IG Sensorik at the EUROSENSE 2024 in Dublin
The "Product-Alternatives" working group, consisting of various research institutions, universities, service providers and industrial companies, is working together in a national/collaborative project on the topic of "Plant-based alternatives to animal products". In 2023, the focus of a sensory study was on the topic of "cheese alternatives" (with different degrees of ripeness). A study on "sliced charcuterie products" is currently underway in 2024. As part of the practical investigations, the products are being characterised (profiled) in terms of sensory analysis and subjected to a consumer test. In addition, findings on eating and purchasing habits are recorded and the nutritional composition of the products is analysed. Exciting results from the study on "cheese alternatives" (2023) have now also been presented at EUROSENSE 2024 from 8-11 September 2024 in Dublin (Poster).
IG Sensorik "Stammtisch" 2024
In 2024, we will continue the tradition of IG Sensorik "Stammtisch" (regular informal after-work meetings). Meetings will be held in loose succession around the last Wednesday/Thursday of each month - both in Zurich and Bern. Several dates have already been set for Zurich in 2024. You can find more information about this - and also about our What's App group - in the Members Area of IG Sensorik.
2023 "end of year" at IG Sensorik "Stammtisch"
The last IG Sensorik after-work meeting in 2023 will take place on Thu, 21.12.2023 in Zurich near HB. Weather permitting - and if everyone is in the mood - a "mulled wine test" at the Zurich Christmas markets is planned! More info in the Members area of IG Sensorik and via Whats's App Chatgroup.
DACH / 3-Countries-Conference 2023
The DACH 3-Countries Conference 2023 under the motto "Sensory Competence - together we are strong" successfully took place on 19/20 October 2023 in Stuttgart (D).
The organisers and hosts were the German Society for Sensory Science (DGSens), the Austrian Network for Sensory Science (SNÖ) and the Swiss Society for Sensory Science (IG Sensorik).
Please find below the key points of the 2-day event, that took place in presence:
PROGRAMME / Day 1 (19 October 2023)
- Training sessions (morning) / 3 topics from 3 countries
- Workshops (afternoon) / 3 topics from 3 countries
- General meetings of the 3 country societies
- Joint dinner
PROGRAMME / Day 2 (20 October 2023)
- DACH conference (full day) / topics from 3 countries
Participants of the conference (or all members of IG Sensorik) will receive more information on the content and presentations in the next few days via the members' area of IG Sensorik.
Impressions from the DACH Sensory-Conference 2023
General Assembly 2022
The general meeting of IG Sensorik 2022 will take place on 29.11.2022, in Neuenegg at the company Wander AG.
Please find attached the details of the program.
Members of IG Sensorik have received a separate registration link. If you are interested, please contact Barbara Guggenbühl and/or Annette Bongartz.
"Stammtisch" IG Sensorik
The first IG Sensorik "Stammtisch" (informal after-work meeting) in the Zurich area took place on 27.04.2022. Some of the first interested parties met from 5.00 pm for an informal exchange on various current topics in Sihl-City. The plan is to hold these meetings on the last Thursday of each calendar month at conveniently located places in the Zurich area. Anyone who has time can join, those who don't have time can come next time! You can find more information on organisation and implementation in the members' area of IG Sensorik.
Impressions from the Sensory Symposium 2017
Survey / Sensory Science in Switzlerland
A survey on sensory science was conducted among Swiss enterprises in March 2017.
Sensory science is undoubtedly an important instrument in product development and quality assurance in the food sector. But how does Switzerland rank in terms of skills and methodology? The analysis of the survey results reveals where there is a lack of information and where there is potential for improvement.