Society of Sensory Professionals

??? Exciting news for sensory and consumer researchers in the plant protein space! PPIC’s 6th Annual Research Spotlight Meeting on May 21-22, 2025 in Minneapolis will have speakers sharing insights on how sensory and consumer research are driving the future of sustainable food and exploring the latest in plant-based protein research! ?? Audrey Girard will present her work on reducing off-flavors in legume proteins using polyphenols, improving taste and functionality in a plant based burger application. ?? Alissa Nolden will discuss how taste, flavor, and mouthfeel impact consumer acceptance, using sensory science and consumer psychology to bridge the gap between expectations and adoption of plant based foods.

Last chance to register and join us live! Time is running out to secure your spot in "Drawing Career Connections Within Sensory and Beyond," happening on March 27, from 9:00 to 10:00 a.m. Central. This is your opportunity to learn from industry experts how to grow your skillset and pave the way for a rewarding career. Sign up now: https://bit.ly/42Tk7a7 #SSPWebinar #ProfessionalDevelopment #LastChance

Did you hear the exciting news? SSP Regional Connects are back! Registration is now open for our list of April events. Don't miss out on this chance to network, learn, and innovate in the sensory science community. Sign up now—it's FREE!? Registration closes on April 2. Explore events: https://bit.ly/4kZYc7O #SSPRegionalConnects #SensoryScience #Networking

Have you ever wondered how your sensory science expertise could open doors to new career opportunities? How can you leverage your skills to grow within the field—or even beyond it? We’re bringing together an incredible panel of experts from Nestlé to share insights on career paths in sensory and beyond: ??Dolores Oreskovich, PhD, MBA – Nestlé Health Science ??Lydia Lawless, Ph.D. – Nestlé R&D, North America ??Daniela Ardila Blanco – Nestlé Food R&D, North America Learn more about how sensory professionals can grow and utilize their highly transferable skills that can seamlessly transition across business functions and market segments, from food and beverage to health, beauty, and beyond. Register today: https://lnkd.in/gzyDyb2w

?? Help Us Reach 2,000 Followers! ?? The Society of Sensory Professionals is sooooooooo close to hitting 2,000 followers, and we need your help to get there! Whether you're a seasoned sensory scientist, industry professional, academic researcher, or student just starting your journey, SSP is your place to stay connected with the latest in sensory science, industry insights, career opportunities, and a vibrant community of like-minded professionals! Already following us? Invite your colleagues and peers! New to the field and SSP? Hit that follow button and be part of the conversation. Let’s strengthen our network and elevate sensory science—follow SSP today! Interested in membership, check out our membership page for more information and to learn about all of the included benefits of being a member: https://lnkd.in/gCHJuxm5

Have you registered? Don't miss our upcoming webinar, "Drawing Career Connections Within Sensory and Beyond," on March 27 from 9:00 to 10:00 a.m. Central. Learn how to develop strong, diverse skills that are in high demand and contribute to successful, rewarding careers. This event is FREE to SSP members. Save your spot today: https://bit.ly/42Tk7a7 #ProfessionalDevelopment #Webinar #SensoryScience

"That’s that me espresso" ?????? —but what really makes an espresso hit just right when evaluated across different regions? This study out of Pusan National University with Jisoo Choi, Jeehyun Lee, and Edgar IV Chambers breaks it down. This research explores the repeatability of the espresso protocol paired with CATA to evaluate the quality of coffee beans with evaluators in different global markets. If you’ve used the World Coffee Research Coffee Lexicon published in 2016, this research builds upon the sensory foundations in determining coffee quality. Just like Sabrina Carpenter’s hit, the insights from this research are bold, complex, and worth a sip. Check out the open access article published in Foods MDPI here: https://lnkd.in/dsqevKnf

Looking for a brush-up on sensory statistics or some personal development goals to enhance your data skills? Anne Hasted is back in action with her popular “Hands on Sensory Statistics” training in March, so don’t miss out on the opportunity to learn from one of the best!

Toronto in spring? Yes, please! And even better—it’s the perfect time to gather for the ASTM E18 Sensory Evaluation Committee Meeting on April 8-10, 2025! Join sensory and consumer science professionals as we collaborate on advancing industry standards, from method development to best practices. Whether you’re deeply involved in sensory evaluation or just getting started, this is your chance to contribute and connect with experts from diverse fields. ?? Registration is now open: https://lnkd.in/gQ538bjD Tess Aldredge, Ali Schultz, Lindsey Hamill, Ph.D., and Lee Stapleton would love to see you all there!

?? Sensory & Consumer Science Students – Apply Now! ?? ? IFT’s Feeding Tomorrow Fund scholarships are open! Students can receive up to $5,000 in academic scholarships or $1,500 in travel support to attend IFT FIRST 2025 in Chicago. ? ?? Deadline: Feb 28, 2025 ?? Apply now: Scholarships-IFT.org ? A great opportunity for students in sensory & consumer science—help spread the word! ? #SensoryScience #ConsumerResearch #IFT #IFTFirst #StudentScholarships #FoodScience