IFST Sensory Science Group Webinar: Who needs AI when we have HI ?…
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
Read more on The Institute for Perception 2020 November Program…
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.
Read more on Research Seminar – Food behaviour at the Institut Paul Bocuse Research Center…
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 their significance in association to food perception and preference.
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.
Read more on Research Seminar at the Institut Paul Bocuse Research Center…
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 its kind and is continually updated to reflect current and innovative methods in the area of sensory science and consumer testing. Join our global community of sensory science professionals.
Read more on Applied Sensory and Consumer Science Certificate Program…
April 17th, 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.
Read more on Research Seminar at the Institut Paul Bocuse Research Center…
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?
Read more on E3S SESRG Knowledge Exchange Webinar – 2nd Edition…
Date of Course: 19th May 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.10th of March 2020, 2nd Edition of the E3S Student and Early Stage Research Group Knowledge Exchange Webinar
December 13th, 2019 – 2:00pm to 4:00pm
Marilena Aiello
Researcher in Cognitive Neuroscience at Scuola Internazionale Superiore di Studi Avanzati (SISSA) – Italy
Semantic Memory and Eating: insight from a neuropsychological perspectiveOpen to researchers and our Research and Innovation Committee’s members(possibility to participate by webconference) – Free Registration Read more on Research Seminar at the Institut Paul Bocuse Research Center…
Date of Course: 20th – 24th January 2020
Time: 9am – 5pm
Title of Course: Sensory Evaluation – Statistical Methods and Interpretation
Course Venue: University of Nottingham, Sutton Bonington Campus, LE12 5RD, UK.
Course Summary: This four day intensive course delivered by the University of Nottingham and Campden BRI takes delegates through some of the fundamental theory behind the statistical analysis of sensory data. Starting with univariate techniques and moving through to multivariate analysis, the course highlights important issues for the application and interpretation of statistical techniques for sensory and consumer data.
Course Content: Analysis of difference and similarity tests, experimental design, software for data collection and analysis, analysis of parametric and non-parametric data, univariate and multivariate statistics inc. ANOVA, Principle Component Analysis (PCA), Cluster Analysis and Preference Mapping.Read more on Sensory Courses 2020 at Campden BRI and University of Nottingham, UK…
January 27, 28 and 31, 2020, University of Copenhagen, Denmark
Enrollment deadline: 06/01/2020
Please note that you can get either 1.5 ECTS or 5 ECTS for the PhD course depending on the work load.
Read more on PhD course “Sensory evaluation and food preferences”…
June 18-19, 2020, Technical University of Munich, Campus Freising – POSTPONED!
In light of the current spread of Coronavirus SARS-CoV-2 and uncertainty about travel conditions the Organizing Committee has decided to cancel the meeting for the time of 18-19 June and to postpone it to a later date. We will provide you with more details soon and thank you for your understanding.
Read more on Conference on Food Reformulation – Regulation and Marketing…
Session 2.1 Mainstreaming diversities in agro-food research
27th-28th January 2020, Bologna, Italy
Call for papers: 8th December, 2019
The Consortium of “PLOTINA. Promoting gender balance and inclusion in research, innovation and training” is pleased to invite you to take part to the project final conference “Regendering Science. For an inclusive research environment” (27th-28th January 2020, Bologna, Italy).
Read more on Conference “Regendering Science. For an inclusive research environment”…
Date of Course: 20th – 23rd January 2020
Time: 9am – 5pm
Course Venue: University of Nottingham, Sutton Bonington Campus, LE12 5RD, UK
Course Summary: This four day intensive course delivered by the University of Nottingham takes delegates through some of the fundamental theory behind the statistical analysis of sensory data. Starting with univariate techniques and moving through to multivariate analysis, the course highlights important issues for the application and interpretation of statistical techniques for sensory and consumer data.
