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E3S Newsletter:  October 2014

E3S News

E3S STUDENT AWARDS 2014

READ THE WINNERS' REPORTS FROM EUROSENSE

Virginie Pouyet, AgroParisTech/Centre de recherche de l’Institut Paul Bocuse, France, for her poster entitled:
Influence of flavour enhancement on food liking and consumption in elderly depending on their cognitive status
Read Virginie’s Eurosense report

Yuchi Shen, University of Reading, UK, for her oral entitled:
Investigating the relationship between genetic and phenotypic measures of taste sensitivity and their impact on food perception, liking and choice
Read Yuchi’s Eurosense report

Grace Tan, Wageningen University, The Netherlands, for her poster entitled:
Exploring the psychology and product factors underlying the acceptance and rejection of edible insects amongst Thai and Dutch consumers
Read Grace’s Eurosense report


EUROSENSE BEST POSTER AWARD 2014
THE WINNERS

The Eurosense Organising Commitee is pleased to announce the winners of the Eurosense Best Poster Award:

Sensory characterization of marine oils and development of a sensory lexicon and aroma wheel
W.E. Larssen*1, E. Monteleone2, M. Hersleth3
1Møreforsking, Norway, 2University of Florence, Italy, 3Nofima, Norway

What to measure in exposure studies? Liking, Wanting and Intake does not tell the same story in a bread study
L.H. Mielby*1, H. Kildegaard2, I. Amorim3,4, S. Jensen1, P.B. Brockhoff4, D.V. Byrne1
1Aarhus University, Denmark, 2Arla Strategic Innovation Centre, Denmark, 3UFLA, Brazil, 4DTU, Denmark


EVENTS JOB OPPORTUNITIES/PhD Thesis COURSES: BOOKS AND CO:
E3S WORKING GROUPS:

E3S MEMBER BENEFITS

 
Benefits are reserved to each member of a national sensory science member of E3S include:
  • Reduced fees to participate in the events organised in partnership by E3S;
  • E3S monthly Newsletter, to keep up to date with the latest news in the sensory & consumer field: new courses, events, awards, books, job opportunities.
  • Access to the E3S private members area, where you can share documents and consult the European PhD Thesis Archive (New User? Click here to register);
  • Possibility to participate in the E3S Working Groups (Children, PDO products, Education) with collaborations and new proposals;
  • A reduced subscription rate to the official E3S Journal "Food Quality and Preference" for the 2014 subscription year: members can log in to access and follow the instructions in the E3S member area;
  • A 25% discount on Elsevier Food Science books: members can log in to access the promotion code in the E3S members area;
  • Possibility to publish on E3S website the announcements of events (courses, conferences, workshops), job opportunities and new books in the field of sensory science (please send the announcement to E3S secretary: secretary@e3sensory.eu).
Member benefits »
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