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
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
