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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 […]

6th – 7th May, 2024 in Müster, Germany The Germany Sensory Society is please to host the 12th E3S Annual Symposium! More information coming soon!

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 […]

Date: 5 – 8 March, 2024 Location: Wageningen, The Netherlands The aim of this advanced course is to acquire expertise regarding sensory perception and food preferences; to initiate discussions with experts, to obtain knowledge on and experience in different topics and methods related to sensory and liking; to connect with other professionals/colleagues in the field. […]

When: 20 December 2023, 08:00 to 17:00 Location: Wageningen University, Aurora room C9119 The Sensory Science and Eating Behaviour Chair group is pleased to invite you to the 2nd Symposium “Child eating behaviour” to share the latest developments in CHILDREN EATING BEHAVIOURS and Health research. The symposium is highly relevant to researchers, students, and health […]

When: 24 – 27 September 2024 Location: Wageningen University and Research in Wageningen, The Netherlands This conference, created in 1975 in memory of Cornelius Weurman and held every three years in different countries in Europe, is an internationally recognised Symposium gathering well-known scientists from academia and industry from different disciplines in the field of flavour […]

National sensory science society membership of the PhD candidate: Germany – Deutsch Gesellschaft für Sensorik (DGSens) Title of the thesis: Climate-related off-flavours in white wine Supervisors: Ulrich Fischer, DLR Rheinpfalz, Neustadt an der Weinstraße Name of the PhD Program: FEI (Forschungskreis der Ernährungsindustrie) Affiliation of the PhD candidate and country: DLR Rheinpfalz/RPTU Kaiserslautern, Germany Year […]

National sensory science society membership of the PhD candidate: Italy – Italian Sensory Science Society (SISS) Title of the thesis: Capturing the dynamics of sensory and emotional experience for sustainable product innovation Supervisors: Sara Spinelli, University of Florence, Department of Agriculture, Food, Environment and Forestry, Italy Erminio Monteleone, University of Florence, Department of Agriculture, Food, […]

National sensory science society membership of the PhD candidate: Italy – Italian Sensory Science Society (SISS) Title of the thesis: Food Preferences in cancer patients undergoing antineoplastic therapies: inputs for new tailor-made food solutions Supervisors: Sara Spinelli, University of Florence, Department of Agriculture, Food, Environment and Forestry, Italy Caterina Dinnella, University of Florence, Department of […]

About Monell Chemical Senses Center: The Monell Chemical Senses Center is committed to unraveling the enigmas of taste, smell, and related senses and the biology of hunger and eating. At Monell, the interdisciplinary approach combines cutting-edge research, exceptional facilities, and a spirit of collaboration to propel discoveries. 1. Sensory Nutrition: study the interplay of chemical […]

The Nutrition and Ice Cream Science and Technology (N&I S&T) team is is a multi-disciplinary team of scientists and technologists focused on applying science and technology to solve problems of today and create inspiring opportunities for tomorrow, developing new technologies and insights that lead to sustainable competitive advantage. The team is located at two of […]

Elena Costa – PhD Candidate, RISE Research Institutes of Sweden and Gothenburg University (Sweden) To learn more about my research project and the Blue Food center more broadly, visit: https://www.bluefood.se/forskning/matneofobi-inom-sjomatskonsumtion/ email: elena.costa@ri.se LinkedIn: :  https://www.linkedin.com/in/elenacosta24/ Understanding the barriers to diversify seafood consumption How can we provide a growing and ageing population with healthy and more sustainable […]

National sensory science society membership of the PhD candidate: Sweden – Swedish Sensory Network (SSN) Title of the thesis: The role of olfaction in healthy eating among children Supervisors: Pernilla Sandvik, Uppsala University Name of the PhD Program: Individual PhD Program Affiliation of the PhD candidate and country: Uppsala University, Sweden Year of starting and […]

