Author Archives: E3S secretary

Full time permanent post-doc post available at the University of Nottingham, UK. Sensory Science Centre Manager

The Sensory Science Centre (SSC) is internationally renowned for both its sensory and consumer research and teaching, boasting state of the art facilities and two expert panels for product assessment. This role is an exciting opportunity for a self-motivated individual to take on the varied and rewarding role of the SSC manager in a globally recognised group.

The SSC manager will be responsible for supporting undergraduate, postgraduate and postdoctoral researchers in their sensory research. The appointee would also be expected to carry out sensory research projects for Industry and/or research grants and deliver practical classes across taught sensory programmes within the School or Biosciences. In addition, the day-to-day management of the facilities, our trained panels and our consumer database will ensure a professional working environment for both researchers and assessors.

Candidates should have a PhD (or close to completion) in Sensory Science or a related subject that demonstrates experience in Sensory and Consumer Science research. In addition, the appointee should have excellent communications skills and considerable experience collecting and analysing data from human subjects leading to sensory research of international quality. A publication record and experience of teaching/training are also preferable. Candidates must demonstrate excellent analytical skills, be self-motivated and be able to work as part of a team.

Link to more information and details on how to apply:


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E3S Nonfood WG Webinar – Sensory evaluation in nonfood: what a thrilling challenge!

Nonfood sensory scientists unveil the challenges and necessary adaptations of sensory evaluation practices for nonfood applications 

E3S 10th Anniversary Series 

organised by the E3S Nonfood Working Group 

15th September 2021, 16 – 17.30 CET – Register now 

Sensory evaluation has been widely used in the nonfood sector, particularly in the cosmetics industry for decades. While its value has been acknowledged across many diverse and surprising industries, its use in many product categories has been more recent and, in many cases, very limited, mainly due to the challenges inherent in implementing this kind of research in a safe, scientific, and ethical manner. 

Resulting from the need, and in some instances the requirements to use sensory science in the development of new and in many cases challenging products, the nonfood Working group of the E3S has brought together knowledge in this area in a book entitled, ‘Nonfood sensory evaluation practices”. 

This webinar will present contributions from some of the authors of the book and show how sensory professionals have adapted sensory methods for use with a range of diverse, complex and challenging products. 

The methodological specificities and solutions outlined in this book and webinar may also trigger new ideas and further useful developments for the sensory evaluation of food products and the study of food-related consumer behaviours. 

Moderators of the event: Anne-Marie Pensé-Lhéritier, Ecole de Biologie industrielle Sensory Science Society (SFAS), France, 
Coordinator of the E3S Nonfood Working Group 

16.00– 16.05 Welcome   

E3S representative and Anne-Marie Pensé-Lhéritier 

16.05– 16.10 Measurements of emotions -nonfood applications 

Lise Dreyfuss, SAM Sensory and Marketing International, Société Française d’analyse sensorielle (SFAS) 

16.10 – 16.15 Sensory Methods for Cosmetics Evaluation  

Céline Marque, Oriflame R&D Ltd, Société Française d’analyse sensorielle (SFAS) 

16.15 – 16.20 Evaluating the Sensory Properties of Medicinal Products 

Nicolas Seince, Techni’sens, Société Française d’analyse sensorielle (SFAS), Liz Sheehan and Margaret Shine, Sensory Research Limited (SRL) & Sensory Food Network Ireland. 

16.20 – 16.25 How Can Multidimensional Assessments be Standardized? Focus on Medicine Acceptability from Neonates to Centenarians 

Thibault Vallet, ClinSearch, France 

16.25 16.45 Global discussion concerning the four first presentations 

Moderators: Monica Borgogno Mérieux NutriSciences, Società Italiana di Scienze Sensoriali (SISS) and Lauren Roger, Institute of Food Science and Technology (IFST) UK

16.45 16.50 Sensory Evaluation to Identify Off-Flavor derived from Packaging Material 

Barbara Siegmund, Graz University of Technology, Sensorik Netzwerk Österreich (SNÖ) 

16.50 16.55 Sensory Evaluation and Sport Materials 

Mathilde Charles, Decathlon, Société Française d’Analyse Sensorielle, SFAS 

16.55 17.00 Sensory and Consumer Sciences Applicated on Ornamental Plants 

Ronan Symoneaux, Groupe ESA, UR GRAPPE, Société Française d’Analyse Sensorielle, SFAS 

