Dear visitor,
Thank you for visiting our completely revised homepage, and welcome on behalf of the Sensometric Society. I hope that you are as exited about the new pages as I am, and I hope that you will find all the information you require here, and even more. We have put a lot of efforts in the pages, and at the same time we have developed new membership benefits. Next to receiving the official journal of the society, Food Quality and Preference, at a very interesting rate, we have agreed on a discount rate for pertinent textbooks by CRC Press (Taylor&Francis group) as well as for selected titles by Wiley. We hope to put similar agreements in place with other print houses as well in the near future. We also provide access to contact information from fellow sensometricians, and hope to make some data sets available for your use in the near future.
Having said that, it is instructive to thank those people that have put tremendous efforts into the re-design of the website. First and foremost, I have to mention John Castura, who pushed hard to get the page online from a first draft he presented to me at breakfast during the Sensometrics meeting end of July to the final launch. Without his passion, we would not even be near anything comparable yet. I also want to thank Nicolas Pineau and Barbara Pfeiffer for their input and work on the new pages. Last but not least, Anne Hasted, Tom Carr, Hal MacFie and Ian Wakeling contributed to the smooth transition of the website and the payment tools. Hal is also acknowledged for hosting the society's website for a number of years until we now finally put it on our own grounds, and Ian for maintaining the previous site. Many thanks to all of you.
I hope you enjoy our new site as much as I do, and I hope that you return frequently for updates and to connect with your fellow sensometricians. If you are not yet a member of the society, I hope that the pages and the benefits we provide to our members will convince you to change your status in this regard rather sooner than later. If you have any questions, comments or feedback, we'll be happy to hear about it. See the contact page for details.
Best wishes,
Michael
(Chairman)
