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: Strategies to understand and measure food pleasure factors as a basis for the improvement of new product Supervisors: Amparo Tárrega, Institute of Agrochemistry and Food Technology (IATA, CSIC) Laura Laguna, Institute […]

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

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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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Research Associate in Sensory Science, University of Nottingham, UK

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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 […]

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POST OF THE MONTH: Editorial Letter 2023

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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 […]

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Children & Taste Sensitivity Working Group Workshop: “E3S collaborative project on food neophobia in Europe: first results”

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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 […]

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SPISE 2024: The New Diverse World of Sensory Evaluation: Exploring its Intersection with Modern Technologies

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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: […]

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POST OF THE MONTH: Miriam Garcia Valencia

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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, […]

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Pericle Raverta

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 […]

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Permanent Position in the Institut Lyfe (ex-Institut Paul Bocuse) Research & Innovation Center

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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 […]

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Sensory Perception & Food Preference: The age of pleasure

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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. […]

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2nd Symposium “Child eating behaviour”

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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 […]

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17th International Weurman Flavour Research Symposium

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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 […]

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Caterina Szmania

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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 […]

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Maria Rosaria Giuffrè

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, […]

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Jaclyn Di Meglio

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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 […]

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Open Job specialized in Sensory Nutrition, Olfaction and Translation and Diagnostics, Monel Chemical Sense Center, Philadelphia, USA

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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 […]

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Positions as Consumer Scientist at Unilever, Wageningen, Gelderland

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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 […]

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POST OF THE MONTH: Elena Costa

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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 […]

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Linnea Apelman

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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 […]

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Saumya Sood

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 […]

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