News
SARA SPINELLI NEW CHAIR OF THE EUROPEAN SENSORY SCIENCE SOCIETY
SISS president Sara Spinelli has been elected as the new European Sensory Science Society chair for the years 2023 – 2025.
SISS PRESIDENT SARA SPINELLI AWARDED WITH THE FULBRIGHT RESEARCH SCHOLAR PROGRAM
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”.
SISS SUPPORTS THE 27° WORKSHOP “THE DEVELOPMENTS IN THE ITALIAN PHD RESEARCH ON FOOD SCIENCE TECHNOLOGY AND BIOTECHNOLOGY”
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 more info
SISS ESTABLISHED TWO NEW AGREEMENTS WITH THE ORDINE NAZIONALE DEI TECNOLOGI ALIMENTARI AND ASSOENOLOGI
The SISS has recently entered into two new agreements with the National Order of Food Technologists and Assoenologi. This initiative aims to:
SISS calendar 2023
Workshop & webinar: Bologna, 14 april 2023 click here for more info organized by the working group SISS Food & Beverage Sensory Network organized by the working group SISS Taste Sensitivity in collaborazione con il WG omonimo della European Sensory Science Society (E3S) hybrid: online & Uppsala, 15 May 2023 (Sweden) Courses: online 16-17 e […]
PUBLISHED ON MEAT SCIENCE THE PAPER ON THE FACTORS THAT IMPACT ON THE STATED LIKING TOWARD MEAT
The article “Factors affecting stated liking for meat products: Focus on demographics, oral responsiveness, personality, and psycho-attitudinal traits” published as part of the Italian Taste project is now available online on Elsevier.com. Click here to read the article: https://www.sciencedirect.com/science/article/pii/S0309174022002728?dgcid=author
ITALIAN TASTE AND BEYOND AT THE VII NATIONAL SISS CONFERENCE
Si è svolto durante il VII convegno SISS il webinar ITALIAN TASTE beyond, nel quale è stato presentato il video riassuntivo del progetto con diversi contributi dei soci SISS. Il video dedicato al progetto Italian Taste è stato realizzato dai giovani ricercatori che fanno parte della SISS ed è disponibile sul nostro canale Youtube. All’interno […]
SISS member contributions at EUROSENSE 2022- A sense of Earth
Dal 13 al 16 settembre 2022 a Turku (Finlandia) avrà luogo EUROSENSE 2022 10TH EUROPEAN CONFERENCE ON SENSORY AND CONSUMER RESEARCH, convegno della European Sensory Science Society di cui la SISS è socia. I soci SISS parteciperanno alla conferenza con i seguenti contributi: WORKSHOP 14:30 – 16:00 Wednesday, 14th September, 2022, Teatro Hall WORKSHOP: Reinforcing […]
Admission to the 38th cycle (academic year 2022/2023) of the PhD Programme in Agrifood and Environmental Sciences – in cooperation with the Fondazione Edmund Mach (FEM), Trento
The University of Trento announces a public selection procedure for admission to the 38th cycle (academic year 2022/2023) of the PhD Programme in Agrifood and Environmental Sciences – in cooperation with the Fondazione Edmund Mach (FEM), Trento. The 2 proposed PhD positions in the field of sensory and food science are: 1) Investigating oral microbiota signatures related to […]
TEMPORARY POSITION FOR 27 MONTHS* AS FOURTH LEVEL RESEARCHER (R4) IN THE FIELD OF SENSORY AND CONSUMER SCIENCES
The Fondazione Edmund Mach is looking for one temporary position (27 months) as junior researcher in the field of sensory and consumer sciences. The position is offered within EU Project PROMEDLIFE Deadline for application August 22nd, 2022. More info and application details can be found at following link
Nuovo studio della Società Italiana di Scienze Sensoriali pubblicato sulla rivista Food Quality and Preference sui test sensoriali in remoto
Leggi il nuovo studio della Società Italiana di Scienze Sensoriali appena pubblicato sulla rivista Food Quality and Preference sui test sensoriali in remoto https://www.sciencedirect.com/science/article/pii/S0950329321003190?dgcid=author Hanno collaborato: Erminio Monteleone, Caterina Dinnella, Francesca Trapani, Giliana Lavezzi, Tullia Gallina Toschi, Stefano Predieri, Monica Borgogno, Massimiliano Magli, Lapo Pierguidi, Sara Spinelli, Matilde Tura, Alessandra Bendini Remote testing: Sensory test during […]
Pandemia Covid-19 – messaggio ai soci SISS
Recependo le indicazioni del Consiglio Direttivo dell’European Sensory Science Society (E3S) in materia di valutazioni sensoriali nel contesto determinato dalla pandemia COVID-19, si sottolineano alcuni punti: È necessario seguire pedissequamente le linee guida operative emanate dal proprio datore di lavoro in materia di sicurezza sulla base di norme Nazionali e relative ordinanze Regionali o Comunali. […]
