Category Archives: Seminar

E3S General Assembly and Symposium 2017

E3S GENERAL ASSEMBLY AND SYMPOSIUM 2017

Paris, 9-10 May 2017

REGISTER HERE TO THE E3S ACTIVITIES (May 9th)

REGISTER HERE TO THE SYMPOSIUM (May 10th)| PROGRAM

The European Sensory Science Society are pleased to announce that the next E3S Annual Symposium will be organised in Paris (Saint-Ouen) on May 9th and 10th 2017 in collaboration with SFAS (Societé Francaise d’Analyse Sensorielle) and L’Oreal.

ABSTRACT SUBMISSION FOR FLASH STUDENT PRESENTATIONS
Opportunity will be given to 10 students to present their work during the symposium on May 10th.
They will have to present a poster as well as a flash presentation of their work (3 minutes!) in plenary session.
In order to participate, please send an abstract (300 words max) to 180s.e3sstudent@gmail.com before March 25th.
Application is open to all PhD and Master (or equivalent) students. The only condition is to be a member of one of the national sensory societies affiliated to E3S.
Any topic related to the field of sensory and consumer science may be presented.

Program

Tuesday May 9th, 2017

  • 13.00-14.30 – E3S General Assembly
  • 15.00-17.00 – E3S Working Group Workshops in parallel
    • E3S Education WG Workshop
      coordinated by Catherine Dacremont (Agrosup Dijon – Centre des Sciences du Goût et de l’Alimentation


    • E3S Children WG Workshop
      coordinated by Monica Laureati (University of Milan)
      Program:

      • Encouraging healthy eating among children: An intervention on breakfast quality and one on vegetable consumption
        Gertrude Zeinstra, Wageningen Food & Biobased Research, The Netherlands
      • Presentation of the advancement of the pan-European study:
        Texture perception in children and implications for the perception of and preference for healthy food. A 2-year E3S cross-cultural study
      • Future activities of the children WG
      • Discussion


    • E3S PDO WG Workshop
      coordinated by Mario Zannoni (Organismo Controllo Qualità Produzioni Regolamentate) and Francisco José Pérez Elortondo (Universidad del Paìs Vasco – Facultad de Farmacia)
      Program:

      • Sensory methods for official control of PDOs in Spain, France and Italy
        Francisco Josè Perez Elortondo, Universidad del Paìs Vasco, UPV/EHU (Spain)
      • Sensory analysis requisites for accreditation of PDO
        Elisa Gredilla, ENAC (Spain) – Francesco Santini, ACCREDIA (Italy)
      • Proposal of a guideline for  sensory analysis of Protected Designation of Origin (PDO) and Protected Geographic Indication (PGI) in Europe
        Mario Zannoni, OCQ PR (Italy)
      • Pan- European projective perception of PDO logo
        Luis Guerrero, IRTA (Spain)
      • Discussion

    • SFAS Non Food WG Workshop
      coordinated by Anne-Marie Pensé-Lhéritier, HDR/EBI
      Topics:

      • The reason for creating this group
      • The concerned product universe
      • The user experience
  • 17.00-18.30 – Common meeting to sum up the key points from the General Assembly and the WGs including updates from the Taste Sensitivity WG
  • Social dinner

Wednesday May 10th, 2017

CHALLENGES FOR SENSORY AND CONSUMER SCIENCE IN A CHANGING SOCIETY
E3S & SFAS Symposium

Participation
Participation to the E3S General Assembly is strictly restricted to the Delegates indicated by each national sensory science society member of E3S.

Participation to the Working Group Workshops is restricted to E3S members registered to the symposium.

Participation to the symposium is open – a reduced fee is reserved to E3S members.

