14th E3S Annual Symposium and General Assembly 2026

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 and the rise of alternative proteins — the role of sensory perception in understanding and shaping food quality has never been more crucial. Sensory science stands at the intersection of innovation, sustainability and consumer trust, making it an essential tool in tackling today’s food-related challenges.

The two-day event will bring together researchers, students, industry professionals, and E3S members for a vibrant mix of
strategic discussions, scientific exchange, and inspiration:

On Friday, 27 March, the public symposium invites the wider sensory and consumer science community to explore current trends, research, and innovation through keynotes, presentations, start-up spotlights, tastings, and a poster session. Attendees can expect thought-provoking content, valuable networking opportunities, and the unique atmosphere of ETH Zurich, one of Europe’s leading science and technology institutions.
Join us in Switzerland — where tradition meets innovation — to connect, exchange ideas, and explore the science of the senses

Poster Session – Call for Abstracts: (Deadline: February 28, 2026)

READ THE PROGRAM ⬇

PROGRAM DAY 1 and DAY 2 (26-27 March 2026)

DAY 1 – Register here for E3S working group activities
11.30 Arrival / Registration & Sandwich Lunch
12.00 Working Groups Sessions – Round I – Taste Sensitivity – Children – Next Generation
13.00 Break & Change of Working Groups
13.15 Working Groups Sessions – Round II – Texture Perception – Education – PDO
14.15 Break
14.30 (Only for E3S country delegates) E3S General Assembly
17.00 Closing
19.00 (Open to public) Apéro & Dinner at Restaurant Uto Kulm – Top of Zurich

DAY 2 – Symposium	Registration
08.30 Arrival and Registration	13.45 Rethinking Chocolate: Flavour Experiences without Traditional Beans Micha Lussi & Yannick Senn, Food Brewer
9.00 Welcome and Opening Remarks Jeannette Nuessli Guth, Sara Spinelli	14.05 Plant-based cheese (r)evolution: at the crossroad of innovation and consumer acceptance Rebecca Grunder, New Roots
09.30 A physicist’s Perspective on Food structure and Sensory Perception Thomas Michaels, ETH Zürich	14.25 Kokumi receptor modulators: from receptor pharmacology to sensory studies Daniel Batora, Tasteomics & University Bern
10.15 Tailoring texture and sweetness in chocolate through additive manufacturing Johannes Burkard, ChoNova	14.45 Coffee Break & Poster Session
Coffee Break & Poster Session	15.15 Microalgae as more sustainable and affordable Food Sources for Human Nutrition and Health Fengzheng Gao, ETH Zürich
11.05 Sensational Microbes: How Microorganisms Shape the Flavour of Cheese Remo Schmidt, Agroscope	15.35 Valorisation of food side streams and their effect on the sensory quality of end products Nadina Müller, ZHAW
11.25 Sensory and Consumer Science in Industry Laure Bonnet, Givaudan	15.55 Lupin-dairy products: Sensory characteristics and consumer acceptance Lorenzo Belli, ETH Zürich
11.55 Sensory Analysis in the Food Industry: Everyday Practices at Migros Mirco Bollhalder, Migros	16.15 The Hidden Map Behind Our Words: How AI Generates Measurable Meaning Thorsten Guksch, SAM
12.15 Lunch Break & Poster Session	16.35 Best Poster Award & Closing

VENUE

ACCOMODATION

A limited number of rooms have been pre-reserved for E3S participants. Please book early and use the booking reference “E3S Conference” when reserving:

Zurich Youth Hostel – no reserved rooms
www.youthhostel.ch/en/hostels/zurich-youth-hostel
Affordable accommodation for individual bookings –
limited availability, early booking recommended.

REGISTRATION

Registration to E3S Social Dinner on March 26, 2026 and E3S Annual Symposium on March 27, 2026

Registration to E3S Working-Group activities