17.00 17.05 Sensory Evaluation of Pet Food Products 

Julien Rogues, Dianapetfood, France 

17.05 17.25 Global discussion concerning the four second presentations 

Moderators: Lise Dreyfuss SAM Sensory and Marketing International, Société Française d’analyse sensorielle (SFAS),  and Fabrice Ruiz, ClinSearch, France 

17.25 17.30 Conclusion on the main points E3S representative 


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The Institute for Perception 2021 October Program

26 – 29 October Program 2021

attend in person at The Greenbrier in White Sulphur Springs, West Virginia, USA or attend via Zoom

26 OCTOBER – SYMPOSIA: Current Topics in Sensory and Consumer Science

27-29 OCTOBER – MASTER CLASS: Machine Learning, Unfolding, and Predictive Analytics in Sensory and Consumer Science

Program Description: In October, The Institute for Perception will present three symposiums on topics of current interest in sensory and consumer science. In addition to our own staff, invited speakers will present during the Symposia on equivalence measurement, controls in claims substantiation testing, and invention and innovation.

The one-day Symposia will be followed by a two-and-a-half-day Master Class focusing on machine learning, unfolding, and predictive analytics.


  • Dr. Daniel M. Ennis – The Institute for Perception
  • Dr. Benoît Rousseau – The Institute for Perception
  • William (Will) Russ – The Institute for Perception
  • Lauren Aronson – Crowell & Moring
  • Anthony (Manny) Manuele – Molson Coors (retired)
  • Stephen McIngvale – Molson Coors
  • Dr. Dulce Paredes – Takasago International Corp., USA
  • Annie M. Ugurlayan – National Advertising Division (NAD)®

This program has been developed for sensory and consumer scientists, product developers, market research managers, package/product testing specialists, and attorneys specializing in advertising law.

Date: 26th – 29th OCTOBER 2021

Venue: In-person at The Greenbrier and also live streamed via Zoom

Web Link to Course:

Program Fee: SYMPOSIA – $495 USD, and MASTER CLASS – In-person attendance: $1,495, Online attendance: $1,175. Attend entire 3.5-day program and receive a $100 fee discount.

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:

Further information:


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Sensory Manager job role at Cara Technology, Leatherhead, Surrey, UK

Cara Technology was established in 1995 and today supports FMCG customers in close to 200 countries. It develop and manufacture AROXATM flavour standards, provide sensory proficiency testing schemes, and carry out contract sensory testing of a diverse range of sample types including water, soft drinks, non-alcoholic and alcoholic beers, malts, hops and packaging materials.

Assisted by a Sensory Analyst and Sensory Technician, the candidate will be responsible for the activities of our pool of 30 expert sensory assessors, evaluating samples using discriminative tests (eg triangle, tetrad etc) and descriptive tests (eg descriptive profiling, check-all-that-apply, rank-rating etc).

The role involves leadership of our sensory analysis team and expert sensory panel as well as management of test schedules and client projects. The candidate will be responsible for delivering sensory projects from inception through to reporting, ensuring that the test design, session planning, test setup, session moderation, and analysis and interpretation of results fulfils clients’ needs.

This varied role will allow provide the candidate with the opportunity to develop his/her skills in a variety of different areas.

Key responsibilities: (i) Schedule panel sessions with assessors; (ii) Manage the sensory panel and facilitate panel sessions; (iii) Train and develop our sensory assessors; (iv) Recruit, select and screen new assessors as required; (v) Supervise statistical analysis of the data generated by the panel; (vi) Evaluate assessor performance and initiate improvement actions where required; (vii) Generate reports for internal and external use; (viii) Keep clients updated on project progress and contribute to project meetings; (ix) Manage and develop our sensory team staff; (x) Support our development and innovation activities in relation to development of new sensory evaluation products and services.

Requirements: (i) Experience of managing a trained sensory panel; (ii) Computer literate with experience of sensory data capture software and statistical analysis packages; (iii) Excellent organizational skills and the ability to work effectively in a fast-paced environment; (iv) Strong collaboration and communication skills.

Please send your CV and application to

Location: Leatherhead, Surrey

Company: Cara Technology Ltd

Salary: Competitive


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PhD opportunity at the University of Nottingham, UK

Start date: 1st August 2021, or open until filled.

PhD title: Improving the sensory quality of no and low alcohol beers: ‘from Zero to Hero’

Institution: University of Nottingham

Eligibility: Due to the funding secured for this scholarship, this opportunity is only open to UK or EU applicants.

