Upcoming Events

Aug 20

12th Pangborn Sensory Science Symposium

20-24 August 2017 | Rhode Island Convention Center, Providence, Rhode Island, USA

Abstract Submission Deadline: 3 February 2017.

The Pangborn Symposium is an opportunity to learn, to be inspired, to connect and to participate. The 12th Pangborn Sensory Science Symposium will bring together industry and academia, leading pioneers and emerging experts in sensory and consumer science. Moreover, we welcome the participation of companies and sponsors who play an integral part in the success of the symposium and remain essential partners in the development of sensory and consumer sciences.We hope that you will join us.

Abstracts are now invited on the following topics.

  • New and Emerging Sensory & Consumer Methods  
  • Sensory Testing in Children   
  • Historical Perspectives   
  • Food Choice & Consumer Behavior   
  • Health and Wellness   
  • Fundamentals: biology & psychophysics   
  • Sensometrics   
  • Sensory science outside the oral cavity: not just food   
  • Challenges in Emerging Markets   
  • Cross Cultural Sensory Research   
  • Sensory Driven Product Design

more:Opens external link in new window http://www.pangbornsymposium.com/

Sep 18

Sensory Evaluation Workshop

18 - 21 September 2017, Campden BRI, Chipping Campden, UK

This course provides a thorough overview of sensory science, including the human senses and how they are used in sensory evaluation practices, sensory methodology, best practice when conducting these methods, panel recruitment, screening and training and thorough data analysis. Typical attendees usually include those new to sensory science or those who wish to develop and improve their existing skills. They will gain an understanding of the importance of objective sensory evaluation activities in the food and drink industry but most importantly how the data is collated and analysed using advanced statistical technique.

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Sep 27

The social and cognitive factors influencing food perception and behavior in young children

27 - 28 Sept 2017, Centre de Recherche Institute Paul Bocuse - Lyon / France

Food behaviors in children are complex behaviors and thereby require to be investigated from various levels of analysis and explanation: social, cognitive, sensorial, etc. This symposium, in accordance with the spirit of the Institut Paul Bocuse Research Center, will reflect the conviction that much would be gained from interaction between these various fields of research and their respective methodologies. It is a unique opportunity to be aware of and to present new exciting research programs focusing on the social and cognitive mechanisms of food perception and behavior with the general objective to overcome the main barriers to healthy eating in children.

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Sep 29

Smell and Taste 09

Friday, 29th of September, 2017, 9:00 h End: Saturday, 30th of September, 2017, 15:00 h

University of Dresden, Germany

A practical introduction to the physiology and pathophysiology of the chemical sensesThis course is an attempt to teach Smell and Taste in a most practical and interesting way, meaning that the meeting is not only defined by lectures, but through practical courses and demonstrations. More

Oct 01

Innovations in Dairy Ingredients

1 - 3 October 2017, Papendal, The Netherlands

To mark its 10th anniversary, the NIZO Dairy Conference will address the latest technologies and developments surrounding dairy ingredients. The conference will provide a unique opportunity for experts from academia, the dairy and food industry to interact and apply their knowledge and latest research findings of the design and manufacture of new and improved foods and dairy ingredients. The conference will bring together experts from the fields of dairy science and technology, processing, chemistry, physics, sensory, health and nutritional sciences.

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Oct 05

Women in olfactory science

5 - 6 October 2017, SISSA, Trieste, Italy

WIOS was founded in early 2016 by chemosensory research scientists Valentina Parma (IT), Sanne Boesveldt (NL), and Veronika Schöpf (AUT), and is a new organization that aims to create a network of women working in human olfactory science in Europe, to foster scientific collaborations, advance career perspectives, promote equal opportunities and inspire the future generations of researchers.

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Nov 13

Multisensory Approaches to Human-Food Interaction

13 November 2013, Glasgow, Scotland

We are organizing the 2nd workshop on “Multisensory approaches to human-food interaction” on November 13th, 2017. The workshop will be held in conjunction with the 19th ACM International Conference on Multimodal Interaction in Glasgow, Scotland, November 13-17, 2017. After the 1st workshop on “Multi-sensorial approaches to human-food interaction” last year in Tokyo, Japan, we decided to build on the success of this meeting by holding another in 2017. We have a great new team of organizers lined up: Anton Nijholt, Carlos Velasco, Marianna Obrist, Katsunori Okajima, H.N.J. Schifferstein, and Charles Spence.

