Seminar
SENSORY SCIENCE: PAST, PRESENT AND FUTURE
WITH A TASTE OF M&M
August 31 2012, Nofima, Ås, Norway
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- New post of the month: Is the flour of Tylosema esculentum the novel textural ingredient in gluten-free bread making?
- Job opportunity: Science and Technology Sensory Investigator at Givaudan
- New book: Tools and Applications of Sensory and Consumer Science
- Events: Giract Best PhD Thesis Award 2020/2021 Deadline: 30th October
- Events: IFST Sensory Science Group Webinar: Who needs AI when we have HI ? 24th September
- Events: The Institute for Perception 2020 November Program 3rd – 6th November
- Call for papers: [Foods] Special Issue “Determinants of Preference and Consumption of Healthy Food in Children”
- Call for papers: [Foods] Special Issue “Texture Sensitivity and Consumer Food Preference and Behaviour”
- Taste Sensitivity WG: Next meeting online 23rd September
- Job opportunity: CHAIR OF SENSORY SCIENCE AND EATING BEHAVIOUR AT WAGENINGEN UNIVERSITY Deadline 1st October
- New Post of the month available: REFLECTIONS DURING COVID-19
- Education WG: UNIVERSITY COURSES IN SENSORY SCIENCE 2019-2020
- Awards: E3S ESTABLISHED RESEARCHER AWARD E3S-ERA
- Courses: APPLIED SENSORY & CONSUMER SCIENCE CERTIFICATE PROGRAM Starting 28th September
- Event: ALTERED TASTE SYMPOSIUM AT THE INSTITUT PAUL BOCUSE RESEARCH CENTER Postponed to 2021
- Event: NORDIC SENSORY WORKSHOP 2021 27th-28th April, Gothenburg
- Publications: E3S Children WG (B-Tex study)
- Event: SENSEASIA 2021 5th-7th December 2021
- Event: 9th EUROPEAN SENSORY SCIENCE SOCIETY (E3S) SYMPOSIUM 10th-11th May 2021
- Event: SENSOMETRIC 2020
October 6th-9th, 2020, virtual conference - Project: E3S PDO WORKING GROUP LAUNCHES THE PROJECT “GUIDELINE FOR SENSORY ANALYSIS OF PDOs”
Join the team! - About us: E3S STUDENT GROUP – JOIN US!
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- E3S – European Sensory Science Society
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