National sensory science society membership of the PhD candidate: United Kingdom – UK IFST Sensory Science Group Title of the thesis: Understanding the mechanism for saltiness perception of samphire as a salt substitute Supervisors: Prof. Lisa Methven, Dr. Qiaofen Cheng, University of Reading Name of the PhD Program: Food and Nutrition Science Affiliation of the […]

National sensory science society membership of the PhD candidate: Ireland – Sensory Food Network Ireland Title of the thesis: Understanding how food formulation, eating contexts, and cultural influences shape the sensory and emotional perceptions of healthier meat products, including nitrite-reduced and nitrite-free cured meats, meat hybrids, and vegan meat alternatives. Supervisors: Dr. Emily Crofton, Teagasc […]

National sensory science society membership of the PhD candidate: France – Société Française d’Analyse Sensorielle (SFAS) Title of the thesis: Impact of gastronomic and culinary incentive strategies to change the eating habits of consumers at home and increase the consumption of pulses Supervisors: Symoneaux Ronan – ESA Angers Name of the PhD Program: Consumer science, […]

National sensory science society membership of the PhD candidate: Spain – Spanish Professionals Association of Sensory Science (AEPAS) Title of the thesis: Systems of Characterization and Communication of the quality and nutritional composition of food for consumers and the food industry Supervisors: Luis Guerrero (IRTA); Elena Fulladosa (IRTA) Name of the PhD Program: Food Quality […]

National sensory science society membership of the PhD candidate: United Kingdom – UK IFST Sensory Science Group Title of the thesis: Exploring the association between temperature and sweetness perception and the role of different composition on sweetness perception Supervisors: Qian Yang, Rebecca Ford, Ian Fisk Name of the PhD Program: PhD in Biosciences Affiliation of […]

National sensory science society membership of the PhD candidate: United Kingdom – UK IFST Sensory Science Group Title of the thesis: Explore consumer emotional responses towards protein alternatives via explicit and implicit methods Supervisors: Dr Margaret Thibodeau, Dr Rebecca Ford and Dr Qian Yang Name of the PhD Program: PhD Sensory Science Affiliation of the […]

National sensory science society membership of the PhD candidate: Norwegian Sensory Society (NSN) Title of the thesis: Upcycled food: consumer acceptance of new ingredients from rest raw materials Supervisors: Paula Varela, Mari Gaarder and Themis Altintzoglou Name of the PhD Program: Food Science Affiliation of the PhD candidate and country: Nofima – Norwegian Institute of […]

National sensory science society membership of the PhD candidate: Norwegian Sensory Society (NSN) Title of the thesis: Designing household food waste interventions to achieve behaviour change Supervisors: Valerie Lengard Almli, Mari Øvrum Gaarder, Siv Kjølsrud Bøhn Name of the PhD Program: Life and Food Sciences Affiliation of the PhD candidate and country: Nofima – Norwegian […]

National sensory science society membership of the PhD candidate: Norwegian Sensory Society (NSN) Title of the thesis: Combining technology, consumer insight and sensory science in optimization and validation of sustainable and controversial food processing and development – a case study focusing on smoke-flavoring of cold-smoked salmon Supervisors: Associate Professor Jørgen Lerfall, NTNU – IBT, Professor […]

An interview with Katerina Katsikari, Department of Consumer, Sensory and Innovation at Nofima AS and Norwegian University of Life Sciences (NMBU) Email: katerina.katsikari@nofima.no LinkedIn: https://www.linkedin.com/in/katerina-katsikari-7501a5198/ You have started a new research project now, what is it about? And what do you hope to find out? In this project, we are investigating how food texture can influence […]

Written by Karina Gonzalez Estanol & Maddalena Libardi, Chair & Deputy Chair of Next Generation Working group The beautiful city of Nantes, France, recently played host to the much-anticipated Pangborn 2023 conference. Pangborn, a biennial event, brings together leading experts, researchers, and enthusiasts from the world of sensory and consumer science to discuss and share […]