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…
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…
Understanding chemosensory perception in food and its role in shaping consumer preferences could contribute to the development of both successful innovative food products and strategies for promoting healthy and sustainable eating behavior. This Special Issue will include studies describing the taste, olfactory, and trigeminal perception of food and/or the physiological,…
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).