PROGRAM

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THINKING OUT OF THE BOX: SENSORY PRESENT & FUTURE

E3S programme_1502F

THINKING OUT OF THE BOX: SENSORY PRESENT & FUTURE

5TH E3S SYMPOSIUM – THE NETHERLANDS 2016

9- 10 May 2016
Unilever R&D Vlaardingen
Olivier van Noortlaan 120
3133 AT Vlaardingen, The Netherlands

European Sensory Science Society
organised in collaboration with
MOA – Center for Marketing Intelligence and Research
University of Wageningen

Register now – Workshop may 10th – Deadline for Registration: April 20th

Register now to the E3S activties – May 9th 

Monday, May 9th 2016

E3S WORKSHOPS & GENERAL ASSEMBLY

E3S is arranging a General Assembly and Working Group Workshops on Monday 9thof May at the Delta hotel.

The E3S General Assembly will be held the 9th from 17-19.00 and will be followed by a common dinner.

Program – Monday 9th of May
Delta hotel, Vlaardingen

  • 13.00-14.00 E3S Sensitivity Working Group Meeting
    coordinated by Erminio Monteleone, University of Florence
  • 14.00-14.30 Coffee break

Parallel sessions:

  • 14.30-16.00 E3S Education Working Group Workshop
    coordinated by Catherine Dacremont, Agrosup Dijon – Centre des Sciences du Goût et de l’Alimentation
  • 14.30-16.00 E3S Children Working Group Workshop
    coordinated by Monica Laureati, University of Milan

 

  • 16.30-17.00 E3S PDO Working Group Workshop
  • 17.00-19.00 E3S General Assembly
  • 19.30 Dinner

DETAILED PROGRAM OF THE ACTIVITIES – Monday, May 9th 2016:

  • 14.30-16.00 E3S Education Working Group Workshop
    coordinated by Catherine Dacremont, Agrosup Dijon – Centre des Sciences du Goût et de l’Alimentation
    1) Bilateral exchange programs
    2) Interactive lectures on sensory
    3) Presentation of Sensory programs in the Netherland
    4) Increasing awareness of career as sensory analysts
  • 14.30-16.00 E3S Children Working Group Workshop
    coordinated by Monica Laureati, University of Milan

    Consumer testing with children: toward a healthier direction
    Food preferences play a central role in the prediction of human food choices, especially in children. Hedonic methods tailored for children are of fundamental importance to understand children’s food behavior and to guide them to a healthier diet. The aim of the mini-workshop is to encourage the exchange of research-based knowledge on the mechanisms influencing children’s sensory perception and food preferences. The topics that will be dealt with concern the application of new approaches in the field of consumer testing with children as well as the presentation of evidence-based strategies to encourage healthy eating habits among children.
    Program:

    • Welcome by Monica Laureati, Coordinator of E3S Children WG
      –   E3S Children group: Aim and principles
      –   Introduction to the workshop and presentation of participants
    • Presentation of recent discoveries and projects
    • Jérémie Lefraire, Institut Paul Bocuse, France
      Food rejection and categorization in young children
      Recently, it has been suggested that the two main forms of food rejection: food neophobia and picky/fussy eating could be the behavioral manifestations of an immature food categorization system. The general aim of this presentation will be twofold: i) to present the rationale behind this relationship between food rejection and the early development of food categories and ii) to present the first empirical results supporting this idea.
    • Gertrude Zeinstra, Wageningen UR Food & Biobased Research, The Netherlands
      Strategies to encourage vegetable intake in children
      Children’s vegetable intake is below the recommendations and research has shown that it is a real challenge to increase their intake. New and easy-to-apply approaches are needed. In one project, we investigated whether using an individualized approach to increase the vegetable content of a favorite child-dish could be helpful in increasing vegetable intake among 10-12-year olds. In another project, we investigated the effect and feasibility of a repeated exposure intervention with unfamiliar vegetables at Dutch day care centers.
    • Frida Vennerød, Nofima, Norway
      The relationship between taste sensitivity and preferences in preschoolers.
      What is the relationship between sensitivity for the basic tastes, and preferences for different intensities of basic tastes? Results from the first two years of a longitudinal study with preschoolers will be presented. We will address the development of taste sensitivity and taste preferences from age four to age five, and discuss how these two are related to each other.
    • Hannah Jilani, Leibniz-Institute for Prevention Research and Epidemiology – BIPS, Germany
      Children’s sweet and fat sensitivity and preference: familial aggregation, health outcomes and food choice
      To what extend are children’s sweet and fat sensitivity and preference similar to sensitivity and preference of their parents? And how are these characteristics related to overweight and sweet as well as fatty food choice in 11 to 15 year old children/adolescents? We investigated sweet and fat sensitivity and preference in children/adolescents from 8 European countries and related the results to different potential correlates (e.g. country, sex and age) and outcomes (e.g. overweight and food choice).
    •  Discussion during and after presentations
  • 16.30-17.00 E3S PDO Working Group Workshop
    Introduction – Aim and activity of the WG PDO –  Carolina Chaya
    Results of the survey of sensory analysis for official control in Italy, Spain and France – Margaret Everitt
    First results of the consumer survey – Guido Ritter
  • 17.00-19.00 – E3S General Assembly
  • 19.30 – Dinner

