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Learning about flavourings in food products at the University of Reading Niklas Pontesegger; PhD Candidate at Graz University of Technology, Institute of Analytical Chemistry and Food Chemistry; Stremayrgasse 9/II, 8010 Graz, Austria “If you are a bit like me and you sometimes wonder what your food is made of, probably you already came across a […]

“SenseEat -Interoceptive and exteroceptive strategies for dietary behavior change” Start date: 1st November 2022 Research area and project description:The SenseEat PhD project spans the space from fundamental to applied research, by focusing on the relationship between human eating behavior, and ability to sense and react to changes in internal and external bodily information, as well […]

As always in May, E3S organised its annual Symposium and General Assembly to take stock of the past year and set new goals for the year to come. During the general assembly, the board was also reviewed, saying goodbye to some trusted members and welcoming some new ones. Warm thanks to outgoing members: Erminio Monteleone, Italian Sensory […]

The Department of Food Science, Aarhus University invites applications to a Tenure Track position in Sensory and Consumer Science to begin November 1st, 2022 Deadline for application: 22nd July 2022 The position This tenure track position will strengthen and complement ongoing research in sensory and consumer science, in the area of human perception in food […]

Permanent contract based in Paris (75017), executive position, reporting to the Team Leader Behavior, Emotion Sensory Company Takasago, a Japanese group with more than 3,000 employees worldwide, fragrance manufacturer for leading brands, is recruiting a Sensory Project Manager for the R&D department of its French entity (250 employees). Mission Within the R&D department, you will be Panel leader with the following missions […]

10 May 2022, at Reading University, RG6 6AH Organised by IFSTs Sensory Science Group (SSG) and European Sensory Science Society (E3S) IFST Sensory Science Group is pleased to announce its annual symposium organised in conjunction with the European Sensory Science Society (E3S) and hosted by the University of Reading on the 10th of May 2022. The […]

Deadline: 1st May 2022 The start date is 1st September 2022. Nofima AS offers a three-year PhD position  in the Division of Food Science, Department of Innovation, consumer and sensory sciences.  Your tasks will include: Studying the  influence of texture on consumer liking and satiety perception of foods with different degrees of processing, in different […]

From Concept to Market: Sensory Evaluation in Asia 29-30 July 2022, at the Hanoi University of Science and Technology in Ha Noi city. SPISE’s mission is to promote sensory and consumer science in Asia. SPISE provides opportunity for sensory professionals and food scientists to meet, to exchange, and to collaborate in the field of sensory […]

Beyond borders (and oceans)- E3S next generation group meets Sensory Pantry As one of our main goal is to connect across young researchers and recent graduates in our field , we are very excited to  announce this new collaboration with Sensory Pantry! Sensory Pantry is a science communication hub created by Julia Low and Anita […]

April 28, 2022 Time: 13 – 17 with Cocktail reception at 17-19 Alhopuro-hall, Medisiina D, 20520 TurkuAnd on our webinar platform 20th Anniversary Hybrid Seminar Functional Foods Forum (FFF) was founded in 2002 to strengthen Finland’s competitiveness and Finnish knowledge in the topical international trend – health-promoting foods. From the very beginning, it has also […]

Qi Statistics Ltd offer statistical consulting and training services to research and industry, involved across the globe in projects for major corporations and are one of the world’s leading providers of statistical support for sensory and consumer applications. Qi routinely organises static training related to sensory and consumer, using statistical programmes such as XLSTAT, JMP®, […]

E3S 10th Anniversary Series Organised by the E3S Next Generation Group 13th April 2022, 16.00 – 17.40 CET – Register now Presentation of the E3S Next Generation Group. Introduction of the Webinar.  Moderators:  Karina Gonzalez Estanol, University of Trento, Italy, and Maddalena Libardi, EyeQuestion, Chairs of E3S Next Generation Group.  16.05 – 16.15 Exploring meat eating consumers’ willingness and […]

