The seminar, organised by the University of Florence and the SISS & E3S Taste Sensitivity Working Group, aims at promoting know-how and expertise on taste responsiveness measurements and their significance in association to food perception and preference. Early stage researchers and PhD candidates will get training opportunities on taste responsiveness measurements including PROP responsiveness, automated papillae counting and tactile acuity indices. Lecturers: prof. Caterina Dinnella dr. Lapo Pierguidi Department of Agricultural, Food, Environmental and Forestry, University of Florence prof. Iole Tomassini Barbarossa dr. Melania Melis Department of Biomedical Sciences, University of Cagliari Official language: English Credits: Certificate of attendance…
Dr. Sara Spinelli, researcher at the University of Florence and SISS member, has been awarded with the Food Quality and Preference Award - Contributions by a researcher of the future 2019. Since 2011 every second year, during the Pangborn Sensory Science Symposium, Food Quality and Preference assigns an award to a researcher who received his/her doctoral degree 10 years from his/her PhD, for contributions to sensory or consumer science, whether in terms of basic processes, methodologies or applications of knowledge or methods.
Si ricerca un giovane ricercatore PostDoc (max 40 anni) per la partecipazione ad una chiamata locale per la realizzazione di un progetto di ricerca emanata della FONDAZIONE CARITRO https://www.fondazionecaritro.it/component/k2/item/948-bando-ricerca-e-sviluppo-2020) L'obiettivo è la profilazione dell'offerta enogastronomica da un lato e dall'altro dei potenziali clienti utilizzando gli strumenti di investigazione e segmentazione delle differenze…
The E3S-ERA recognize the major influence of a European established researcher in Sensory Science who has made major contributions to our understanding of sensory and consumer science, whether in terms of development of new methodologies, applications of knowledge or methods, education, and networking over a prolonged period. The award winner…
Dr. Camilla Cattaneo, who obtained her PhD degree in Food Systems under the supervision of prof. Ella Pagliarini, has been nominated as the Laureate of Giract's European Best PhD Thesis Flavor Research Award (a.y. 2019-2020) for her research entitled ‘New perspective on taste: exploring association among oral perception, tongue physiology and oral microbiota…
