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7th European Sensory Science Society Annual

09 May 2018 — 09 May 2018 Teagasc

Sensory Food Network Ireland is delighted to host the European Sensory Science Society (E3S) Annual Symposium on May 9th, 2018 at Teagasc Food Research Centre, Ashtown, Dublin, Ireland.

The chosen theme for the one day symposium is ‘A Taste of Culture: Understanding the Global Consumer and Sensory Perception’, with presentations from the leading experts in sensory and consumer science. This symposium also provides excellent international networking opportunities for all attendees.

As the theme suggests the programme will focus on the cultural aspects of sensory science, thus appealing to a wide audience. The programme also includes a student session and a session focused on ‘non-food’ sensory science.

The European Sensory Society General Assembly, which is a closed meeting for E3S members, will take place on Tuesday May 8th, along with meetings of the working groups associated with ES3.

Registration, Session Topics & Speakers
Registration for the symposium will open on Wednesday, May 9th at 8.30am and the event will commence at 9.15am with the following confirmed speakers.

Session 1: Sensory Science and the Consumer
Speakers: Dr Ciarán Forde, National University of Singapore; Ms Helen King, Bord Bia, Ireland; Dr Linda Farmer, AFBI, Northern Ireland.

Session 2: Cultural Aspects of Sensory Science
Speakers: Dr Julien Delarue, AgroparisTech, France; Dr Maurice O’Sullivan, UCC, Ireland; Dr Kieran Kilcawley, Teagasc, Ireland. 

Session 3: Sensory Science: Beyond Food
Speakers: Ms Margaret Shine, SRL, Ireland; Ms Celine Marque, Oriflame, Ireland; Dr Tracey Larkin, LIT, Ireland.

Student Competition
There is an opportunity for students to present their research in a dedicated student session, where six ten minute oral presentations will feature. A poster presentation session will also take place throughout the day. Details on abstract submission are available on the E3S website (

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