Author Archives: E3S Communication

Marie Curie PhD position at the Sense Test, Lda

Vila Nova de Gaia, Portugal

Application deadline: 15/06/2021 at 19:00 – Europe/London


We are looking for an Early Stage Researcher (PhD) starting in September 2021.

For this position, your host organisation will be the Sense Test, Lda (, at Vila Nova de Gaia, Portugal. You will be given the opportunity to work within a network of international partners in the context of the EC-funded Horizon 2020 Marie Skłodowska-Curie Action Innovative Training Network (ITN) TRANSIT (website TRANSIT).

Sustainable food production has become a worldwide priority. Sustainable technologies (high hydrostatic pressure-HHP, pulsed electric field-PEF, ultrasound-US. and nonthermal plasma-NTP) provide clean-label, nutritious food products and solutions to antimicrobial resistance. TRANSIT will train young scientists who will be capable of creating a transformational change to drive the utility of sustainable food technologies through interdisciplinary action. TRANSIT is a research and training programme aiming at integrating microbiology, food processing technology, cost-benefit analyses, quantitative microbiology, and consumer sciences.

TRANSIT will provide a unique combination of hands-on research training, non-academic placements, summer schools and workshops on research-related and transferable skills by the academic and non-academic partners of the consortium.

This ESR project aims to ensure that the application of the technologies is met with strong and widespread market demand, it is essential to take consumer trust, desires and preferences into account as early as possible in the development process. Therefore, strategies to increase trust, as well as sensory quality and consumer acceptance will be quantitatively assessed to address the adoption of such technologies.

PhD position:

A research project with high value, to be supervised by Prof Luís M. Cunha (Associate Professor at University of Porto) and co-supervised by Professor Lisa Methven (Full professor at University of Reading), where you will work with:

  • Evaluating risk perception and increasing consumer trust in new products from innovative technologies:
    • Consumer acceptance and perceived added value of food products, namely from the nutritional and health-related point of view, will be tested in several EU countries.
    • Dimensions of risk perception will be evaluated through qualitative research.
    • Testing through appropriate methods, such as online choice experiments on food presentation and labelling, and evaluation of different priming strategies (which narrative to use), will be used to increase trust.
  • Survey consumers’ willingness to pay for new products:
    • Consumers’ willingness-to-pay and market demand for new products treated by the studied technologies, determining purchase probabilities across new products (and even minimally processed/fresh-cut alternatives) over experimentally varied shopping (e.g., retail store aisles, online grocery stores) and consumption (e.g., relevant meal/snack occasions and settings) contexts.
    • Choice-based conjoint tests and consumer lab studies will be investigated while considering individual consumer characteristics (by purchase patterns and socio/psychometric variables).
  • Evaluation of consumers’ emotional response to new products:
    • Consumers’ emotional response will be evaluated by combining extrinsic and intrinsic methods.
    • These will be complemented with the evaluation of perceived well-being associated with the new produce
  • Sensory evaluation of new products:
    • The impact of different processing conditions on organoleptic properties will be assessed following proper experimental designs (central composite design, incomplete block design).
    • Sensory mapping and description of produce undergoing different processing conditions will be obtained through the use of emerging sensory profiling techniques.
    • Selected produce will also be evaluated following dynamic sensory profiling techniques.


  • A full-time position for 3 years.
  • A fully financed research project: Exact salary will be confirmed upon and will be based on € 26,698 per annum, to be paid in 14 instalments and mobility allowance of €600/month. Additionally, researchers may also qualify for a family allowance of €500/month depending on the family situation. Taxation and Social (including Pension) Contribution deductions based on National and company regulations will apply (see the Marie Curie Career development information).

Eligibility criteria:

As the project is funded within the Marie Skłodowska-Curie Actions (MSCA), researchers can be of any nationality but need to demonstrate transnational mobility. To be eligible applicants must satisfy the requirements that apply to all Marie Skłodowska-Curie Early Stage Researchers, therefore on the date of appointment (their start date) applicants:

  • must not have more than 4 years of research experience;
  • must not hold a PhD;
  • must not have resided or carried out their main activity (work or study) in the country where the post is based for more than 12 months in the previous 36 months;
  • must be available to start the PhD in September 2021 and must work exclusively for the project during the employment contract;
  • must be in possession of their Master’s degree or equivalent/postgraduate degree to enrol in the graduate school.

