Post of the month

POST OF THE MONTH: E3S Annual Symposium 2024

The 12th E3S Annual Symposium recently convened in the picturesque city of Münster, Germany, hosted by the German Sensory Society. This gathering brought together leading experts, researchers, and aspiring students in the field of sensory science under the theme ‘The Future is Bright.’, Over two days, attendees delved into workshops, keynotes, discussions, and networking opportunities. […]

POST OF THE MONTH: International Day of Women and Girls in Science

Today, on the International Day of Girls and Women in Science, we take a moment to reflect on the efforts made towards achieving gender equality in the scientific community. Take a peek into the world of some female members from our Next Generation Working Group at E3S. Their dedication and impact are felt whether they’re […]

POST OF THE MONTH: Editorial Letter 2023

Dear members and sensory enthusiasts, Can you believe it? 2023 has flashed by in the blink of an eye, and what a ride it’s been for our Next-Generation group! As the year comes to a close, let’s take a moment to reflect on the fantastic journey we’ve had together. We’ve been consistently sharing posts each […]

POST OF THE MONTH: Miriam Garcia Valencia

PhD candidate, Dept. Sensory, consumer and innovation, NofimaAS E-mail: LinkedIn: Stockholm Gastronomy Conference A snowy November weekend in the capital of Sweden was the scenario for the Stockholm Gastronomy Conference 2023. In the European Capital of Gastronomy of 2023, food was the reason to bring together the fields of sensory science, business, design, religion, policy, […]


Elena Costa – PhD Candidate, RISE Research Institutes of Sweden and Gothenburg University (Sweden) To learn more about my research project and the Blue Food center more broadly, visit: email: LinkedIn: : Understanding the barriers to diversify seafood consumption How can we provide a growing and ageing population with healthy and more sustainable […]

POST OF THE MONTH: Katerina Katsikari

An interview with Katerina Katsikari, Department of Consumer, Sensory and Innovation at Nofima AS and Norwegian University of Life Sciences (NMBU) Email: LinkedIn: You have started a new research project now, what is it about? And what do you hope to find out? In this project, we are investigating how food texture can influence […]

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