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Date: 24 May 2024  Time: 12:00 – 13:00 (CET) Location: Online   E3S Next Generation Group is excited to invite you to the second of the E3S Next Gen – 2024 Webinar Series! Introverts as compared to be extroverts can be defined as people who are more reflective, prefer calm and quiet environments, and get […]

iEAT – Food pleasure, appetite and eating behaviour Applicants are invited for a PhD fellowship/scholarship at Graduate School of Technical Sciences, Aarhus University, Denmark, within the Food Science programme. The position is available from 01 July 2024 or later. How to apply: Please follow this link to submit your application. Application deadline: 18 April 2024 […]

6th – 7th May, 2024 in Müster, Germany The Germany Sensory Society is please to host the 12th E3S Annual Symposium, The Future is Bright – New Sensory Perspectives The conference will take place in Münster, which is a beautiful and historical city worth visiting. Programme overview Sunday 5th May 2024 16:00 Guided City Tour […]

11th Conference on Sensory and Consumer Research 8-11 September 2024 | Dublin, Ireland The European Sensory Science Society (E3S) and Sensory Food Network Ireland are delighted to invite you to the 11th European Conference on Sensory and Consumer Research ‘A Sense of Global Culture’. EuroSense 2024 will be held in Dublin, Ireland at the Royal Dublin […]

PREFERENCES, EXPECTATIONS, CONTEXTS, INDIVIDUAL DIFFERENCES, EMOTIONS AND IMPLICIT METHODS + RLab 5th – 7th June, 2024 | Florence (Italy) The Italian Sensory Science Society is pleased to present the 8th renewed Edition of a 3-day synchronous course in sensory and consumer science, enriched by a R-lab optional module. The course will be taught in person […]

4 July 2024, 9:00 – 17:00 | Hilton Double Tree Kensington, London (UK) Led By Dominique Valentin, Cognitive Psycologist An one-day workshop led by world famous Cognitive Psychologist, Professor Dominique Valentin is poised to revolutionise your approach to sensory descriptive analysis. With expert guidance and hands-on activities, this theoretic and practical workshop brings a fresh […]

9-11 April 2024 | The Greenbrier (USA), WV (& Virtually) Speakers: Dr. Daniel M. Ennis – President (The Institute for Perception) Dr. Benoît Rousseau – Vice President (The Institute for Perception) William Russ – Principal Data Scientist and Lead Programmer (The Institute for Perception) Anthony Manuele – Vice President of Global Brewing, Quality, Innovation, & […]

Sustain-Sense: Sensory and microbiological synergies in biopreservation of fermented and non-fermented foods for sustainable food production with societal and consumer adoption. Research area and project description:The global food chain and ultimately the global population urgently need secure, healthy, sustainable food solutions. Different approaches are suggested, and at the consumer level specifically, these solutions include a […]

19 – 20 April, 2024 | Vitznau, Swirtzeland Themed Weekend “Theory and Practice in Personalized Nutrition” This weekend will explore, discuss, and discover how nutrition can be tailored to individual tastes and preferences. Only once we understand these preferences can we incorporate health aspects (which are also personalized). The result tastes good and is healthy.

Today, on the International Day of Girls and Women in Science, we take a moment to reflect on the efforts made towards achieving gender equality in the scientific community. Take a peek into the world of some female members from our Next Generation Working Group at E3S. Their dedication and impact are felt whether they’re […]

When: 14th February 2024, 13.00 CET Where: Online Watch the recorded video of the webinar on E3S Youtube Channel E3S Next Generation Group is excited to invite you to the first of the E3S Next Gen – 2024 Webinar Series!Curious about the latest trends in sensory and consumer research?Join us for a captivating online webinar […]

30 – 31 May, 2024 | Madrid, Spain Description Correspondence analysis (CA) has a special place in data science as it analyses data measured on categorical scales and results in visualizations that facilitate interpretation and understanding of multivariate categorical data. CA is primarily a method of unsupervised learning, that is it is designed to identify […]

Andika Wicaksono Putro National sensory science society membership of the PhD candidate: Denmark – Danish Sensory Society/Dansk Sensorik Selskab (D2S) Title of the thesis: Understanding Attitudes and Barriers to Consuming Sustainable Coffee among Indonesian Consumers using Discrete Choice Experiment: Hypothetical and Actual Choice Supervisors: Michael Bom Frøst, University of Copenhagen Name of the PhD Program: […]

