Category Archives: Seminar

9^th E3S SYMPOSIUM  2021 will take place the 10th-11th May, 2021

Online

organised by Sensory Division (ATJ) of Finnish Society of Food Science and Technology (ETS)

10-11th May 2021

PROGRAM

DAY 1

Monday 10th of May:

E3S Working groups and general assembly

13:00-16:00 Working group meetings

16:00-18:00 General Assembly (two representatives per country only)

DAY 2

Tuesday 11th of May:

Taste of Creativity – seminar

10:00 Opening

10:20 New products coming to market: who is ready to accept them?

Professor emerita (Sensory Food Science) Hely Tuorila, University of Helsinki

11:00 Finding the insight

Head of Consumer Insight Kevin Deegan, Valio

11:20 Designing products to meet consumers expectations.

Director Sensory and Consumer Insights EAME Katja Tiitinen, Symrise

13:00 Organic food choices – a device for sending and interpreting pro-social status signals?

Professor Harri Luomala, School of Marketing and Communication, Marketing, University of Vaasa

13:20 FoodTaste Finland – Individual differences in sensory perception

Professor in Food sensory science Mari Sandell, FAN, University of Helsinki & FFF, University of Turku

13:40 Flash presentations (open call for students)

14:50 Consumer-led emotional lexicons development: pros and cons

Chair of E3S, Head of Department Carolina Chaya, Universidad Politécnica de Madrid 

15:10 Multisensory eating environment

Research professor Anu Hopia, University of Turku

15:30 Closing remarks

OPEN CALL FOR STUDENTS

CALL FOR ABSTRACTS – BEST STUDENT FLASH PRESENTATION

Students are invited to submit an abstract of their research for a flash presentation, which will be reviewed and scored by an independent scientific judging panel. The winner of the best flash presentation award will be granted with 100-400 euros.

Contact: laila.seppa(at)helsinki.fi and secretary(at)e3sensory.eu

Program and registration

27-28^th of May 2019, Milan, Italy

Programme and registration

7th European Sensory Science Society Annual Symposium
Hosted by Sensory Food Network Ireland
Wednesday May 9th, 2018
Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland

STUDENT COMPETITION – CALL FOR PAPERS – Deadline April 6th

Read the programme

Download the presentations here

A Taste of Culture: Understanding the Global Consumer and Sensory Perception
Sensory Food Network Ireland is delighted to host the European Sensory Science Society (E3S) Annual Symposium on May 9th, 2018 at Teagasc Food Research Centre, Ashtown, Dublin, Ireland.

The chosen theme for the one day symposium is ‘A Taste of Culture: Understanding the Global Consumer and Sensory Perception’, with presentations from the leading experts in sensory and consumer science. This symposium also provides excellent international networking opportunities for all attendees.

As the theme suggests the programme will focus on the cultural aspects of sensory science, thus appealing to a wide audience. The programme also includes a student session and a session focused on ‘non-food’ sensory science.

The European Sensory Society General Assembly, which is a closed meeting for E3S members, will take place on Tuesday May 8th, along with meetings of the working groups associated with ES3.

Wednesday, May 9th – E3S Symposium

Registration, Session Topics & Speakers 
Registration for the symposium will open on Wednesday, May 9th at 8.30am and the event will commence at 9.15am with the following confirmed speakers.

Session 1: Sensory Science and the Consumer
Speakers: Dr Ciarán Forde, National University of Singapore; Ms Helen King, Bord Bia, Ireland; Dr Linda Farmer, AFBI, Northern Ireland.

Session 2: Cultural Aspects of Sensory Science
Speakers: Dr Julien Delarue, AgroparisTech, France; Dr Maurice O’Sullivan, UCC, Ireland; Dr Kieran Kilcawley, Teagasc, Ireland.

Session 3: Sensory Science: Beyond Food
Speakers: Ms Margaret Shine, SRL, Ireland; Ms Celine Marque, Oriflame, Ireland; Dr Tracey Larkin, LIT, Ireland.

Student Competition 
There is an opportunity for students to present their research in a dedicated student session, where six ten minute oral presentations will feature. A poster presentation session will also take place throughout the day. Details on abstract submission are available here.

