7 September 2026
This Satellite Meeting is a pre-event of the 12th European Conference on Sensory and Consumer Research (EUROSENSE)
DESCRIPTION
On 7th September 2026, a special satellite meeting will be organized before the 12th European Conference on Sensory and Consumer Research (8-11th September 2026, Oslo, Norway). Before four full days in EUROSENSE, learning about emerging challenges, the latest knowledge, and out-of-the-box ideas in both fundamental and applied sensory and consumer science, this Satellite Meeting will bring together the FLAVOURsome COST Action community and EuroSense attendees to connect fundamentals of chemosensory perception with actionable, industry-relevant pathways for improving the sensory acceptance of plant-based protein foods. Building on FLAVOURsome’s “whole food × human interaction” approach, spanning food-matrix chemistry, in-mouth release and receptor mechanisms, texture/tribology, and predictive modelling for implementation in the food chain, participants will align current advances with EUROSENSE themes. This will facilitate networking, allowing the scientific community to share knowledge and work on common interests and perspectives in the field of flavour and texture research.
Leading experts from the FLAVOURsome COST Action will be invited to deliver a talk at this satellite meeting around the Working Group topics.
Our objectives in organising this satellite meeting are:
To spread knowledge about the research conducted at FLAVOURsome COST Action,
Encourage networking and collaborations between FLAVOURsome researchers and attendees of the EUROSENSE.
CONFIRMED LECTURERS
Dr Ben Kew, University of Leeds, UK
Dr Nicolas Pineau, DataInsight, Lausanne, Switzerland
PROGRAMME
Preliminary Program | |
|---|---|
8:00 – 08:30 | Registration |
08:30 – 08:45 | Welcome Session |
08:45 – 09:15 | Keynote Lecture Ben Kew |
WG1 • Chemical and physico-chemical profiling of food matrices | |
09:15 – 09:55 | Selected Oral Presentations (4x10min each) |
09:55 – 10:10 | Q&A |
10:10 – 10:30 Coffee Break | |
WG2 • Translation multimodal oral processing | |
10:30 – 11:10 | Selected Oral Presentations (4x10min each) |
11:10 – 11:25 | Q&A |
WG3 • Food and oral rheology and tribology inputs to flavour properties | |
11:25 – 12:05 | Selected Oral Presentations (4x10min each) |
12:05 – 12:20 | Q&A |
12:20 – 13:00 Lunch | |
13:00 – 13:30 | Visit to Nofima installations |
13:30 – 14:00 | Keynote Lecture Nicolas Pineau |
WG4 • Development of models toward implementation in food chain-production | |
14:00 – 14:40 | Selected Oral Presentations (4x10min each) |
14:40 – 14:55 | Q&A |
14:55 – 15:15 Coffee break | |
15:15 – 16:15 | Cross-WG integration discussion activity |
16:15 – 16:20 | Presentation of EuroSense with representatives |
16:20 – 16:30 | Final remarks and closure |
APPLICATION DETAILS
Applications are open for short talks (10 min). Prepare your abstract (a maximum of 250 words) for submission on the application form.
DATES
Open call for applications submission – March 17, 2026
Application deadline – April 3, 2026
Application acceptance notice – April 10, 2026
REGISTRATION
No registration fee.
TERMS AND CONDITIONS
Selected participants involved in the FLAVOURsome COST Action will be reimbursed to cover travel expenses plus a daily allowance to cover meals and accommodation.
A certificate of attendance will be sent no later than one week after the end of the event.
VENUE
Nofima Ås, Osloveien 1, 1433 Ås
More information about the venue will be provided for the selected participants.
LOCAL ORGANISER TEAM
Paula Varela, Kristine M. Svartebekk, Sara Gaber, Tzvetelin Dessev, Kamaljit Moirangthem (Nofima, Norway)
SCIENTIFIC ORGANIZING COMMITTEE
FLAVOURsome Core Group
ACKNOWLEDGEMENT OF FUNDING
This event is part of the activities of the COST Action FLAVOURsome, CA22161, which is supported by COST (European Cooperation in Science and Technology).