Sensory Science: Its Role in Transforming Industry and Society

E3S Seminar

SENSORY SCIENCE: ITS ROLE IN TRANSFORMING INDUSTRY AND SOCIETY

13 May 2011
Accademia dei Georgofili, Logge Uffizi Corti, Florence, Italy

European Sensory Science Society (E3S) will be constituted in Florence (Italy) on the 12th of May 2011, with the objective of bringing together national sensory science organizations from Europe under a single organization. National sensory societies from 12 countries (Austria, Denmark, Italy, Finland, France, Germany, Norway, Spain, Sweden, Switzerland, The Netherlands, United Kingdom), will join the E3S confederation to promote co-operation, shared goals, integration of activities and knowledge and information exchange amongst national sensory science organisations across Europe.
To mark this historical occasion, the E3S will host a seminar which will take place in Florence, on the 13th of May 2011.
The meeting will be an opportunity for presenting and discussing several topics focusing on the role of sensory science in industry, research and society.

 

Program and presentations

Presentations in PDF format are available in the members area.

08.30 – 09.00 Registration

09.00 – 09.15 Opening
M. Bertuccioli, Italian Sensory Science Society

09.15 – 10.00 Introduction to E3S
E. Monteleone, Italian Sensory Science Society

10.00 – 11.00 Setting up and gaining acceptance of formal sensory procedures in quality control
M. Everitt & J. Hort, Professional Food Sensory Group, Institute of Food Science and Technology, United Kingdom

11.00 – 11.30 Coffee break

11.30 – 12.30 Alternative methods to descriptive analysis
P. Schlich, Sens&Co, France

12.30 – 13.30 Prediction of food choice: challenges related to measuring consumers’ responses
M. Hersleth & T. Naes Norwegian Sensory Association

13.30 – 14.30 Lunch

14.30 – 15.30 Sensory science at the intersection between consumer expectations, food reality and product development/improvement
P. Piccinali & A. Bongartz, IG Sensorik, Swiss Society of Food Science and Technology

15.30 – 16.30 Children’s responses to foods: sensory aspects and implications
H. Tuorila, Finnish Society of Food Science

16.30 – 17.30 Closing remarks

 

Speakers

The seminar’s official language is English.

Mario BERTUCCIOLI, Italian Sensory Science Society

Annette BONGARTZ, IG Sensorik, Swiss Society of Food Science and Technology

Margaret EVERITT, Professional Food Sensory Group, Institute of Food Science and Technology, United Kingdom

Margrethe HERSLETH, Norwegian Sensory Association

Joanne HORT, Professional Food Sensory Group, Institute of Food Science and Technology, United Kingdom

Erminio MONTELEONE, Italian Sensory Science Society

Tormod NAES, Norwegian Sensory Association

Patrizia PICCINALI, IG Sensorik, Swiss Society of Food Science and Technology

Pascal SCHLICH, Sens&Co, France

Hely TUORILA, Finnish Society of Food Science

 

Registration

Deadline for registration is April 30, 2011.

The registration fee is 100 euro for members of national sensory society and 200 euro for non members.

Please fill in the registration form.

 

Location

Accademia dei Georgofili
Logge Uffizi Corti
50122 Florence
tel: 055 212114 – 055 213360
fax: 055 2302754
email: accademia@georgofili.it

 

Accomodation

For hotel reservation please fill out the following form and send it to Scaramuzzi Team Girovagare Viaggi sas, Viale G. Milton 81, 50129 Firenze no later than April 20, 2011 (Ph. +39 055 494949 – Fax. +39 055 476393, hotels@scaramuzziteam.com).
For further information about hotel accommodation please contact Scaramuzzi Team Travel Agency at the following address: congressi@scaramuzziteam.com.

 

Photogallery

You can download photos of E3S meeting (12th May) and E3S Seminar (13th May). Thanks to Klaus Dürrschmid.
Visit the photogallery

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