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The Italian Sensory Science Society and its Mind in Mouth (MIMO) Working Group are pleased to present a new 2-day synchronous course focused on the use of Implicit Tests in Sensory and Consumer Science. The course will feature recent advances in the application of implicit methods derived from cognitive psychology for the study of consumers’ preferences. You will get an overview of the application of some of the most relevant methods to uncovers unconscious preferences, expectations, and emotions for food and non-food products that are useful for product optimization and consumer targeting including tests of implicit associations with emotions and concepts,…
Leggi il nuovo studio della Società Italiana di Scienze Sensoriali appena pubblicato sulla rivista Food Quality and Preference sui test sensoriali in remoto https://www.sciencedirect.com/science/article/pii/S0950329321003190?dgcid=author Hanno collaborato: Erminio Monteleone, Caterina Dinnella, Francesca Trapani, Giliana Lavezzi, Tullia Gallina Toschi, Stefano Predieri, Monica Borgogno, Massimiliano Magli, Lapo Pierguidi, Sara Spinelli, Matilde Tura, Alessandra Bendini Remote testing: Sensory test during Covid-19 pandemic and beyond Dinnella, C., Pierguidi, L., Spinelli, S., Borgogno, M., Toschi, T. G., Predieri, S., ... & Monteleone, E. (2022). Remote testing: Sensory test during Covid-19 pandemic and beyond. Food Quality and Preference, 96, 104437.
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…
L’Agenzia AGRIS Sardegna indice una pubblica selezione, per titoli ed esame colloquio, per il conferimento di n. 2Borse di Studio in materia di Analisi Sensoriali, della durata iniziale di mesi cinque (5), prorogabili in subordine allavalidità dei progetti di riferimento, per lo svolgimento di attività di studio e ricerca in…
Since its foundation, SISS has been engaged in a dense activity, organizing numerous training courses, workshops and seminars, as well as a biennial national conference, which was held in 2003 in Rome, in 2008 in Milan, in 2010 in Naples , in 2012 in Trieste, in 2014 in San Michele all’Adige and in 2016 in Bologna. SISS is also responsible for organizing the first European Sensory and Consumer Research conference (Eurosense) in 2004, the eighth Pangborn Sensory Science Symposium in 2009 and the eighth European Conference on Sensory and Consumer Research (Eurosense) in 2018
In 2012, SISS presented the Sensory Atlas of Food Products (Tecniche Nuove, Milan), the result of the contribution of forty-six members, which for the first time systematically addresses the issue of sensory description by examining thirteen categories of processed food products. Since 2013, SISS has issued, with the authorization of the Ministry of Economic Development, the certificate of quality and professional qualification of Sensory Project Manager. In 2015, SISS launched a three-year research project, Italian Taste, aimed at studying the food preferences of Italians (www.it-taste.it).