Tuesday, May 10th 2016

THINKING OUT OF THE BOX: SENSORY PRESENT & FUTURE

5TH E3S SYMPOSIUM. THE NETHERLANDS 2016

  • 9.30 Opening
    General Welcome to Unilever R&D Vlaardingen
    Rob Hamer, Unilever R&D Vlaardingen, NL
  • 9.35 Introduction to MOA Sensory Science group
    Pieter Punter, OP&P Product Research, NL
    Welcome on behalf of E3S
    Margrethe Hersleth, E3S Chair, Nofima, Norway
  • 9.55 Introduction of the programme
    Liesbeth Zandstra, Unilever R&D Vlaardingen, NL
    Betina Piqueras-Fiszman, Wageningen University, NL

Use of sensory in NPD/company

  • 10.00 Rick Schifferstein, Delft University of Technology, NL
    Designing new food experiences: The role of sensory research
  • 10.45 Julien Delarue AgroParisTech, France
    Alternative sensory methods to identity subjective dimensions
  • 11.15 Coffee break

New methods for sensory: sensory becoming more sensitive

  • 11.45 Danielle van Hout, Unilever R&D Vlaardingen, NL
    Seeking the perfect product experience. Novel indirect consumer scaling approaches based on sensory psychophysics
  • 12.15 Stefanie Kremer, Food & Biobased Research, NL
    New methods & measures to quantify sensory experiences
  • 12.45 Lunch

New approaches to sensory: Sensory science “going out there”

  • 13.45 Agnès Giboreau, Institute Paul Bocuse, France
    Sensory experience in the digital kitchen
  • 14.15 Jettie Hoonhout, Philips Research, NL
    Ambient context and sensory perception/ appreciation

Sensory by Design

  • 14.45 Tjeerd van der Laan, Purple Bee Hive B.V., NL
    From meat to vegetarian burgers: The role of sensory perception
  • 15.15 Maarten Schutyser, Wageningen University, NL
    3D printing technology for high protein foods
  • 15.45 Coffee break
  • 16.15 Kees de Graaf Wageningen University, NL
    Sensory science at WUR: Achievements and challenges ahead
  • 17.00 Closure 17.10 End

Download the brochure

REGISTRATION

Registration includes refreshments and lunch on the 10th.
Symposium (10th May): 100€

To register please visit:
http://moaweb.nl/sensorisch-onderzoek/e3s-symposium.html

Deadline for Registration: April 20th

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IV E3S SYMPOSIUM & XVI NORDIC WORKSHOP IN SENSORY SCIENCE

e3s ssg workshop visual

IV E3S SYMPOSIUM & XVI NORDIC WORKSHOP IN SENSORY SCIENCE

A TASTE OF THE FUTURE

Children and Food Preferences
Tailormade Healthy Food – Nordic Food Trends

E3S ASSEMBLY 2015

Oslo, Clarion Hotel Royal Christiania, May 11-12th 2015

FULL PROGRAM

The 16th Nordic Sensory Workshop 
was arranged in association with 
the European Sensory Science Society 
in Oslo May 11th – 12th 2015.

