EuroSense brings together sensory and consumer researchers, both academics and from industry, worldwide. The meeting is a unique opportunity for discovering the latest innovations in the field and for networking, as well as meeting up with colleagues and friends in a relaxed atmosphere. The topic of the 2026 conference is 'A Sense of Impact’. Submissions should highlight the impact of the research on societal or industrial issues at the light of the SDG2030 (“for people, planet and prosperity”). Eurosense commitment is to build a scientific program considering emerging challenges, the latest knowledge, and out-of-the-box ideas in both fundamental and applied sensory…
Key information Location: University of Pollenzo (Cuneo), Italy Application Deadline: September 16, 2026 Expected Start Date: November 1, 2026 Duration: 2-year contract (extendable up to 3 years) Info: l.torri@unisg.it About the Project CULTSENSE-FOOD aims to develop and implement a standardized sensory methodology to enrich the global food composition platform of the Periodic Table of Food Initiative (PTFI, https://foodperiodictable.org/). The project focuses on gathering harmonized cross-cultural data on sensory and hedonic perception, collaborating actively with international laboratories across two non-European continents. Link to the call: https://www.unisg.it/en/research-contracts-2
Barilla is looking for the a Sensory Science Associate Scientist who will be part of the Sensory & Analytical Food Science unit. The role will report to the Sensory & Analytical Food Science Associate Director and will be based in Parma. The Sensory Science Associate Scientist will manage sensory studies…
The launch of this student award reflects the close collaboration between AEPAS and SISS and represents much more than an exchange between associations. It is a shared commitment to building bridges between Spain and Italy, promoting scientific mobility, and creating opportunities for the next generation of professionals and researchers in…
The European Sensory Science Society has announced the winners of the 2026 E3S Eurosense Student Awards, and two of the awardees are young researchers from SISS. The Pieter Punter Award was awarded to Chiara Chirilli, from the University of Gastronomic Sciences of Pollenzo, for her project: "Thermal Taster Status and…
Fondazione Edmund Mach (FEM, San Michele all'Adige, Trento) has just opened a selection for fixed-term positions as Researchers or Technologists (Level III or IV) in three research areas: Agrosystems and Bioeconomy Biodiversity, Ecology and Environment Food and Nutrition This call is now the standard pathway for fixed-term hiring at FEM,…
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).