Please submit your abstract to: SensoryFoodNetworkIreland@teagasc.ie, stating your preference for an oral or poster presentation in the subject line of your email.

Deadlines: Only abstracts received by Friday April 6th, 2018 will be considered for presentation at the symposium. Queries: If you have any queries, please email SensoryFoodNetworkIreland@teagasc.ie

Registration Details:
Registration fee – €100 Conference dinner – €50
Booking via Eventbrite here

Information for the delegates: E3S Dublin 2018 Delegate Travel Info

Accommodation

A limited number of rooms are reserved at the Crowne Plaza Blanchardstown.
To book call 00 353 1 8977721 quoting  ‘E3S Symposium’.

Tuesday, May 8th – E3S Assembly and E3S Working Group Meetings and Workshops

• 13.00 – 15.00: E3S General assembly
• 15.00 – 15.30: Refreshment break
• 15.30 – 17.30: Working group meetings and workshops
• 17.30 – 18.00: Working groups feedback and close
• 18.00: Bus from Teagasc Food Research Centre to Crowne Plazza Hotel, Blanchardstown, Dublin
• 19.30: Symposium dinner at Crowne Plazza Hotel, Blanchardstown, Dublin (Booking via Eventbrite here)

E3S General Assembly – open only to up two representatives for each member country.

E3S Working Group Meetings and Workshops – open to all the E3S members

• E3S Children Working Group Workshop – Dr. Monica Laureati, University of Milan
  Texture perception in children and implications for the perception of and preference for healthy food: the E3S Children WG cross-cultural study
  In 2017, the E3S Children WG has started the B-Tex pan-European study to better understand how children perceive different texture properties and how this perception influences the acceptance and rejection of food. Currently, six countries from northern, central and southern Europe are collecting data within the B-Tex study. During this workshop, the preliminary results of the B-Tex study will be presented. Read more
• E3S Education Working Group Meeting, prof. Catherine Dacremont, Agrosup Dijon – Centre des Sciences du Goût et de l’Alimentation, and dr. Paula Varela, Nofima
• E3S PDO Working Group Workshop, dr. Mario Zannoni
  15.30 – 16.30:
  – M. Zannoni, F. J. Perez Elortondo, A proposal for the structure of  a guideline for sensory analysis of PDOs food products and wines
  – P. Piccinali,  The E3S WG PDO at the “Journée internationale des Concours des Produits du Terroir” in Courtemelon, Switzerland, 30 september 2017
  – L. Cunha, Results of a survey about consumers’ awareness, knowledge and image of PDO products in Portugal
  16.30 – 17.00: Discussion
  17.00-17.30: At the end of the workshop the WG PDO management meeting will be held.
• E3S Non food Working Group Meeting, dr. Jessica Dacleu, dr. Irene Bacle and dr. Celine Marque.
• E3S Student Group Meeting, dr. Martha Skinner

E3S GENERAL ASSEMBLY AND SYMPOSIUM 2017

Paris, 9-10 May 2017

REGISTER HERE TO THE E3S ACTIVITIES (May 9th)

REGISTER HERE TO THE SYMPOSIUM (May 10th)| PROGRAM

The European Sensory Science Society are pleased to announce that the next E3S Annual Symposium will be organised in Paris (Saint-Ouen) on May 9th and 10th 2017 in collaboration with SFAS (Societé Francaise d’Analyse Sensorielle) and L’Oreal.

Program

Tuesday May 9th, 2017

• 13.00-14.30 – E3S General Assembly
• 15.00-17.00 – E3S Working Group Workshops in parallel
  • E3S Education WG Workshop
    coordinated by Catherine Dacremont (Agrosup Dijon – Centre des Sciences du Goût et de l’Alimentation

    ---

  • E3S Children WG Workshop
    coordinated by Monica Laureati (University of Milan)
    Program:
    
    • Encouraging healthy eating among children: An intervention on breakfast quality and one on vegetable consumption
      Gertrude Zeinstra, Wageningen Food & Biobased Research, The Netherlands
    • Presentation of the advancement of the pan-European study:
      Texture perception in children and implications for the perception of and preference for healthy food. A 2-year E3S cross-cultural study
    • Future activities of the children WG
    • Discussion
      

