9th E3S SYMPOSIUM 2021 will take place the 10th-11th May, 2021
organised by Sensory Division (ATJ) of Finnish Society of Food Science and Technology (ETS)
10-11th May 2021
DAY 1 – Monday 10th of May:
E3S Working groups and general assembly
15:00-16:00 Non Food Working group meeting (to register contact the WG coordinator)
16:00-18:00 General Assembly (two representatives per country only)
DAY 2 – Tuesday 11th of May:
9th E3S SYMPOSIUM
Taste of Creativity – webinar
The Finnish Society of Food Science and Technogy (ETS) and European Sensory Science Society (E3S) are very happy to invite you to the 9th E3S SYMPOSIUM 2021.
10.00-15.00 EEST (UTC+3)
10:00 Opening & Award Ceremony for 1st E3S Established Research Award 2020
Professor Mari Sandell, University of Helsinki & University of Turku & Chair of Sensory Science Division of ETS
Associate professor Carolina Chaya, Universidad Politécnica de Madrid & Chair of European Sensory Science Society E3S
10:20 Award Talk; New Products Coming to Market: Who Is Ready to Accept Them?
Professor emerita (Sensory Food Science) Hely Tuorila, University of Helsinki
11:00 Designing Products to Meet Consumers Expectations
Director Sensory and Consumer Insights EAME Katja Tiitinen, Symrise
11:20-11:40 Networking for scientists
11:40- 12:30 Lunch break
12:30 Organic Food Choices – a Device for Sending and Interpreting Pro-social Status Signals?
Professor Harri Luomala, School of Marketing and Communication, Marketing, University of Vaasa
12:50 Impact of Individual Differences on Emotional Response Studies
Associate professor Carolina Chaya, Universidad Politécnica de Madrid – Chair of the European Sensory Science Society
13:10 Flash Presentations by sensory science students
13:30-14:00 Coffee break
14:00 FoodTaste Finland – Individual Differences in Sensory Perception
Professor Mari Sandell, University of Helsinki & University of Turku
14:20 Multisensory Eating Environment
Research professor Anu Hopia, University of Turku
14:40-15:00 Flash presentation reward & Closing remarks Sensory and Consumer Research Executive & Co-founder Terhi Pohjanheimo, Aistila
Event is open for all. Tickets can be found below. Event free of charge for all students across Europe.
CALL FOR SENSORY SCIENCE PHD STUDENT GRANT
As a part of this event there is a session called Flash Presentations. The top European sensory science PhD students can present their research results. The presenters will be selected early May based on the applications left via this system.
The best application will be awarded with a 400 € grant by Finnish Sensory Science Division of Finnish Society of Food Science and Technology. A right to modify the sum or the number of grants is reserved.
Deadline for application: end of April.
Further information: https://www.lyyti.in/SensoryScienceGrant