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.
Author registration deadline: 16 October 2020 (online and in-person participation) EUROSENSE 2020 will combine the in-person event in Rotterdam, The Netherlands with a full live-streamed online conference, 13-16 December 2020 CET. This ‘hybrid’ format will truly capture a ‘Sense of Innovation’ and provide more choice and flexibility for delegates. One community: two ways to meet and learn If you prefer in-person networking and learning, join us safely on location in Rotterdam. For those who are unable to travel, or choose to learn from home or the office, you can still attend sessions and connect with your peers in real-time via our online…
Job Location: Alba The candidate will be part of the R&D Sensory team, participating in all the activities related to panel leading, data analysis, presentation of sensory results that help to guide R&D project teams and external collaborators. About the Role: Conduct consumer testing - utilizing Sensory methods, Sensory tools…
Nuova edizione del testo di riferimento per l'analisi sensoriale, il metodo scientifico adottato per misurare e valutare le caratteristiche di un prodotto mediante gli organi di senso. In questa seconda edizione sono stati recepiti i notevoli progressi degli ultimi 15 anni nel campo delle scienze sensoriali collegati anche ad altre…