Download the presentations in the E3S member area

Download the presentation of E3S Education WG Workshop

Download the presentation of the E3S PDO WG Activities 2014/15

_____________________

Some moments of the E3S/SSG symposium

IMG_4860IMG_4861IMG_4862 IMG_4878IMG_4874    IMG_6733IMG_6726 IMG_6730IMG_6720IMG_6716

Some moments of the E3S assembly

IMG_6701IMG_6713IMG_6715

IMG_6708IMG_6705IMG_6711

IMG_6704

May 11th, monday – Program


On Monday 11th mini-workshops are arranged for the afternoon. Nofima are responsible for a ConsumerCheck Workshop.
Further information: consumercheck.co

E3S are arranging a Children and Education Working Group Workshop.
Further information: coming soon on e3sensory.eu

The E3S General Assembly will be held from 17-19.00 and will be followed by a common dinner.

E3S GENERAL ASSEMBLY & WORKSHOPS

15-17.00 – ConsumerCheck Workshop

15-17.00 – Children E3S WG Workshop

15-17.00 – Education E3S WG Workshop

17-19.00 – E3S General Assembly

19.00 – Dinner

May 12th, Tuesday – Program

A TASTE OF THE FUTURE
4th E3S Symposium & 16th Nordic Sensory Workshop
9.00  Opening and Welcome
Liv Bente Strandos, Sensory Science Group Leader, Norway
Margrethe Hersleth, Nofima
Joanne Hort, E3S Chair

9.15 – 10.45  Children and Food Preferences
The role of genetics in children’s food preferences
Mari Sandell, University of Turku, Finland
Methods for studying children’s preferences for food 

Monica Laureati, University of Milan, Italy
Flash presentations:

  • Children’s food preferences – according to adults or according to children
    Mia Prim, Gothenburg University, Sweden
  • Liking of apples and other fruits among children
    Laila Seppä & Maija Greis, University of Helsinki, Finland
  • Experiences from sensitivity and preference testing with 
 3-year old children
    Frida Vennerød, Hanne Kristiansen & Valerie Almli, Nofima, Norway

 

10.45-11.15  Coffee Break

11.15 – 12.30  Tailormade Healthy Food
Individual differences in sensory perception 
Joanne Hort, University of Nottingham, UK
How we make healthier food taste good!

Tone Nyvold, Orkla Foods Norge, Norway
Flash presentations:

  • Healthy foods containing marine based ingredients 

    Kolbrún Sveinsdóttir, Adalheidur Ólafsdóttir & Emilía Martinsdóttir, 
 Matís, Iceland
  • Rethinking the communication of the sensory diversity of extra virgin olive oils: the culinary and emotional profile
    Sara Spinelli, University of Bologna & Erminio Monteleone, 
University of Florence, Italy
  • Improved interpretation of TDS and TCATA curves using reference lines
    John Castura, Compusense Inc, Canada

 

12.30 – 13.30  Lunch

13.30 – 16.00  Nordic Food Trends
Nordic Food trends from a chefs perspective

Gunnar Karl Gislason, DILL Restaurant, Reykjavik, Iceland
Sustainable and transformative food trends: examples from our work

Jonas Astrup Pedersen, Nordic Food Lab

14.30 – 15.00  Coffee Break

Gastronomy in a sensory and cultural perspective
Åsa Öström, Örebro University, Grythyttan, Sweden

The Future and Past of Nordic Food Trends. Children are the future and the parents are lost
Andreas Viestad, Geitmyra Culinary Centre for Children, Norway

16.00  Closing remarks

CALL FOR PAPERS
We invite you to send an abstract for a 10 minutes flash presentation. 
Abstract should be sent in a word format to Lily Rømcke: 
lily.romcke@nofima.no
Deadline for abstract submission: March 1st

REGISTRATION
Registration includes refreshments and lunch on 12th. Workshops on 11th afternoon are free of charge, but need registration.
Symposium (12th, May): NOK 1600
Dinner (11th, May): NOK 400

