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WIOS2017 at SISSA

The first WIOS2017 will take place Thursday 5 October 5 and Friday 6 October at SISSA. WIOS (Women in olfactory science) is the first international forum to unite women scientists in olfactory science. The forum objective is to strength women role in the development and promotion of their representation among the leaders in the field of the chemical senses. More information here.

Women in olfaction

WIOS represents the first international forum to unite women scientists in olfactory science with the objective of strengthening their role in the development and promotion of their representation among the leaders in the field of the chemical senses. 

FisMat2017

The third edition of the National Conference on the Physics of Matter will take place at ICTP-SISSA Miramare Campus from 1 to 5 October. The Conference is organized by CNISM and CNR with the collaboration of SISSA and ICTP. Conference Chairs will be SISSA director Stefano Ruffo, Corrado Spinella from CNR and Ezio Puppin from CNISM. Topics of the event include Biophysics, Plasma Physics, Superconductivity, Nanotechnologies and Statistical Physics. (Image by Rost-9D, Istock by Getty Images)

For more information: The event website  

De Rerum Natura

Registrations for the “De Rerum Natura – Science in a click” photographic contest organised by SISSA Interdisciplinary Laboratory in partnership with Circolo Fotografico Triestino are now open. There are two themes for the third edition: “The Beauty of Nature and its Laws” and “The Soul of a City of Science: Trieste – Light and Vision”. Registration is free and open to all amateur photographers of any age or nationality. There are three prizes per category worth €500, €300 and €200 respectively and a total of six prizes.

Natural vs transformed

«It can be considered an instance of ‘embodiment’ in which our brain interacts with our body». This is the comment made by Raffaella Rumiati, neuroscientist at SISSA in Trieste, on the results of research carried out by her group which reveals that the way we process different foods changes in accordance with our body mass index. With two behavioural and electroencephalographic experiments, the study demonstrated that people of normal weight tend to associate natural foods such as apples with their sensory characteristics such as sweetness or softness.

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