Eighth European Conference on Sensory and Consumer Research
When : 2018-09-02
Where : Verona, Italy
Submission Deadline : 2018-03-12
Categories : Food Science , Data Mining
Eighth European Conference on Sensory and Consumer Research (EuroSense 2018)
September 02-05, 2018
Verona, Italy
Call for papers
The Italian Sensory Science Society (SISS) and the European Sensory Science Society (E3S) have the great pleasure to invite you to the 8th European Conference on Sensory and Consumer Research 'A Sense of Taste'.
EuroSense is a very successful event, gathering sensory and consumer researchers, both academics and from industry, worldwide. The meeting is a unique opportunity for discovering the latest innovations in this field and for networking, as well as meeting up with colleagues and friends in a relaxed atmosphere.
The topic of the 2018 conference is 'A Sense of Taste', with a specific attention to individual differences in sensory perception, liking, preference, choice and behaviour. Taste is a multifaceted word that has multiple meanings, from the taste of (sensory perception) to the taste for (preference).
Based on previous experiences – from the 1st European Conference on Sensory Science (Florence, 2004) to the 8th Pangborn Sensory Symposium (Florence 2009) – our commitment is to build a scientific program considering emerging challenges, the latest knowledge, new ideas and critical re-thinking in both fundamental and applied research in sensory and consumer science.
Submission of abstracts with a sensory/consumer perspective in research on both foods and personal care, cosmetics, textiles, audio systems, pharmaceuticals and other non-food products is encouraged.
Topics
- Vegetable perception and acceptability in children
- Adolescents and elderly
- Functional food acceptability
- Therapy effect on taste and smell function
- Tailored nutrition
- Incremental, radical and disruptive innovation
- Creative design
- Sensory and emotion-driven design
- Senso-hedonic and senso-emotional optimization
- Sensory marketing and communication
- Barriers to sustainable consumption
- Food-waste
- Food Security
- Social sustainability
- Organic products; Origin
- Local products
- Authenticity; By-products
- Quality perception
- Foodservice for children, workers, and elderly
- Immersive test and virtual reality
- Taste and smell sensitivity and function
- Psychological traits
- Cross-modal perception
- Video and photos analysis to investigate product experience
- Data mining and big data
- Artificial intelligence
- clustering and classification
- Advanced instrumental analysis
- Neuroimaging of chemosensory function
Important Dates
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User Name : cressida
Posted 31-10-2017 on 22:00:53 AEDT