Eighth European Conference on Sensory and Consumer Research

2-5 September 2018 | Verona, Italy

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 to be covered will include the contribution of sensory science as a multidisciplinary perspective applied to specific issues of general interest (Sensory for…), and input and contributions from other fields and disciplines to the methodological refinement of the sensory science (...other fields for sensory):


  • Health
  • Innovation
  • Sustainability
  • Eating out
  • Individual differences


  • Genetics
  • Mind science
  • Text analysis
  • New technologies
  • Statistics
  • Advanced instrumental analysis
Register Now Submit Abstract View Programme
  • Debra, A. Zellner, Montclair State University, USA
  • Kees De Graaf, Wageningen University, The Netherlands
  • Mari Sandell, University of Turku, Finland
  • John Prescott, TasteMatters Research and Consulting, Australia; University of Florence, Italy
  • Jessica Aschemann-Witzel, Aarhus University, Denmark
  • Agnès Giboreau, Institut Paul Bocuse Research Center, France
  • Caterina Dinnella, University of Florence, Italy
  • David Morizet, L'Oréal Research & Innovation , France

Conference Chair

  • Erminio Monteleone, University of Florence, Italy

Local Organising Committee

  • Sara Spinelli, University of Florence, Italy
  • Caterina Dinnella, University of Florence, Italy
  • Ella Pagliarini, University of Milan, Italy
  • Monica Laureati, University of Milan, Italy
  • Tullia Gallina Toschi, University of Bologna, Italy
  • Luisa Torri, University of Gastronomic Sciences, Italy
  • Rossella Di Monaco, University of Naples Federico II, Italy
  • Flavia Gasperi, Edmund Mach Foundation, Italy
  • Fiorella Sinesio, CREA - Research Center on Food and Nutrition, Italy
Supporting Publication
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Organised by
  • Elsevier
  • 3-sensory-science
  • 3-sensory-science
  • siss