Taste Sensitivity

The WG was set up during the general assembly held in Oslo in May 2015, when members agreed on the organisation of a new E3S Working Group aimed at joining together the different groups interested in investigating the role of taste sensitivity (TS) on food preference and food related behaviorProf. Erminio Monteleone (University of Florence) was proposed to coordinate that group. Since 2019 the Working Group is coordinated by prof. Caterina Dinnella and dr. Sara Spinelli (University of Florence).

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