News & Events

EuroSense 2022 – Programme announced

EuroSense 2022 – A Sense of Earth13-16 September 2022 – Turku, Finland The EuroSense 2022 programme is announced! Register now to join sensory and consumer research experts from both academia and industry for a topical programme which includes: Keynote talks by our invited speakers Contributed talks and posters Workshops Pre-conference sensometrics tutorials Large exhibition View […]

E3S Workshop at EuroSense 2022: North, South, East, West: A diverse cross-cultural perspective on consumer food choices and preferences

Friday 16th September, 2022 10.30 – 12.00 Teatro Hall Chair: Paula Valera (Nofima, Norway) and Carolina Chaya (Universidad Politécnica de Madrid, Spain) Presenters and Discussants: Ratapol Teratanavat (Takasago International Corporation, USA), Kristine Wilke (P&K Research, USA), Lauren Rogers (Freelance Sensory Scientist, UK), Carlos Gomez-Corona (Firmenich SA, France), Leticia Vidal (Universidad de la Republica, Uruguay), Riëtte […]

GIRACT – European PhD in Flavor Research Awards – 13th edition

Application Deadline: October 31st 2022 Giract has been promoting flavor research amongst PhD students in Europe across various universities and institutes for the last 12 years. The programme is now in its 13th edition, thanks to 5 industry sponsors: Givaudan, Kerry, Lallemand, Lesaffre International and PepsiCo. This consortium aims to raise awareness of the industry and […]

E3S EuroSense Student Awards 2022 – THE WINNERS

The European Sensory Science Society is pleased to announce the winners of the 2022 edition of the E3S Eurosense Student Awards. The E3S Eurosense Student Award Committee thanks all the 11 students that applied and congratulate them on the extremely high level of the extended abstracts submitted. There are four awards, one of which is dedicated […]

Symposium: “Gastronomy at the crossroad of ecological transition and social justice: toward the International Society for Gastronomic Sciences and Studies”

The congress, organized by the University of Gastronomic Sciences (Pollenzo), in collaboration with the University of Turin, will be devoted to scholarly exchange of knowledge and reflections upon the links among gastronomy, ecological transition, and food justice. The main aim of the congress is to provide a shared overview of the uptodate research regarding sustainable […]

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