Sensory evaluation – an introduction, live online tutor-led training course

18. October 2022, Campden BRI Chipping, Campden

This live, interactive online 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 understanding 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 (IFST accredited – foundation level). More ...

Pangborn 2023

20 - 24 August 2023, Nantes, France

Website under construction

Does it do what it says on tin? How user trials can support sensorial claims in cosmetics and personal care

8 March 2022 - Free webinar, Sensory Dimensions, UK

Does it do what it says on tin? How user trials can support sensorial claims in cosmetics and personal care. Register at: https://www.sensorydimensions.com/events/supporting-personal-care-claims/

Food Structure and Functionality Forumx

18 - 21 September 2022, Cork, Ireland

Structuring Food for a sustainable world. -> https://www.elsevier.com/events/conferences/food-structure-and-functionality-forum-symposium/about

Foundation in Sensory Science

21 March 2022, Sensory Dimensions

Part of the online IFST accredited Foundation in Sensory Science online seminar series 21stMarch – 1st April. Register: https://www.sensorydimensions.com/events/online-foundation-in-sensory-science-seminar-series/

Implicit measures of food experience

20. April 2022, University of Twente, on- and offline symposium

This mini symposium highlights research in the area of implicit measures. You can attend the symposium for free. More ...

Webinar: Looks tasty? How engaging the senses can encourage more consumers to buy plant based.

10. May 2022, organized by Sensory Dimension, UK

Register here for this free webinar.

IFST Sensory Science Group & 10th E3S Annual Symposium

10. May 2022, University of Reading, UK

IFST Sensory Science Group & 10th E3S Annual Symposium: Sensing the Way to Good Health.
What you will learn about: Ways of developing nutritious and tasty food solutions for the targeted population such as older adults and cancer patients. How to create delicious, healthy, sustainable food products, and understanding and measuring olfactory dysfunction post-COVID-19.. More

Sensory evaluation – an introduction (IFST accredited – foundation level)

15. May 2022, Campden BRI, Chipping Campden

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 understanding 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. More ...

SFAS: La temporalité en analyse sensorielle et tests consommateurs

12 May 2022, Paris, France

La societe francaise d´analysis sensorielle a le plaisir de vous accueillir le 12 mai au FIAP Jean Monnet, Salle Oslo (Paris 14ème) pour notre assemblée générale annuelle au cours de laquelle nous aborderons le thème des méthodes temporelles. Agenda - Registration

ESN meeting

19. - 20. May 2022, Paris

The ESN meeting is held in Paris, organized by Claire Sulmont-Rossé (INRA), Lise Dreyfuss (SAM) and Carlos Gomez (Firmenich). Everybody from ESN member and partner organisations can join.

Altered Taste International Symposium 2022

1. - 3. June 2022, Institut Paul Bocuse; Lyon, France

The symposium aims at providing scientific and expert knowledge on underlying mechanisms and the role of sensory knowledge and culinary know-how to increase meal pleasure and thus food intake. More ...

International Conference on Culinary Arts and Sciences 2022

2. - 3. June 2022, Institut Paul Bocuse, Lyon, France

Sustainable meal systems worldwide: Challenges for Culinary Arts and Sciences

The way we eat and the food we produce, process and distribute are intrinsically linked to the health and well-being of individuals as well as to the protection of the planet. The 12th ICCAS conference focuses on the active role of the culinary arts and food sciences in the creation and dissemination of healthy and tasty foods that meet the economic, societal and environmental challenges of sustainable meal systems for all citizens. More ...

Edulia Final Conference

21 - 22 June 2022, Florence, Italy

Edulia Final Conference: Bringing down barriers to children´s healthy eating

The symposium will present the final results of the Edulia Horizon 2020 project (www.edulia.eu), aimed at responding to the urgent need of the EU society to find new ways to tackle the escalating issue of obesity, through promoting healthier eating from childhood. More

Understanding Consumers 2022

27 - 29 June 2022, Italian Sensory Science Society, Florence, IT

Hybrid course

Understanding Consumers. Preferences, Expectations, Contexts, Individual Difference, Emotions and Implicit Methods + RLab

More...

European Chemoreception Research Organization

31. August - 3. September 2022, Berlin

Annual meeting of the European Chemoreception Research Organization ecro. More ...

EuroSense 22

13 - 16 September 2022, Turku, Finland

A Sense of Earth -> http://www.eurosense.elsevier.com/

Sensory evaluation workshop (IFST accredited – intermediate level)

19. - 22. September 2022,Campden BRI, Campden

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 techniques. More ...