Home: 10th European Conference on Sensory and Consumer Research, Turku, Finland
Time 2021-11-25 00:23:43Web Name: Home: 10th European Conference on Sensory and Consumer Research, Turku, Finland
WebSite: http://www.eurosense.elsevier.com
ID:249660
Keywords:
European,Conference,on,Home,th,Research,Turku,Finland,Eurosense,Eurosense2022,EuDescription:
keywords:Eurosense, Eurosense 2022, Eurosense conference, Eurosense Finland, Sensory science and consumer research conference, Sensory science fundamentals, Food Choice, Consumer Behavior, Advances in Sensory and Consumer Tools, Sensometrics, Sustainable consumer behaviour, FoodTech, human-food relationship, Food terroir, Sensory perception, food culture, multisensory perception, Big Data from Sensory Evaluation, Sensory-Driven Product Design and Optimization, Modelling Sensory Responses, Sensory Drivers for Health, Age-related Sensory Perception and Food Behavior, Culinary Arts and Science, New Challenges from Sensory Science, Cross Cultural Sensory and Consumer Research description:The European Sensory Science Society (E3S) and the ATJ Sensory Science Division of the Finnish Society of Food Science and Technology have the pleasure to invite you to the 10th European Conference on Sensory and Consumer Research 'A Sense of Earth'. Visit website to know more...FoodTech Well-being; Tailored nutrition.
Food Terroir
Exploring the origin of food, PDO, and influence of growth areas and environment on food quality, sensory properties and perception. Origin; Local products; Sensory properties.
Cross Cultural Research
Investigating the individual differences in sensory perception and consumer behaviour of food and non-food products in cultural context. Individual differences.
Citizen Involvement
Involving citizens in research applying, for example, social media, gamification and different participatory methods connecting general public and science. New technologies for data collection; Data mining; Consumer data quality
Multisensory Perception
Understanding of multisensory experiences, cross-modal sensations and, for example, effect of surroundings on perception during the consumption or choice. Gastronomy; Context; Real-life; Virtual reality.
Mari Sandell, University of Helsinki and University of Turku, Finland
Terhi Pohjanheimo, Aistila Oy, Finland
#Eurosense2022 Tweets by ELSfoodscience
TAGS:European Conference on Home th Research Turku Finland Eurosense Eurosense2022 Eu
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