The fifteenth edition of Pangborn in the city of Nantes (France) has come to the end, which hosted an active and rich participation of SISS members. There were many contributions including workshops, presentations and posters which received great appreciation from the conference participants. Below the list of participants with their contributions: ORAL PRESENTATIONS Implementing immersive 360° videos into Sensory Science teaching: a case studyLapo Pierguidi, Caterina Dinnella, Sara Spinelli, Erminio MonteleoneUniversity of Florence, Italy 11:00-12:30 Tuesday, 22 August, 2023, Grand Auditorium Sensory-related food choice indices efficiently predict dietary intakes Giorgia Carbonetti1, Leonardo Menghi1,2,3, Danny Cliceri1, Davide Giacalone3, Flavia Gasperi1,2 1 University of Trento Center Agriculture…
The University of Gastronomic Sciences of Pollenzo has opened a public selection procedure for the awarding of a grant for carrying out research activities at the University of Gastronomic Sciences as part of the funded Horizon 2020 School Food for Change project ( SF4C). The deadline for the call for applications is scheduled for 26 October 2023 and the start of the contract is scheduled for January 2024. The doctoral degree is a preferential but not mandatory requirement. The research fellow will be involved in the Horizon 2020 project “School Food 4 Change”, whose objective is to identify how to…
SISS president Sara Spinelli has been elected as the new European Sensory Science Society chair for the years 2023 – 2025.
The SISS has recently entered into two new agreements with the National Order of Food Technologists and Assoenologi. This initiative aims to: promote and activate joint initiatives aimed at training professionals, with particular attention to sensory aspects; disseminate all initiatives of common interest as widely as possible and jointly organize…
The ITALIAN TASTE project, run by the Italian Society of Sensory Sciences, was carried out in 19 italian cities from the year 2015 to the 2017 in order to have a better understanding of italians' food preferences. SISS members can download ITALIAN TASTE paper here. To request a copy of…
Workshop & webinar: Workshop Sensory in Action: dagli aspetti di ricerca alle applicazioni in azienda & Assemblea soci Bologna, 14 april 2023 click here for more info Webinar: Applicazione delle scienze sensoriali nelle aziende food&beverage organized by the working group SISS Food & Beverage Sensory Network Workshop: When Methods Matter:…
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).
