Uniqueness and diversity in a globalized world – a sensory perspective
15-16 May 2023
Uppsala, Sweden
The European Sensory Science Society is happy to announce the dates of the Symposium 2023.
This year it will take place in collaboration with the Swedish Sensory Network (SSN) (Sweden)
Trade and technology have made the world into a more connected and interdependent place and together we face several challenges, not the least related to climate change but also to an increased prevalence of non-communicable diseases such as obesity. However, when tackling these challenges there is not one global solution, thus we need to consider the diversity and uniqueness of different countries and cultures but also related to individual characteristics of the consumer. Here, sensory methods can contribute with important knowledge and the 11th E3S Annual symposium will include talks related to sensory uniqueness and diversity ranging from products to the individual.
Speakers from academia and industry will present the latest research.
PROGRAMME
Please click here to register to E3S Working groups activities (meetings and workshops)
May 15
| 13:00 – 14:15 | (PARALLEL SESSION) Children WG meeting (open to all registered participants) Link for online participation Children WG meeting: https://meet.google.com/upq-kyqq-gys Next generation WG workshop (open to all registered participants) “Tasting across borders: building cultural awareness in sensory and consumer science“ Link for online participation Next Generation workshop: Zoom Meeting https://oru-se.zoom.us/j/65578691004?pwd=VVBSRjE0bUd1d2NDUm5ONE43NERGdz09&from=addon |
| 14:15 – 14:30 | Break |
| 14:30 – 15:45 | (PARALLEL SESSION) Taste sensitivity WG workshop (open to all registered participants) “The diversity in methods: focus on fungiform papillae density assessment and ongoing studies within the E3S Taste Sensitivity network” Link for online participation Taste Sensitivity workshop: https://uu-se.zoom.us/j/61416146754 Education WG meeting (open to Working Group Members) |
| 15:45 – 16:00 | Registration & Refreshments |
| 16:00 – 18:00 | Workshop on sensory methodologies organized by SSN (open to all registered participants) |
| 16:00 – 18:00 | E3S general Assembly (open to E3S delegates only, two per country) |
| 19:00 | Gala dinner at Norrlands nation (ticketed event) |
May 16
8:30 – 16:45 Symposium with invited speakers from industry and academia:
| 8:30 | Refreshments |
| 9:15 | Welcome to the 11th E3S Symposium by E3S Chair & Swedish Sensory Network Chair Paula Varela-Tomasco, Senior Scientist, Nofima, Norway & Pernilla Sandvik, Associate professor, Uppsala University, Sweden |
| 09:30 | Opportunities and challenges for Sensory Food Science Presentation by the winner of the E3S Established Researcher Award 2022 Professor Erminio Monteleone, University of Florence, Italy |
| 10:15 | The tasteless meal: A qualitative research project on experiences of living with long-term smell and taste alterations after a COVID-19 infection. Nicklas Neuman, Associate professor at Uppsala university, Sweden |
| 10:45 | The 2022 Swedish national call for funding research on taste and sensory science: background, responses and future related to this unique call Alexandre Dubois, Senior research officer, Formas – a Swedish research council for sustainable development |
| 11:15 | Flash presentations by young researchers Four young researcher will present their work in seven minutes each |
| 12:00 | Lunch and poster session |
| 13:00 | Tetra PAK – Protects what’s good. A pioneer and world leading food processing and packaging solutions company. A presentation of the role of sensory methodology in their work Annika Hansson, Tetra PAK, Sweden |
| 13:30 | Heritage cereals: using history to form the future Galia Zamaratskaia, Associate professor at the Swedish Agricultural University |
| 14:00 | Development of eco-friendly gourmet fish Professor Åsa Öström, Örebro University |
| 14:30 | Coffee break |
| 15:00 | Stockholm European Capital of Gastronomy 2023 P-O Berg, Professor emeritus, Stockholm university, President of the Swedish meal academy |
| 15:30 | Presentation on PDO products E3S PDO Working Group |
| 15:50 | Matkult, a knowledge bank of traditional food culture in Sweden. Åsa Holmgren, Research Archivist, Insitute for Dialectology, Onomastics and Folklore Research |
| 16:05 | About the origin label Från Sverige (From Sweden) and the work of Svenskmärkning. Ulrika Norvell, Quality manager, Svenskmärkning |
| 16:15 | Flash Presentation Award – Student Competition |
| 16:30 – 16:45 | Closing Remarks Paula Varela-Tomasco, Senior Scientist, Nofima, Norway Pernilla Sandvik, Associate professor, Uppsala University |
Student Competition:
There is an opportunity for sensory science students across Europe to present their research in a dedicated student session, where four seven-minute oral presentations will feature. A poster presentation will also take place throughout the day.