      ---

  • E3S PDO WG Workshop
    coordinated by Mario Zannoni (Organismo Controllo Qualità Produzioni Regolamentate) and Francisco José Pérez Elortondo (Universidad del Paìs Vasco – Facultad de Farmacia)
    Program:
    • Sensory methods for official control of PDOs in Spain, France and Italy
      Francisco Josè Perez Elortondo, Universidad del Paìs Vasco, UPV/EHU (Spain)
    • Sensory analysis requisites for accreditation of PDO
      Elisa Gredilla, ENAC (Spain) – Francesco Santini, ACCREDIA (Italy)
    • Proposal of a guideline for  sensory analysis of Protected Designation of Origin (PDO) and Protected Geographic Indication (PGI) in Europe
      Mario Zannoni, OCQ PR (Italy)
    • Pan- European projective perception of PDO logo
      Luis Guerrero, IRTA (Spain)
    • Discussion

  • ---

    SFAS Non Food WG Workshop
    coordinated by Anne-Marie Pensé-Lhéritier, HDR/EBI
    Topics:

    • The reason for creating this group
    • The concerned product universe
    • The user experience
• 17.00-18.30 – Common meeting to sum up the key points from the General Assembly and the WGs including updates from the Taste Sensitivity WG
  
• Social dinner
  

Wednesday May 10th, 2017

CHALLENGES FOR SENSORY AND CONSUMER SCIENCE IN A CHANGING SOCIETY
E3S & SFAS Symposium

Participation
Participation to the E3S General Assembly is strictly restricted to the Delegates indicated by each national sensory science society member of E3S.

Participation to the Working Group Workshops is restricted to E3S members registered to the symposium.

Participation to the symposium is open – a reduced fee is reserved to E3S members.

PROGRAM

THINKING OUT OF THE BOX: SENSORY PRESENT & FUTURE

5TH E3S SYMPOSIUM – THE NETHERLANDS 2016

9- 10 May 2016
Unilever R&D Vlaardingen
Olivier van Noortlaan 120
3133 AT Vlaardingen, The Netherlands

European Sensory Science Society
organised in collaboration with
MOA – Center for Marketing Intelligence and Research
University of Wageningen

Register now – Workshop may 10th – Deadline for Registration: April 20th

Register now to the E3S activties – May 9th 

Monday, May 9th 2016

E3S WORKSHOPS & GENERAL ASSEMBLY

E3S is arranging a General Assembly and Working Group Workshops on Monday 9thof May at the Delta hotel.

The E3S General Assembly will be held the 9th from 17-19.00 and will be followed by a common dinner.

Program – Monday 9th of May
Delta hotel, Vlaardingen

• 13.00-14.00 E3S Sensitivity Working Group Meeting
  coordinated by Erminio Monteleone, University of Florence
• 14.00-14.30 Coffee break

Parallel sessions:

• 14.30-16.00 E3S Education Working Group Workshop
  coordinated by Catherine Dacremont, Agrosup Dijon – Centre des Sciences du Goût et de l’Alimentation
• 14.30-16.00 E3S Children Working Group Workshop
  coordinated by Monica Laureati, University of Milan

• 16.30-17.00 E3S PDO Working Group Workshop
• 17.00-19.00 E3S General Assembly
• 19.30 Dinner

DETAILED PROGRAM OF THE ACTIVITIES – Monday, May 9th 2016:

