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E3S Newsletter:  December 2014

E3S News

E3S ASSEMBLY - E3S SYMPOSIUM & XVI NORDIC WORKSHOP IN SENSORY SCIENCE

A TASTE OF THE FUTURE

Oslo, 11-12th May, 2015

Further information coming soon
 

CALL FOR HOSTING
EUROSENSE 2018

The European Sensory Science Society in collaboration with Elsevier are delighted to announce the call for hosting Eurosense in 2018. Individuals/Organisations who wish to express an interest should contact the E3S secretary secretary@e3sensory.eu in the first instance who will forward information regarding the application process and responsibilities of the host.  Notably, potential candidates will be requested to present their bid at the E3S General Assembly in Oslo on May 11th which precedes the E3S/Nordic Sensory symposium on the 12th


NEWS ON E3S WEBSITE:

EVENTS
COURSES:
BOOKS AND CO:   JOB OPPORTUNITIES:
NEW PhD THESES IN THE E3S WEB ARCHIVE:
  • Maria Laura Corollaro, Alma Mater Studiorum – Bologna University & Fondazione Edmund Mach, Italy, 2014
    Sensory and instrumental profiling of apples: A new tool for quality assessment
  • Iñaki Etaio, Universidad del país vasco / Euskal Herriko Unibertsitatea / University of the Basque, Spain, 2009
    Sensory analysis of young red wine from Rioja Alavesa: description and quality assessment

    New User? Click here to register

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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Copyright © 2014 European Sensory Science Society, All rights reserved.

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