Selection process:

  • Applicants will be reviewed without regard to sex, race or nationality. Applications from female scientists and engineers and ethnic minorities are particularly encouraged;
  • Applicants must fulfil the EC eligibility criteria set by the European Commission (see above);
  • Important: to apply, upload a 1-2 page CV (please specify your residence/workplace in the last 3 years), 1-page motivation letter (please mention the PROJECT TITLE and briefly address each skill as listed above, and address your research interest in relation to the research project), full university transcripts (with overall and individual grades) for both undergraduate and MSc Degrees;
  • All other formats and document content (e.g., longer CVs) will NOT BE CONSIDERED for the application process. All documents to be submitted in pdf format, named with a clear identification of contents and candidate’s first and last name (ex: CV_JohnDoe; MotivationLetter_MarieJane);
  • Applications must be sent by e-mail to:, indicating the Project name and the applicant’s name in the message subject. All attached pdf files must be legible and free of virus.
  • By sending your CV, motivation letter and University transcripts, you agree that this information – while kept strictly confidential – will be processed and stored by the Sense Test, Lda for the time span of the recruitment process;
  • Include the names and contact information of up to two referees in your application; if possible add letters;
  • Selection will be made through structured skill-based review evaluation from CV, motivation letter and grades. After selection for the shortlist, an (online) interview conducted by at least two people (if possible from the TRANSIT network) will follow. Additional information may be requested for the (online) interview;
  • As there are multiple positions available in TRANSIT (, applicants are advised to indicate whether they have applied to or plan to apply to other positions in this consortium.

Further information:

Further information (not for submitting applications)

For more information about this position, please contact Dr Luís M. Cunha (Associate Professor at FCUP), supervisor of the PhD project, e-mail:

For more information about the contractual aspects, please contact Mr Rui Costa Lima, Managing Partner at Sense Test, e-mail:


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IFST Sensory Science Group Webinars

Olfaction in the time of Covid-19: Thursday 20 May | 14:00- 15:00

Organised by IFSTs Sensory Science Group (SSG)

This webinar will be the first in the SSG 2021 series focussing on The Human Sensory Instrument. The topic is the effects of Covid-19 on the senses presented by Dr Jane Parker from the Flavour Centre at the University of Reading. Covid-19 has changed the world beyond recognition, but how does it affect the human senses and what are the implications for sensory scientists and the wider public?

What you will learn about: Effects of Covid-19 on the senses, particularly olfaction.

Target Audience: Sensory scientists, product developers, flavourists, anyone interested in the senses.

Chair: Stephanie Mitchell, FIFST, CSci, RSensSci, MCIEH

From her late teens, Steph developed a love of food, leading to the decision to study it further and gaining an MSc in Food Science, Reading University. This then instilled a fascination for sensory science and she has built her successful career in this area. Steph is Senior Sensory Manager at ppl Insights, an independent market research agency based near Gatwick in Surrey. Ppl offers both sensory and consumer, quantitative and qualitative research solutions and works with many of the UK’s top FMCG companies.

Current Chair of IFST’s Sensory Science Group, Steph is also a volunteer on their Membership Assessment Panel. In addition, she is involved in Reading University’s Industry Advisory Board, which ensures that their Food Science courses are relevant to employers.

Speaker: Dr Jane K Parker, Founder and Director of The Flavour Centre, University of Reading

Jane Parker is full-time manager of The Flavour Centre. Having spent the last 15 years working on collaborative projects with the food industry, Jane has considerable understanding of the needs of commercial customers. Her expertise is in the area of flavour chemistry and the mechanisms by which key odour compounds are formed during thermal processing. Research in flavour formation in a range of fresh produce and sensory and chemical characterisation provides her with a well-rounded perspective on industrial flavour problems.

Moderator: Carol Raithatha, FIFST, Committee Member of the Sensory Science Special Interest Group (SSG), Director, Carol Raithatha Limited

Carol has over 25 years of experience in the sensory and consumer research field.  As Director of Carol Raithatha Limited, she works with large and small organisations including food and drink manufacturers, research agencies, and academic institutions. Project types include training, project management, method development, and many more. Carol has experience in a range of areas spanning ingredients, soft drinks, alcoholic drinks, fruit and vegetables, chocolate, meat products, and packaging among others. She is a member of the SSG events working group and is also active on the IFST Eastern region committee.

Live Q&A: Carol Raithatha and Dr Jane K Parker         

Booking link:

The tactile side of food: Thursday 24 June | 14:00- 15:00

Organised by IFSTs Sensory Science Group (SSG)

This webinar will be the second in the SSG 2021 series focussing on The Human Sensory Instrument. The talk will look at how the tactile sensory system can affect food perception. It will look at how textures can physically and visually influence how consumers view what they eat. Furthermore, it will explore how subtle tactile cues can subconsciously guide consumers towards a more or less favourable perception of food items.

What you will learn about: Texture, Consumer Psychology, Food Perception

Target Audience: Sensory scientists, consumer psychologists, marketers, market researchers, product developers, anyone interested in the senses and/or consumer psychology.

Chair: Stephanie Mitchell, FIFST, CSci, RSensSci, MCIEH

From her late teens, Steph developed a love of food, leading to the decision to study it further and gaining an MSc in Food Science, Reading University. This then instilled a fascination for sensory science and she has built her successful career in this area. Steph is Senior Sensory Manager at ppl Insights, an independent market research agency based near Gatwick in Surrey. Ppl offers both sensory and consumer, quantitative and qualitative research solutions and works with many of the UK’s top FMCG companies.

Current Chair of IFST’s Sensory Science Group, Steph is also a volunteer on their Membership Assessment Panel. In addition, she is involved in Reading University’s Industry Advisory Board, which ensures that their Food Science courses are relevant to employers.

