SISS president Sara Spinelli has been elected as the new European Sensory Science Society chair for the years 2023 – 2025.
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 more info
The SISS has recently entered into two new agreements with the National Order of Food Technologists and Assoenologi. This initiative aims to:
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 […]
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
The ITALIAN TASTE beyond webinar was held during the VII SISS conference, in which the summary video of the project was presented with various contributions from SISS members. The video dedicated to the Italian Taste project was made by young researchers who are part of SISS and is available on our Youtube channel. Inside the […]
From the 13th to the 16th semptember 2022 the city of Turku (Finland) will host the 10TH EUROPEAN CONFERENCE ON SENSORY AND CONSUMER RESEARCH- EUROSENSE 2022. SISS members will participate to the conference with the following contributions: Poster Session 116:00 – 18:30 Wednesday, 14th September, 2022, Logomo Lobby How do taste perception and eating behavior […]
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 […]
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
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 […]
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. […]
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 EUROPEAN SENSORY SCIENCE SOCIETY SYMPOSIUM “TASTE OF CREATIVITY” 4-5 MAY 2020, HELSINKI, Finland
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 […]
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 […]
*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 […]
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 […]
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. […]
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) 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 […]
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 […]
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 […]