Uniqueness and diversity in a globalized world – a sensory perspective
15-16 May 2023
The European Sensory Science Society is happy to announce the dates of the Symposium 2023.
This year it will take place in collaboration with the Swedish Sensory Network (SSN) (Sweden)
Trade and technology have made the world into a more connected and interdependent place and together we face several challenges, not the least related to climate change but also to an increased prevalence of non-communicable diseases such as obesity. However, when tackling these challenges there is not one global solution, thus we need to consider the diversity and uniqueness of different countries and cultures but also related to individual characteristics of the consumer. Here, sensory methods can contribute with important knowledge and the 11th E3S Annual symposium will include talks related to sensory uniqueness and diversity ranging from products to the individual.
Speakers from academia and industry will present the latest research.
|13:00 – 16:00||E3S working groups meetings (open to all E3S members)|
|16:00 – 18:00||Workshop on sensory methodologies (open to all registred participants)|
|16:00 – 18:00||E3S general Assembly (open to E3S delegates only, two per country)|
|19:00||Gala dinner at Norrlands nation (ticketed event)|
8:30 – 16.45 Symposium with invited speakers from industry and academia:
|8.30||Registration & refreshments|
|9.15||Welcome to the 11th E3S Symposium by E3S Chair & Swedish Sensory Network Chair |
Paula Varela-Tomasco, Senior Scientist, Nofima, Norway & Pernilla Sandvik, Associate professor, Uppsala University, Sweden
|09.30||Presentation by the winner of the E3S Established Researcher Award 2022|
Professor Erminio Monteleone, University of Florence, Italy
|10.15||The tasteless meal: A qualitative research project on experiences of living with long-term smell and taste alterations after a COVID-19 infection.|
Nicklas Neuman, Associate professor at Uppsala university, Sweden
|10.45||The 2022 Swedish national call for funding research on taste and sensory science: background, responses and future related to this unique call|
Alexandre Dubois, Senior research officer, Formas – a Swedish research council for sustainable development
|11.15||Flash presentations by young researchers|
Four young researcher will present their work in seven minutes each
|12.00||Lunch and poster session|
|13.00||Tetra PAK – Protects what’s good. A pioneer and world leading food processing and packaging solutions company. A presentation of the role of sensory methodology in their work|
Annika Hansson, Tetra PAK, Sweden
|13.30||Heritage cereals: using history to form the future|
PhD Karin Gerhardt, Swedish Agricultural University
|14.00||Development of eco-friendly gourmet fish|
|15.00||Stockholm European Capital of Gastronomy 2023|
P-O Berg, Professor emeritus, Stockholm university, President of the Swedish meal academy
|15.30||Panel discussion about PDO|
|16.15||Flash Presentation Award – Student Competition|
|16.30 – 16:45||Closing Remarks|
Paula Varela-Tomasco, Senior Scientist, Nofima, Norway
Pernilla Sandvik, Associate professor, Uppsala University
Student Competition: CALL FOR ABSTRACTS
There is an opportunity for sensory science students across Europe to present their research in a dedicated student session, where four seven-minute oral presentations will feature. A poster presentation will also take place throughout the day.
Deadline: Only abstracts received by 20 April will be considered for presentation at the symposium.
Queries: If you have any queries, please email: email@example.com
Submit and state your preference for an oral or poster presentation in the subject line to firstname.lastname@example.org
Guideline for abstract preparation and submission
Length: Must not exceed 400 words.
Content: Should briefly include the following items: Introduction, Methods, Results & Discussion, Conclusion, References.
Layout: A4 format; 2.5cm margins at the top, bottom, right and left sides of each page; Arial font size 12; single space between lines.