• 14.30-16.00 E3S Education Working Group Workshop
  coordinated by Catherine Dacremont, Agrosup Dijon – Centre des Sciences du Goût et de l’Alimentation
  1) Bilateral exchange programs
  2) Interactive lectures on sensory
  3) Presentation of Sensory programs in the Netherland
  4) Increasing awareness of career as sensory analysts
• 14.30-16.00 E3S Children Working Group Workshop
  coordinated by Monica Laureati, University of Milan
  Consumer testing with children: toward a healthier direction
  Food preferences play a central role in the prediction of human food choices, especially in children. Hedonic methods tailored for children are of fundamental importance to understand children’s food behavior and to guide them to a healthier diet. The aim of the mini-workshop is to encourage the exchange of research-based knowledge on the mechanisms influencing children’s sensory perception and food preferences. The topics that will be dealt with concern the application of new approaches in the field of consumer testing with children as well as the presentation of evidence-based strategies to encourage healthy eating habits among children.
  Program:
  • Welcome by Monica Laureati, Coordinator of E3S Children WG
    –   E3S Children group: Aim and principles
    –   Introduction to the workshop and presentation of participants
  • Presentation of recent discoveries and projects
  • Jérémie Lefraire, Institut Paul Bocuse, France
    Food rejection and categorization in young children
    Recently, it has been suggested that the two main forms of food rejection: food neophobia and picky/fussy eating could be the behavioral manifestations of an immature food categorization system. The general aim of this presentation will be twofold: i) to present the rationale behind this relationship between food rejection and the early development of food categories and ii) to present the first empirical results supporting this idea.
  • Gertrude Zeinstra, Wageningen UR Food & Biobased Research, The Netherlands
    Strategies to encourage vegetable intake in children
    Children’s vegetable intake is below the recommendations and research has shown that it is a real challenge to increase their intake. New and easy-to-apply approaches are needed. In one project, we investigated whether using an individualized approach to increase the vegetable content of a favorite child-dish could be helpful in increasing vegetable intake among 10-12-year olds. In another project, we investigated the effect and feasibility of a repeated exposure intervention with unfamiliar vegetables at Dutch day care centers.
  • Frida Vennerød, Nofima, Norway
    The relationship between taste sensitivity and preferences in preschoolers.
    What is the relationship between sensitivity for the basic tastes, and preferences for different intensities of basic tastes? Results from the first two years of a longitudinal study with preschoolers will be presented. We will address the development of taste sensitivity and taste preferences from age four to age five, and discuss how these two are related to each other.
  • Hannah Jilani, Leibniz-Institute for Prevention Research and Epidemiology – BIPS, Germany
    Children’s sweet and fat sensitivity and preference: familial aggregation, health outcomes and food choice
    To what extend are children’s sweet and fat sensitivity and preference similar to sensitivity and preference of their parents? And how are these characteristics related to overweight and sweet as well as fatty food choice in 11 to 15 year old children/adolescents? We investigated sweet and fat sensitivity and preference in children/adolescents from 8 European countries and related the results to different potential correlates (e.g. country, sex and age) and outcomes (e.g. overweight and food choice).
  •  Discussion during and after presentations
• 16.30-17.00 E3S PDO Working Group Workshop
  Introduction – Aim and activity of the WG PDO –  Carolina Chaya
  Results of the survey of sensory analysis for official control in Italy, Spain and France – Margaret Everitt
  First results of the consumer survey – Guido Ritter
  
• 17.00-19.00 – E3S General Assembly
• 19.30 – Dinner

Tuesday, May 10th 2016

IV E3S SYMPOSIUM & XVI NORDIC WORKSHOP IN SENSORY SCIENCE

A TASTE OF THE FUTURE

Children and Food Preferences
Tailormade Healthy Food – Nordic Food Trends

E3S ASSEMBLY 2015

Oslo, Clarion Hotel Royal Christiania, May 11-12th 2015

FULL PROGRAM

The 16th Nordic Sensory Workshop 
was arranged in association with 
the European Sensory Science Society 
in Oslo May 11th – 12th 2015.

Download the presentations in the E3S member area

Download the presentation of E3S Education WG Workshop

Download the presentation of the E3S PDO WG Activities 2014/15

_____________________

Some moments of the E3S/SSG symposium

Some moments of the E3S assembly

May 11th, monday – Program


On Monday 11th mini-workshops are arranged for the afternoon. Nofima are responsible for a ConsumerCheck Workshop.
Further information: consumercheck.co

E3S are arranging a Children and Education Working Group Workshop.
Further information: coming soon on e3sensory.eu

The E3S General Assembly will be held from 17-19.00 and will be followed by a common dinner.