For further details please visit:


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Employment Opportunity as Consumer Science Manager at Fonterra, Palmerston North, New Zealand

About us We are a proud New Zealand Co-operative built by generations of farming whānau. We believe nutritious food is essential to sustain people today, and for future generations to thrive, which is why we challenge ourselves to find new ways to bring our dairy goodness to people around the world.  At the Fonterra Research and Development Centre in Palmerston North, we know the smallest things can make a difference, so we research and develop products that delight our customers and consumers. Bringing together world class dairy products and the deep expertise of our people we work alongside – the passionate, talented and innovative food professionals who are driving innovation in the dairy industry.  

About the opportunity  
Category, Strategy & Innovation (CS&I) is responsible for setting the future direction of the Co-op and core dairy categories along with implementing that direction through product and portfolio positioning and the end-to-end delivery of innovation. The Consumer Science Manager leads the Consumer Science centre of excellence in Consumer and Sensory Sciences at the Fonterra Research and Development Centre (FRDC) and plays an important role in supporting Fonterra’s strategic direction and executing innovation initiatives, as well as strategically building and maintaining the subject matter expertise of the Consumer Science team to deliver to Fonterra’s future needs. The key accountabilities of the role are: Lead a team to provide the centre of excellence in Consumer and Sensory Sciences for Fonterra that supports the optimisation of existing business, the identification and commercialisation of new opportunities and increases Fonterra’s innovation success rate
– Build and maintain the team’s technical capability and reputation as world-leading experts through adoption of core consumer science and sensory science principles
– Create and sustain commercial value for Fonterra by driving end-user-led initiatives across our markets and global customer base that improve Fonterra’s innovation success rate.
– Create a deeper level of insight and understanding of key end-user needs/problems and value drivers through cross functional engagement
– Contribute to the assessment, valuation and prioritisation of market and customer opportunities
– Take a Portfolio Management approach, co-ordinating with marketing, insights teams, technical and operations on initiatives and helping steer to success  
About you  
In this senior and highly visible role, your passion for the Consumer and Sensory Sciences will be given the chance to shine as you make a real impact across Fonterra. Ideally you will have a background in Consumer and Sensory Sciences and have honed your technical and business acumen in an international and complex food business. You will have experience developing and maintaining an empowering environment for your team to thrive in and deliver high performance. As an influencer in the business, you have a proven track record in stakeholder management ranging from senior technical experts to marketing and sales leaders, and global customers. You will demonstrate ability to inspire, influence, and lead the Consumer Science centre of excellence, and work collaboratively with partners across the business to achieve our targets. Key skills and experience:  
– Relevant degree e.g. Food Technology, Food Science, or Dairy
– Post-graduate level research experience with a consumer science and sensory science focus is preferred
– Strong stakeholder management skills – ability to influence and guide others
– Strategic mindset, with proven ability to develop and implement strategy, particularly as it applies to innovation
– Ability to mentor and guide a team of researchers and technical experts in a high performing team culture
– Proven track record of delivering results in the food industry
– Experience in new product and new technology development  
Our Story  
Whanaungatanga, our Co-operative spirit gives us all a common strength and purpose. Manaakitanga is how we care for all our people who are at the heart of what we do, we want our farmers, employees, customers and communities to thrive. Kaitiakitanga, ensures we take care of the land. We are committed to farming in a way that regenerates our farms and environment for future generations. Whakaohooho constantly inspires ourselves and each other with great career development opportunities and benefits. We enable flexibility and balance to suit everyone’s lifestyles and choices.  Our Co-operative is a place where everyone can be themselves, feel empowered to do their best.  

For more details or to apply please click here or email

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Open position of researcher within Sensory and Consumer Sciences – RISE, Sweden

The deadline for applications is June 24th, 2021

The researcher at RISE will be working with a range of different research and development projects as well as carrying out shorter industrial consultancy projects in the area of sensory analyses and consumer measures mainly on food products but can also include other materials. The work will include, among other things:

  • Design and execute sensory and consumer experiments
  • Data analysis and interpretation of experimental results
  • Writing research proposals and meeting with industrial clients

The role will vary between being the project leader as well as project member in different parallel projects, working closely with other sensory scientists and researchers from other disciplines. You will be given an independent role while being part of a research team with close collaboration with colleagues.

Further information


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E3S PDO WG Webinar – Why European guidelines to sensory analysis for PDOs?

