Aperta call per il SISS Best Sensory PhD Contribution Award al 28° Workshop “The Developments in the Italian PhD Research on Food Science Technology and Biotechnology” di Catania

Dal 18 al 20 Settembre 2024 si terrà a Catania il 28° Workshop “The Developments in the Italian PhD Research on Food Science Technology and Biotechnology”.

La SISS ha bandito il seguente premio:

“SISS Best Sensory PhD Contribution Award”

Call for the best contributions including sensory studies presented by PhD students enrolled in the first and second year of the Food Science, Technology and Biotechnology PhD

The Italian Society of Sensory Sciences (SISS) is pleased to announce the second edition of the Award for the best thesis projects that include sensory studies presented at the 28th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology.
To participate, all first and second year candidates enrolled in the 28th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology must send the contribution prepared for the workshop to the conference secretariat (phdfood2024@unict.it) and also to the secretariat of the Italian Society of Sensory Sciences (segreteria@scienzesensoriali.it) by June 21th, 2024. It will also be necessary to submit a short abstract in English (maximum 300 words) focused on the sensory part of the thesis, describing the context, objectives, materials and methods, the results (expected or obtained), the role and the implications of the sensory study included in the thesis project.
Thesis projects in which sensory aspects play a limited part of the project are also admitted.

Participation criteria
To apply, you must be a PhD candidate regularly enrolled in the 28th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology submitting a thesis project contribution in which there is a part dedicated to sensory studies.

Evaluation criteria
The contributions will be evaluated by the Scientific Committee of the Italian Society of Sensory Sciences in relation to the sensory topics covered in terms of:

1) clarity of the sensory methodologies adopted or intended to be adopted;
2) adequacy of sensory methodologies to the aims of research;
3) coherence and integration of the sensory part in the thesis.

The contributions of the first and second year will be evaluated separately (with separate rankings)

What is the prize?
Two prizes worth over 1500 euros each will be awarded to a PhD candidate of the first and second year, respectively, which will be disbursed in vouchers that can be spent for training/participation in events
organized by SISS and in editorial material. In particular, the two winners will be awarded with:
– Free registration to the course for Sensory Project Manager 2025 (450 euros)
– Free registration to the Understanding consumers 2024 course (estimated value 1000 euros) or to other courses organized in 2025/26 by the association of equal value
– Free registration to the SISS society for 2025
– Volume “Sensory atlas of food products” edited by the Italian Society of Sensory Sciences (SISS). New Technical Editions. ISBN 9788848128414.

The award ceremony
The award ceremony will take place in Catania on the occasion of the 28th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology.

Maggiori informazioni

Società Italiana di Scienze Sensoriali

via Donizetti, 6, 50144, Firenze
C.F. 94097300480

Segreteria:
segreteria@scienzesensoriali.it
sportello@scienzesensoriali.it
amministrazione@scienzesensoriali.it

Posta certificata:
scienzesensoriali@pec.it

Tel: +39 333 4887090
lunedì/mercoledì/venerdì: h 9.00 – 15.00

martedì/giovedì: h 9.00 – 17.30