Course Content: Analysis of difference and similarity tests, experimental design, software for data collection and analysis, analysis of parametric and non-parametric data, univariate and multivariate statistics inc. ANOVA, Principle Component Analysis (PCA), Cluster Analysis and Preference Mapping.Read more on Course: Sensory Evaluation – Statistical Methods and Interpretation…
October 6-9 2020, virtual conference
Deadline for abstracts is June 15, more info: https://www.sensometrics2020.com/abstracts
Sensometrics conferences are arranged on behalf of Sensometric society.
Due to the current COVID-19 situation, the conference programme has been subject to major changes. The conference will be held as a virtual conferences. The conference will be held October 6-9th – 4 hours of presentations/workshops each day starting at 16:00 CEST / 14:00 UTC / 23:00 JST / 10:00 EDT / 07:00 PDT16:00 CET
8th German Sensory Days
24-25 October 2019, Leipzig, GermanyThe 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
A 3-day research event: Food & Hospitality Multisensory Perspectives
13-15 November 2019
Institut Paul Bocuse
Programme
- 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.NOV 11 – SYMPOSIA: Current Topics in Sensory and Consumer Science
NOV 12-13 – MASTER CLASS: Introduction to Machine Learning, AI, and Emerging Computational Tools
Date: 11th – 13th NOVEMBER 2019
Read more on The Institute for Perception 2019 November Program…
Communication breakdown? Food and health in an age of abundance
Uppsala, Sweden 28-30 August
The closing date for abstract submission is 2nd of May.
“Communication breakdown? Food and health in an age of abundance” is an interdisciplinary international conference on health communication, held in Uppsala, Sweden 28-30 August.
Read more on International conference on health communication…
Date: 20th – 24th May 2019
Venue: University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD
Web link to the course: https://www.nottingham.ac.uk/biosciences/documents/study-with-us/short-courses/sensory-science-centre/advanced-sensory-science-and-topical-techniques-2019.pdf
Consumer Sensory Science – qualitative, quantitative and topical techniques
Date: 24– 28th June 2019
Venue: University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD
Web link to the course: https://www.nottingham.ac.uk/biosciences/documents/study-with-us/short-courses/sensory-science-centre/consumer-sensory-science-qualitative-quantative-and-topical-techniques-2019.pdf
Read more on Consumer Sensory Science course at the University of Nottingham…
Date: 7th – 9th MAY 2019
Title of Course: Sensory and Consumer Testing in Quality Assurance and Product Development
Venue: The Williamsburg Lodge, Colonial Williamsburg, Virginia USA
Web Link to Course: http://ifpress.com/short-courses/may-course-2019/
PREFERENCES, EMOTIONS, EXPECTATIONS, INDIVIDUAL DIFFERENCES, CONTEXTS AND PRODUCT CHARACTERISATION & R-LAB
19 June 2019 / 21 June 2019
Convitto della Calza, Piazza della Calza 6, FirenzeReduced registration rate reserved to E3S members
Wednesday, January 30th 2019, from 10:00 to 11:00 am (French time)
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?
We are pleased to invite you to participate to the E3S SESRG Knowledge Exchange Webinar – 1st Edition that will take place Wednesday, January 30th 2019, from 10:00 to 11:00 am (French time).
Read more on E3S SESRG Knowledge Exchange Webinar – 1st Edition…
Title of Course: ADVERTISING CLAIMS SUPPORT: Case Histories and Principles
Date: 9th – 11th APRIL 2019
Venue: The Greenbrier in White Sulphur Springs, West Virginia USA
Web Link to Course: http://ifpress.com/short-courses/april-course-2019/
Read more on Advertising Claims Support Course presented by The Institute for Perception…
Online Course Principles of Sensory Science
Organised by Wageningen Academy, Division of Human Nutrition
Date: Mon 4 March 2019 until Sat 1 June 2019
Are you looking for an introduction in the world of sensory science with a focus on eating behaviour? Would you like to broaden and deepen your theoretical knowledge and gain the latest insights from present real world research? And are you looking for an integrated approach where food technology, consumer and nutrition science interact? Then this university-level online course might be something for you.