E3S GENERAL ASSEMBLY & WORKSHOPS

15-17.00 – ConsumerCheck Workshop

15-17.00 – Children E3S WG Workshop

15-17.00 – Education E3S WG Workshop

17-19.00 – E3S General Assembly

19.00 – Dinner

May 12th, Tuesday – Program

A TASTE OF THE FUTURE
4th E3S Symposium & 16th Nordic Sensory Workshop
9.00  Opening and Welcome
Liv Bente Strandos, Sensory Science Group Leader, Norway
Margrethe Hersleth, Nofima
Joanne Hort, E3S Chair

9.15 – 10.45  Children and Food Preferences
The role of genetics in children’s food preferences
Mari Sandell, University of Turku, Finland
Methods for studying children’s preferences for food 

Monica Laureati, University of Milan, Italy
Flash presentations:

• Children’s food preferences – according to adults or according to children
  Mia Prim, Gothenburg University, Sweden
• Liking of apples and other fruits among children
  Laila Seppä & Maija Greis, University of Helsinki, Finland
• Experiences from sensitivity and preference testing with 
 3-year old children
  Frida Vennerød, Hanne Kristiansen & Valerie Almli, Nofima, Norway

10.45-11.15  Coffee Break

11.15 – 12.30  Tailormade Healthy Food
Individual differences in sensory perception 
Joanne Hort, University of Nottingham, UK
How we make healthier food taste good!

Tone Nyvold, Orkla Foods Norge, Norway
Flash presentations:

• Healthy foods containing marine based ingredients 

  Kolbrún Sveinsdóttir, Adalheidur Ólafsdóttir & Emilía Martinsdóttir, 
 Matís, Iceland
• Rethinking the communication of the sensory diversity of extra virgin olive oils: the culinary and emotional profile
  Sara Spinelli, University of Bologna & Erminio Monteleone, 
University of Florence, Italy
• Improved interpretation of TDS and TCATA curves using reference lines
  John Castura, Compusense Inc, Canada

12.30 – 13.30  Lunch

13.30 – 16.00  Nordic Food Trends
Nordic Food trends from a chefs perspective

Gunnar Karl Gislason, DILL Restaurant, Reykjavik, Iceland
Sustainable and transformative food trends: examples from our work

Jonas Astrup Pedersen, Nordic Food Lab

14.30 – 15.00  Coffee Break

Gastronomy in a sensory and cultural perspective
Åsa Öström, Örebro University, Grythyttan, Sweden

The Future and Past of Nordic Food Trends. Children are the future and the parents are lost
Andreas Viestad, Geitmyra Culinary Centre for Children, Norway

16.00  Closing remarks

CALL FOR PAPERS
We invite you to send an abstract for a 10 minutes flash presentation. 
Abstract should be sent in a word format to Lily Rømcke: 
lily.romcke@nofima.no
Deadline for abstract submission: March 1st

REGISTRATION
Registration includes refreshments and lunch on 12th. Workshops on 11th afternoon are free of charge, but need registration.
Symposium (12th, May): NOK 1600
Dinner (11th, May): NOK 400

To register please visit: deltager.no/a_taste_of_the_future_2015

Deadline for Registration: April 1st

Furthermore, there will be room for a ‘speakers’ corner’ to give sensory scientists the chance to present their recent results.

In addition to the scientific program, the general assembly of the E3S will take place on May 12.

The E3S working groups ‘PDO products’ and ‘Children’ will hold a mini-symposium and a meeting, respectively in the forefront of the workshop.

Some moments of the E3S/SNO symposium

 Some moments of the E3S PDO WG Mini-symposium

E3S Children WG at work

The participants

 Download the report and the presentations in the E3S Member Area:

• SNO & E3S Symposium: SENSORY & CONSUMER SCIENCE. THINKING OUT OF THE BOX. Download presentations
• PDO E3S WG: MINI-SYMPOSIUM HELD IN VIENNA, 12th MAY 2014. Download the report
• CHILDREN E3S WG:  MEETING IN VIENNA, 12th Mat 2014. Download the presentations

The first speaker, Hal MacFie with ‘special guest star’, Thierry Worch, presented Three Game Changers for Sensory: Tweet, Nap and Slow vs. Fast Thinking. Hal opened up the presentation discussing napping, which has also been called ‘DIY Principal Components Analysis’. He described it as a technique used when researchers say ‘I must do something innovative this year’, then it is used that one time and never again. However, it is becoming more popular and literature on the topic is growing. He described how napping is used, citing examples and the positives and negatives. There is ‘lots to commend’ about napping and Hal recommended it, saying ‘it’s worth a second look’.

