Related Posts
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…
10th of March 2020, 2nd Edition of the E3S Student and Early Stage Research Group Knowledge Exchange Webinar
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”…
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 Perspectives13-15 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 ScienceNOV 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…
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
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…
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…
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…
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 CONFERENCE18th-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: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…
EuroSense 20182-5 September 2018, Verona, Italy
EuroSense 2018 will take place 2-5 September 2018 in Verona, Italy
SENSEASIA 2018
13 – 15 May 2018 | Kuala Lumpur, MalaysiaThe 3nd Asian Sensory and Consumer Research Symposium
We are delighted to announce that the 3nd Asian Sensory and Consumer Research Symposium (SenseAsia 2017) will be held in Kuala Lumpur from 13-15th May 2018.
SENSOMETRICS 2018
April 9th- 12th 2018, Montevideo (Uruguay)
Deadline for abstract submission: December 15th 2017Sensometrics 2018 – Going further is the 14th Conference of the Sensometric Society, which will be held in Montevideo (Uruguay) from April 9th- 12th 2018.
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 for the first Sensometrics conference to be held in the Southern Hemisphere. It will be an extraordinary opportunity to initiate new collaborations and new networks, as well as to contribute to the development of the discipline in Latin America.SISS Intensive Course
UNDERSTANDING CONSUMERS.
PREFERENCES, EXPECTATIONS, EMOTIONS, CONTEXT & SENSORY CHARACTERISATION
June 7-9th , 2017
Grand Hotel Baglioni, Florence (Italy)
Deadline for Early-bird Registration: 12th May 2017
Level: Intermediate-Advanced
12th PANGBORN SENSORY SCIENCE SYMPOSIUM
20-24 August 2017 | Rhode Island Convention Center, Providence, Rhode Island, USAAbstract Submission Deadline: 3 February 2017
The Pangborn Symposium is an opportunity to learn, to be inspired, to connect and to participate. The 12th Pangborn Sensory Science Symposium will bring together industry and academia, leading pioneers and emerging experts in sensory and consumer science. Moreover, we welcome the participation of companies and sponsors who play an integral part in the success of the symposium and remain essential partners in the development of sensory and consumer sciences.We hope that you will join us for the 12th Pangborn Symposium from 20 – 24 August 2017 in Providence, RI, USA.Travel Scholarship INSTITUT PAUL BOCUSE – THE INTERNATIONAL RESEARCH SYMPOSIUMS
IPB Research Center, Ecully, Lyon (France)
The Center for Food and Hospitality Research hosts Research Symposiums in which researchers and professionals from throughout the world come together to discuss cuting edge themes in research.
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 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