Certificate of Advanced Studies (CAS) – Food Sensory and Consumer Research
ZHAW – Zürcher Hochschule für Angewandte Wissenschaften – Department Life Sciences and Facility Management
12 ECTS
At a glance
Start: 29.08.2019Date of Course: 5th March 2019
Time: 09:00 – 17:00
Title of Course: Sensory Evaluation: An introductory workshop
Course Venue: University of Nottingham, Sutton Bonington Campus, LE12 5RD, UK
Course Summary: This popular introductory workshop is IFST accredited and aimed at those who are new to sensory science and wish to learn how to apply basic sensory methods to discriminate, describe and measure the sensory attributes of products with a view to improving and introducing innovation to their product development and quality assurance approaches.
Course content: The workshop covers introduction to sensory evaluation for food and drink, the human senses, types of panels, how to screen and select panellists, facilities and protocols, sensory tests and how/when to use them. The workshop is designed to be practical and interactive to enhance learning and we have received excellent feedback from previous delegates. Delegates attending the Sensory Evaluation course also have the opportunity to sit a Foundation level examination in Sensory Evaluation, set by the IFST (Institute of Food Science and Technology) with whom the course is accredited, successful candidates will then be awarded a Certificate of Accreditation by the IFST. Places are limited for these workshops so book early!Read more on Sensory courses organised at the University of Nottingham…
Smarter, Faster, Stronger: Sensory & Consumer Science, for true business relevance
Danone Nutricia Center, 6th November 2018
The Expert Group Sensory Research of the MOA, the Dutch Expertise Center for Marketing Insights, Research & Analytics, presents a smashing symposium on the value of sensory for business. At the Danone Nutricia Research Center key contributors are presenting their latest methods, experiences and insights from sensory & consumer science. Amongst them: Unilever, Danone, IFF, Haystack, Essensor/OP&P and Wageningen University Research (WUR).
Chaired by Prof. Dr. Hans van Trijp.Read more on Smarter, Faster, Stronger: Sensory & Consumer Science, for true business relevance…
Course
Analysing data from descriptive sensory analysis and novel sensory methods
Consumer and sensory sciences9-10 April 2019 – Nofima at Ås, Norway
Deadline for registrations: March 29 th, 2019
Nofima at Ås, Norway and RISE, The Swedish Research Institute, in Gothenburg, Sweden cooperate in arranging courses in sensory analysis. The next course in the series will be arranged in Ås, Norway, December 4-5th
THE INSTITUTE FOR PERCEPTION – 2018 NOVEMBER COURSE
6th – 9th of November 2018 at The Greenbrier, West Virginia USA
Principles of Categorical Choice Models:
A Foundation for Difference, Rating, and Hedonic TestingRead more on THE INSTITUTE FOR PERCEPTION – 2018 NOVEMBER COURSE…
Research Seminar
Center for Food and Hospitality Research at Institut Paul BocuseThursday 8 March 2018 / 13:30 to 15:30
Anestis Dougkas – Center for Food and Hospitality Research at Institut Paul Bocuse
Postgraduate Course
Sensory Perception & Food Preference:
The role of context
Wageningen, The Netherlands, 3-6 April 2018AIM OF THE COURSE
The aim of this advanced course is to acquire expertise regarding the major determinants of food preferences and
intake: sensory perception and the role of context; to obtain knowledge and experience in different methods on how to measure (and analyse) these aspects.Read more on Postgraduate Course Sensory Perception & Food Preference…
ADVERTISING CLAIMS SUPPORT:
Case Histories and Principles
Taught the 17th – 19th of April 2018 at The Greenbrier in White Sulphur Springs, West Virginia USAFurther information:
Comparative advertising can improve sales, but 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. There is a scientific and legal foundation necessary to support advertising claims.
