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Risvik, E., McEwan, J. A., Colwill, J., Rogers, R., & Lyon, D. H. (1994).Projective mapping: A tool for sensory analysis and consumer research.Food Quality and Preference, 5(4), 263–269. https://doi.org/10.1016/0950-3293(94)90051-5 Comments by Paula Varela (December 2025) Background. In the early 1990s, sensory science was dominated by analytical methods requiring trained panels, such as Quantitative Descriptive Analysis […]

14th E3S Annual Symposium and General Assembly 2026 SENS(E)ATIONAL SWITZERLAND – “From Tradition to Innovation” 26 -27 March 2026 | Zurich, Switzerland Organised by Food Sensory Science Group (IG Sensorik) in collaboration with the European Sensory Science Society. As our food systems face increasing complexity — from global supply chain disruptions to evolving consumer preferences […]

12th European Conference on Sensory and Consumer Research 8-11 September 2026 | Oslo, Norway Abstract submission deadline: 13 March 2026 The European Sensory Science Society (E3S) and the Norwegian Sensory Network together with Nofima have the pleasure to invite you to the 12th European Conference on Sensory and Consumer Research ‘A Sense of Impact’. EuroSense […]

PREFERENCES, EXPECTATIONS, CONTEXTS, INDIVIDUAL DIFFERENCES, EMOTIONS AND IMPLICIT METHODS + RLab 14 – 16 September 2026| Viale Giovanni Battista Morgagni, 40, 208, Florence The Italian Sensory Science Society is pleased to present the 10th renewed Edition of a 3-day course in sensory and consumer science, enriched by a R-lab optional module. The course will feature recent […]

8 – 11 June 2026 | Santiago de Compostela, Spain The SLIM 2026 is the twelfth edition of the renowned international congress dedicated to advancing knowledge and innovation in the shelf life of packaged food. This event will take place at the Faculty of Biology, University of Santiago de Compostela (USC, Spain), and is organised by the FoodChemPack USC research […]

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Andés Viadel Llorìa National sensory science society membership of the PhD candidate: Spain – Spanish Professionals Association of Sensory Science (AEPAS Title of the thesis: Strategies to understand and measure food pleasure factors as a basis for the improvement of new product Supervisors: Amparo Tárrega, Institute of Agrochemistry and Food Technology (IATA, CSIC) Laura Laguna, Institute […]

National sensory science society membership of the PhD candidate: Spain – Spanish Professionals Association of Sensory Science (AEPAS) Title of the thesis: Clean label gelled emulsions structured with vegetable ingredients as healthy fat substitutes in food. Physical and sensory research Supervisors: Teresa Sanz, Ana Salvador, Maria Espert (Institute of Agrochemistry and Food Technology IATA-CSIC) Name […]

14th E3S Annual Symposium and General Assembly 2026 SENS(E)ATIONAL SWITZERLAND – “From Tradition to Innovation” 26 -27 March 2026 | Zurich, Switzerland 26 March 2026 – E3S General Assembly & Working Groups Venue: Alumni Pavillon (MM) DAY 1 – Register here for E3S working group activities 11.30Arrival / Registration & Sandwich Lunch 12.00Working Groups Sessions […]

The Sensometrics committee is soliciting proposals for Sensometrics 2028 – The 19th Sensometrics Conference. The Sensometric Society is an international, interdisciplinary professional society dedicated to advancing the science and application of sensometrics – the development and use of specialized statistical and methodological approaches for sensory and consumer science. It aims to foster communication and collaboration […]

July 27 – August 1, 2026 | Nha Trang University, Vietnam For nearly two decades, SPISE has served as a vibrant forum for sensory and consumer scientists, industry professionals, and students to exchange groundbreaking ideas, share research, and collectively advance the field in Asia. Building on the success of SPISE 2024 in Ho Chi Minh […]

Contact: https://www.linkedin.com/in/ejona-boci-a66913201/ National sensory science society membership of the PhD candidate: Italy – Italian Sensory Science Society (SISS) Title of the thesis: Attitudes to sustainability and health and acceptability of baked good by consumers Supervisors: Sara Spinelli, University of Florence, Department of Agriculture, Food, Environment and Forestry, Italy Caterina Dinnella, University of Florence, Department of […]

