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The board changes roles!Following the conclusion of board members’ mandates, the positions have been redistributed.E3S thanks Paula Varela for her huge contribution over the past two years as chair of the society, and welcomes Sara Spinelli as the new chair. E3S is growing, which is why it was decided to appoint two vice-chairs, instead of […]

The links between sensoriality and behaviour Le Sensolier is a research group gathering PhD students, academic and industry researchers to exchange knowledge and methods on perception through the dialogue between several disciplines such as psychology, linguistics, anthropology, sensory and consumer science… For its 19th research day, to be held in Paris on October 19, 2023, […]

Rutger Brouwer, PhD Candidate, Food Quality and Design, Wageningen University, The Netherlands In 2013, I moved from Ellecom, a small town in the Netherlands, to Wageningen to study Nutrition and Health. This seemingly small change shaped both my life and career path. Prior to studying food science, I consumed the typical Dutch diet. We (the […]

Giract is proud to announce that, following the success of its unique and innovative programme to promote flavor research amongst PhD students in Europe across various universities and institutes, 8 industry sponsors will continue to support the programme, now in its fourteenth year. This consortium aims to raise awareness of the industry and career opportunities […]

The diversity in methods: focus on fungiform papillae density assessment and ongoing studies within the E3S Taste Sensitivity network 15 May 2023, 14:30 – 15:45 Uppsala, Sweden The workshop will be the opportunity to present the results of the collaborative work on the shared data on the use of different methodologies in fungiform papillae count. […]

About the Job Nutricia Research Centre for Specialized Nutrition, located in the Utrecht Science Park in the Netherlands is a state-of-the-art Life Science innovation center for the development of new product concepts for Specialized Nutrition. A Senior UX Data Manager in the User Experience team is sought to accelerate the digital developments for the sensory & consumer data. This […]

Uniqueness and diversity in a globalized world – a sensory perspective 15-16 May 2023 Uppsala, Sweden The European Sensory Science Society is happy to announce the dates of the Symposium 2023. This year it will take place in collaboration with the Swedish Sensory Network (SSN) (Sweden) Trade and technology have made the world into a […]

Guest editors: Carlos Gomez-Corona Tobias Otterbring Special issue information: Academic studies in sensory and consumer science have revealed profound insights during the last decades. However, most of the published literature is based on participants with a peculiar profile, commonly referred to as WEIRD individuals (Western-Educated-Industrialized-Rich- Democratic societies), typically in the form of online panels or […]

The position is available from 1st November 2023 Applications must be received no later than July 1st 2023. The Department of Food Science, Aarhus University, Denmark, invites applications for a 1,5-year Post doc position within cross-cultural Consumer science. A successful candidate with a strong research profile in consumer science is sought who wishes to work […]

Picture credits: Raise Network Tasting across borders: building cultural awareness in sensory and consumer science The Next Generation Group organises an interesting workshop to be presented at the Annual E3S Symposium. Watch the recording of the workshop on the E3S YouTube channel: 15 May 2023, 13:00 – 14:15 (sweden time) Location: Hybrid (Uppsala, Sweden/ via […]

Start date 15th June 2023 Deadline: 15th May 2023 Apply Here. For further information contact  Professor & Science Team Leader: Derek V. Byrne The Department of Food Science, Food Quality Perception & Society Team at Aarhus University, Denmark, invites applications for an 18-month Research Assistant position within the area of Consumer Science and Public Engagement in […]

APPLICATION DEADLINE: APRIL 28, 2023 ÖREBO UNIVERSITY, SWEDEN Örebro University is now looking for a dedicated academic with strong research credential who together with the colleges will develop and strengthen research and education in the subject of Culinary Arts and Meal Science. Background At the School of Hospitality, Culinary Arts and Meal Science at Örebro […]

A talented and motivated postdoctoral researcher with background in sensory and consumer science is sought to join the team. School of Chemistry Food & Pharmacy has been awarded an exciting research project by the European Institute of Innovation and Technology (EIT Food) and will work in collaboration with Aarhus University, VTT, Maspex, Bioazul, Eroski and […]

From sensation and perception to awareness: the interplay between genes, environments, and individual experiences April 20 – 21, 2023 University of Sussex, Brighton UK People are invite to an interdisciplinary hybrid symposium on human sensation and perception that brings together speakers with expertise in different sensory modalities. Esteemed speakers will deliver state of art talks […]

Topic: From idea to consumption Date: 25-26 April 2023 in Denmark Inspiring talks on the involvement of sensory and consumer science in the innovation process will be given by Novozymes, Danish Crown, Aker Biomarine and Elopak to get the discussion started. From idea to consumption The key to develop improved sustainable products is to acknowledge […]

10 -12 May 2023, Copenaghen, DK Deadline: 11 April 2023 The course introduces the foundations of sensory science and the practice of performing sensory tests with trained panels and by consumers, including their design and execution and assessing sensory and consumer data. Besides teaching classical sensory evaluation tools, attention is on measuring food motives in […]

E3S Non Food working group releases a survey to evaluate the use of sensory perception and consumer experience methods. The questionnaire was developed with the aim of provide an international overview of the methods used to define drivers of liking, specifically on sensory perception and consumer experience methods. The questionnaire then asks respondents, completely anonymously, […]

Can gamified smell training increase the liking of fruit and vegetables? Linnea Apelman, PhD Student, Department of Food Studies, Nutrition and Dietetics, Uppsala University, Sweden         “I am interested to find out if repeated sensory exposure, in the form of gamified smell identification tasks, can impact food liking. I am especially curious […]

PREFERENCES, EXPECTATIONS, CONTEXTS, INDIVIDUAL DIFFERENCES, EMOTIONS AND IMPLICIT METHODS + RLAB June 7-9, 2023 SISS (Italian Sensory Science Society) presents the 7th renewed Live Online Edition of a 3-day synchronous 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 […]

New Zealand and the European Commission have concluded formal negotiations on New Zealand’s Association to Pillar Two of Horizon Europe, the European Union’s largest ever research and innovation programme. Negotiations were positive, with the hope that New Zealand will become an Associate Member in early 2023. In anticipation of Association, New Zealand researchers and organisations […]

When: 11th -15th September 2023 Where: ETSI Agronómica, Alimentaria y de Biosistemas (Universidad Politécnica de Madrid), Madrid, Spain During the last two decades or so, new methods of sensory analysis have gained ground. Among these methods, we single out Free Sorting Task, Check All That Apply, Projective Mapping also called Naping, TDS and TCATA. These […]

Course #1: Fundamentals of Discrimination Testing and Drivers of Liking®    May 23-25, 2023, The Royal Savoy Hotel & Spa | Lausanne, Switzerland This course has been developed for technical and supervisory personnel involved in all aspects of sensory and consumer research. E3S Country Member: In-person attendance | $1,125 USD (€ 1050 approx.) Virtual attendance […]

3rd International Symposium on Altered Taste 14 – 15 September 2023 – Lyon, France A changed relationship with food can occur for many reasons, from illness to aging to shifts in the food environment. The impact of this can range from a loss of pleasure in food and eating, to lower food intake and potential […]

SISS member Margarita Kokkorou wins Giract 2023 award with research on developing sustainable meals for canteens. Awarded to SISS member Margarita Kokkorou (University of Florence) the Giract Award – Promoting Flavor Research amongst PhD Students in Europe 2023 for first-year PhD students for the research “New approaches to develop sensory-hedonic based interventions to promote healthier […]