Taste Sensitivity WG members

The E3S Taste Sensitivity Working Group is coordinated by prof. Caterina Dinnella and dr. Sara Spinelli (University of Florence, Italy, SISS).

NameSurnameAffiliationMember of (indicate national sensory science society)
Barbara VadAndersenDepartment of Food Science, Aarhus UniversityDenmark – Danish Sensory Society/Dansk Sensorik Selskab (D2S)
WenderBredieUniversity of CopenhagenDenmark – Danish Sensory Society/Dansk Sensorik Selskab (D2S)
SandraStolzenbach WæhrensUniversity of CopenhagenDenmark – Danish Sensory Society/Dansk Sensorik Selskab (D2S)
EmilyCroftonTeagascIreland – Sensory Food Network Ireland
ErminioMonteleoneUniversity of FlorenceItaly – Italian Sensory Science Society (SISS)
SharonPuleoUniversity of Naples Federico IIItaly – Italian Sensory Science Society (SISS)
RossellaDi MonacoUniversity of NaplesItaly – Italian Sensory Science Society (SISS)
JuliaSickUniversity of FlorenceItaly – Italian Sensory Science Society (SISS)
FlaviaGasperiCenter Agriculture Food Environment – Università di Trento/Fondazione Mach – San Michele all’Adige (TN), ItalyItaly – Italian Sensory Science Society (SISS)
MelaniaMelisUniversità di CagliariItaly – Italian Sensory Science Society (SISS)
IoleTomassini BarbarossaCagliari UniversityItaly – Italian Sensory Science Society (SISS)
LapoPierguidiUniversity of FlorenceItaly – Italian Sensory Science Society (SISS)
RossellaDi MonacoUniversity of NaplesItaly – Italian Sensory Science Society (SISS)
MonicaLaureatiUniversity of MilanItaly – Italian Sensory Science Society (SISS)
MariaPiochiUniversity of Gastronomic SciencesItaly – Italian Sensory Science Society (SISS)
LuisaTorriUnviersity of Gastronomic SciencesItaly – Italian Sensory Science Society (SISS)
ErvinaErvinaNofimaNorway – Norwegian Sensory Association (SSG)
PaulaVarelaNofima, NorwayNorway – Norwegian Sensory Association (SSG)
ValerieAlmliNofimaNorway – Norwegian Sensory Association (SSG)
PaulaAlmironAZTISpain – Spanish Professionals Association of Sensory Science (AEPAS)
AmparoSalvadorUNIVERSITY OF CASTILLA LA MANCHASpain – Spanish Professionals Association of Sensory Science (AEPAS)
Maria Angelesdel Pozo BayónCIAL-CSICSpain – Spanish Professionals Association of Sensory Science (AEPAS)
María RemediosMarín ArroyoISFOOD – Institute for Innovation & Sustainable Development in Food Chain-Universidad Pública de NavarraSpain – Spanish Professionals Association of Sensory Science (AEPAS)
LauraLagunaCSICSpain – Spanish Professionals Association of Sensory Science (AEPAS)
Chaya RomeroCarolinaUniversidad Politécnica de MadridSpain – Spanish Professionals Association of Sensory Science (AEPAS)
AnnetteBongartzZHAWSwitzerland – “Food Sensory Science Group” (IG Sensorik)
JeannetteNuessli GuthETH ZurichSwitzerland – “Food Sensory Science Group” (IG Sensorik)
StellaLignouUniversity of ReadingUnited Kingdom – UK IFST Sensory Science Group
BolaOloyedeUniversity of Reading UKUnited Kingdom – UK IFST Sensory Science Group
Qian (Candy)YangUniversity of NottinghamUnited Kingdom – UK IFST Sensory Science Group
BolaOloyedeUniversity of ReadingUnited Kingdom – UK IFST Sensory Science Group
StellaLignouUniversity of ReadingUnited Kingdom – UK IFST Sensory Science Group
RebeccaFordUniversity of NottinghamUnited Kingdom – UK IFST Sensory Science Group
QianYangUniversity of NottinghamUnited Kingdom – UK IFST Sensory Science Group

Researchers from E3S members interested in participating to the WG are invited to register sending an e-mail to the the coordinators (cc: e3s secretary) indicating also specific research interests such as:

  • Physiological indices of TS
  • Genetics of TS
  • Measurements of TS
  • Psychological traits & TS
  • Implications of TS on food preferences and food intake
  • Socio-demographic and socio-cultural characteristics, lifestyle, attitudes & TS
  • Implications of TS on health and nutrition
  • Statistical approaches to taste segmentation
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