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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…
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…
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