ISOCS International Society for Olfaction and Chemical sensing.

🎄✨ Season's Greetings from ISOCS. Thank you for being a part of our journey. We wish all our members, colleagues and friends a wonderful holiday season and a great start to the new year! ✨ #MerryChristmas #HappyNewYear

Chemical sensing and food science: from a proof of concept to industrial applications! Thierry Thomas-Danguin from INRAE, will present “Perceptual Interactions & Cross-Modalities: Flavor Construction and Modulation Strategies” at #WinterSchool2025. Dr. Thomas-Danguin is a senior research scientist specialist in chemosensory perception in humans. His research focuses on understanding the role of perceptual interactions induced by odor mixture processing or cross-modal integration in odor objects and food flavor coding and perception. He is the deputy director of the Centre des Sciences du Goût et de l'Alimentation - Center for Taste and Feeding Behaviour, where he leads a research team focusing on Flavor, Food Oral Processing, and Perception. The team endeavors to unravel the mechanisms of food flavor and texture perception to develop a healthier, sustainable diet that remains tasty and better appreciated by consumers, contributing to their health and wellness in a more sustainable way. 📅 Event Details:  February 2-7, 2025 – 📍 Bormio, Italy 🌐 School Website: https://lnkd.in/eC4RqYrz #ISOCS #ChemicalSensing #FoodScience #Research Jordi Fonollosa Laura Maria Teresa Capelli Anne-Claude Romain Christian Bur Jan Mitrovics

🚀 Exciting News! Our latest scientific publication is now available: "A Concept for Sensor System Developments Using Raw-Milk Monitoring as a Case Study". This work, authored by one of my talented PhD students Maximilian Köhne in cooperation with Fraunhofer EMFT Michael Henfling, explores innovative approaches to sensor systems with a focus on raw-milk monitoring. It highlights the potential of sensor technologies in improving quality control and safety in the dairy industry. 🧑🔬🧪 We are thrilled to contribute to the growing body of research that bridges technology and agriculture, and we hope this study sparks new ideas for future developments in sensor systems. Check out the full publication here: https://lnkd.in/exWiXDgk #sensortechnology #weknowhow #dairyinnovation #research

Chemical sensing and food science: from a proof of concept to industrial applications! Christian Bur from Universität des Saarlandes, will give a lecture on calibration strategies at #WinterSchool2025. Dr. Bur received a P.h.D in Mechatronics and Applied Physics through a joint doctorate from Universität des Saarlandes and Linköping University. He has worked as a research engineer for weighing systems and product inspection with X-rays, mainly for the food and pharmaceutical industry at Wipotec. His work focused on signal processing, machine learning, and computer vision. Currently, he is a post-doctoral fellow and team leader in the Lab for Measurement Technology at Universität des Saarlandes. His research focuses on low-cost gas sensors for drug and VOC monitoring, emphasizing calibration strategies and machine learning. 📅 Event Details:  February 2-7, 2025 – 📍 Bormio, Italy 🌐 School Website: https://lnkd.in/eC4RqYrz #ISOCS #ChemicalSensing #FoodScience #Research Jordi Fonollosa Laura Maria Teresa Capelli Anne-Claude Romain Christian Bur Jan Mitrovics

Breakthrough in Subtractive Odor Synthesis Wins Best Innovation Award at DOS 2024! Haruka Matsukura from the University of Electro-Communications and Hiroshi Ishida from the Tokyo University of Agriculture and Technology were awarded the Best Innovation Award for their study on “Subtractive Mixing for Versatile Odor Creation.” Their novel method of removing components from an "olfactory white" mixture enables the creation of diverse scents with fewer ingredients, offering a breakthrough in olfactory display technology. Their work, successfully reproducing seven out of eight target scents, has significant potential for applications in virtual reality and sensory experiences. 🔗 : https://lnkd.in/dC_FNCpb #OlfactoryInnovation #OdorSynthesis #DigitalOlfaction #DOS2024 #Technology

How can drone-based odour monitoring revolutionize the evaluation of odours in Waste Water Treatment Plants? At #DOS2024, Santiago Marco, from Institute for Bioengineering of Catalonia (IBEC) and Universitat de Barcelona, shared insights into using drones for continuous odour monitoring: 🔹 RHINOS sensor system with 16 Metal Oxide Sensors, electrochemical sensors, and infrared CO2 sensors. 🔹 Over 95% accuracy in detecting odours with intensities above 200 ouE/m3. 🔹 Developed a workflow for real-time signal processing and odour characterisation. 🔹 Focused on the potential of drone-mounted IOMS for effective odour quantification and source identification. This technology promises more efficient, cost-effective, and frequent monitoring, though maintaining calibration models remains a challenge. #DigitalOlfactionSociety #DOS #digitalolfaction #dronetechnology #odourmonitoring #environment

