27 August 2026
The young researcher will receive the award as part of EuroSense 2026, the European Conference on Sensory and Consumer Research, taking place from September 8 to 11 in Oslo, Norway
Chiara Chirilli, Research Fellow at the University of Pollenzo, has been named the winner of the E3S EuroSense Student Award 2026 dedicated to Pieter Punter, one of the four awards presented by the European Sensory Science Society (E3S) as part of EuroSense 2026, the 12th European Conference on Sensory and Consumer Research, taking place in Oslo, Norway, from 8 to 11 September.
The award recognises the quality of the research presented and, in particular, the young researcher’s active, independent and proactive engagement within the scientific community of sensory sciences. The special award is dedicated to the memory of Pieter Punter (1947–2017), a leading figure in E3S since its foundation and an important international contributor to the field of sensory and consumer research.
Chiara Chirilli received the award for her project “Thermal Taster Status and oral perception: Integrating Taste, Temperature, Texture, and Food Choices”, which investigates individual differences in oral perception and their relationship with food preferences and eating behaviours. The research integrates different dimensions of sensory experience – taste, temperature and texture – with the aim of gaining a better understanding of the mechanisms that contribute to food perception and consumer choices.
Research into individual differences in perception
Chiara Chirilli’s scientific research focuses in particular on individual differences in oral perception and their relationship with food preferences and consumer behaviour. Chirilli is a member of the Sensory, Behavior and Cognition Laboratory (SBC Lab) at the University of Pollenzo, where she has contributed to several research projects focusing on food perception, consumer behaviour and the transition towards healthier and more sustainable food systems.
Her research experience includes the regional project PRIME – Processi e prodotti Innovativi di chimica vErde (2020–2022), the European project FEAST – Food systems that support transitions to hEAlthy and Sustainable dieTs (2023–2025), and the PNRR-funded project NODES – Nord Ovest Digitale E Sostenibile (2024–2025).
She is the author and co-author of scientific publications in international peer-reviewed journals and has presented her research findings at major national and international scientific conferences. She is also a member of the Società Italiana di Scienze Sensoriali (SISS) and the European Sensory Science Society (E3S) – Next Generation Group, where she contributes to the scientific activities of working groups focusing on texture perception and oral processing.
Participation in EuroSense 2026
During the EuroSense 2026 conference, dedicated to the theme “A Sense of Impact”, Chiara Chirilli will present her project in a plenary session and take part in the official award ceremony.
EuroSense brings together researchers and professionals from academia and industry to share the latest innovations in sensory and consumer sciences and explore their impact on major societal and industrial challenges. Key themes of the 2026 edition include health and wellbeing, the sustainability of food choices, diversity, the consumption experience, innovation, artificial intelligence and new technologies, as well as new opportunities offered by data science.
Chiara Chirilli’s award therefore represents an important international achievement and recognises a research path that brings together the science of perception, eating behaviour and innovation, while also confirming the role of the University of Pollenzo in advancing research into sensory sciences and the food experience.
