Seminar
SENSORY SCIENCE: PAST, PRESENT AND FUTURE
WITH A TASTE OF M&M
August 31 2012, Nofima, Ås, Norway
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- Call for papers: [Foods] Special Issue “Chemosensory Perception in Food”
- Job offer: Research scientist at Institut Paul Bocuse Research Center
Deadline for applications: November 30th 2020 - New book: Tools and Applications of Sensory and Consumer Science
- 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”
- Education WG: UNIVERSITY COURSES IN SENSORY SCIENCE 2019-2020
- Awards: E3S ESTABLISHED RESEARCHER AWARD E3S-ERA
- 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
- 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
via della Cernaia 21, 50129, Florence (Italy), VAT 94199240485
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