Speaker: Cathrine Jansson-Boyd, Associate Professor in Consumer Psychology, Anglia Ruskin University

Dr Cathrine Jansson-Boyd is a consumer psychologist based at Anglia Ruskin University in Cambridge. Her current research interests include: the role of touch in product evaluation, multi-sensory perception, consumer decision making, and aesthetic appreciation. She has published a number of articles and is the author of the first textbook to be published that is purely about Consumer Psychology. Cathrine has also written and edited several other consumer-based books. She is the course leader for an MSc in Consumer Psychology and teaches consumer psychology to both undergraduate and postgraduate students. Cathrine conducts research within the area of consumer psychology and works with businesses who need assistance with understanding consumers. In the past, she has worked with organisations such as Disney, Unilever, and Cambridgeshire County Council. She is a member of the Society of Consumer Psychology and has previously worked at London Metropolitan University, London School of Economics, and Birkbeck.

Moderator: Carol Raithatha, FIFST, Committee Member of the Sensory Science Special Interest Group (SSG), Director, Carol Raithatha Limited

Carol has over 25 years of experience in the sensory and consumer research field.  As Director of Carol Raithatha Limited, she works with large and small organisations including food and drink manufacturers, research agencies, and academic institutions. Project types include training, project management, method development, and many more. Carol has experience in a range of areas spanning ingredients, soft drinks, alcoholic drinks, fruit and vegetables, chocolate, meat products, and packaging among others. She is a member of the SSG events working group and is also active on the IFST Eastern region committee.

Live Q&A: Carol Raithatha and Cathrine Jansson-Boyd

Booking link:


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Postdoctoral Researcher at Galway-Mayo Institute of Technology

18 Month Fixed Term Contract

Department of Natural Sciences, School of Science and Computing, GMIT, Dublin Road, Galway, Ireland

Application deadline: April 2nd 2021

Project title:

Extraction and exploitation of bioactive fish components for health enhancement (MaraBioactive)

Job description:

An opportunity has arisen for a highly motivated Postdoctoral Researcher to participate in a project focused on extraction and exploitation of bioactive fish components for health enhancement, with specific focus on their incorporation in innovative food products.
The Postdoctoral Researcher will work with a multi-partner network of scientists at the cutting edge of research on marine derived ingredients and their bioactive potential. GMIT is a partner in this project within the consortium of GMIT, UCC, UU and UL, contributing to the scientific development envisaged in the project, the delivery of the outputs and the dissemination events associated with the project. The project is funded by Department of Food, Agriculture and Marine – Food Institutional Research Measure.
The successful candidate will be involved in the tasks related to the development of products to incorporate the bioactive fish components.

  • Design, manage and perform the research and technical tasks according to the project agreed timelines
  • Maintain records and generate technical reports and data as required
  • Participate in regular meetings with the project team to communicate project results and progress
  • Work and interact on a regular basis with supervisory team required
  • Any additional administration duties associated with the project
  • Communicate results through workshops and scientific publications.

Minimum requirements:

  • A PhD in Food Science, Nutrition or a relevant discipline is required.
  • The ideal candidate will have a background in food product development and sensory analysis.
  • Experience in shelf life testing of food products.
  • Knowledge of instrumental analysis of food physico-chemical characteristics and flavour analysis.
  • The candidate will have a strong publication record, commensurate with their career stage and a demonstrated ability to work as part of a dynamic team.

Please see below document for all essential & desirable requirements.

Key responsibilities:

The postdoctoral researcher will work on the project tasks dedicated to food product development. Data generated in the project will be used for the specific tasks. Among the key responsibilities are:

  • Selection of potential food products for incorporation of bioactive fish components.
  • To evaluate the effect of incorporation of bioactive fish ingredients on food physico-chemical attributes and techno- and bio-functionality.
  • Evaluation and optimisation of sensory characteristics at the various stages of product development.
  • Assessment of consumer acceptance and correlation with instrumental flavour analysis data.

Salary scale:

€38,632.00 – €39,186.00 (Point 1 – Point 2 Post-Doctoral Researcher IUA Scale)*
*Starting salary is dependent on funding availability & experience and will also be market driven and discipline related. Pension Contribution: 20% of salary. **
**The appointee will not become a member of the Public Service pension scheme and the pension contribution will only be paid where an approved PRSA is established by the appointee.

Further information:

Contact Dr Lisa Ryan and Dr Francesco Noci
Closing Date: 12 noon on Friday, 2nd April 2021
It is envisaged that interviews will take place week commencing 12th April 2021.


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Food / Sensory Scientist – Institut Paul Bocuse Research Center

Permanent position. Beginning mid-2021

Lyon, France

Application deadline: April 30th 2021


The Institut Paul Bocuse Research Center (IPBR, Lyon, France) is a non-profit research unit dedicated to the scientific investigation of the various factors (social, economic, cognitive and physiological) that underlie and influence human eating behaviors. The Center stands out for its strong roots in societal and industrial contemporary challenges and plays a major role in identifying future practices in the field of food and food service. Institute’s general objective is to “take on the challenge of tasty, healthy and sustainable diets, to meet consumer expectations, for all people and in all contexts. The Center is hosted on the Institut Paul Bocuse Campus, a renowned school in hospitality and culinary arts management, in Lyon.

