The Symposium 2023 organized by the European Sensory Science Society this year took place in Uppsala on the 16th of May 2023 in collaboration with the Swedish Sensory Network (SSN) (Sweden). Workshops organized by the E3S working groups were also held on the 15th of May. E3S WORKING GROUP WORKSHOPS Children Working Group coordinated by Monica Laureati – University of Milan Taste Sensitivity Working Group coordinated by Caterina Dinnella and Sara Spinelli – University of Florence 11TH E3S ANNUAL SYMPOSIUM Prof. Erminio Monteleone winner of the E3S Established Researcher Award 2022 presented the theme of "Opportunities and challenges for Sensory…
Congratulations to the SISS president Sara Spinelli awarded with the Fulbright Research Scholar Program (Penn State University – U.S.A.), for the research project: “Individual Differences in Food Preferences: The Role of Personality Traits and Taste Sensitivity”.
The workshop will be organized, on September 13-15 in Portici (Naples), in a series of parallel sessions for oral communications, plenary lectures, a poster session and a final plenary session with testimonials from industries. The workshop venue will be at Department of Agricultural Sciences in Portici (Naples). Click here for…
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…
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).