Oral Presentation:
- Use of biometrics (face reading) to measure consumption behaviour and its relation to product perception
Aikaterini Katsikari, Mads Erling Pedersen, Ingunn Berget, Paula Varela
Sensory & Consumer Science, Nofima, Ås, Norway
- Sensory improvement of dealcoholised wines
Lisa Käppler; Dr. Jochen Vestner, Prof. Dr. Ulrich Fischer
DLR Rheinpfalz, Neustadt an der Weinstraße/Germany
RPTU Rheinland-Pfälzische Technische Universität Kaiserslautern-Landau,
Kaiserslautern/Germany
-
A multi-country comparison of consumer acceptance and preferences towards
crackers enriched with algae
Rabitti, Noemi Sofiaa; Bayudan, Simounb; Laureati, Monicaa; Neugart, Susannec; Schouteten, Joachim Jietseb; Apelman, Linnead; Sandvik, Pernillad
a Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Italy, bDepartment of Agricultural Economics, Universiteit Gent, Belgium,
c Department of Crop Sciences, Georg-August-Universität Göttingen, Germany,
d Department of Food studies, Nutrition and Dietetics, Uppsala Universitet, Sweden.
-
Is the aroma profile of samphire unique to location? – characterising the aroma compounds of samphire in UK.
Saumya Sood, Lisa Methven, Qiaofen Cheng
Department of Food and Nutrition Sciences, University of Reading, UK
Registration and payment
Deadline for registration and payment is April 24.
Click here to register to the event
Event fees
Symposium + Gala dinner
SSN member: 400 sek
SSN student/retiree member: 400 sek
E3S member: 1700 sek
Non-member: 2000
Symposium only
SSN member: 0 sek (included in yearly member fee)
SSN student/retiree member: 300 sek
E3S member: 900 sek
Non-member: 1100 sek
Payments are made to:
Sveriges Sensoriska Nätverk, org. nr. 802409-8439
Plusgiro: 96 93 51-6
IBAN: SE34 9500 0000 0000 0969 3516
BIC-kod (SWIFT-adress): NDEASESS
NOTE: IMPORTANT TO PROVIDE YOUR NAME WHEN PAYING
Venue
Uppsala university, Humanities theatre, Thunbergsvägen 3C, Uppsala, Sweden
About the venue
Accomodation
Official hotel for E3S Delegates:
Hotel Botanika Uppsala (Use the code E3SS2023 for 15% discount)
Further options:
Clarion Hotel Gillet (Use the code ESSS for 10% discount)
Akademihotellet (Use the code E3SS for best price)
Getting to Uppsala
The closest airport to Uppsala is Stockholm Arlanda, situated approximately 35km south of Uppsala. Public transport runs between Uppsala and Arlanda frequently, and includes buses, trains and taxis. Depending on the mode of transport you use, it will take between 20 and 45 minutes to travel from Arlanda to Uppsala.
If you would like to take the train from Arlanda to Uppsala, you can purchase tickets from the national train company website. You can also purchase tickets at the tourist information and train ticket office at the airport. Taking the train will likely be the fastest way for you to travel. Tickets will cost approximately SEK 175–210. For more information, please visit website or the Uppsala local public traffic company website.
You can also take bus number 801 from Arlanda to Uppsala, and will cost you approximately SEK 100. Tickets can be purchased at the Arlanda Visitor Centre located in Terminal 5, or at information desks in Terminal 2 and Terminal 4. Alternatively, tickets can be purchased on board (please note that only card payment is accepted on board). The bus runs regularly during night time as well. For more information, please visit website.
Uppsala Taxi offers a fixed price for passengers travelling from Arlanda to Uppsala. They charge approximately SEK 500. You can find a variety of different taxi companies in the taxi area outside of the airport.