The research center has received a PIA3 (Programme d’Investissements d’Avenir) grant from the French government and the Auvergne Rhone-Alpes regional council to develop innovative infrastructures and collaborative projects. A new Cook Lab has been recently opened, a fully equipped Sensory Lab is under construction and new equipment for food characterization is to be acquired for the Food Lab. We have researchers, both junior and experienced ones, active in nutrition, social and cognitive sciences. The Center is in close cooperation with high-levels academic teams of the local ecosystem as well as international actors.

This position represents an opportunity to work in a multidisciplinary team of 25 persons and to develop and pilot new projects, working closely with other researchers and PhD students (knowledge acquisition projects on eating behavior) and the culinary experts (Innovation studies).

You will be responsible for designing appropriate methods and tools in food science/ sensory science to complement existing ones (real-life consumer studies at the Living Lab and MIXH Multisensory Immersive Experience Hall).

You will be under the supervision of the Research Group Leader in Nutrition and Eating behaviour and work closely with the Innovation team for projects aiming at scientific transfer.

We look forward to receiving applications from outstanding researchers who are enthusiastic about pursuing an independent research program in an environment that supports cutting edge research. Relevant research training and publications in international peer-reviewed journals are a prerequisite for consideration. Candidates may have diverse scientific backgrounds but a willingness to conduct interdisciplinary research and a genuine interest in the food domain are required.

Job responsibilities:

  • Develop new research projects and submit innovative grant proposals to national and international agencies and foundations consistent with the Institut’s research interests
  • Set-up collaborative projects with public and private stakeholders in the food and beverage sector
  • Collaborate with our innovation team (culinary chefs and engineers) on applied projects
  • Publish/present findings in peer-reviewed journals/scientific conferences
  • Interact and collaborate with colleagues from different research areas: nutrition, food psychology, social science
  • Build up a network and establish partnerships with universities, labs and other research institutions and develop relationships with top researchers in the field
  • Tutoring of students’ projects using research facilities /sensory evaluation methods

Required qualifications:

  • PhD degree in food science or related disciplines
  • Food engineer degree is a plus. Postdoctoral experience is a plus
  • Knowledge and experience in carrying out research related to the above-mentioned areas
  • Publication record of original manuscripts. Excellent scientific writing and communication skills
  • Proficiency in English. Knowledge of French is an asset


  • A stimulating environment, in the vibrant city of Lyon
  • A salary set according to work experience
  • A full time position.
  • The human resources policy favours working from home with respect to job responsibilities
  • Starting date: Mid 2021


Application deadline: April 30th 2021
On-line interviews: May 5, 6, 7
Applications (1 single pdf) should be sent to and include:
1) a letter of application (incl. expected date of availability)
2) a CV including a list of publications and research outputs
3) a detailed research statement (3 pages maximum)
4) two reference letters
For more information about this position, you could contact Dr. Agnès Giboreau, Research Director (


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Post Doctoral Research Fellow Level 1 (PD1) – Health & Sustainability

Food Research Centre, Teagasc, Ashtown, Dublin 15, D15 KN3K

Application deadline: 31/03/2021


This post-doctoral position is in the area of sustainable nutrition and food based dietary guidelines. We are looking for an enthusiastic and collaborative team player for this position within the SuHeGuide consortium, which comprises a multidisciplinary team of innovative researchers from Teagasc, University College Cork, University College Dublin and Queens University Belfast.

The overall aim of the SuHeGuide project is to develop food-based dietary guidelines for healthy and sustainable lifestyles that are acceptable to consumers and meet nutritional requirements, while simultaneously, reducing food related GHG emissions and being respectful of biodiversity.  The outputs from this project will enable regulatory authorities to develop evidence-based food and nutrition policies for both healthy and sustainable diets, and provide critical information for the food industry to enable a shift in sustainable food consumption practices.

The Teagasc post-doctoral programme provides training and development opportunities for early career scientists that enhances their experience of learning and equips them with the necessary skills for the next stage of their chosen career in research. 

This is a research focused training role, the primary purpose of which is to provide early career scientists with the opportunity to develop their research skills and competencies.

The PD Fellow will, while working in conjunction with senior research staff, gain insight and experience into a variety of areas including the processes of project and budgetary management, publishing in peer-reviewed academic journals, writing grant applications, and attracting external funding; the development of active collaboration with relevant national and international research communities; the development of communication and presentation skills, leadership and management skills, and overall career development.

Modules will be conducted under the supervision and direction of Sinead McCarthy or other designated manager in conjunction with the Head of Department.

