Attention all food science and technology enthusiasts!
Join us for an exciting summer of sensory exploration with our Basic Sensory Methods and Advanced Sensory Methods summer schools!
Our summer schools are designed for students, researchers, and professionals in the food industry interested in gaining a deeper understanding of sensory evaluation and consumer behaviour. With a focus on fundamental and advanced concepts, these summer schools offer a unique opportunity to learn from experienced educators and practitioners in the field. Whether you are just starting out or looking to expand your knowledge, our summer schools are the perfect opportunity to learn new skills, network with peers, and develop your expertise in sensory evaluation and consumer behaviour. Take advantage of this incredible opportunity to take your sensory skills to the next level! Join us on social media for more information and to stay up to date with the latest news and developments. Simply click the link below to follow us now. We look forward to seeing you there!
Programme start dates: 24-28 June 2024
Duration: 5 days
Location: University of Southern Denmark (Odense, Denmark)
The Summer School is focused on advanced sensory methods (e.g., rapid descriptive methods, temporal methods, nonverbal methods, etc.). Students will get hands-on experience planning and conducting sensory and consumer tests and visit the partners’ facilities.
Available for:
• master’s students
• doctoral students
• young researchers (up to 7 years after the PhD) in the field of food science
Fee: For UPWr students, costs of participation in the courses are fully covered by the SEASONED project
Application deadline: 16.04.2024
Join us for an exciting and innovative sensory science hackathon in Donostia-San Sebastián on November 25th-26th 2023!
Be a part of the solution to creating a healthy, green, and delicious food system for Europe in 2040. Work in teams with fellow MSc students and young researchers to tackle challenges and compete for 12 hours under the guidance of expert speakers from top international research groups such as Nofima, BI Norwegian Business School, LASEHU-UPV, Kansas State University, and Universidad Autónoma de Madrid. This is a unique opportunity to dive into the world of sensory science and explore its critical role in food-related research.
Duration: 2 days
Location: LABe (Donostia-San Sebastián, Spain)
Be a part of the solution to creating a healthy, green, and delicious food system for Europe in 2040. Work in teams with fellow MSc students and young researchers to tackle challenges and compete for 12 hours (8 + 4) under the guidance of expert speakers from top international research groups from Kansas State University, Novo Nordisk Foundation Center for Biosustainability (Technical University of Denmark), or Delft University of Technology. This is a unique opportunity to dive into the world of sensory science and explore its critical role in food-related research.
During the SCIENCE HACKATHON, different methodological solutions will be proposed by the young researchers teams, designing tools that food companies, institutions, and the whole society could use to build a better future food system.
Available for:
• master’s students
• doctoral students
• young researchers
(up to 7 years after the PhD) in the field of the food science
Application deadline: 3 November 2023
Programme start dates: 10–14 July 2023
Duration: 5 days
Location: University of Miguel Hernandez de Elche (Orihuela, Spain) The Summer School is focused on basic sensory methods (discriminative, descriptive, and effective testing). Participants will get hands-on experience with planning and conducting sensory and consumer tests and will visit the labs. The summer school will be based primarily on practical workshops, engaging participants in the experience and equipping them with practical, current and exciting knowledge for use in contemporary food science research.
Available for:
• master’s students
• doctoral students
• young researchers (up to 7 years after the PhD) in the field of the food science
Fee: travel costs, accommodation and costs of participation in the courses are fully covered by the SEASONED project
Application deadline: 16 April 2023
So, mark your calendars and get ready to take your sensory skills to the next level with us this summer! We can’t wait to see you there!
