The European Sensory Science Society is happy to announce the dates of the Symposium 2023.
This year it will take place in collaboration with the Swedish Sensory Network (SSN) (Sweden)
Trade and technology have made the world into a more connected and interdependent place and together we face several challenges, not the least related to climate change but also to an increased prevalence of non-communicable diseases such as obesity. However, when tackling these challenges there is not one global solution, thus we need to consider the diversity and uniqueness of different countries and cultures but also related to individual characteristics of the consumer. Here, sensory methods can contribute with important knowledge and the 11th E3S Annual symposium will include talks related to sensory uniqueness and diversity ranging from products to the individual.
The Children Working Group coordinated by Monica Laureati – University of Milan will present on 15 May 13.00 – 14.15 and the Taste Sensitivity Working Group coordinated by Caterina Dinnella and Sara Spinelli – University of Florence, will hold a workshop on 15 May 14.30 – 15.45.
On May 16th at 9.30 am the winner of the E3S Established Researcher Award 2022 Prof. Erminio Monteleone will present the theme of “Opportunities and challenges for Sensory Food Science”.
Location
Programme
May 15
13:00 – 14:15 (PARALLEL SESSION)
Children WG meeting (open to all registered participants)
Next generation WG workshop (open to all registered participants)
14:15 – 14:30 Break
14:30 – 15:45 (PARALLEL SESSION)
Taste sensitivity WG workshop (open to all registered participants)
Education WG meeting (open to Working Group Members)
15:45 – 16:00 Registration & Refreshments
16:00 – 18:00 Workshop on sensory methodologies organized by SSN (open to all registered participants)
16:00 – 18:00 E3S general Assembly (open to E3S delegates only, two per country)
19:00 Gala dinner at Norrlands nation (ticketed event)
May 16
8:30 – 16:45 Symposium with invited speakers from industry and academia:
8:30 Refreshments
9:15 Welcome to the 11th E3S Symposium by E3S Chair & Swedish Sensory Network Chair
Paula Varela-Tomasco, Senior Scientist, Nofima, Norway & Pernilla Sandvik, Associate professor, Uppsala University, Sweden
09:30 Opportunities and challenges for Sensory Food Science
Presentation by the winner of the E3S Established Researcher Award 2022
Professor Erminio Monteleone, University of Florence, Italy
10:15 The tasteless meal: A qualitative research project on experiences of living with long-term smell and taste alterations after a COVID-19 infection.
Nicklas Neuman, Associate professor at Uppsala university, Sweden
10:45 The 2022 Swedish national call for funding research on taste and sensory science: background, responses and future related to this unique call
Alexandre Dubois, Senior research officer, Formas – a Swedish research council for sustainable development
11:15 Flash presentations by young researchers
Four young researcher will present their work in seven minutes each
12:00 Lunch and poster session
13:00 Tetra PAK – Protects what’s good. A pioneer and world leading food processing and packaging solutions company. A presentation of the role of sensory methodology in their work
Annika Hansson, Tetra PAK, Sweden
13:30 Heritage cereals: using history to form the future
Galia Zamaratskaia, Associate professor at the Swedish Agricultural University
14:00 Development of eco-friendly gourmet fish
Professor Åsa Öström, Örebro University
14:30 Coffee break
15:00 Stockholm European Capital of Gastronomy 2023
P-O Berg, Professor emeritus, Stockholm university, President of the Swedish meal academy
15:30 Presentation on PDO products
E3S PDO Working Group
15:50 Matkult, a knowledge bank of traditional food culture in Sweden.
Åsa Holmgren, Research Archivist, Insitute for Dialectology, Onomastics and Folklore Research
16:05 About the origin label Från Sverige (From Sweden) and the work of Svenskmärkning.
Ulrika Norvell, Quality manager, Svenskmärkning
16:15 Flash Presentation Award – Student Competition
16:30 – 16:45 Closing Remarks
Paula Varela-Tomasco, Senior Scientist, Nofima, Norway
Pernilla Sandvik, Associate professor, Uppsala University