SISS COURSE
UNDERSTANDING CONSUMERS.
PREFERENCES, EXPECTATIONS, EMOTIONS, INDIVIDUAL DIFFERENCES, CONTEXT & PRODUCT CHARACTERISATION
& R-MODULES (optional)
June 13-15th , 2018
Grand Hotel Minerva, Florence (Italy)INSTRUCTORS: prof. John Prescott, Dr. Gastón Ares, Prof. Erminio Monteleone & Dr. Sara Spinelli
The 42th Anniversary Meeting of the British Feeding and Drinking Group
Scientific Conference on Eating and Drinking
Institut Paul Bocuse, Ecully-Lyon, France
12th – 13th April 2018 Scientific Conference
11th April 2018 Pre-conference visit of the Institut Paul BocuseCall for abstract
The conference is an annual multi-disciplinary gathering of scientists and welcomes original contributions of research investigating some aspects of eating and drinking related to psychology, physiology, medicine, nutrition, food science and related disciplines. The program will cover research linked to ingestive behavior and associated conditions, overall well-being, food and beverages choices, preferences, perceptions and consumption, encouraging exchange and discussion of research findings across disciplinary boundaries.
We welcome proposals for both oral and posters from all disciplines.
The word count for abstracts (including title, authors and affiliations) must not exceed 300 words. It must be formatted as a single paragraph with no subheadings. Start with the title (mostly in lower case), name of authors (e.g. Barbara D Dupont) with presenter underlined, and one postal address, complete with postcode and country, followed on the same line by one stand-alone email address. Tables, figures, and footnotes are not allowed and any references or acknowledgments must be included within the paragraph.
PhD candidates for bursaries are requested to include one additional paragraph presenting the novelty of the work and his/her motivation of participation to the BFDG meeting.Read more on The 42th Anniversary Meeting of the British Feeding and Drinking Group…
CHILDREN’S TASTE FINAL SEMINAR
Wednesday, November 29th 2017
Nofima, Osloveien 1 Ås, NorwayRegistration deadline: Nov, 22nd
The Children’s Taste project is coming to an end and we are excited about all the activities and results on children’s taste preferences, taste sensitivity and method development.
I INTERNATIONAL MEETING E3S STUDENTS
Universidad Politécnica de Madrid, 22 November 2017, 15.45
organised by AEPAS – Asociación Española de Profesionales del Análisis Sensorial
Organized by Carolina Chaya1 and Maria Mora2
1Universidad Politécnica de Madrid (UPM), Vice-Chair of AEPAS and E3S
2 UPM student, Students Delegate of AEPAS and E3SRead more on International meeting in Madrid of E3S/AEPAS students…
II AEPAS CONFERENCE
18th-20th October, Polytechnic University of Valencia, Valencia (Spain)
The Spanish Society of Sensory Professionals (AEPAS) is organizing its Second Sensory Conference with the collaboration of the Polytechnic University of Valencia and the Institute of Agrochemistry and Food Technology (IATA-CSIC)
The Conference that will be held in Valencia from the 18th to 20th October 2017, is an opportunity for academic and industrial delegates to share and exchange knowledge and challenges on Sensory and Consumer Science. Four invited lectures (see below), and forty oral presentations conform the program of this congress.
Invited speakers:6th GERMAN SENSORY DAYS – SENSOVATION – INNOVATIVE SENSORY
28-29th September 2017, University of Hohenheim, Stuttgart (Germany)
The 6th German Sensory Days are under the headline “Sensovation – Innovative Sensory” and are on two days 28th & 29st September 2017 in Stuttgart at the University of Hohenheim.
