Related Posts
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…
- International meeting in Madrid of E3S/AEPAS students
- 6th GERMAN SENSORY DAYS – SENSOVATION – INNOVATIVE SENSORY
- THE INSTITUTE FOR PERCEPTION 2017 FALL COURSE
- IG SENSORIK – SYMPOSIUM 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 HAS A NEW MEMBER
