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

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Some moments of the E3S/SSG symposium

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Some moments of the E3S assembly

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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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