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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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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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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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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POST OF THE MONTH: Katerina Katsikari

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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 […]

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POST OF THE MONTH: Pangborn 2023

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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 […]

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POST OF THE MONTH: August 2023

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Pictured: Dr. Danny Cliceri & Dr. Leonardo Menghi (UNITN) with a first prototype of the Bulkbox Written by Dr. Michele Pedrotti, Researcher Email: michele.pedrotti@wur.nl Sensory evaluation plays a crucial role in assessing the quality, freshness, and acceptability of food products. Since my participation at the BCFN!YES contest in 2014 with the project “Common sensing: the […]

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POST OF THE MONTH: July 2023

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Angelica Lippi, PhD Candidate, Food Science and Technology, University of Florence (Italy) – Institut Lyfe (France) In 2017 I got a master’s degree in clinical and health psychology, my main focus has always been in human cognition and behavior. Since I started working on my master thesis, I became fascinated with how food is perceived […]

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Post of the month – MAY 2023

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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 […]

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Taste Sensitivity WG Workshop at the E3S Symposium 2023

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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. […]

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Picture credits: Raise Network

E3S Next Generation Working Group Workshop – 11th E3S Annual Symposium 2023

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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 […]

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E3S Non Food WG Survey: Drivers of Liking

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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, […]

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Post of the Month: FEBRUARY 2023

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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 […]

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Post of the month: November 2022 – ABOUT EUROSENSE 2022

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Nicky Coucke, University Ghent “After waiting four years since the last Eurosense conference was organized on location, it was finally time again for all sensory and consumer researchers to come together in Turku, Finland for the 10th biennially Eurosense conference organized from September 13th till September 16th. The theme of this year’s Eurosense conference was […]

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Post of the month: June 2022

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Learning about flavourings in food products at the University of Reading Niklas Pontesegger; PhD Candidate at Graz University of Technology, Institute of Analytical Chemistry and Food Chemistry; Stremayrgasse 9/II, 8010 Graz, Austria “If you are a bit like me and you sometimes wonder what your food is made of, probably you already came across a […]

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Post of the month: April 2022

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Beyond borders (and oceans)- E3S next generation group meets Sensory Pantry As one of our main goal is to connect across young researchers and recent graduates in our field , we are very excited to  announce this new collaboration with Sensory Pantry! Sensory Pantry is a science communication hub created by Julia Low and Anita […]

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New coordinators of the E3S PDO WG

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After 10 years of coordination of the E3S PDO Working Group by Mario Zannoni (Consorzio Parmigiano Reggiano, Italy, SISS) and Patxi Pérez Elortondo (Universidad del País Vasco, Spain, AEPAS), the group is now coordinated by Kizkitza Insausti (Public University of Navarre, Spain, AEPAS), Barbara Guggenbuehl (Agroscope, Switzerland, IG Sensorik) and Patrizia Piccinali (Agroscope, Switzerland, IG Sensorik).

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E3S Education WG Webinar – Sensory Education possibilities in the E3S Network

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E3S 10th Anniversary Series Organised by the E3S Education Working Group 9th February 2022, 16.00 – 17.00 CET – Register now  The E3S Education Working Group has been active since 2011. National members of Education WG form the link between domestic universities, national sensory associations and E3S. Our previous leaders have been prof. Hely Tuorila, Finland, ATJ; […]

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E3S Taste Sensitivity WG Webinar – Methods matter: Oral responsiveness & psychological trait research in Europe Current and future perspectives

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E3S 10th Anniversary Series 13th October 2021, 16 – 17.00 CET – Register now The webinar organised by the E3S Taste Sensitivity Working Group will be focused on the presentation of the results of a survey on methodological aspects of measurement of response to tastes, somato and tactile stimulation and psychological traits in Europe. Current and […]

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E3S Nonfood WG Webinar – Sensory evaluation in nonfood: what a thrilling challenge!

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Nonfood sensory scientists unveil the challenges and necessary adaptations of sensory evaluation practices for nonfood applications  E3S 10th Anniversary Series  organised by the E3S Nonfood Working Group  15th September 2021, 16 – 17.30 CET – Register now  Sensory evaluation has been widely used in the nonfood sector, particularly in the cosmetics industry for decades. While its value has been acknowledged across many diverse and surprising industries, its […]

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Education WG: Current activities

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Updated Course Cards & List of external examiners (Lead: Bodil Allesen-Holm, DK, D2S) E3S Youtube video channel to exchange sensory videos for teaching (Lead: Catherine Dacremont & Julien Delarue, FR, SFAS) E3S annual PhD courses – discussion of EU-project training schools and international PhD/masters as examples of PhD courses (Lead: Carolina Chaya, ES, AEPAS) Basic sensory program guidance (Lead: Erminio Monteleone, IT, SISS), new sub-group […]

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B-Tex Study

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The B-tex study The E3S Children WG is currently performing a cross-national study on texture perception and preference in children from different European countries: the B-Tex study. Launch of the B-Tex study The first project proposal was made during Eurosense 2016 with first results presented in occasion of Eurosense 2018. Participating scientists Monica Laureati (University […]

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