Every two years, the Nordic Sensory Workshop conference is held in the Nordic countries, focusing on sensory evaluation and consumer research, and Matís has been involved in the organisation of these events.
The next conference, which will be the 20th in the series, will be held in Helsinki on 22–23 April 2026 and carries the title "Senses, Systems and Sustainability". The conference will cover three interconnected aspects of sensory evaluation and consumer science:
- Senses– how the senses shape the experience of product quality, consumer choice and eating experience, and how appealing products can be designed for different consumer groups;
- Systems– how factors within the food system, such as raw materials, production, processing and consumption, shape the senses;
- Sustainability– how sensory evaluation is applied to support the responsible use of resources, consumer acceptance of new raw materials or ingredients, and drive innovation towards more sustainable food products.
The Nordic Sensory Workshop places emphasis on active participation, dialogue and networking, and the conference is aimed at both professionals in the food industry and researchers in the field, making it an ideal forum for industry and researchers to meet and strengthen communication in this area.
- Further information about the conference can be found here: https://blogs.helsinki.fi/nordic-sensory-workshop/
- Further information on content, key dates and registration can be found here: https://blogs.helsinki.fi/nordic-sensory-workshop/workshop-topics/
Icelandic food companies are encouraged to participate, gain knowledge, build connections and engage in active discussions with the research community and leading food companies across the Nordic countries.
Photo: Kolbrún Sveinsdóttir