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
Vice Chair: Tracey Sanderson
Secretary: Silvia Peleteiro
NEXT EVENT COMING SOON
|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/meetings for activities 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.
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 next E3S Annual Symposium will be held in Milan on 27-28 May 2019 in collaboration with the Italian Sensory Science Society and the University of Milan.
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.