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


Società Italiana di Scienze Sensoriali

via Donizetti, 6, 50144, Firenze
C.F. 94097300480


Posta certificata:

Tel: +39 333 4887090
lunedì/mercoledì/venerdì: h 9.00 – 15.00

martedì/giovedì: h 9.00 – 17.30