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Altered Taste Symposium at the Institut Paul Bocuse Research Center

Lyon, Postponed to 2021

Due to coronavirus we postpone this event, initially programmed in september 2020, so the speakers may be different in 2021.

An interest in food and maintaining the pleasure in eating is important for everyone but essential in fragile populations. Various factors are involved in loss of appetite and loss of motivation to eat among which sensory alterations are particularly important in specific groups. For instance, older elderly may have difficulties to chew or to swallow, cancer patients under chemotherapy may have olfactory troubles and so on.

The symposium aims at providing scientific and expert knowledge on underlying mechanisms and the role of culinary know-how to increase meal pleasure and thus food intake. Such strategies based on better understanding and enhancing the hedonic value of the eating experience could help against undernourishment and meet nutritional requirements for targeted populations.

The objective of the conference session is to present scientific knowledge and recent results of a variety of studies on “taste alteration” covering all the sensory modalities of food tasting, in relation to ageing or pathologies.

Morning

Duika Burges WatsonHead of Altered Eating Research Network at Newcastle University.

Agnès Giboreau, Head of the Institut Paul Bocuse Research Center

Afternoon

Taste and Flavour Master class with chefs and food service experts.
The objective of the master class with professionals is to share experience on culinary solutions bringing food enjoyment to individuals with taste alterations.

Maggie Beer is an Australian cooking icon, leading the famous Barossa Pheasant Farm Restaurant in the Barossa Valley.

Julien Ferretti is a chef & culinary project leader in the Innovation team of the Institut Paul Bocuse Research Center.

Program and Registration

For any question, please contact us at symposium@institutpaulbocuse.com

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Nordic Sensory Workshop 2021

NORDIC SENSORY WORKSHOP 

WHAT IS THE ADDED VALUE OF SENSORY AND CONSUMER SCIENCE ?

27 – 28 April 2021

As a result of the ongoing pandemic COVID-19, the 18th Nordic Sensory Workshop in Gothenburg, Sweden will be postponed  to next year.

The new dates are 27-28 of April 2021.

The venue will remain the same.
All registrations will be valid for the new dates.

If you like to cancel your registration, please send an e-mail to tina.petersson@ri.se with your cancellation.

The aim of the workshop is to give specific attention on how we can communicate the added value that sensory and consumer sciences bring to industry and society. Building a strong bridge between research, industry and final user depends on how we communicate our findings. Storytelling of where and when sensory and consumer studies made a difference for research, product development, new foods acceptance, sustainable society, education, etc.

The workshop focuses mainly on food but other applications where the understanding of the senses plays a key role are also considered. Industry experts and scientists working with sensory and consumer science have the chance to meet and discuss challenges, learnings and possible directions for a better integration of scientific methods, product development and the final user.

Further information

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SenseAsia 2021

SENSEASIA 2021
5- 7 December 2021 | Cairns, Queensland, Australia

The 4th Asian Sensory and Consumer Research Symposium

The 4th edition of the Symposium will focus on providing updates on key areas in sensory and consumer science by the world’s experts in these fields. In addition, the meeting will be a showcase for Asian scientific and industrial practitioners to present their research in a prestigious, international context.

Abstract Submission Deadline: 9 July 2021

Oral and paper abstracts are now invited on the following topics. They should be submitted using the online abstract submission system

Conference topics:

  • Basic processes: psychophysics and physiology
  • Developments in measures of food choice/preference
  • Developments in sensory measures
  • Sensory science and health
  • Food choice and consumer behavior
  • Cross-cultural influences on food choice
  • Sensometrics
  • Sensory and consumer research into non-food products
  • Applications of sensory methods
  • Sensory and culinary

https://www.elsevier.com/events/conferences/senseasia

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