Italian Taste
è un progetto di ricerca della Società Italiana di Scienze Sensoriali finalizzato allo studio delle preferenze alimentari attraverso un approccio multidisciplinare.
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The Italian Sensory Science Society and the European Sensory Science Society have the pleasure to invite you to the 8th E3S Sensory Science Symposium "Tasting the Future in Sensory and Consumer Science". The E3S Symposium will bring together renowned speakers from industry and academia to review and discuss the emerging directions in sensory and consumer science with a focus on cross-age and cross-gender issues. Age- and gender-related differences in food perception, liking and choice are notoriously important within the discipline of sensory and consumer science and are one of the main challenges for food companies. The symposium will aim to…
THE ITALIAN SENSORY SCIENCE SOCIETY IS PLEASED TO PRESENT A 3-DAY NEW COURSE IN SENSORY AND CONSUMER SCIENCE The course will feature recent advances in cognitive psychology applied 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 important methods and statistical tools that can be used for collecting and extracting useful information from sensory and consumer data. The course will give you an updated basis for planning an experimental design, understanding your results more in depth for decisions in a commercial setting. Level:…
Premiate a Verona le vincitrici del Premio SISS Giovani Ricercatori Eurosense 2018. Il Premio SISS & Adacta International in memoria di Annalisa Intermoia è andato a Alessandra De Toffoli (Università degli Studi di Firenze) per il lavoro "Sensory properties of vegetable food prototypes enriched with phenols from olive mill waste…
