{"id":1368,"date":"2017-07-14T17:07:52","date_gmt":"2017-07-14T15:07:52","guid":{"rendered":"https:\/\/scienzesensoriali.it\/e3s-working-groups\/"},"modified":"2021-05-31T10:33:26","modified_gmt":"2021-05-31T08:33:26","slug":"e3s-working-groups","status":"publish","type":"page","link":"https:\/\/scienzesensoriali.it\/en\/e3s-working-groups\/","title":{"rendered":"E3S Working Groups"},"content":{"rendered":"<p>Ad oggi gli <strong>E3S Working Groups<\/strong> operativi sono quattro:<\/p>\n<ul>\n<li><strong>Education<\/strong>, dedicato alla mappatura dell\u2019o erta dei corsi universitari in ambito sensoriale in Europa, coordinato da<strong> Catherine Dacremont (University of Burgundy &#8211; AgroSup Dijon)<\/strong><\/li>\n<li><strong>Pdo Products<\/strong>, dedicato a promuovere attivita\u0300 di ricerca sui prodotti tipici, coordinato da <strong>Mario Zannoni (Organismo Controllo Qualita\u0300 Produzioni Regolamentate)<\/strong> e <strong>Francisco Jose\u0301 Pe\u0301rez Elortondo (Universidad del Pais Basco)<\/strong><\/li>\n<li><strong>Children<\/strong>, dedicato a promuovere attivita\u0300 di ricerca sui fattori che influenzano la percezione sensoriale nei bambini, coordinato da<strong> Monica Laureati (Universita\u0300 degli Studi di Milano)<\/strong><\/li>\n<li><strong>Taste Sensitivity<\/strong>, dedicato a promuovere attivita\u0300 di ricerca sui fattori che influenzano la sensibilita\u0300 ai gusti, coordinato da <strong>Erminio Monteleone (Universita\u0300 degli Studi di Firenze)<\/strong><\/li>\n<\/ul>\n<p>La partecipazione a un E3S Working Group \u00e8 riservata ai soci delle societ\u00e0 nazionali riunite nella European Sensory Science Society. Tutti i soci interessati a partecipare sono invitati a contattare la segreteria della E3S (<a href=\"mailto:secretary@e3sensory.eu\">secretary@e3sensory.eu<\/a>) o direttamente il coordinatore.<\/p>\n<p><strong><a href=\"http:\/\/www.e3sensory.eu\/working-groups\/\">Per saperne di pi\u00f9<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ad oggi gli E3S Working Groups operativi sono quattro: Education, dedicato alla mappatura dell\u2019o erta dei corsi universitari in ambito sensoriale in Europa, coordinato da Catherine Dacremont (University of Burgundy &#8211; AgroSup Dijon) Pdo Products, dedicato a promuovere attivita\u0300 di ricerca sui prodotti tipici, coordinato da Mario Zannoni (Organismo Controllo Qualita\u0300 Produzioni Regolamentate) e Francisco [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-1368","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>E3S Working Groups - SISS<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/scienzesensoriali.it\/en\/e3s-working-groups\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"E3S Working Groups - SISS\" \/>\n<meta property=\"og:description\" content=\"Ad oggi gli E3S Working Groups operativi sono quattro: Education, dedicato alla mappatura dell\u2019o erta dei corsi universitari in ambito sensoriale in Europa, coordinato da Catherine Dacremont (University of Burgundy &#8211; AgroSup Dijon) Pdo Products, dedicato a promuovere attivita\u0300 di ricerca sui prodotti tipici, coordinato da Mario Zannoni (Organismo Controllo Qualita\u0300 Produzioni Regolamentate) e Francisco [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/scienzesensoriali.it\/en\/e3s-working-groups\/\" \/>\n<meta property=\"og:site_name\" content=\"SISS\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/scienzesensoriali\" \/>\n<meta property=\"article:modified_time\" content=\"2021-05-31T08:33:26+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/scienzesensoriali.it\/wp-content\/uploads\/2016\/06\/immagine-CIBO.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1170\" \/>\n\t<meta property=\"og:image:height\" content=\"500\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@sensorysiss\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/e3s-working-groups\\\/\",\"url\":\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/e3s-working-groups\\\/\",\"name\":\"E3S Working Groups - SISS\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/#website\"},\"datePublished\":\"2017-07-14T15:07:52+00:00\",\"dateModified\":\"2021-05-31T08:33:26+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/e3s-working-groups\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/e3s-working-groups\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/e3s-working-groups\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/scienzesensoriali.it\\\/en\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"E3S Working Groups\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/scienzesensoriali.it\\\/#website\",\"url\":\"https:\\\/\\\/scienzesensoriali.it\\\/\",\"name\":\"SISS\",\"description\":\"Italian Sensory Science Society\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/scienzesensoriali.it\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"E3S Working Groups - SISS","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/scienzesensoriali.it\/en\/e3s-working-groups\/","og_locale":"en_US","og_type":"article","og_title":"E3S Working Groups - SISS","og_description":"Ad oggi gli E3S Working Groups operativi sono quattro: Education, dedicato alla mappatura dell\u2019o erta dei corsi universitari in ambito sensoriale in Europa, coordinato da Catherine Dacremont (University of Burgundy &#8211; 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