POST OF THE MONTH: E3S Annual Symposium 2024

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The 12th E3S Annual Symposium recently convened in the picturesque city of Münster, Germany, hosted by the German Sensory Society. This gathering brought together leading experts, researchers, and aspiring students in the field of sensory science under the theme ‘The Future is Bright.’, Over two days, attendees delved into workshops, keynotes, discussions, and networking opportunities. […]

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Job Position as Panel Leader, Münich, Hamburg

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Are you passionate about sensory analysis and panel management?Do you want to develop your career in an international company with a multicultural environment working with the biggest local and global organizations in FMCG? If so, SAM has the right opportunity for you! SAM is the leading international sensory and consumer research company specializing in food, […]

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Open position as Science Group Leader – Consumer & Product Insights – Plant & Food Research, New Zealand

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Consumer & Product Insights group at Plant & Food Research is a dynamic part of our Food Innovation portfolio. This group has a strong focus on quantifying sensory properties of foods and beverages, studying consumer responses to food systems and new technologies, and conducting future-focused research related to people, products, and the planet.  This science leadership […]

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Prof. Paula Varela-Tomasco was awarded with the E3S Established Researcher Award – 3nd Edition

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The European Sensory Science Society is proud to announce Prof. Paula Varela-Tomasco as the winner of the E3S-ERA Established Researcher Award (3nd Edition – E3S-ERA 2024).The Awarding ceremony will take place at Eurosense 2024 in Dublin (Ireland). This award recognises the major influence of a European established researcher in Sensory Science who has made major […]

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II International workshop on Sensometrics: Correspondence Analysis and Related Methods

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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 […]

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UNDERSTANDING CONSUMERS 2024 COURSE

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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 […]

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EuroSense 2024: A Sense of Global Culture

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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 […]

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E3S Annual Symposium 2024 – The Future is Bright

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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 […]

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Smell and Taste 16

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27 – 28 September 2024 | Dresden, Germany Registration deadline: 10 September 2024 This course is an attempt to teach Smell and Taste in a most practical and interesting way, meaning that the meeting is not only defined by lectures, but through practical courses and demonstrations. In addition, the meeting is meant to provide a platform […]

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GIRACT – European PhD in Flavor Research Awards – 15th edition

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Application Deadline: October 31st 2024 The Giract European PhD in Flavor Research Awards is now in its 15th edition, thanks to 7 industry sponsors: Ajinomoto, Angel Yeast, Givaudan, Kerry, Lallemand Bio-Ingredients, Biospringer by Lesaffre and PepsiCo. This consortium aims to raise awareness of the industry and career opportunities in order to increase the flavor research talent pool in Europe. […]

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Next Gen Workshop at E3S Symposium 2024: “Well-being in early career researchers and PhD”

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6 May 2024 | Münster, Germany (and online) We are very excited to hear from Carmen Kettler on ‘Promoting well-being in early career researchers and PhD students’ *Navigating the world of academia and research as an early career researcher (ECRs) or PhD student is a challenging journey. Studies reveal that ECRs, and PhD students are […]

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E3S Next Gen webinar: Making Sense of Introversion

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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 their […]

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PhD Fellowship – Team Aarhus University, Denmark

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 […]

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Workshop – New and Rapid Descriptive Methods for Product Sensory Evaluation

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 […]

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The Institute for Perception course: Novel Brand Development Tools in New Product Innovation

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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, & […]

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PhD FELLOWSHIP “Sustain-Sense”, Aarhus University, Denmark

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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 […]

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Meet your Taste Symposium – Lake Lucerne Institute Vitznau

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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.

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POST OF THE MONTH: International Day of Women and Girls in Science

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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 […]

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E3S Next Gen webinar: Emerging digital techniques in Sensory Research

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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 […]

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Andika Wicaksono Putro

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: […]

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Marieke Van Bruinessen

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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 […]

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Marta Appiani

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 […]

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Andrés Viadel Llorìa

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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 […]

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Postdoctoral Position in Consumer Science for the Food Quality and Technology Program, IRTA, Girona (Spain)

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 […]

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