Job Objectives:

Key duties:

  • Project management to realise the research project objectives and deliverables
  • Writing high quality research publications
  • Collaborate with team members and PhD students to help build research knowledge and skills across the consortium

Additional Duties & Responsibilities:

  • To interpret research findings and prepare scientific and popular press publications.
  • To disseminate research findings to a variety of audiences as appropriate.
  • To assist Teagasc in meeting the commitments of the Quality Customer Service Charter and Action Plan.
  • To comply with all relevant Teagasc policies and procedures.
  • Fully co-operate with the provisions made for ensuring the health, safety and welfare of themselves, fellow staff and non-Teagasc staff and co-operate with management in enabling Teagasc to comply with legal obligations. This includes full compliance with the responsibilities outlined in the Safety Statement.
  • To actively participate in the Teagasc Post Doctoral Fellowship programme and review processes, and to undertake all Post Doctoral fellowship training and associated duties as agreed in the Training & Development Plan.
  • To take up additional duties as they may arise and be assigned by management.

Skills Required:


  • PhD in (nutrition, public health, food science, food marketing, social science or related dicipline)
  • Relevant research experience not to exceed 3 years’ post-PhD
  • Demonstrated research and technical expertise in consumer food behaviour, food consumption & sustainability and associated research methodologies in addition to data collection, database management, data manipulation and statistical analysis.
  • Knowledge of the food industry and food policy landscape in Ireland 
  • Excellent project management, analytical, report writing and data analysis skills
  • Evidence of research activity (e.g. publications as first author, conference presentations, awards) and future scholarly output (e.g. working papers, research proposals, etc.)
  • An ability to collaborate with team members and PhD students to help build research knowledge and skills, and to guide professional development
  • Excellent communication skills (oral, written, presentation) with an ability to enable effective knowledge and technology transfer
  • Ability to generate new ideas, unique concepts, models and solutions


  • Experience in a range of statistical and data management software packages.
  • Ability to search for, identify and evaluate appropriate methodologies and identify suitable statistical tests
  • Self-motivated and innovative
  • Experience in human clinical trials or dietary interventions
  • Experience in setting own research agenda
  • Evidence of teamwork and collaboration with relevant partners


Temporary Externally Funded Non Grant-in-Aid contract post, the indicative duration of which is 36 months, subject to contract. A panel may be formed from which future similar vacancies may be filled; such a panel will remain active for a maximum period of 12 months.

Application details available at the follow link:


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Post of the Month: March 2021

Discovering a new methodology: Senso’flash

Nicolas Seince, Research Executive, Techni’sens, France

I was at home browsing the internet, I was finding many interesting topics like new recipes, new songs,… but one new sensory methodology intrigued me: Senso’Flash.

As a research executive, I needed to get some information on this method and I did, during the Poster session at Eurosense 2020.

Senso’Flash is an alternative, faster sensory analysis method, making it possible to reliably collect the sensory characteristics of a product with consumers. It enables to obtain similar data to the data that we can have with expert profiles!

Everyone know that collecting sensory properties is a key step throughout the whole life of a product. Companies generally use panels of experts to produce these sensory profiles. Studies, which require a rather heavy implementation. Then, it is why it is so important to develop alternative methods to gain time and maintain reliability of the results because the product development is faster than before. Today you can find many alternatives methods to QDA such as Projective Mapping (PM), Polarized Sensory Positioning (PSP), Sorting, …

How is Senso’flash different from other alternatives?

Their hypothesis is that “We are all experts to evaluate some products on some dimensions” and the key is by using a CATA-RATA approach based on consumer experience and expert vocabulary. Indeed, consumers only rate a descriptor if they feel comfortable enough to do so.

In comparison to classic QDA?

Profiles are very similar between the two profiles. Indeed, in their study only three over 20 descriptors were slightly different between QDA and Senso’flash approaches, one descriptors was related to skin results and could be linked to skin type variability among consumers.

This new methodology has been tested among three types of products: Face cream, Chocolate and processed cheese. The results were quite similar for all the products. It is amazing to see that a new method could be used not only for cosmetic or only for food.

What are the limits?

Right now they say that naïve consumers did not have a lot of products to test to avoid sensory bursting. Then it could be interesting to change the number of products evaluated by the consumers and also try with products with small differences. This could help to frame the scope of Senso’Flash.

I hope that this method intrigue you as well and I can’t wait to see the next steps and see the evaluation of this new methodology.

Written by: Nicolas Seince

Research Executive, Techni’sens, France

Email me at:

Or contact me via LinkedIn:


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21 June 2021 / 23 June 2021


Lecturers: John Prescott, Gaston Ares, Erminio Monteleone,
Lapo Pierguidi and Sara Spinelli

The Italian Sensory Science Society is pleased to present the 5th renewed Live Online Edition of a 3-day synchronous remote course in sensory and consumer science, enriched by a R-lab optional module.

The course will feature recent advances in cognitive psychology applied to sensory and consumer studies on foods, beverages, cosmetics, personal care and home care products.

You will also get an overview of of the application some of the most important methods and statistical tools that can be used for collecting and extracting useful information from sensory and consumer data.

The course will give you an updated basis for planning an experimental design and for understanding your results more in depth for decisions in a commercial setting.

Level: Intermediate-Advanced

The course will cover both theoretical background, a large number of relevant examples and case studies, computer demonstrations and hands on activities.


Live intensive course Understanding consumers: 21st-23rd June 2021

The course is on live, but we understand that if you live in different time zones the schedule may not fits perfectly. For this reason we offer the possibility to watch the video recordings of the lessons for 10 days after the course. Download of the video recordings is not possible.