E3S 10th Anniversary Series

Organised by the E3S PDO Working Group

13th July 2021, 16.00 – 17.15 CETRegister now

Sensory evaluation to establish compliance of PDO products in relation with the sensory description in their official specification is a legal requirement for certification according to EU Reg. 1151/2012. Standard methods do not exist, and there are only a few scientific contributions in this area, which makes the task difficult. The purpose of this webinar is to present a recent E3S publication for the development of methods for «Official sensory control» of PDO food products and wines. The guidelines is the result of a cooperation, with contributions from many members from the European Sensory Science Society (E3S) national organisations, in conjunction with experts from the European Accreditation organisation (EA), and all with experience in sensory analysis methods applied to PDO products.

Moderators: Mario Zannoni, Independent Sensory Analysis Consultant , Italian Sensory Science Society (SISS), Italy and Patxi Pérez-Elortondo, University of the Basque Country, Spanish Professionals Association of Sensory Science (AEPAS), Spain – Coordinators of the E3S PDO Working Group.

Introduction to the webinar: Carolina Chaya, European Sensory Science Society

16.00 – 16.10 Activities of WG PDO group 2011-2021
Mario Zannoni, Independent Sensory Analysis Consultant, Italian Sensory Science Society (SISS), Italy. 

16.10 – 16.20 Content of the PDO guidelines
Patxi Pérez-Elortondo, University of the Basque Country, Spanish Professionals Association of Sensory Science (AEPAS), Spain.

16.20 – 16.50 Comments and suggestions on the possible employ (usefulness) of the guidelines in different European countries and products
Collaborator interventions:
Elisa Gredilla, Spanish Accreditation Body, Spain
Fiorella Sinesio, CREA, Italian Sensory Science Society (SISS), Italy
Carol Raithatha, Carol Raithatha Limited, UK IFST Sensory Science Group, United Kingdom
Kizkitza Insausti, Universidad Pública de Navarra, Spanish Professionals Association of Sensory Science (AEPAS), Spain
Alessandra Bendini, Università di Bologna, Italian Sensory Science Society (SISS), Italy

16.50 – 17.00 Questions and exchanges with participants

17.00 – 17.15 Conclusion and future of the E3S PDO Working Group Mario Zannoni and Patxi Pérez-Elortondo


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E3S Children WG Webinar – Texture matters!

A cross-national project on texture preference, food neophobia and healthy eating in European children

E3S 10th Anniversary Series

organised by the E3S Children Working Group

9th June 2021, 15.45 – 17.00 CETRegister now

Texture is one of the main drivers of food acceptance and rejection, especially for young consumers. This sensory modality is also influential in modulating food consumption, being associated with eating rate, nutritional status and health. Despite this, individual differences in texture perception and preference are not well understood. This webinar will present the results of a cross-national project carried out within the E3S Children working group with the aim to get insights on food neophobia and texture preferences in children of different European countries. The outcomes of the study are relevant for both the academic sector and food companies to better understand the mechanisms underlying texture perception and preference in view of food product development and childhood healthy eating.

15.45 – 16.00

Moderator: Monica Laureati, University of Milan, Italy, Italian Sensory Science Society (SISS)
Coordinator of the E3S Children Working Group

15.45 – 16.00

Challenges of cross-national research with children – The E3S Children WG B-tex study 

Monica Laureati, University of Milan, Italy, Italian Sensory Science Society (SISS)

16.00 – 16.10

Child food neophobia as a barrier to healthy eating: a comparison in 5 EU countries

Cristina Proserpio, University of Milan, Italy, Italian Sensory Science Society (SISS)

16.10 – 16.20

Exploring individual differences in texture preferences: the Child Food Texture Preference Questionnaire

Valérie Lengard Almli, Nofima, Norway, Norwegian Sensory Association (SSG)

16.20 – 16.30

The role of food neophobia and cultural differences in children’s descriptions and preferences for high-fibre biscuits

Pernilla Sandvik, Uppsala University, Sweden, Swedish Sensory Network (SSN)

16.30 – 16.40

Children`s intake of high fibre foods and differences in anthropometric information across 6 European countries

Marlies Hörmann-Wallner, University of Applied Sciences FH JOANNEUM, Austria, Sensory Network Austria (SNOE)

16.40 – 17.00



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E3S Workshop at Eurosense 2020

Tuesday 15 December 2020 | 16h10 – 17h40

Covid-19 and sensory science: implications on perception, consumer preferences and testing

Coordinators: Caterina Dinnella (SISS), Laura Laguna (AEPAS) and Sara Spinelli (SISS)