Chemical sensing and food science: from a proof of concept to industrial applications!   Xavier Cetó is professor of Analytical Chemistry at Universitat Autònoma de Barcelona, will give a practical session on e-tongues with Manel del Valle at #WinterSchool2025. Prof. Dr. Cetó received his Ph.D. in Analytical Chemistry in 2013 from the same university, after which he worked as postdoctoral researcher at University of South Australia, Universitat de Barcelona and Universitat Rovira i Virgili. His main research topics deal with the development of voltammetric (bio)sensors and the application of electronic tongues and chemometric tools for data analysis.      📅 Event Details:   February 2-7, 2025 – 📍 Bormio, Italy    🌐 School Website: https://lnkd.in/eC4RqYrz     #ISOCS #ChemicalSensing #FoodScience #Research Jordi Fonollosa Laura Maria Teresa Capelli Anne-Claude Romain Christian Bur Jan Mitrovics

Chemical sensing and food science: from a proof of concept to industrial applications! Dr. Maria Luisa Braunger currently a Technology Development Analyst at the Brazilian Nanotechnology National Laboratory/Brazilian Center for Research in Energy and Materials (CNPEM), will give a lecture on the applications of e-tongues in food analysis at #WinterSchool2025. Dr. Braunger obtained a Ph.D. in Materials Science and Technology through a joint supervision program between Universidade Estadual Paulista Júlio de Mesquita Filho and the University of Pau and Adour Countries. She completed postdoctoral fellowships at the State University of Campinas, the University of Pennsylvania, and worked as a research engineer at IMT Nord Europe. She has been working with electrical measurements applied to a range of fields, including materials analysis and the development of electronic devices, such as photovoltaic devices, gas sensors, and electronic tongues. 📅 Event Details:  February 2-7, 2025 – 📍 Bormio, Italy 🌐 School Website: https://lnkd.in/eC4RqYrz #ISOCS #ChemicalSensing #FoodScience #Research Jordi Fonollosa Laura Maria Teresa Capelli Anne-Claude Romain Christian Bur Jan Mitrovics

Chemical sensing and food science: from a proof of concept to industrial applications! Prof. Dr. Antonio Pardo, associate professor in the Departament d'Enginyeria Electrònica i Biomèdica at Universitat de Barcelona, will give a lecture on data processing at #WinterSchool2025. His research interests include signal processing for gas sensors, chemometrics, and artificial olfaction. His research has made significant contributions to ion mobility spectrometry, including data analysis techniques and life sciences applications, as well as advancements in signal processing for gas sensors, robotics, and new materials. Additionally, he has coordinated several public and industry-sponsored research projects, as well as initiatives for educational innovation. 📅 Event Details:  February 2-7, 2025 – 📍 Bormio, Italy 🌐 School Website: https://lnkd.in/eC4RqYrz #ISOCS #ChemicalSensing #FoodScience #Research Jordi Fonollosa Laura Maria Teresa Capelli Anne-Claude Romain Christian Bur Jan Mitrovics

How can we create a wide range of odors using subtractive mixing? Join us at #DOS2024 to hear from Hiroshi Ishida of the Tokyo University of Agriculture and Technology, and Haruka Matsukura of The University of Electro-Communications, Japan, as they share their innovative work on subtractive odor synthesis. Highlights of the reproductive system: ◾ Utilizes “olfactory white,” a mixture of ~30 diverse chemicals, to reproduce odors by removing specific components. ◾ Features a custom-built odor blender and an advanced electronic nose for precise odor reproduction. ◾ Successfully replicates fragrances such as banana, rose, and grapefruit with close matches to the original smells. ◾ Offers significant potential for enhancing virtual reality experiences through versatile odor creation. Join us in Tokyo or online this December to learn more about this topic. 📅 Event Details: December 5-6, 2024 – 📍Tokyo, Japan 🌐 Conference Website: https://lnkd.in/eFkPynT. #DOS #DigitalOlfactionSociety #DOS2024 #olfaction #odor #sense #science #technology #nose #biosensors #aroma #digitalization