Post of the Month: Ben Kew, the mouthfeel expert
During the latest Coffee Club with the UK, organised by the E3S Next Generation working group and the UK country representatives, participants had the opportunity to meet Dr. Ben Kew, Postdoctoral Research Innovation Fellow in “The Oral Processing of Alternative Proteins” at the National Alternative Protein Innovation Centre (NAPIC). His presentation highlighted the growing importance […]
Post of the Month: The Coffee Club with Germany
Following the recent Coffee Club organised by members of the Deutsche Gesellschaft für Sensorik (DGSens), we had the opportunity to further discuss the topic of sensory analysis of recycled plastics with Zinaida Catruc, researcher at the Fraunhofer Institute for Process Engineering and Packaging, who presented the session, and Hannah Jilani, co-organiser of the event and […]
POST OF THE MONTH: Spotlight on Lauren and the ASTM E18 Sensory Science Group
E3S Next Gen WG: Thanks for chatting with us, Lauren! How did you first get into sensory science? Lauren: I actually started my career as an analytical chemist. I discovered sensory science by chance when I was working analysing the flavour of Cheesy Wotsits! That feels like a lifetime ago now, but I’ve been in […]
POST OF THE MONTH: Paulina and Hannah Jilani
Paulina – student intern, Institute for Public Health and Nursing Science, University Bremen, Germany Hannah Jilani – Nutritional Scientist, Institute for Public Health and Nursing Science, University Bremen, Germany Nearly 34 million people in the EU work in shift jobs, which is associated with an increased risk of overweight and related diseases. Therefore, there is […]
POST OF THE MONTH: Reflections on Conference Sustainability
As we think back on recent conferences, we can’t help but reflect on the discussions around sustainability and plant-based products that are so prominent in our field today. It’s great to see so many conversations focused on nudging consumers toward plant-based choices, but it’s also important to consider our own practices at these events. Attending […]
POST OF THE MONTH: Sally MacGarry
PhD Student, Novel Methods of Sensory Analysis for Scotch Whisky, Napier University, Edinburgh, UK Email: sally.macgarry@gmail.com LinkedIn: https://www.linkedin.com/in/sally-macgarry-35264bb2/ I’ve always been interested in flavour, I learned to cook from a young age and would spend hours in the kitchen. I wasn’t initially drawn to science, instead I ended up in the hospitality industry as my […]