We strongly encourage live participation as the course includes interactive activities, Q&A and discussion.

R-module (optional): pre-recorded on demand + live Q&A 5th July 2021

The R-module includes pre-recorded sessions, scripts, exercises, support via email and a live session of Q&A and discussion.

Registration & Programme

Read the Brochure


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Post of the Month: February 2021

A trip to Eurosense 2020

Dr. Sharon Puleo, Post-Doctoral researcher at the University of Naples (Italy), Department of Agricultural Sciences, Division of Food Science – Food Sensory Analysis

Dear passengers, your captain is speaking. Welcome onboard flight Eurosense2020. We have just taken off from the kitchen and we are currently landing in the living room. Please, turn on your personal devices but mute your microphone. Thanks for choosing Eurosense 2020: an online experience! Enjoy the conference!

Eurosense 2020 should have been placed in Rotterdam, but due to COVID-19 situation, the conference has been moved to the online version only. We all missed the opportunity to meet each other and the pleasure to have face-to-face interaction, which is one of the most exciting things about joining conferences. However, surprisingly, the online version was a success.

The theme of this edition was “A sense of Innovation”, with a specific focus on innovative approaches to study sensory perception in relation to preference, choice and different types of behaviour. Considering the vastness of the theme, the contributions covered topics related to sensory for healthy eating, consumer behaviour, neuroscience, and also sustainability, labelling and branding. Also, many contributions from other fields covered really interesting topics on the context cognition, sensometrics and advanced instrumental analysis.

The first day started with the Early Career Researcher Seminar, organised by the E3S Student & Early Stage Researcher Group, and chaired by Christina Dietz, Cristina Proserpio and Nicolas Science. The presentations were selected from a worldwide pool of 130 abstracts..I was among them!

As a young researcher, I’m used to joining conferences and to speak to other people, either students and researchers. At the beginning, the idea of not seeing the faces of the people who would listen to me and of not receiving the questions face-to-face did not particularly thrill me. I have to say that although we could not see each other, it was incredibly great. The attendees could write their questions and comments in a dedicated chat and the chairmen were there to read them and ask the speakers. In my opinion, early career researcher seminars are always a good opportunity for those young researchers who want to practice and grow up as scientists. Beyond this, in particular during this edition of Eurosense, the young researchers brought really interesting studies and demonstrated to be high-level speakers.

In the afternoon of the same day, the conference was opened by Betina Piqueras Fiszman and Kees de Graaf from Wageningen University, followed by two keynote speakers, Sam Bompass from Bompas & Parr (UK) and Suzanne Higgs from University of Birmingham (UK). Both introduced two big topics of sensory science. Sam Bompass described the imminent futures of flavours and fragrance, while Suzanne Higgs went through the interactions between metabolic, reward and cognitive processes in appetite control. Two wide topics which made us aware of the magnitude of the conference.

The first day ended with the 1st E3S Established Researcher Award, chaired by Erminio Monteleone.

Day two started with a keynote of Ellen van Kleef from Wageningen University and Research (The Netherlands), who spoke about the understanding and engaging adolescents in improving the healthiness of their food choices. Understanding adolescents is always hard, but the work of Ellen van Kleef proved that it is a smart strategy to improve healthy food choices, which is a challenging aspiration.

Dear attendees, please take a break before to join the two parallel sessions. You can take a coffee, biscuits and tea..or whatever you have in your kitchen!

After the refreshment break, two parallel sessions took place on consumer behaviour and healthy eating, chaired by Garmt Dijksterhuis and Lauren Rogers, respectively.

The morning ended with the flash poster presentation, chaired by Mari Sandell. Although the speakers had a very short time, I can say that all of them managed their space and caught the eye. In the afternoon, we joined other two parallel sessions, on implicit measures and sustainability, chaired by Klaus Durrschmid and Guido Ritter, respectively.

The second day ended with the first poster session of Eurosense2020. If I could give an award for the best event offered by Eurosense2020, I would recognise the poster session spot. It was simply great. I had a poster to show during the poster sessions, and the other attendees could enter my room, switch on the video camera and the microphone and talk with me. The room assigned to each speaker was perfectly structured, the system to upload the poster (as a pdf format) was intuitive and the management of the audience was user friendly and also nice.

The day after started with new insights on the olfactory sensations and how the nose influences the eating behaviour and food navigation. This interesting plenary session was offered by Sanne Boesveldt from Wageningen University and Research (The Netherlands), and chaired by Jonathan Rason. After that, Rebecca Ford chaired the E3S student awards session, during which Julia Sick, Naomi Munoz Vilches, Katt Philippe, Emma Regan and Martina Galler were awarded as winners. Congratulations!

Three parallel sessions followed during the morning; we learned something more about what is beyond liking (chair Julie Delarue), vulnerable populations (chair Lisa Methven) and on basics of sensory (chair Rebecca Ford). The morning ended with the second flash poster presentation, with studies related to the COVID-19.

