Manifesto of the Italian Society of Sensory Science

Founded in 2002, the Italian Society of Sensory Science aims to further the development and applications of Sensory Science, with a specific attention to promote research and discussion, to share knowledge and to teaching.

The quality of a food and its acceptability by consumers depend on various factors associated with the characteristics of the raw materials and conditions of production and marketing. The definition of quality standards and reliable methods for their evaluation are essential conditions for both consumer protection and good competitive relationships among producers.Among the various properties that determine quality, sensory aspects require particular attention because they are what decide acceptability and, at the same time, they are the most difficult to evaluate objectively.Sensory science i...[read more]

Highlights

III CONVEGNO NAZIONALE DELLA SISS

Università degli Studi di Napoli - Federico II

1 - 2 dicembre 2010

Aula Cinese, Facoltà di Agraria, Via Università, 100, Portici (NA)

Nel corso degli anni, la Società Italiana di Scienze Sensoriali (SISS) ha promosso molte iniziative sia nazionali, che internazionali con l'intento di favorire proficui confronti tra coloro che alla scienza sensoriale si rivolgono per affrontare, in maniera più efficace, le problema...[read more]

EUROSENSE 2010
"A SENSE OF QUALITY"

FOURTH EUROPEAN CONFERENCE ON SENSORY AND CONSUMER RESEARCH

Palacio Europa, Vitoria-Gasteiz, Spain

5 - 8 September 2010

On behalf of the conference scientific committee consisting of representatives from Spanish Universities and an Industrial Research Centre, the organizers are delighted to present the fourth EUROSENSE: European Sensory and Consumer Research Conference ' A Sense of Quality'.

DON'T M...[read more]

Sensory Science in Italy

San Michele all'Adige

Sassari

Udine