Finnish Society of Food Science and Technology (ETS) and European Sensory Science Society (E3S) are organizing this event to replace annual sensory scientists’ symposium that was postponed from May 2020 onward.
This is the 9th E3S SYMPOSIUM 2021.
TIME: Tuesday 11th May 2021 at 10–15 EEST (UTC+3)
Opening & Award Ceremony for 1st E3S Established Research Award 2020
Professor Mari Sandell, University of Helsinki & University of Turku & Chair of Sensory Science Division of ETS
Associate professor Carolina Chaya, Universidad Politécnica de Madrid & Chair of European Sensory Science Society E3S
Award Talk; New Products Coming to Market: Who Is Ready to Accept Them?
Professor emerita (Sensory Food Science) Hely Tuorila, University of Helsinki
Designing Products to Meet Consumers Expectations
Director Sensory and Consumer Insights EAME Katja Tiitinen, Symrise
Organic Food Choices – a Device for Sending and Interpreting Pro-social Status Signals?
Professor Harri Luomala, University of Vaasa
Impact of Individual Differences on Emotional Response Studies
Associate professor Carolina Chaya, Universidad Politécnica de Madrid
Flash Presentations by sensory science students
FoodTaste Finland – Individual Differences in Sensory Perception
Professor Mari Sandell, University of Helsinki & University of Turku
Multisensory Eating Environment
Research professor Anu Hopia, University of Turku
Sensory and Consumer Research Executive & Co-founder Terhi Pohjanheimo, Aistila
Event is open for all. Event if free of charge for all students across Europe.
Registration is open here: lyyti.in/TasteOfCreativity