To register please visit: deltager.no/a_taste_of_the_future_2015

Deadline for Registration: April 1st

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SENSORY & CONSUMER SCIENCE. THINKING OUT OF THE BOX

SENSORY & CONSUMER SCIENCE. THINKING OUT OF THE BOX

Symposium of the Sensorik Netzwerk Österreich (SNÖ)

in partnership with the European Sensory Science Society (E3S)

May 12-13th, 2014

Vienna, University of Natural Resources and Life Sciences

In 2014, a symposium will be organised by the Austrian Sensory Network SNÖ in partnership with the European Sensory Science Society E3S. It will be held in Vienna on May 12-13, 2014 at the University of Life Sciences and it will simultaneously be the 4. Annual Meeting of the SNÖ.

This symposium will cover topics that are located in scientific regions that might be considered as peripheral to traditional sensory analysis. Nevertheless, these research fields make high demands on the involved scientists and might influence the sensory and consumer science considerably in the future. This meeting will also give a forum to demonstrate the inter- and multi-disciplinarity of sensory and consumer science.

Invited speakers:

  • Madalena Diaconu, Univ. of Vienna
  • Erich Leitner, Graz Univ. of Technology
  • Susanne Maunz, FH Joanneum – Univ. of Applied Sciences, Graz
  • Konrad Domig, Univ. of Natural Resources and Life Sciences, Vienna

Furthermore, there will be room for a ‘speakers’ corner’ to give sensory scientists the chance to present their recent results.

In addition to the scientific program, the general assembly of the E3S will take place on May 12.

The E3S working groups ‘PDO products’ and ‘Children’ will hold a mini-symposium and a meeting, respectively in the forefront of the workshop.

Some moments of the E3S/SNO symposium

DSC_0474 Joanne HortDSC_0467

 Some moments of the E3S PDO WG Mini-symposium

DSC_0439_PDO Product WGDSC_0438_patxi

carolina barbarapdo wgpdo wg 2

E3S Children WG at work

The participants

 

DSC_0465_group

 Download the report and the presentations in the E3S Member Area:

 

Monday, May 12, 2014

University of Natural resources and Life Sciences

E3S Activities

14.00‐17.00

MINI SYMPOSIUM OF THE E3S PDO PRODUCT WORKING GROUP

Program:

  • Mario Zannoni: Introduction to PDO products and sensory analysis in Europe
  • Francisco Josè Perez Elortondo & Dominique Valentin: What can sensory analysis of PDO products do for consumers?
  • Patrizia Piccinali & Guido Ritter: What can sensory analysis of PDO products do for producers?
  • Discussion

The PDO Mini Symposium is open to all SNÖ/E3S members. Registration is needed for organisational reasons.

14.00‐17.00

MEETING OF THE E3S CHILDREN WORKING GROUP

Program:

  • Welcome by Margrethe Hersleth, Coordinator of E3S Children WG
    E3S Children group: Aim and principles
    Presentation of participants
  • Presentation of experiences and projects
    • Maria Nørgaard, Arla, Denmark
    • Christine Lange, INRA, France
    • Bénédicte Veinand (representing Christel Adam), Givaudan, France
    • Mathilde Kerstig, Research Institue of Child Nutrition, Germany
    • Mia Prim, SIK, Sweden
    • Gertrude Zeinstra, Wageningen UR Food & Biobased Research, The Netherlands
    • Valerie Lengard/Margrethe Hersleth, Nofima, Norway
  •  Discussion during and after presentations

The meeting of the Children Working Group is dedicated to the members of the group. For detailed information on the meeting, please contact the working group coordinator Margrethe Hersleth. Registration is needed for organisational reasons.

17.15-18.30

E3S GENERAL ASSEMBLY

19.30 Dinner at Buschenschank Fuhrgassl‐Huber

Further information and Registration

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E3S SEMINAR – PFSG CONFERENCE 2013

Fast Forward

E3S SEMINAR – PFSG CONFERENCE 2013

12 – 13th May, 2013

The European sensory science community gathered for the 2013 PFSG Conference organised in collaboration with the European Sensory Science Society
‘Fast Forward’, a title chosen to reflect the rapid growth/fast-paced movement of the sensory science field.

