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 |
|---|
| 11.30 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 |
27 March 2026 – E3S Symposium
Venue: Audimax (HG F 30), ETH Main Building
The Audimax is ETH Zurich’s largest lecture hall, located in the historic main building (HG)
| 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 |