EUROSENSE 2026: 12th European Conference on Sensory and Consumer Research

EUROSENSE 2026: 12th European Conference on Sensory and Consumer Research is organized by European Sensory Science Society (E3S),  Elsevier, Norwegian Sensory Network / Norsk Sensorisk Nettverk (NSN), Nofima and will be held from Sep 08 - 11, 2026 at NOVA Spektrum, Oslo, Norway.

Description:
EuroSense brings together sensory and consumer researchers, both academics and from industry, worldwide. The meeting is a unique opportunity for discovering the latest innovations in the field and for networking, as well as meeting up with colleagues and friends in a relaxed atmosphere.

The topic of the 2026 conference is 'A Sense of Impact’. Submissions should highlight the impact of the research on societal or industrial issues at the light of the SDG2030 (“for people, planet and prosperity”).

Our commitment is to build a scientific program considering emerging challenges, the latest knowledge, and out-of-the-box ideas in both fundamental and applied sensory and consumer science. The conference includes food and other applications where the study of the senses plays a key role.

Topics to be covered include:
Fundamentals of sensory perception:
Appearance, sound, odour, flavour, taste texture, chemosensory perception, phenotypes and genotypes, psychophysics, factors affecting individual differences in sensory responses.

Sensory science for health & wellbeing:
Sensory physiology and psychology linked to health and wellbeing; product choices; food personalization; communication to consumers; labelling, vulnerable populations (e.g. children, older consumers, patients)

Sensory & consumer drivers of sustainability:
Sensory drivers of sustainable diets; sensory aspects of new ingredients, materials and technologies; sensory and consumers’ perception towards food waste reduction; responsible consumption; cognitive, affective, and social drivers of sustainable choices.

Diversity perspectives in sensory & consumer sciences:
Individual differences in sensory perception and consumer behaviour; cross cultural and intra-cultural perspectives; ethnicity, food culture & behaviour; food choices in low-income populations; gender perspectives; non-WEIRD populations.

The meal experience in context:
Sensory and culinary; food-food and food-drink interactions; in-context research (restaurants, canteens, catering, in-travel, at-home); external environments and sensory science; social context.

Applied sensory & consumer science:
Industrial applications in food and non-food products; product development; market research; consumer research, and more.

Disruptive technologies, AI & consumer-driven innovation:
New and disruptive technologies and the future of digital sensory & consumer science (e.g. AI, chatbots, VR, XR); sensory & consumer-driven innovation and design; co-creation; citizen science & consumer involvement; living labs.

Sensometrics and new data science opportunities:
New methods for data analysis; data science applied to se:nsory and consumer data; use of AI in data analyses.

Increasing the impact of sensory and consumer science:
Sensory knowledge transfer; sensory education and training; internal and external communication of sensory & consumer results; influencing policies through sensory & consumer science.