EUROSENSE 2022: A Sense of Earth
10th European Conference on Sensory and Consumer Research
13 - 16 September 2022 | Turku, Finland
Before travelling to the conference, please familiarise yourself with the Covid-19 requirements for Finland, which Elsevier will be following. The current country guidelines can be found here.
We still request that anyone who has tested positive for Covid-19 or is under any self-quarantine orders does not attend the conference.
The European Sensory Science Society (E3S) and the ATJ Sensory Science Division of the Finnish Society of Food Science and Technology invite you to the 10th European Conference on Sensory and Consumer Research 'A Sense of Earth'.
EuroSense is a 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 the field and for networking, as well as meeting up with colleagues and friends in a relaxed atmosphere.
The topic of the 2022 conference is 'A Sense of Earth', with a specific attention to innovative approaches to study sensory perception in relation to preference, choice, and other types of behavior from a global perspective. Our commitment is to build a scientific program considering emerging challenges, the latest knowledge, and out-of-the-box ideas in both fundamental and applied sensory and consumer science. The conference includes food and other applications where the study of the senses plays a key role.
Topics to be covered include:
- Sensory and Consumer Science for Sustainability and Biodiversity
- Sensory, FoodTech & Health
- Sensory Food Terroir
- Cross Cultural in Sensory and Consumer Research
- Citizen Involvement
- Multisensory Perception
- Food Choice, Sensory Perception and Beyond
Mari Sandell, University of Helsinki and University of Turku, Finland
Terhi Pohjanheimo, Aistila Oy, Finland
Christina Hartmann, ETH Zurich, Switzerland
Jörg Hofmann, Previously at LSG, Germany
Reetta Kivelä, Nordic Umami Company and University of Helsinki, Finland
Kathrin Ohla, Firmenich, Switzerland
Andrea Pieroni, University of Gastronomic Sciences, Italy
Lauri Reuter, Nordic FoodTech VC, Finland
Rick Schifferstein, Delft University of Technology, The Netherlands
Hans van Trijp, Wageningen University, The Netherlands
Carlos Velasco, Norwegian Business School, Norway