Read more on 6th GERMAN SENSORY DAYS – SENSOVATION – INNOVATIVE SENSORY…
THE INSTITUTE FOR PERCEPTION 2017 FALL COURSE
7th – 10th of November 2017 at The Greenbrier, West Virginia USA
TOOLS AND APPLICATIONS OF SENSORY AND CONSUMER SCIENCEFurther information:
THE INSTITUTE FOR PERCEPTION COURSE
TOOLS AND APPLICATIONS OF SENSORY AND CONSUMER SCIENCE
7th – 10th of November 2015
The Greenbrier, White Sulphur Springs, West Virginia USA- IG SENSORIK – SYMPOSIUM 2017
- IN MEMORY OF PIETER PUNTER – 11.1.1947 – 14.3.2017
- EUROSENSE 2018
- SenseAsia 2018
- THE INSTITUTE FOR PERCEPTION COURSE IN TOKYO, JAPAN
- IFST Conference 2017
- SENSOMETRICS 2018
- SISS Intensive Course UNDERSTANDING CONSUMERS
- 12th PANGBORN SENSORY SCIENCE SYMPOSIUM
- THE INSTITUTE FOR PERCEPTION 2017 COURSES
- IPB activities 2017
- Sensory analysis and certification of Designation of Origin products between Europe and Italy
- E3S at EUROSENSE 2016 – A sense of time
- In memory of André Arbogast
- SUMMER SCHOOL
- VI Italian Sensory Science Society Conference
- 5th German Sensory Days
- THE INSTITUTE FOR PERCEPTION 2016 NOVEMBER COURSE
- Summer school for PhD Students at IPB
- PhD COURSE IN SENSORY EVALUATION AND FOOD PREFERENCES
- AEPAS Courses 2016
- Sensory course in MEXICO – June 2016
- Eating in later life. Pleasure & health in every day life
- Symposium THE POWER OF THE SENSES
- SENSOMETRICS-BY-THE-SEA 2016
- 2016 SSP Conference
- JOURNEE ANNUELLE DE CONFERENCE – SFAS
- Sensory courses in Brazil – August 2016
- IFST conference 2016
- SISS COURSE – UNDERSTANDING CONSUMERS. PREFERENCES, EXPECTATIONS AND EMOTIONS
- THE IFP 2016 ADVERTISING CLAIMS SUPPORT COURSE
- FLINS 2016
- EUROSENSE BEST POSTER AWARDS 2014 – THE WINNERS
- Eurosense 2016 Student Bursaries
- 1st AEPAS Conference
- ZHAW COURSE – CAS SENSORIK 2016
- TICKLE YOUR SENSE
- TWO DAYS OF CROSS DISCIPLINARY WORKSHOP
- THE INSTITUTE FOR PERCEPTION 2016 MASTER CLASS COURSE
- 4th GERMAN SENSORY DAYS
- COURSE AT IFP – November 2015
- E3S HAS A NEW MEMBER
- AFROSENSE 2015
- NATIONAL LAUNCH AND INAUGURAL WORKSHOP
- 2015 Sensory Science Group Conference – A slice of sensory
- THE INSTITUTE FOR PERCEPTION 2015 COURSES IN TOKYO
- MANAGING HUNGER AND SATIETY
- IFSA-EUSFLAT 2015
- Sens&Co workshop 2014
- THE INSTITUTE FOR PERCEPTION 2015 SPRING COURSES
- SENSORY SCIENCE GROUP CONFERENCE – PUTTING SENSORY IN CONTEXT
- Pangborn 2015
- EUROSENSE 2016
- Course AEPAS & Basque Culinary Center
- ZHAW COURSE 2015
- SENSORY ANALYSIS IN THE DEVELOPMENT AND QUALITY CONTROL OF DAIRY PRODUCTS
- INTRODUCTORY SENSOMETRICS COURSE
- V ITALIAN SENSORY SCIENCE SOCIETY CONFERENCE
- SUMMER SCHOOL UNIBO ELSEVIER: WRITING AND PUBLISHING IN FOOD SCIENCE
- RAPID METHODS FOR SENSORY CHARACTERIZATION
- IPB Workshop – Context effects on consumer judgments
- 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