News & Events archive

10 -12 May 2023, Copenaghen, DK Deadline: 11 April 2023 The course introduces the foundations of sensory science and the practice of performing sensory tests with trained panels and by consumers, including their design and execution and assessing sensory and consumer data. Besides teaching classical sensory evaluation tools, attention is on measuring food motives in […]

PREFERENCES, EXPECTATIONS, CONTEXTS, INDIVIDUAL DIFFERENCES, EMOTIONS AND IMPLICIT METHODS + RLAB June 7-9, 2023 SISS (Italian Sensory Science Society) presents the 7th renewed Live Online Edition of a 3-day synchronous course in sensory and consumer science, enriched by a R-lab optional module. The course will feature recent advances in cognitive psychology applied to sensory and […]

New Zealand and the European Commission have concluded formal negotiations on New Zealand’s Association to Pillar Two of Horizon Europe, the European Union’s largest ever research and innovation programme. Negotiations were positive, with the hope that New Zealand will become an Associate Member in early 2023. In anticipation of Association, New Zealand researchers and organisations […]

When: 11th -15th September 2023 Where: ETSI Agronómica, Alimentaria y de Biosistemas (Universidad Politécnica de Madrid), Madrid, Spain During the last two decades or so, new methods of sensory analysis have gained ground. Among these methods, we single out Free Sorting Task, Check All That Apply, Projective Mapping also called Naping, TDS and TCATA. These […]

Course #1: Fundamentals of Discrimination Testing and Drivers of Liking®    May 23-25, 2023, The Royal Savoy Hotel & Spa | Lausanne, Switzerland This course has been developed for technical and supervisory personnel involved in all aspects of sensory and consumer research. E3S Country Member: In-person attendance | $1,125 USD (€ 1050 approx.) Virtual attendance […]

3rd International Symposium on Altered Taste 14 – 15 September 2023 – Lyon, France A changed relationship with food can occur for many reasons, from illness to aging to shifts in the food environment. The impact of this can range from a loss of pleasure in food and eating, to lower food intake and potential […]