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| | | . | Tasting Science Conferences |
Following are scientific meetings on sensory science and related topics |
Date: March 21-25, 2010
Location: San Francisco, CA
Date: August 16-20, 2010
Location: Boston, MA
The American Chemical Society holds two national meetings a year. The Division of Agriculture and Food Chemistry holds symposia on a variety of topics concerning flavor in the latter part of the year.
Date: April 13-16, 2010
Location: Eisenach, Germany
The Wartburg Symposium convenes every three years and is an established international symposia on flavor chemistry and biology. Invited plenary lectures by expert researchers in different areas of smell and taste research from around the world will introduce the main topics of the sessions.
Date: April 15-16, 2010
Location: Leuven, Belgium
The European Sensory Network, which brings together 24 member organizations from 20 countries, was created to encourage discussion and collaboration among the best research institutions in sensory and consumer sciences and to ensure methods were practical and accessible to the industry.
Their activities include meetings to exchange experiences, discuss methodological questions, and foster collaborative research. Dates: April 20-23, 2010 Location: St. Louis, MO Dates: October 25-27, 2010 Location: Napa, CA
The E18 meets twice a year (usually in April and October) with approximately 100 of approximately 270 members attending over three days of technical meetings, capped by a presentation on relevant topics in the Sensory Evaluation Field. The Committee currently has jurisdiction of over 20 standards (published in the Annual Book of ASTM Standards, Volume 15.07), which “have and continue to play a preeminent role in all aspects important to the sensory field.”
Date: April 22 - 26, 2010
Location: Sarasota, FL
The Association for Chemoreception Sciences (AChemS) was created to integrate diverse groups of basic and clinical investigators interested in taste and smell. The annual meetings serve as a forum for a variety of different scientific disciplines, united by an interest in the chemical senses (taste, smell, flavor and irritation). Research presented at each meeting encompasses works from basic, clinical, and applied areas of the chemical senses.
Dates: July 10-14, 2011
Location: Bangkok, Thailand
The objective of this Symposium, held in memorandum of Rose Marie Pangborn, is to offer a unique opportunity to share experiences, to exchange ideas and to allow discussions among basic and applied sensory scientists, academia and industry, and students and experts with diverse product interests. Date: July 17-20, 2010
Location: Chicago, IL
The Institute of Food Technologists (IFT) is a nonprofit scientific society with members working in food science, food technology, and related professions in industry, academia and government. The stated mission of IFT is to advance the science and technology of food through the exchange of knowledge. This large group contains several different professional divisions, one of which is the Sensory and Consumer Sciences Division (SCSD). The SCSD routinely sponsors at least one session of technical talks on sensory and consumer sciences (as well as a social networking event) at each meeting. In addition, several sensory and consumer science consulting companies and companies that create computer software for the sensory and consumer scientists typically can be found at the Expo. Date: July 24-27, 2010
Location: Reno, NV
The Food Choice Conference is a unique multidisciplinary forum. Through keynote lectures, symposia, open sessions of short talks, and poster presentations, participants will discuss the latest developments in research on cognitive, social, cultural, economic, interpersonal, psychological and sensory determinants of the selection and intake of foods and drinks, and its consequences for health and wellbeing. Date: July, 25-28, 2010 Location: Rotterdam, The Netherlands Sensometrics is the scientific area that applies mathematical and statistical methods to problems from sensory science. The main aims of this meeting are (1) to increase awareness that specialized methodologies and statistical methods are needed for sensory and consumer science, (2) to improve the communication between those interested in sensometrics, and (3) to disseminate scientific knowledge on the field. Dates: August ~20-21 (dates not yet finalized), 2010
Location: Boston, MA
The Flavor Research Workshop is designed to help scientists involved in flavors. Fundamentals of flavor research will be reviewed and the latest technology discussed by world renowned flavor scientists from both industry and academia. During informal receptions at the end of each day, participants and instructors will have the opportunity to discuss topics of interests. Date: September 5-8, 2010
Location: Palacio Europa, Vitoria-Gasteiz, Spain
Under the banner of 'A Sense of Quality' the conference will discuss, a variety of topics, including the scientific pillars of sensory science (physiological, psychological, methods and statistical), sensory & marketing integration, sensory and non sensory dimensions of food, and application of sensory analysis in food and non food industries
Date: September 14-19, 2010
Location: Avignon, France
The goal of ECRO is the promotion of research in chemoreception, encouraging a multi-disciplinary approach. One of the activities in which they engage in order to obtain this goal is the organization of large biennial scientific meetings with lectures, poster sessions and free communication. Although it began as a European venture, it now has members from outside Europe and sees its function as world-wide. Date: TBD
Location: TBD
The scope of the Symposium is to bring together researchers from academia and industry working in flavor to exchange and discuss recent results and experiences in a unique formal and informal atmosphere. The program topics address traditional as well as emerging areas of flavor and sensory research, from flavor chemistry to flavor perception.
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