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• Nordic Sensory Workshop 2020

  NORDIC SENSORY WORKSHOP 

  WHAT IS THE ADDED VALUE OF SENSORY AND CONSUMER SCIENCE ?

  13th – 14th of May 2020, Gothenburg

  The aim of the workshop is to give specific attention on how we can communicate the added value that sensory and consumer sciences bring to industry and society. Building a strong bridge between research, industry and final user depends on how we communicate our findings. Storytelling of where and when sensory and consumer studies made a difference for research, product development, new foods acceptance, sustainable society, education, etc.

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• SenseAsia 2020

  

  SENSEASIA 2020
  13 – 15 December 2020 | Cairns, Queensland, Australia

  The 4th Asian Sensory and Consumer Research Symposium

  We are delighted to announce that the 4th Asian Sensory and Consumer Research Symposium (SenseAsia 2020) will take place from 13 – 15 December 2020 in Cairns, Queensland, Australia.

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• 
  E3S SESRG Knowledge Exchange Webinar – 2nd Edition

  

  Tuesday, March 10^th 2020, from 10:00 to 11:30 am (Spanish time zone)

  Would you like to improve your network with other students and professionals working in sensory and consumers research, and learn about projects from across Europe?

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• The Institute for Perception 2020 April Courses

  

  Date of Course: 14^th April 2020
  Title of Course: Difference Testing
  Course Venue: The Greenbrier in White Sulphur Springs, West Virginia USA
  Course Content: In this 1-day course, we will discuss difference testing theory and practice, and provide practical examples to illustrate the methods. We will explain why the tetrad test may require as little as 1/3 the sample size needed for the triangle test and also show how to establish a consumer relevant sensory difference.

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• SAVE THE DATE!

  10^th of March 2020, 2^nd Edition of the E3S Student and Early Stage Research Group Knowledge Exchange Webinar

  

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• Conference on Food Reformulation – Regulation and Marketing

  June 18-19, 2020, Technical University of Munich, Campus Freising

  Reformulating processed food products regarding salt, sugar, or fat content is a promising strategy to provide consumers with healthier alternatives within usually purchased categories. However, consumer acceptance, food processor and retailer actions, as well as regulatory approaches face multidimensional constraints that are not well understood yet. This conference aims at bringing together researchers from fields such as consumer science, economics, marketing, food and sensory science, and law. Our objective is to stimulate interdisciplinary development and discussion of scientific insights related to healthy and sustainable food reformulation as well as consequences for practical implementation in business and policymaking.

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