After lunch, we had the second, and no less great, poster session, followed by the fifth plenary session chaired by Thierry Worch.  John Ennis from Aigora (USA) nicely described how sensory and consumer scientists will thrive in the fourth industrial revolution. After, we had the opportunity to choose between the other three parallel sessions. Pascal Schlich chaired the session about sensometrics; Liesbeth Zandstra chaired the session about the healthy eating; Sara Spinelli chaired the session about the COVID-19 and sensory science.

And here we go on the last day! What a big day! We woke up with two keynote speakers. Hedwig the Molder from Vrije Universiteit (The Netherlands) played a sensory-like Hamlet, showing his study “To like or not to like: On negotiating taste in children of families with lower socioeconomic status”. Marianna Obrist, from University College London (UK), described how to design multisensory experiences.

The last two parallel sessions were chaired by Virginie Pouyet and Davide Giacalone. We learned new interesting things about new technologies and new methods to study consumer behaviour.

Last plenary session (the seventh!) was chaired by Gerry Jager and the keynote speaker was Victoire Dairou from Danone (France) with a presentation named “User voice hacktivists in action: Engage users to co-design and drive the Food Revolution”.

Finally, Kees de Graaf and Betina Piqueras-Fiszman presented the venue of EuroSense 2022. The conference will be held in Turku (Finland)!!

I imagine there are pros and cons of attending a virtual conference. However, summing up, Eurosense2020 was a big success, even if it was a virtual conference.

Written by Dr. Sharon Puleo

Post-doc researcher at the University of Naples (Italy), Department of Agricultural Sciences                                                                                                      Division of Food Science – Food Sensory analysis lab.                                            Main studies on sensory sensitivity, food texture, consumer science.                Currently working on texture sensitivity and new methods to measure it.

Email me at

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Pangborn 2021

14th Pangborn Sensory Science Symposium

‘Sustainable Sensory Science’

Online: Live and On-demand | August 9-12, 2021 CT

New abstract submission deadline for workshops, talks and posters
Submit by April 15, 2021

In keeping with the traditions of this Symposium from the inaugural meeting in 1992 to honour the memory of Rose Marie Pangborn, the 14th Symposium will showcase the research of fundamental and applied sensory and consumer scientists from a cross section of early and advanced career participants representing industry and academia.

Present your research in an interactive online conference experience direct from your desktop or mobile device: live-stream your presentation, include video poster pitches, and take part in discussion through live Q&A and poster sessions.

The theme for the 14th Symposium ‘Sustainable Sensory Science’ acknowledges the challenges that impact our current research approaches such as food security, globalization, corporate cost cutting, fast-adapt product development, the expansion of data collection, cultural diversity and maintaining the relevance of our discipline to name a few.

Topics to be covered

  • Sustainable Solutions
  • New and Emerging Sensory and Consumer Methods
  • Fundamentals: Biology and Psychophysics
  • Sensometrics & Data Science
  • Food Choice & Consumer Behaviour
  • Sensory Testing with Special Interest Groups
  • Sensory Relationships with Health & Wellbeing
  • Beyond Food – Sensory Learning from Other Categories
  • Sensory Marketing
  • Emerging Markets and Cross Cultural Sensory Research
  • Sensory Driven Product Design
  • Honouring the Giants of Sensory Science


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The Institute for Perception 2021 March & April Courses

23 – 26 MARCH:  The Science of Measuring Sensory Differences: Principles & New Developments

Course Description: In this 3.5-day course via Zoom, we will present how to establish a sensory “match” by using the Thurstonian modeling framework and a consumer-relevant action standard.

You will actively participate in a series of exercises using IFPrograms® software to find solutions to problems encountered in the scenario. By attending this course, participants will be able to generate superior recommendations for optimal panel sample sizes based on their company’s preferred risk profile.

This course has been developed for technical and supervisory personnel involved in all aspects of sensory and consumer research.

Instructors: Dr. Daniel Ennis, Dr. Benoit Rousseau, and William Russ

Date: 23rd – 26th MARCH 2021

Venue: Live stream via Zoom

Web Link to Course:

Program Fee: $1,175 USD

A discount of $50 US will be offered to E3S members upon request. Please contact Susan Longest at or call +001-804-675-2980 before registering if you are eligible for a discounted fee. Register online at:

20 – 23 APRIL:  Advertising Claims Support: Case Histories and Principles

Course Description: Knowing how to effectively support advertising claims is a critical need of many companies in categories with aggressive competitors.

In this 3.5-day course via Zoom, we present principles involved in testing product performance and surveys to assess advertising messages. We use NAD and litigated cases in concert with sensory and consumer science to show how to support advertising claims and address false claims/challenges made by competitors.