E3S Established Researcher Award 2020 E3S-ERA
The E3S-ERA recognize the major influence of a European established researcher in Sensory Science who has made major contributions to our understanding of sensory and consumer science, whether in terms of development of new methodologies, applications of knowledge or methods, education, and networking over a prolonged period. The award winner will receive 1500 euro and […]
9TH E3S & ETS SYMPOSIUM “TASTE OF CREATIVITY”
9TH EUROPEAN SENSORY SCIENCE SOCIETY SYMPOSIUM “TASTE OF CREATIVITY” 4-5 MAY 2020, HELSINKI, Finland
TWO SISS MEMBERS AWARDED WITH THE GIRACT’S BEST PhD THESIS AWARD AND BEST 1st YEAR PhD PROJECT BURSARY
Dr. Camilla Cattaneo, who obtained her PhD degree in Food Systems under the supervision of prof. Ella Pagliarini, has been nominated as the Laureate of Giract’s European Best PhD Thesis Flavor Research Award (a.y. 2019-2020) for her research entitled ‘New perspective on taste: exploring association among oral perception, tongue physiology and oral microbiota composition’. The selection was performed by […]
SARA SPINELLI AWARDED WITH THE FOOD QUALITY AND PREFERENCE AWARD – CONTRIBUTIONS BY A RESEARCHER OF THE FUTURE
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 […]
Call for papers: [Foods] Special Issue “Sensory Methods for Food Shelf-Life”
*Submission deadline*: 31 May 2020 Impact Factor: 3.011 (2018) Special Issue Guest editors: Prof. Dr. Elena Torrieri E-Mail Website Department of Agricultural Sciences, University of Naples Federico II, Napoli, Italy Tel. +39-08-12539327 Interests: food packaging design; active packaging; shelf life; modified atmosphere packaging; biopolymer coating and film Prof. Dr. Rossella Di Monaco E-Mail Website Guest […]
Statistica applicata. Call for Papers for a Thematic Issue on “Food Quality and Statistics”
This thematic issue of the Italian Journal of Applied Statistics (http://sa-ijas.stat.unipd.it) will be devoted to the advancements in the broad field of “Statistical methods for food product quality”. Submissions that deal with advances in statistics and applications in this topic, also including data collection, analysis, and interpretation on the topical issues, are welcome. Possible topics […]
Results of the Italian Taste Project presented at Eurosense 2018
Keynote presentation Large-scale multidisciplinary studies to uncover influences on food preferences and choice C. Dinnella University of Florence, Italy Oral presentations Sweet vs bitter – sweet vs sour. The role of personality traits and taste responsiveness on sensory perception and liking of basic tastes S. Spinelli*1, E. Monteleone1, C. Dinnella1, A. […]
11 MARIE-CURIE ITN PhD POSITIONS AVAILABLE IN NORWAY, ITALY, THE NETHERLANDS, FRANCE, DENMARK AND URUGUAY
EDULIA – BRINGING DOWN BARRIERS TO CHILDREN’S HEALTHY EATING HORIZON 2020 Deadline: May 20th, 2018 Edulia is a multi-disciplinary and inter-sectorial European Training and Research Network with a global reach. Edulia responds to the urgent need of the EU society to find new ways to tackle the escalating issue of obesity, through promoting healthier eating […]
PhD Scholarship in Food Science at the University of Naples (UNINA)
PhD Scholarship in Food Science at the University of Naples (UNINA) co-sponsored by Fondazione Edmund Mach (FEM) and Wageningen University & Research (WUR). LOLAHV (LOw LActose products: Healthy and Valuable) is a a collaborative project between FEM (Sensory Quality Research Unit, here the link), UNINA and WUR which aims at the implementation of advanced sensory and instrumental […]
ES3 Student Group
WE ARE RECRUITING SENSORY SCIENCE STUDENTS TO JOIN THE E3S STUDENT GROUP! STAND OUT FROM THE CROWD AND GAIN VALUABLE EXPERIENCE AND OPPORTUNITIES THOROUGH THIS NEWLY FORMED STUDENT LED GROUP Have the opportunity to network with other students and professionals working in Sensory Science across Europe Make new connections and start to build your professional […]
Diventa un IT Taster!
Partecipa ai test del progetto di ricerca Italian Taste, un progetto della Società Italiana di Scienze Sensoriali Partecipando a questo studio avrai contribuito alla realizzazione di un progetto di ricerca finanziato dalla Società Italiana di Scienze Sensoriali e dai suoi soci che coinvolge 22 unità in tutta Italia. I risultati di questa ricerca saranno resi […]
