The Sensory Science Group (SSG) provides members with many opportunities to engage and share knowledge with fellow professionals. It is a very active group, typically meeting three times per annum for a wide range of activities, including an annual Sensory Conference and regular discussion workshops. They cover a wide range of topics, relating to the sensory properties of food and drink, including: sensory testing and analysis; consumer trends; neuroscience; the impact of social networking; health and wellness. Formerly known as ‘Professional Food Sensory Group’ (PFSG), the group celebrates its 20th anniversary this year (2019). They are also involved in accreditation and examination of sensory training, and the review and promotion of ethical and professional standards.
SSG has close links with the European Sensory Science Society (E3S), an organisation promoting cooperation, shared goals, integration of activities, knowledge and information exchange among national organisations across Europe.
Top image credit: Sensory Science Centre, University of Nottingham
Chair: Stephanie Mitchell CSci, RSensSci, FIFST
Senior Sensory Manager at PPL Insights
Steph feels that the SSG is an excellent vehicle for sensory and consumer professionals, to network, keep up-to-date with latest developments and enhance their skills.
Vice Chair: Tracey Sanderson CSci, RSensSci, FIFST
Managing Director at Sensory Dimensions
Tracey sees her membership of the SSG as a fantastic way of keeping up-to-date with trends and activities. She believes that the work of the SSG is essential to maintain the status of sensory and consumer science amongst the wider business community.
Secretary: Silvia Peleteiro MIFST
Sensory Manager at Suntory Beverage & Food Europe
Silvia was keen to be actively involved in the world of sensory science by joining SSG. She enjoys meetings and conferences where she keeps up-to-date with sensory developments and meets up with other sensory professionals.
- Accreditation & Education: Managing the Foundation, Intermediate and Advanced (RSensSci) awards in sensory science for the IFST, ensuring they are relevant, up to date and meeting the needs of students and course providers.
- Ethical & Professional standards: Upholding professional standards in sensory science by creating IFST Guidelines for Ethical and Professional Practices for the Sensory Analysis of Foods and coordinating IFST’s membership of the BSI Sensory Analysis Committee (linked to ISO).
- Events: Organising events, including workshops and conferences, to keep anyone with an interest in sensory and consumer sciences up-to-date with new concepts and techniques and to provide networking opportunities.
- Communications: Promoting the activities of the SSG and its Working Groups by facilitating information flow across and between members of the SSG and IFST overall.
- Student & Early Career Researcher
- Other points of contact
- Student Awards
- BSI Representative
- European Sensory Science (E3S)
|12 December||Noel, Narrative and Numbers|
|A day in the life of a Pangborn Ambassador|
|7 March||Changing Perspectives in Sensory Science - Past, Present and Future|
|14 November||IFST Sensory Science Group: Celebrating Individuality|
|7 June||Sensory Science Conference 2018: Health is Wealth|
|17 May||Sensory Science Group - To p-value or not? That is the question!|
|25 February||Itchy or Scratchy? Lumpy or Smooth? How to Screen for Texture|
IFST travel bursaries aim to support attendance at conferences or meetings related to all areas of food science. We offer two opportunities a year for students to apply.
Sensory science for students
The Sensory Science Student Group was formed in 2013.
|28 July- 1 August||
IFST Sensory Science Group (SSG) are co-sponsoring the ‘Sensing Future Packaging Workshop’ at the 13th Pangborn Sensory Science Symposium (Engage with the Future) - 28 July to 1 August 2019, Edinburgh
The Sensory Science Group's accreditation scheme for those working in Sensory Science was launched in 2004 with the provision of the Foundation and Intermediate syllabi and these have become acknowledged professional qualifications that signify the status of individuals working in Sensory Science.
In 2014, the Register of Professional Sensory Scientists (RSensSci) was added to the scheme. It provides a third and higher tier to the scheme and a level of professional recognition previously unavailable in the sensory science field.
Find out more about how to become a Registered Sensory Scientist today!
The Sensory Science Group has led the development of a formal qualification for sensory scientists. This has greatly enhanced the credibility and professional status of those working in the field.
The introduction of consistent standards for the content and delivery of sensory training courses has reassured attendees as to the quality and content of these courses and has ensured the level of training provided.
The inclusion of an examination structure and award of IFST’s Certificate of Achievement also provide delegates with an opportunity to gain tangible benefits from attending these courses.
Find out more about Sensory Training Accreditation today.
The Sensory Science Group is a member of the European Sensory Science Society (E3S).
The E3S is a nonprofit organisation devoted to promote cooperation, shared goals, integration of activities, knowledge and information exchange among national sensory science organisations across Europe. The SSG represents the UK at E3S, alongside national Sensory Societies from Austria, Denmark, Ireland, Italy, Finland, France, Germany, Norway, Spain, Sweden, Switzerland, and The Netherlands.
The Ethical and Professional Standards Working Group of SSG keeps up to date with important ethical aspects of sensory testing and communicates these to SSG members. The Group also sits on the British Standards Institute Committee (BSI) to review BSI contributions to ISO Sensory Standards.
An overview of ethical considerations in sensory testing is available here.