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
Understanding Consumers. Preferences, Expectations, Contexts, Individual Difference, Emotions and Implicit Methods + RLab
European Chemoreception Research Organization
31. August - 3. September 2022, Berlin
Annual meeting of the European Chemoreception Research Organization ecro. More ...
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 ...
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 ...
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
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.