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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