Marieke van Bruinessen National sensory science society membership of the PhD candidate: The Netherland – Marktonderzoekassociatie (MOA) Title of the thesis: RESTRUCTURE Project: ‘Impact of Ultra-Processed food intake on Body composition and Metabolic Health Supervisors: Ciarán Forde (WUR), Marlou Lasschuijt (WUR), Markus Stieger (WUR) Name of the PhD Program: Sensory Science and Eating Behaviour Affiliation […]

Marta Appiani National sensory science society membership of the PhD candidate: Italy – Italian Sensory Science Society (SISS) Title of the thesis: Exploring drivers and barriers to the consumption of new plant-based foods in different population targets Supervisors: Monica Laureati, University of Milan Name of the PhD Program: Food Science Research area: Food Science and […]

Andés Viadel Llorìa National sensory science society membership of the PhD candidate: Spain – Spanish Professionals Association of Sensory Science (AEPAS Title of the thesis: New strategies to improve the diet of elderly population Supervisors: Amparo Tárrega, Institute of Agrochemistry and Food Technology (IATA, CSIC) Laura Laguna, Institute of Agrochemistry and Food Technology  (IATA, CSIC) Name of […]

IRTA is currently seeking an enthusiastic and motivated Postdoctoral Researcher with a PhD related to consumer science to join the Food Quality and Technology Program. They invite applications from ambitious candidates with relevant research experience and a passion for conducting research and innovation activities on food consumer science, combining explicit and implicit measures. Head of the […]

Location: Sutton Bonington Campus, University of Nottingham Salary: £30,487 to £36,024 per annum, (pro rata if applicable) depending on skills and experience (minimum £33966 with relevant PhD). Salary progression beyond this scale is subject to performance. Closing Date: Monday 05 February 2024 This is an exciting opportunity for a Research Associate/Fellow with a relevant PhD (or close […]

Dear members and sensory enthusiasts, Can you believe it? 2023 has flashed by in the blink of an eye, and what a ride it’s been for our Next-Generation group! As the year comes to a close, let’s take a moment to reflect on the fantastic journey we’ve had together. We’ve been consistently sharing posts each […]

Organised by the E3S Taste Sensitivity and Children Working Groups Coordinators: Sara Spinelli, Caterina Dinnella and Monica Laureati The workshop will be the opportunity for the presentation of the first results of the collaborative project coordinated by the two E3S Working groups, Taste Sensitivity and Children, on food neophobia. The project aims at re-analysing the […]

26 – 27 July, 2024 | Ho Chi Minh City University of Technology in Ho Chi Minh city (Vietnam) “The New Diverse Facets of Sensory Evaluation: Exploring its Intersection with Modern Technologies”. SPISE 2024 includes two main events: July 22 -15, 2024: Two full-day workshops –       Workshop 1: Analyzing sensory and consumer data with jamovi. –       Workshop 2: […]

PhD candidate, Dept. Sensory, consumer and innovation, NofimaAS E-mail: miriam.garcia@nofima.no LinkedIn: https://www.linkedin.com/in/miriam-garcia-valencia/ Stockholm Gastronomy Conference A snowy November weekend in the capital of Sweden was the scenario for the Stockholm Gastronomy Conference 2023. In the European Capital of Gastronomy of 2023, food was the reason to bring together the fields of sensory science, business, design, religion, policy, […]

National sensory science society membership of the PhD candidate: Italy – Italian Sensory Science Society (SISS) Title of the thesis: Consumers’ attitude towards alternative proteins Supervisors: Barbara Loera, University of Turin Name of the PhD Program: Psychological, Anthropological and Educational Sciences Affiliation of the PhD candidate and country: University of Turin, Italy Year of starting […]

RESEARCH CENTER PRESENTATION: The Institut Lyfe (ex-InstitutPaul Bocuse) Research & Innovation Center is a non-profit research unit investigating the factors that influence human eating behaviors. The Center is part of the Institut Lyfe, which allows cooperation between scientists and culinary experts. We strongly focus on societal and industrial challenges and significantly tackle contemporary challenges of […]