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Past Events

Feb 02

Food choice environments to promote healthy and sustainable eating behaviours

2 - 3 February 2017 - Centre de Recherche Institute Paul Bocuse - Lyon / France

How should the food offer be provided to consumers to encourage healthier and more sustainableeating behaviours? This symposium will discuss the different approaches and instruments available tosuppliers (retailers or foodservice providers) and policy makers to achieve such a goal, with aparticular focus on the emerging behavioural economics approaches, and especially nudges. The talkswill address the relevance and effectiveness of these approaches in the short and long-term, andprovide an update on recent scientific advances in this field, as well as raise the ethical and moralissues at stake.

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Feb 06

Sensory: Implicit Testing

University of Reading, Meadow Suite, Venue Reading, Park House, Whiteknights, Reading, RG6 6UR

10:00 - 13:00: Interactive session for IFST members

More: http://www.ifst.org/events/sensory-implicit-testing

Feb 10

Science and the Senses: Bodies and Practice

10 - 11 February 2017 Harvey Mudd College - Claremont California / USA

Sensory knowledge plays a significant role in expert research practices. How is it, then, that information gained through the senses remains suspect, secondary to instrumental observation? Join us as we discuss, and practice, how to account for the role of not only sight and sound, but also touch, taste, and smell, in the practice of science.

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Feb 17

Synchronising the Senses: The Temporal Structure of Multisensory Experience

17 - 18 February 2017, University of Glasgow, UK

A two-day research-intensive interdisciplinary workshop on synchronising the senses and the temporal structure of multisensory experience as part of the Rethinking the Senses: Uniting the Philosophy and Neuroscience of Perception project.

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Feb 25

SmellTaste2017

February 25-26, 2017, on the University of Florida campus in Gainesville, Florida/USA

SmellTaste2017, a pioneering new event organized by the University of Florida Center for Smell and Taste and UK-based charity Fifth Sense. SmellTaste2017 will include workshops, lectures, discussions and social events aimed at providing an opportunity for those affected by smell or taste disorders to learn more about these conditions and to find better ways of coping with them.

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Mar 08

Foundation certificate in sensory principles

Leatherhead Food Research, Great Burgh, Yew Tree Bottom Road, Epsom, Surrey, KT18 5XT, UK

Learn about the underlying principles of sensory analysis, the human senses, panel screening & training, and best-practice product sampling procedures. Leatherhead’s ‘Foundation certificate in sensory principles’ training course is ideal for those looking to gain an initial insight into the sensory science world as well as for those already in the field who are looking for a refresher course. Accredited by the Institute of Food Science & Technology (IFST), this course features a short multiple choice exam to put into practice the skills you will learn throughout the day. 

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Mar 10

Stop making sense: A conversation between sensory and social science about food and drink

10 March 2017, Chemical Heritage Foundation Philadelphia PA

Sensory experience as a subject of study has long been a focus of multiple disciplines; yet only recently has the sensory experience of food – how it tastes and why that matters – become fodder for serious discussion.

We are seeking submissions of work for a one-day symposium on the study of the senses from an interdiscilpinary perspective hosted at The Chemical Heritage Foundation in Philadelphia, on March 10, 2017 in Philadelphia PA at the Chemical Heritage Foundation.

Link

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Mar 29

Visions of an intelligent, consumer-centric food production

Webinar from ESN member VTT Finland

Wed, Mar 29, 2017 5:00 PM – 6:00 PM EEST DURATION: 45 min + 15 min Q&A

Visions of an intelligent, consumer-centric food production
Change paths, technological solutions and new business models towards Food Economy 4.0

more information

Apr 03

Sensory Evaluation Workshop

3 - 6 April 2017, Campden BRI, Chipping Campden, UK

This course provides a thorough overview of sensory science, including the human senses and how they are used in sensory evaluation practices, sensory methodology, best practice when conducting these methods, panel recruitment, screening and training and thorough data analysis. Typical attendees usually include those new to sensory science or those who wish to develop and improve their existing skills. They will gain an understanding of the importance of objective sensory evaluation activities in the food and drink industry but most importantly how the data is collated and analysed using advanced statistical technique.

more

Apr 19

Sense Dubai 2017

19 April 2017, hub zero Dubai

Haystack is delighted to welcome you to SenseDubai2017. An event that will increase your knowledge of the applications of sensory science, to not only optimise your products, but also boost your brand assets. SenseDubai 2017 will explore key methodologies to help you bring sensory to life in your organisation, while keeping you abreast of the latest techniques and trends in contextual research. The event will also be a great opportunity to network and share knowledge with industry experts and fellow R&D and marketing professionals working in the GCC and beyond.