11 and 12 May 2022 This event is a collaboration between Massey University (Aotearoa New Zealand) and A*STAR (Singapore) as part of the Future Foods Catalyst research program. CDFF 2022 stretches across Australasia and Europe, and will bring together researchers from both academia and industry to share their frontier research on the following themes:  Consumer […]

When: 1st June, 2022 Where: Cité Internationale de la Gastronomie, 4 Grand Cloître du Grand Hôtel-Dieu, 69002 Lyon, FRANCE Keynote speakers:  Adeline BraudProfessor & hospital practitioner , Hôpital Rothschild, APHP-Sorbonne Université, Paris Program and registration The 2nd International Symposium on Altered Taste brings interdisciplinary expertise, gastronomic and sensory approaches to finding solutions for those experiencing […]

Carlsberg currently have a job opening in Copenhagen as Sensory Assistant in Group Development – a team within the Carlsberg Group. Carlsberg Group is a global business powered by strong local and international brands. Deadline for applying is 31st of March 2022. In the Sensory Team, they work with how Carlsberg’s products are perceived with the […]

Carlsberg currently has a job opening in Copenhagen as Sensory Scientist in Group Development – a team within the Carlsberg Group. Carlsberg Group is a global business powered by strong local and international brands. Deadline for applying is 31st of March 2022. What you’ll be doing As Sensory Scientist, you will be supporting the sensory and […]

Closing date: 3 April 2022 Full Time permanent position – Salary NZ$ 74478 – NZ$95051 dependent on experience and qualifications Feast has an exciting Research Officer opportunity available for an individual passionate about sensory science. The position is focused on leading consumer and sensory research projects for its industry clients and research partners. Feast is a […]

At L’Oréal R&I, you are part of the EVALUATION INTELLIGENCE division who evaluate all beauty innovations developed by L’oréal laboratories from upstream to downstream.  Being part of the freshly launched COGNITIVE SCIENCE LAB, you develop the scientific expertise, actively participate to the lab development and are firmly committed to impact the organization and scientific field.  […]

About this role Innovate Solutions is seeking a Sensory Manager, a truly unique and exciting position. In this role you will be responsible for managing a robust sensory program on site at a key client of the based in Dublin City. The role is centred on providing sensory research services to sustain, improve and develop […]

Deadline for manuscript submissions: 31 March 2022 A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section “Sensory and Consumer Sciences“. Special Issue Editors Prof. Dr. Derek V. Byrne Website1 Website2 SciProfiles Guest Editor Food Quality Perception and Society, iSenseLab, Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Aarhus, DenmarkInterests: sensory science; […]

PREFERENCES, EXPECTATIONS, CONTEXTS, INDIVIDUAL DIFFERENCES, EMOTIONS AND IMPLICIT METHODS + RLab 27 June 2022 – 29 June 2022 Grand Hotel Minerva, P.za di Santa Maria Novella, 16, 50123 Firenze FI in person & online Brochure The Italian Sensory Science Society is pleased to present the 6th renewed Hybrid Edition of a 3-day synchronous course in […]

Date: 30 March 2022 Time: 14:00 – 15:00 IFST member – Free Non-IFST member – £25.00 Student Non-IFST member – £5.00  Organised by IFSTs Sensory Science Group (SSG) – Register Now   Better Living Through Sensory: Understanding how sensory cues can help reform our eating behaviours and improve our food environment. Diet related chronic diseases […]

Award Start Date: 01/10/2022 Duration of Award: 48 months Closing date: Wednesday, 31st August 2022 Research title: Understanding the sensory perception of topically applied products Supervisor: Dr. Qian Yang Secondary Supervisor: Dr. Rebecca Ford Subject Area: Sensory science The cosmetics industry relies on consumer’s evaluation of their products to understand if they are desirable. However, understanding consumer […]

Developing a robust methodology to analyse taste buds (fungiform papillae) using smart phones by consumers Fungiform papillae (FP) are ‘mushroom-like’ papillae that appear as pinkish spots, located on the anterior part of the tongue, containing taste buds. Research has suggested that the anatomical structure of FP varies greatly across individuals and could be a marker […]