13 weeks Online Course Principles of Sensory Science
Online Course, 80-90 hours, start 4 March 2019, end 1 June 2019, by Wageningen Academy, devision of Human Nutrition
Are you looking for an introduction in the world of sensory science with a focus on eating behaviour? Would you like to broaden and deepen your theoretical knowledge and gain the latest insights from present real world research? And are you looking for an integrated approach where food technology, consumer and nutrition science interact? Then this university-level online course might be something for you. Price EUR 1,395.00 More information
Sensory Evaluation: An introductory workshop
5th March 2019, 09:00 – 17:00, University of Nottingham, Sutton Bonington Campus, LE12 5RD, UK
This popular introductory workshop is IFST accredited and aimed at those who are new to sensory science and wish to learn how to apply basic sensory methods to discriminate, describe and measure the sensory attributes of products with a view to improving and introducing innovation to their product development and quality assurance approaches. Delegates attending the Sensory Evaluation course also have the opportunity to sit a Foundation level examination in Sensory Evaluation, set by the IFST (Institute of Food Science and Technology) with whom the course is accredited, successful candidates will then be awarded a Certificate of Accreditation by the IFST. More information
Women In Olfactory Science (WIOS) symposium 2019
24 - 25 May 2019, Wageningen University 2019, NL
Women In Olfactory Science (WIOS) symposium 2019 Women In Olfactory Science (WIOS) aims to create a network of women working in chemosensory science, to foster scientific collaborations, advance career perspectives, promote equal opportunities and inspire the future generations of researchers. After a very successful first event, it is now time for the 2nd WIOS symposium! More information
13th Pangborn Sensory Science Symposium
28 July - 01 August 2019, Edinburgh International Convention Centre, Edinburgh, Scotland
This Sensory & Consumer Science Symposium is themed ‘Engage with the Future’ and is an opportunity for you to share, learn, be inspired, connect and participate in how our science will evolve in the future. Our society as a whole faces increasingly rapid change and is met with growing global challenges, so this Symposium looks to explore how sensory and consumer science can adapt and contribute to our fast evolving world.
Food Matters Live
19 - 20 November 201, London, UK
Food Matters Live returns to ExCeL, London. Bringing together a curated exhibition with hundreds of exhibitors and speakers, and thousands of visitors from across the global food and drink industry. It is a unique event dedicated to creating cross-sector connections focused on the future of food, drink and sustainable nutrition. More information
9 - 12 April 2018, Montevideo, Uruguay
The Sensometric Society Conference brings together world’s leading statisticians, psychologists, sensory scientists and market researchers with a common interest in solving problems of measurement and data analysis in the areas of sensory and consumer science. We hope that you will join us for the first Sensometrics conference to be held in the Southern Hemisphere. It will be an extraordinary opportunity to initiate new collaborations and new networks, as well as to contribute to the development of the discipline in Latin America. You will be most welcome to Montevideo, a city where you can walk along almost 300 years of history since the colonial time until the twenty-first century. Come to discover Montevideo, a city that will challenge all your senses through its musical icons, such as tango, murga and candombe, its unique Tannat wines, its special gastronomy which includes world famous Uruguayan meat. For sure, Montevideo will leave you wanting to come back.
Scientific conference on eating & drinking
11 - 13 April 2018, Institut Paul Bocuse, Lyon, FR
The conference is an annual multi-disciplinary gathering of scientists and welcomes original contributions of research investigating some aspects of eating and drinking related to psychology, physiology, medicine, nutrition, food science, dietetics and related disciplines. The programme will cover research linked to ingestive behaviour and associated conditions, overall well-being, food and beverages choices, preferences, perceptions and consumption, encouraging exchange and discussion of research findings across disciplinary boundaries.
