9th European Sensory Science Society (E3S) symposium Taste of Creativity

9th E3S SYMPOSIUM  2021 will take place the 10th-11th May, 2021

Online

organised by Sensory Division (ATJ) of Finnish Society of Food Science and Technology (ETS)

10-11th May 2021

PROGRAM

DAY 1

Monday 10th of May:

E3S Working groups and general assembly

13:00-16:00 Working group meetings

16:00-18:00 General Assembly (two representatives per country only)

DAY 2

Tuesday 11th of May:

Taste of Creativity – seminar

10:00 Opening

10:20 New products coming to market: who is ready to accept them?

Professor emerita (Sensory Food Science) Hely Tuorila, University of Helsinki

11:00 Finding the insight

Head of Consumer Insight Kevin Deegan, Valio

11:20 Designing products to meet consumers expectations.

Director Sensory and Consumer Insights EAME Katja Tiitinen, Symrise

13:00 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

13:20 FoodTaste Finland – Individual differences in sensory perception

Professor in Food sensory science Mari Sandell, FAN, University of Helsinki & FFF, University of Turku

13:40 Flash presentations (open call for students)

14:50 Consumer-led emotional lexicons development: pros and cons

Chair of E3S, Head of Department Carolina Chaya, Universidad Politécnica de Madrid 

15:10 Multisensory eating environment

Research professor Anu Hopia, University of Turku

15:30 Closing remarks

OPEN CALL FOR STUDENTS

CALL FOR ABSTRACTS – BEST STUDENT FLASH PRESENTATION

Students are invited to submit an abstract of their research for a flash presentation, which will be reviewed and scored by an independent scientific judging panel. The winner of the best flash presentation award will be granted with 100-400 euros.

Contact: laila.seppa(at)helsinki.fi and secretary(at)e3sensory.eu

Program and registration

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