13 May 2011
Accademia dei Georgofili, Logge Uffizi Corti, Florence, Italy
European Sensory Science Society (E3S) will be constituted in Florence (Italy) on the 12th of May 2011, with the objective of bringing together national sensory science organizations from Europe under a single organization. National sensory societies from 12 countries (Austria, Denmark, Italy, Finland, France, Germany, Norway, Spain, Sweden, Switzerland, The Netherlands, United Kingdom), will join the E3S confederation to promote co-operation, shared goals, integration of activities and knowledge and information exchange amongst national sensory science organisations across Europe.
To mark this historical occasion, the E3S will host a seminar which will take place in Florence, on the 13th of May 2011.
The meeting will be an opportunity for presenting and discussing several topics focusing on the role of sensory science in industry, research and society.
Program and presentations
Presentations in PDF format are available in the members area.
08.30 – 09.00 Registration
09.00 – 09.15 Opening
M. Bertuccioli, Italian Sensory Science Society
09.15 – 10.00 Introduction to E3S
E. Monteleone, Italian Sensory Science Society
10.00 – 11.00 Setting up and gaining acceptance of formal sensory procedures in quality control
M. Everitt & J. Hort, Professional Food Sensory Group, Institute of Food Science and Technology, United Kingdom
11.00 – 11.30 Coffee break
11.30 – 12.30 Alternative methods to descriptive analysis
P. Schlich, Sens&Co, France
12.30 – 13.30 Prediction of food choice: challenges related to measuring consumers’ responses
M. Hersleth & T. Naes Norwegian Sensory Association
13.30 – 14.30 Lunch
14.30 – 15.30 Sensory science at the intersection between consumer expectations, food reality and product development/improvement
P. Piccinali & A. Bongartz, IG Sensorik, Swiss Society of Food Science and Technology
15.30 – 16.30 Children’s responses to foods: sensory aspects and implications
H. Tuorila, Finnish Society of Food Science
16.30 – 17.30 Closing remarks
The seminar’s official language is English.
Mario BERTUCCIOLI, Italian Sensory Science Society
Annette BONGARTZ, IG Sensorik, Swiss Society of Food Science and Technology
Margaret EVERITT, Professional Food Sensory Group, Institute of Food Science and Technology, United Kingdom
Margrethe HERSLETH, Norwegian Sensory Association
Joanne HORT, Professional Food Sensory Group, Institute of Food Science and Technology, United Kingdom
Erminio MONTELEONE, Italian Sensory Science Society
Tormod NAES, Norwegian Sensory Association
Patrizia PICCINALI, IG Sensorik, Swiss Society of Food Science and Technology
Pascal SCHLICH, Sens&Co, France
Hely TUORILA, Finnish Society of Food Science
Deadline for registration is April 30, 2011.
The registration fee is 100 euro for members of national sensory society and 200 euro for non members.
Please fill in the registration form.
Accademia dei Georgofili
Logge Uffizi Corti
tel: 055 212114 – 055 213360
fax: 055 2302754
For hotel reservation please fill out the following form and send it to Scaramuzzi Team Girovagare Viaggi sas, Viale G. Milton 81, 50129 Firenze no later than April 20, 2011 (Ph. +39 055 494949 – Fax. +39 055 476393, email@example.com).
For further information about hotel accommodation please contact Scaramuzzi Team Travel Agency at the following address: firstname.lastname@example.org.
You can download photos of E3S meeting (12th May) and E3S Seminar (13th May). Thanks to Klaus Dürrschmid.
Visit the photogallery