The E3S Taste Sensitivity Working Group is coordinated by prof. Caterina Dinnella and dr. Sara Spinelli (University of Florence, Italy, SISS).
| Name | Surname | Affiliation | Member of (indicate national sensory science society) |
| Barbara Vad | Andersen | Department of Food Science, Aarhus University | Denmark – Danish Sensory Society/Dansk Sensorik Selskab (D2S) |
| Wender | Bredie | University of Copenhagen | Denmark – Danish Sensory Society/Dansk Sensorik Selskab (D2S) |
| Sandra | Stolzenbach Wæhrens | University of Copenhagen | Denmark – Danish Sensory Society/Dansk Sensorik Selskab (D2S) |
| Mari | Sandell | Univeristy of Turku – Helsinki | Finland – Finnish Society of Food Science and Technology |
| Agnès | Giboreau | Institut Paul Bocuse | France – French Society of Sensory Analysis |
| Emily | Crofton | Teagasc | Ireland – Sensory Food Network Ireland |
| Emma | Feeney | UCD Institute of Food and Health | Ireland – Sensory Food Network Ireland |
| Erminio | Monteleone | University of Florence | Italy – Italian Sensory Science Society (SISS) |
| Sharon | Puleo | University of Naples Federico II | Italy – Italian Sensory Science Society (SISS) |
| Rossella | Di Monaco | University of Naples | Italy – Italian Sensory Science Society (SISS) |
| Julia | Sick | University of Florence | Italy – Italian Sensory Science Society (SISS) |
| Flavia | Gasperi | Center Agriculture Food Environment – Università di Trento/Fondazione Mach – San Michele all’Adige (TN), Italy | Italy – Italian Sensory Science Society (SISS) |
| Melania | Melis | Università di Cagliari | Italy – Italian Sensory Science Society (SISS) |
| Iole | Tomassini Barbarossa | Cagliari University | Italy – Italian Sensory Science Society (SISS) |
| Lapo | Pierguidi | University of Florence | Italy – Italian Sensory Science Society (SISS) |
| Monica | Laureati | University of Milan | Italy – Italian Sensory Science Society (SISS) |
| Maria | Piochi | University of Gastronomic Sciences | Italy – Italian Sensory Science Society (SISS) |
| Luisa | Torri | Unviersity of Gastronomic Sciences | Italy – Italian Sensory Science Society (SISS) |
| Paula | Varela | Nofima, Norway | Norway – Norwegian Sensory Association (SSG) |
| Valerie | Almli | Nofima | Norway – Norwegian Sensory Association (SSG) |
| Paula | Almiron | AZTI | Spain – Spanish Professionals Association of Sensory Science (AEPAS) |
| Amparo | Salvador | UNIVERSITY OF CASTILLA LA MANCHA | Spain – Spanish Professionals Association of Sensory Science (AEPAS) |
| Maria Angeles | del Pozo Bayón | CIAL-CSIC | Spain – Spanish Professionals Association of Sensory Science (AEPAS) |
| María Remedios | Marín Arroyo | ISFOOD – Institute for Innovation & Sustainable Development in Food Chain-Universidad Pública de Navarra | Spain – Spanish Professionals Association of Sensory Science (AEPAS) |
| Laura | Laguna | CSIC | Spain – Spanish Professionals Association of Sensory Science (AEPAS) |
| Chaya Romero | Carolina | Universidad Politécnica de Madrid | Spain – Spanish Professionals Association of Sensory Science (AEPAS) |
| Annette | Bongartz | ZHAW | Switzerland – “Food Sensory Science Group” (IG Sensorik) |
| Jeannette | Nuessli Guth | ETH Zurich | Switzerland – “Food Sensory Science Group” (IG Sensorik) |
| Stella | Lignou | University of Reading | United Kingdom – UK IFST Sensory Science Group |
| Lisa | Methven | University of Reading | United Kingdom – UK IFST Sensory Science Group |
| Bola | Oloyede | University of Reading UK | United Kingdom – UK IFST Sensory Science Group |
| Qian (Candy) | Yang | University of Nottingham | United Kingdom – UK IFST Sensory Science Group |
| Rebecca | Ford | University of Nottingham | United Kingdom – UK IFST Sensory Science Group |
Researchers from E3S members interested in participating to the WG are invited to register sending an e-mail to the the coordinators (cc: e3s secretary) indicating also specific research interests such as:
- Physiological indices of TS
- Genetics of TS
- Measurements of TS
- Psychological traits & TS
- Implications of TS on food preferences and food intake
- Socio-demographic and socio-cultural characteristics, lifestyle, attitudes & TS
- Implications of TS on health and nutrition
- Statistical approaches to taste segmentation