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Taste of Creativity -webinar

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)

PROGRAMME

10.00–10.20

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

10.20–11.00

Award Talk; New Products Coming to Market: Who Is Ready to Accept Them?
Professor emerita (Sensory Food Science) Hely Tuorila, University of Helsinki

11.00–11.20

Designing Products to Meet Consumers Expectations
Director Sensory and Consumer Insights EAME Katja Tiitinen, Symrise

11.20–11.40

Networking 

11.40–12.30

Lunch break

12.30–12.50

Organic Food Choices – a Device for Sending and Interpreting Pro-social Status Signals?

Professor Harri Luomala, University of Vaasa 

12.50–13.10

Impact of Individual Differences on Emotional Response Studies

Associate professor Carolina Chaya, Universidad Politécnica de Madrid

13.10

Flash Presentations by sensory science students

13.30–14.00

Coffee break

14.00–14.20

FoodTaste Finland – Individual Differences in Sensory Perception
Professor Mari Sandell, University of Helsinki & University of Turku

14.20–14.40

Multisensory Eating Environment
Research professor Anu Hopia, University of Turku

14.40–14.45

Closing Remarks

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