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May 16

The Business of Augmented, Mixed and Virtual Reality

16 - 17 May 2017, Olympia, London

Now in its 2nd year, VR World 2017 is a 2 day conference and exhibition focused on Augmented, Mixed and Virtual Reality and its impact beyond gaming.With 4 in-depth event tracks and over 150 leading speakers, no other European event covers the market in as much detail.Amid unparalleled networking opportunities, attendees will have access to visionary speakers and case-study led content. Hear from inspirational keynotes and thought-provoking panel discussions from key players redefining the boundaries for technology.

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May 17

Sensory panel leader & descriptive profiling training

17-18 May 2017 Leatherhead Food Research, Great Burgh, Yew Tree Bottom Road, Epsom, Surrey, KT18 5XT, UK

Leatherhead’s course will introduce you to the traditional methodology of Sensory Descriptive Profiling and teach you how to set up, manage and maintain a Sensory Trained Panel. You will learn the necessary skills to form effective panels as well as methods to cope with the difficulties that can sometimes arise with panel performance. You will also be given the opportunity to observe a trained panel run by us at Leatherhead Food Research to enable you to experience some of the methodologies in action. Practical sessions throughout the day will enable you to consolidate your knowledge and understand how the methods you will learn could be applied within your organisation.

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May 17

Connecting the Consumer and Sensory Science

17 May 2017, University College Dublin,Ireland

The seminar will provide a unique opportunity to hear leading experts share their experiences from the challenges and opportunities arising from using sensory science to design foods that align with consumer demands for new sensory experiences, and that can be tailored for specific markets. A wide range of aspects of sensory science will be covered including: mining sensory data to address and elucidate consumer needs; using state-of-the-art instrumentation to understand at a molecular level, the characteristics of foods that underpin consumer choice; and exploring the use of sensory tools to support innovation within the food industry.

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May 22

It’s not always just about the flavour!

Monday, 22 May, 2017 - 09:00 to 16:30 Jubilee Conference Centre, Triumph Road, Nottingham, NG8 1DH

One-day interactive conference organised by IFSTs Sensory Science Group (SSG) The 2017 SSG Conference will take a fresh look at the Sensory Modalities: appearance, aroma, flavour, texture and aftertaste. The event will comprise presentation, workshops and posters. Speakers from academia and industry will highlight new developments in our understanding of how the sensory modalities are perceived; explore the practicalities involved in making assessments and measurements; and assess the role of new techniques in improving our understanding of how the modalities interact to create our overall product experience. This Conference will be of value to Sensory and Consumer scientists working in the Food, Beverage, Personal and Home Care sectors who want to stay up to date with the latest developments in their field. The SSG Conference typically attracts approximately 100 delegates from a range of industries providing a great networking opportunity for all.

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Jun 07

Preferences, emotions, expectations, contexts and sensory characterisation

7 - 9 June, Florence, Italy

THE ITALIAN SENSORY SCIENCE SOCIETY ARE PLEASEDTO PRESENT A 3-DAY NEW COURSE IN SENSORY ANDCONSUMER SCIENCE

The course will feature recent advances in cognitive psychologyapplied to sensory and consumer studies on food, beverage,cosmetic, personal care and home care products. You will also get an overview of some of the most importantmethods and statistical tools that can be used for collectingand extracting useful information from sensory and consumer data.The course will give you an updated basis for planningan experimental design, understanding your results more in depthfor decisions in a commercial setting.Level: Intermediate-Advanced

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Jun 15

course: Sensory Evaluation - an introduction

15 June 2017, Campden BRI, Chipping Campden, UK

This course provides information on principles of sensory science, the human senses and how they are used in sensory evaluation practices, sensory methodology and best practice when conducting these methods. Typical attendees usually include those with basic knowledge or who are new to sensory science. They will gain an undertanding of the importance of objective sensory evaluation activities in the food and drink industry. Attendees will also get the opportunity to gain a qualification in Sensory Evaluation at Foundation Level.

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Jun 22

Human Olfaction Conference

22 - 23 June 2017, Centre for Language Studies, Radboud University, Nijmegen, The Netherlands & Max Planck Institute for Psycholinguistics, Nijmegen, The Netherlands

Human olfaction at the intersection of language, culture and biology: this conference brings together world-leading scientists and scholars to explore human olfaction from an interdisciplinary perspective.

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