Sensory Evaluation & Generation Z
11 April 2018 - sponsored by ASTM international, Sheraton San Diego Hotel & Marina; San Diego, CA
Title: Generation Z- Interacting with the Next Generation
This seminar will give attendees the chance to learn about Generation Z, the do’s and don’ts of testing with these young consumers, and how each development stage creates different testing opportunities. Part 1: Development stages --- the cognitive development of kids; Part 2: Generation Z --- how are they different; Part 3: Testing with this consumer – knowing their development and exposure to technology, what can we ask/do? Qualitative testing Quantitative testing – consumer & descriptive
17th Nordic workshop in Sensory Science
3 - 4 May 2018, Reykjavic - Matis
The theme is “Making Sense” and the topic of the Nordic Sensory Workshop 2018 will involve ALL our senses for use in food industry and beyond. The focus is on scientific results and their practical applications in the industrial environment. Examples will be provided of where, when and why sensory analyses can be used and applied within a wide range of product categories. Professionals and scientists working in the sensory and consumer field on product development and marketing aspects of consumer products will have the opportunity to meet and discuss sensory matters at a Nordic level. more
13 – 15 May 2018, Kuala Lumpur, Malaysia
The 3nd Asian Sensory and Consumer Research Symposium (SenseAsia 2017) will be held in Kuala Lumpur. The conference, which attracted 220 delegates in China, will focus on providing updates on key areas in sensory and consumer science by the world’s experts in these fields. In addition, the meeting will be a showcase for the region’s scientific and industrial practitioners to present their research in a prestigious, international context. Abstract Submission Deadline: 12 January 2018 Oral and poster abstracts are now invited on the below topics. Conference topics are: Basic processes: psychophysics and physiology, Developments in measures of food choice/preference, Developments in sensory measures Sensory science and health, Food choice and consumer behavior, Cross-cultural influences on food choice Sensometrics, Sensory and consumer research into non-food products, Applications of sensory methods Sensory and culinary
Foods without fields - VTT webinar
17 May 2018, Webinar, VTT Finland
Climate change and growing population put immense pressure on food systems. At the same time traditional agriculture is a significant source of greenhouse gases and a threat to biodiversity. The food systems need radical innovations to decouple food and environment! This webinar describes that production of food in fully contained, vertical systems can be part of the sustainable breakthroughs in the food supply. more
Sensory Science Conference 2018: Health is Wealth
7 June 2018, University College Birmingham, UK
IFST Sensory Science Group is pleased to announce that its 2018 one-day interactive Conference will prescribe an invigorating dose of health and wellbeing and explore how sensory and consumer science is adapting to support this growing platform. The event will comprise presentations, workshops and posters. Speakers from academia and industry will highlight new developments in our understanding of how wellness is perceived; investigate what role the senses play in health and healthy behaviours; explore the practicalities involved in making healthier products; and assess the role of new techniques in improving our understanding in this area. Confirmed speakers include: Dr. Martin Kern, CEO Sensory and Marketing International Martin Yeomans, Professor of Experimental Psychology, University of Sussex. The Sensory Science Group Conference typically attracts approximately 100 delegates from a range of industries providing a great networking opportunity for all. more
Annual International Multisensory Research Forum
14 - 17 June 2018, Toronto, CA
The International Multisensory Research Forum (IMRF) provides a platform for scientists from around the world to highlight research investigating the neural processes across multiple sensory modalities and their impact on perception and behavior. IMRF seeks to showcase work from a wide variety of disciplines including neurophysiology, neuroantaomy, neuroimaging, psychophysics, computational psychology, app design, and clinical applications. (You can submit your symposium proposal until February 12.)
5th International Conference on Food Oral Processing
4 – 7 July 2018, University of Nottingham, UK
The conference will cover the physical, physiological and psychological aspects of eating and oral processing. We aim to bring together scientists from the disciplines of oral processing and biology, food science and technology, sensory science, dentistry, biophysics and biochemistry, and human nutrition to present and discuss their latest findings on all topics of eating, sensory perception, food breakdown in the mouth, and simulated, in-vitro oral processing among others. Keynote speakers, including Joanne Hort, Jianshe Chen, Andries van der Bilt, Nikolaos Giannakopoulos, Martine Hennequin, Elisabeth Guichard, Bryony James, Jeyakumar Henry, Mats Stading, Catriona Steele and Sue Francis, will introduce the topics - before a wide range of contributors present insight into particular areas. There will also be sessions to present results and achievements – abstracts can be submitted until 28 February 2018.
2 September - 5 September 2018 Verona, Italy
The Italian Sensory Science Society (SISS) and the European Sensory Science Society (E3S) invite you to the 8th European Conference on Sensory and Consumer Research 'A Sense of Taste'. EuroSense is a successful event, gathering sensory and consumer researchers, both academics and from industry, worldwide. The meeting is a unique opportunity for discovering the latest innovations in this field and for networking, as well as meeting up with colleagues and friends in a relaxed atmosphere. The topic of the 2018 conference is 'A Sense of Taste', with a specific attention to individual differences in sensory perception, liking, preference, choice and behaviour. Taste is a multifaceted word that has multiple meanings, from the taste of (sensory perception) to the taste for (preference).
ECRO XXVIII Congress
5 - 8 September 2018, Maritim Hotel in Würzburg, Germany
The congress of the European Chemoreception Research Organisation ECRO is organized by Prof. Dr. Wolfgang Meyerhof and Prof. Dr. Frank Zufall. THe local host are Prof. Dr. Wolfgang Rössler and Prof. Dr. Ricarda Scheiner.
SSP: Rock your sensory advantage
26 - 28 September 2018, Cleveland, Ohio, USA
Join the Society of Sensory Professionals (SSP) and be inspired as leaders from the industry share their expertise about the way in which sensory can be used to drive innovation and business results. SSP plans to go BEYOND FOODS as they explore this year's theme: Rock Your Sensory Advantage. Engage and participate in stimulating lectures, treat your senses to exciting new experiences, and take a tour of the Rock and Roll Hall of Fame & Museum during the 2018 SSP Conference.
3rd Workshop on multi-sensorial approaches to to Human-Food interaction
16 October 2018, Boulder, Colorado, USA
In this 3rd workshop on Multi-Sensorial Approaches to Human-Food Interaction, we again are calling for investigations and applications of systems that create new, or enhance already existing, eating and drinking experiences (‘hacking’ food experiences) in the context of Human-Food Interaction. Moreover, we are interested in those works that are based on the principles that govern the systematic connections that exist between the senses. Human Food Interaction also involves the experiencing food interactions digitally in remote locations. Therefore, we are also interested in sensing and actuation interfaces, new communication mediums, and persisting and retrieving technologies for human food interactions. Enhancing social interactions to augment the eating experience is another issue we would like to see addressed in this workshop.