Thierry Worch then discussed using twitter as a method to find data on products, describing it as a ‘new gold mine’ for companies. Because users (all 500+ million of them) can say whatever they want on Twitter, there’s no reason for them to lie, making it a trustworthy source of information. However, that’s a lot of information to process – around 340 million tweets/day – and companies must search through information, retrieve it, analyse it and make the procedure automatic. This is where the twitteR package of the free statistic software ‘R’ comes in. Thierry took us through two examples, one food related to see how this package works. Twitter data provides ‘real consumers’ in ‘real situations’ but requires a great deal of information processing to get good results.

In the final part of this presentation, Hal looked at Kahneman and Tversky system 1 and 2 thinking- system 1 being our quick, intuitive thinking and system 2 being slower, more rational or “lazy”. He described the effect that these thought processes can have on product testing. He closed with the remarks ‘If you’re still doing blind studies without measuring expectation, you’re stumbling in the dark’.

Erminio Monteleone, founder and former Chair of E3S, was up next with What’s New in Sensory Food Research in Europe? Using the data from the past paper submissions to Eurosense, Erminio skimmed the abstracts and identified the primary keywords from three categories of papers: sensory and consumer, sensory, and consumer. He also looked at trends over the last twenty years of sensory science in Europe.

In the final morning session, we heard six five-minute oral poster presentations – lots of information in very little time! The speakers represented just six of the eighteen posters held in the poster session. During lunch, delegates had the opportunity to look at the posters and vote on their favourite. Perrine Delime, Nottingham University, won with her poster (and presentation) Using Discrimination Tests to identify key components of flavour perception.

Aside from the poster session, delegates also took the long lunch hour to network and have a look around the exhibition stands. There were lots of interesting things going on!

After lunch, there were two workshops. The first, Panel Performance and Fast! was run by PFSG members, Carol Raithatha and Lauren Rogers, and Anne Hasted, QI Statistics. Delegates gathered around computer screens as the speakers took them through various statistical software packages they could use for speeding up panel performance.

In workshop two, Concept to Consumer: Fast Direction on Product Sensory Optimisation, Antoine Goupil de Bouillé and Thierry Worch, each demonstrated two methodologies. Antoine talked about the Kano Model of Customer (Consumer) Satisfaction, which classifies product attributes based on how they are perceived by customers and their effect on consumer satisfaction. Thierry spoke about the Ideal Profiling Method (IPM), which combines perceived and ideal intensities and consumer liking. The audience were able to demonstrate these two methodologies, first coming up with our own skin care product and using Kano modelling and then testing IPM using two skin cream samples.

Delegates then all returned to the main conference hall for the final keynote address by David Penn of Conquest. In I Second that Emotion, David provided information on the role and importance of emotion in building brands – we had emotions and communicated before we had language. He spoke about the use of neuromarketing to find out consumer preferences, highlighting the different techniques as well as the advantages and disadvantages to using them. Although we can observe a brain response, we’ll never truly know how it feels.

(Source: IFST website)

Read abstracts, presentations and speaker biographies

Further information about the conference

E3S Seminar

SENSORY SCIENCE: ITS ROLE IN TRANSFORMING INDUSTRY AND SOCIETY

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

Speakers

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

Registration

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.

Location

Accademia dei Georgofili
Logge Uffizi Corti
50122 Florence
tel: 055 212114 – 055 213360
fax: 055 2302754
email: accademia@georgofili.it

Accomodation

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, hotels@scaramuzziteam.com).
For further information about hotel accommodation please contact Scaramuzzi Team Travel Agency at the following address: congressi@scaramuzziteam.com.

Photogallery

You can download photos of E3S meeting (12th May) and E3S Seminar (13th May). Thanks to Klaus Dürrschmid.
Visit the photogallery