Discussants: Erminio Montelone, Paula Varela, Julien Delarue, Monica Laureati, Rebecca Ford, John Hayes and Hely Tuorila

The aim of this workshop organised by the European Sensory Science Society (E3S) is to bring together researchers with recent insights on how the COVID-19 situation has impacted the research in our field and also the way we conduct research. From the way in which COVID-19 has changed consumer behaviours around Europe, through how knowledge on sensory perception could inform governmental decisions, to best practices to interact with participants in our studies and obtain the best quality data possible given the circumstances, this workshop invites everyone to share their learnings. Rather than consisting in a sequence of presentations, the workshop will invite researchers to discuss from their experience around a range of topics. While showing data of some projects is encouraged, the idea is mostly to share expertise and points of view on how to move forward and how to benefit from what we have learned.

  1. Changes in sensory and consumer data collection during Covid-19 pandemic
    • Arnaud Thomas and Cecile Petit, on behalf of the SFAS (Société Française d’Analyse Sensorielle), Covid-19: an opportunity to innovatively adapt sensory panels and consumer tests
    • Caterina Dinnella, Monica Borgogno, Stefano Predieri and Tullia Gallina Toschi on behalf of the SISS (Italian Sensory Science Society) Remote testing: sensory test during Covid-19 pandemic
  2. Changes in consumer behaviour during lockdown
    • Laura Laguna, Food searches, trends, shares, habits and motivations during the first outbreak of COVID-19)
    • Valérie Almli, Finally time to cook? Self-reported transformations in consumer food habits after seven weeks in the corona lock-down)
    • Maria Piochi, Changes in liking for the domestic meals during the COVID-19 outbreak in Italy: a large-scale study
  3. Contribution of sensory science to the research on Covid-19
    • Sara Spinelli, Smell and taste loss as early markers of covid-19. Self-reported smell and taste loss are early markers of the COVID-19 pandemic and of the effectiveness of political decisions
    • Caterina Dinnella, Relationship Between Odor Intensity Estimates and COVID-19 Prevalence Prediction in a Swedish Population

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Job opportunity at as Research Scientist at Institut Paul Bocuse Research Center (Lyon, France)

Application deadline: Nov. 30th  2020

Permanent position. Lyon France. Beginning 2021

The Institut Paul Bocuse Research Center invites applications for a tenure-track research position. We are especially interested in applicants with significant experience in one or more of the following areas:

– Eating behavior and food preferences

Mechanisms of food choices and decisions

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 Living Lab (experimental restaurant) is under construction integrating digital technologies to follow eating behavior in complement to existing cameras. Furthermore, an immersive semi-virtual restaurant will open in January 2021, equipped with video projectors, sound speakers, olfactory sources piloted in interaction with connected objects, sensors and cameras. Both spaces are an ideal playground for doing research projects in real-life conditions. The platform is operated by a technical team (one chef, one food engineer and a consumer scientist) contributing to research projects. The restaurants are operated by gastronomy professionals involving BSc students and welcome external clients who usually accept to participate in research studies.

We have researchers, both junior and experienced ones, active in nutrition, social science, cognitive science, management science. The Center is in close cooperation with high-levels academic teams of the local ecosystem (e.g. CENS, European Center for Nutrition and Health, LNRC Lyon Neurosciences Research Center) as well as international actors.

This position represents an opportunity to work in a multidisciplinary team of 25 persons and to develop your own research program including co-supervision of PhD students..

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 in interdisciplinary research and a genuine interest in the food domain are required.


  • Develop new research projects and submit innovative grant proposals to national and international agencies and foundations consistent with the Institut’s research focus
  • 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
  • Actively co-supervise PhD students with partner universities
  • Interact and collaborate with colleagues from different research areas: public health, sensory analysis, 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
  • Invited lecturing to transfer knowledge to BSc and MSc students. Cooperation with teachers and students to adapt restaurant operations related to research fieldworks.


  • PhD degree in economics, psychology, food science or related disciplines
  • Postdoctoral experience is essential. Food engineer degree 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: Jan-Feb. 2021


On line interviews from Dec. 7 to Dec 11 mornings

Applications 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 output clearly showing expertise in relevant areas,
  3. a detailed research statement (3 pages maximum),
  4. two reference letters with names and contact information For more information about this position, you could contact Dr Agnès Giboreau, Research Director (


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8th E3S SYMPOSIUM AND GENERAL ASSEMBLY 2019 organised by the Italian Sensory Science Society and the University of Milan

27-28th of May 2019, Milan, Italy

Programme and registration


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