Some photos of the conference and of E3S meeting:

JoHortandCarolineWitherserminioHal1JoanneJulienHalPeople PatxiMargrethe

E3S & IFST Professional Food Sensory Conference 2013 “Fast Forward”: read the report

The first speaker, Hal MacFie with ‘special guest star’, Thierry Worch, presented Three Game Changers for Sensory: Tweet, Nap and Slow vs. Fast Thinking. Hal opened up the presentation discussing napping, which has also been called ‘DIY Principal Components Analysis’. He described it as a technique used when researchers say ‘I must do something innovative this year’, then it is used that one time and never again. However, it is becoming more popular and literature on the topic is growing. He described how napping is used, citing examples and the positives and negatives. There is ‘lots to commend’ about napping and Hal recommended it, saying ‘it’s worth a second look’.

Thierry Worch then discussed using twitter as a method to find data on products, describing it as a ‘new gold mine’ for companies. Because users (all 500+ million of them) can say whatever they want on Twitter, there’s no reason for them to lie, making it a trustworthy source of information. However, that’s a lot of information to process – around 340 million tweets/day – and companies must search through information, retrieve it, analyse it and make the procedure automatic. This is where the twitteR package of the free statistic software ‘R’ comes in. Thierry took us through two examples, one food related to see how this package works. Twitter data provides ‘real consumers’ in ‘real situations’ but requires a great deal of information processing to get good results.

In the final part of this presentation, Hal looked at Kahneman and Tversky system 1 and 2 thinking- system 1 being our quick, intuitive thinking and system 2 being slower, more rational or “lazy”. He described the effect that these thought processes can have on product testing. He closed with the remarks ‘If you’re still doing blind studies without measuring expectation, you’re stumbling in the dark’.

Erminio Monteleone, founder and former Chair of E3S, was up next with What’s New in Sensory Food Research in Europe? Using the data from the past paper submissions to Eurosense, Erminio skimmed the abstracts and identified the primary keywords from three categories of papers: sensory and consumer, sensory, and consumer. He also looked at trends over the last twenty years of sensory science in Europe.

In the final morning session, we heard six five-minute oral poster presentations – lots of information in very little time! The speakers represented just six of the eighteen posters held in the poster session. During lunch, delegates had the opportunity to look at the posters and vote on their favourite. Perrine Delime, Nottingham University, won with her poster (and presentation) Using Discrimination Tests to identify key components of flavour perception.

Aside from the poster session, delegates also took the long lunch hour to network and have a look around the exhibition stands. There were lots of interesting things going on!

After lunch, there were two workshops. The first, Panel Performance and Fast! was run by PFSG members, Carol Raithatha and Lauren Rogers, and Anne Hasted, QI Statistics. Delegates gathered around computer screens as the speakers took them through various statistical software packages they could use for speeding up panel performance.

In workshop two, Concept to Consumer: Fast Direction on Product Sensory Optimisation, Antoine Goupil de Bouillé and Thierry Worch, each demonstrated two methodologies. Antoine talked about the Kano Model of Customer (Consumer) Satisfaction, which classifies product attributes based on how they are perceived by customers and their effect on consumer satisfaction. Thierry spoke about the Ideal Profiling Method (IPM), which combines perceived and ideal intensities and consumer liking. The audience were able to demonstrate these two methodologies, first coming up with our own skin care product and using Kano modelling and then testing IPM using two skin cream samples.

Delegates then all returned to the main conference hall for the final keynote address by David Penn of Conquest. In I Second that Emotion, David provided information on the role and importance of emotion in building brands – we had emotions and communicated before we had language. He spoke about the use of neuromarketing to find out consumer preferences, highlighting the different techniques as well as the advantages and disadvantages to using them. Although we can observe a brain response, we’ll never truly know how it feels.

(Source: IFST website)

Read abstracts, presentations and speaker biographies

Further information about the conference

 

 

 

 

 

 

 

 

 

 

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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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