Instructors: Dr. Daniel Ennis, Dr. Benoit Rousseau, and William Russ

Invited Speakers (in alphabetical order):

  • Lauren Aronson, Crowell & Moring
  • Chris Cole, Crowell & Moring
  • Risa Drexler, Unilever USA
  • Kat Dunnigan, NAD
  • Kathryn Farrara, Unilever USA
  • Alex Kaplan, Oppenheim + Zebrak
  • Cynthia Kinser, Formerly with the TN Attorney General
  • David Mallen, Loeb & Loeb
  • Kristin Marchesiello, Unilever USA
  • La Toya Sutton, NAD
  • Eric Unis, NAD

Date: 20th – 23rd APRIL 2021

Venue: Live stream via Zoom

Web Link to Course:

Program Fee: $1,175 USD

A discount of $50 US will be offered to E3S members upon request. Please contact Susan Longest at or call +001-804-675-2980 before registering if you are eligible for a discounted fee. Register online at:


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Report from Eurosense 2020

Special mentionErvina Ervina

I would like to gratefully thank the European Sensory Science Society (E3S) for the special mentions award that I received during the 9th European Sensory Symposium (Eurosense) 2020. This award gives me great motivation and strengthens my interest in the sensory and consumer science area, especially in relation to healthy eating. This award also inspires me to continue working and collaborating with other researchers in this field.  

This year’s Eurosense conference was originally arranged to be held in September before the committee reschedule it into September due to Covid-19 pandemic. In the end, the committee finally decided to move the whole conference into a digital format, making it the first ever Eurosense conducted online. However, the conference itself did not lack any of its exciting appeal from the previous one, as there were plenty of interesting and insightful keynotes’ talks, workshops, presentations, in addition to the more than 300 of intelligent posters!

I do miss the physical conference though where you were able to network in person with people who have the same research interests. This is where you receive advise and exchange ideas to not only improve your own research but positively impact others as well. However, Eurosense 2020 was still able to provide all of these aspects despite its digital format, as I could “meet” other researchers and PhD students digitally and have a discussion with them with ease through the online conference rooms. I was able to discuss with one senior researcher whose work was relevant with my interests regarding taste sensitivity and healthy food preference. Moreover, I was also able to chat with participant with a 12 hours of time differences with CET in one of the poster sessions!  

My favourite keynote talk was by Victoire Dairou from Danone, France. Her talk was on engaging a user in co-design to drive the food revolutions. I believe this method has good potential to be used in children healthy eating study. I also really enjoyed the presentation by Prof. Hedwig te Molder from VU Amsterdam University and Wageningen University regarding to like or not to like foods especially in negotiating children’s food choice from low socio-economic backgrounds. I think this talk is relevant in a very current situation and become homework for all of us on how to provide food that are available, reachable, healthy, and sustainable for children.

Overall, I greatly enjoyed all the programs provided by Eurosense 2020. Moreover, the award that I have received was a highlight of my journey in my final year of PhD and once again I deeply honoured for this award. 

Ervina Ervina



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Report from Eurosense 2020

Special mention – Lapo Pierguidi

This year Eurosense 2020 “A sense of innovation” was organized for the first time as an online event due to the difficulties in organizing an in-person meeting linked to the spread of the COVID-19 pandemic. The conference was focused on innovative approaches to study sensory perception in relation to preference, choice, and other types of behaviour. Following the great success of Eurosense 2018, the coverage of topics included the contribution of sensory science as a multidisciplinary perspective. Different sessions were organized to cover a wide range of research topics including sensory for: “sustainability” and “individual differences” and other fields for sensory such as “measures beyond liking” and ” Implicit and explicit approaches”. Notwithstanding the novel online modality, the conference had a remarkable success also from  participation point of view, with over 700 delegates attending the sessions.

Furthermore, this year the conference was opened by an Early Career Researchers (ECR) Seminar organized by the E3S STUDENT & EARLY STAGE RESEARCHER GROUP, consisting of oral presentations. My experience at Eurosense 2020 started from here since one of my two submitted abstracts was selected as an oral communication for this seminar. It was a pleasure for me to participate in the ECR seminar as a presenter since only 14 presentations were selected from a worldwide pool of 130 abstracts. My presentation focused on the study of product elicited emotions and the effect of context as a function of different liking patterns among cocktail consumers. This presentation was already a great satisfaction for me as it gave me the opportunity to expose the results of my research to a wide audience giving me the opportunity to discuss and share some aspects of this research approach with many colleagues. My abstract also received a special mention by the European Sensory Science Society committee. Receiving this special mention was a great satisfaction for me as well as an incentive to keep investigating some aspects of sensory and consumer science that I believe could be interesting for scientific advancement in this field.

Thanks to the innovative online organization of the conference was also possible for delegates to participate in online poster presentations. This year I got two different poster presentations. The first poster was linked to the abstract selected for the ECR seminar while the second one was focused on the reasons behind the choice between healthy and unhealthy snacks. This latter study represents a research carried out in collaboration with the university where I’m currently working (Florence University) and the Wageningen university where I have spent my period abroad during my Ph.D. course.

For me, participating in Eurosense has been a great opportunity to virtually meet colleagues and share my research. I have appreciated a lot of talks by different speakers, and in particular, it was very interesting for me to learn more about research on the changes in consumer behavior during the pandemic as well as changes in the sense of smell and taste in Covid patients.

I came away from Eurosense 2020 very happy about this experience and I am thankful for the opportunity the organizers gave me to present my work. I look forward to attending the conference again in 2022 in Turku.

Lapo Pierguidi


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