National sensory science society membership of the PhD candidate: Spain – Spanish Professionals Association of Sensory Science (AEPAS) Title of the thesis: Evaluation of consumer behaviour towards new sustainability trends in the wine marketing, production and consumption processes Supervisors: Anna Claret Coma (Institute of Agrifood Research and Technology – IRTA)Joan-Miquel Canals Bosch (University Rovira i […]

National sensory science society membership of the PhD candidate: Spain – Spanish Professionals Association of Sensory Science (AEPAS) Title of the thesis: Valorization of carob by production of spirits Supervisors: Francisco López Bonillo (Departament d’Enginyeria Química, Universitat Rovira i Virgili); Juan-José Rodríguez Bencomo (Departamento de Quimica Analitica, Facultad de Ciencias Quimicas, Universidad Complutense de Madrid) […]

National sensory science society membership of the PhD candidate: Spain – Spanish Professionals Association of Sensory Science (AEPAS) Title of the thesis: Characterization and culinary applications of pistachios grown in Madrid: A study of varieties, composition, and innovative potential Supervisors: Dr. Almudena Lázaro Lázaro (IMIDRA)Dr. Laura Ruiz Aceituno (ICTAN-CSIC) Name of the PhD Program: Food […]

National sensory science society membership of the PhD candidate: Spain – Spanish Professionals Association of Sensory Science (AEPAS) Title of the thesis: Use of plant proteins for the development of food products as alternatives to animal protein Supervisors: Anna Vila Martí. Research Group on Methodology, Methods, Models and Outcomes of Health and Social Sciences (M₃O), […]

National sensory science society membership of the PhD candidate: France – Société Française d’Analyse Sensorielle (SFAS) Title of the thesis: Effect of lipids on aroma release and in vivo perception of chocolate Supervisors: Dr. Jérôme Lecomte (UMR QUALISUD, CIRAD, France) & Dr. Renaud Boulanger (UMR QUALISUD, CIRAD, France) Name of the PhD Program: GAIA Doctoral […]

National sensory science society membership of the PhD candidate: Norway – Norwegian Sensory Association (SSG) Title of the thesis: Influence of texture on consumer liking and satiety perception of foods with different degrees of processing Supervisors: Paula Varela-Tomasco, Catrin E Tyl, Hanne Hennig Havdal, Marte Gjeitung Byfuglien Name of the PhD Program: FoodForFuture Affiliation of […]

Senses, Systems, and Sustainability 22-23 April 2026| Helsinki, Finland Celebrating the 20th Nordic Sensory Workshop This year’s workshop is organized by a network of sensory science experts from Finland, in collaboration with committee members from Nordic and Baltic countries. Together, we aim to foster dialogue between academia and industry, and to strengthen the Nordic approach […]

25th February 2026 | 12.00 GTM Online REGISTER HERE The E3S Education Working Group will be holding an interactive webinar on the 25th February 2026 featuring members of the E3S Next Generation group who have recently graduated from sensory and consumer science programmes across Europe and are now working in both food and non food backgrounds. The session […]

A proposed research agenda for advancing opportunities and overcoming challenges Take a minute to reply and help research into what should be included in the research agenda for understudied populations in consumer research. Carlos Gomez-Corona, Tobias Otterbring, Sara R. Jaeger

Tiny tasters, big challenges!Advances in Sensory Methodologies with Children: Recent Insights and Applications 14th November 2025, 9.30 – 11.15 CET Watch the video Join us for a webinar organized by the E3S Children Working Group focusing on methodological approaches in sensory and consumer research with children. We are delighted to feature a lineup of highly experienced […]

13 November 2025, 16.00 – 16.45 CEST | Online The coffee club is a casual and engaging networking space, hosted by E3S Next Generation WG and country representatives. It’s designed to foster meaningful connections in an informal setting. On this occasion, the members of the AEPAS Student Group from Spain are going to organise an interesting […]

AWARD APPLICATION DEADLINE: 31 MARCH 2026 The European Sensory Science Society is pleased to announce that four awards of €1,500 will be given out to PhD students enrolled at Universities in E3S Member countries for their contribution to the Eurosense conference. There will be three traditional E3S PhD awards, and one Special Award in memory of Pieter […]