ITALIAN SENSORY SCIENCE SOCIETY (SISS) & E3S TASTE SENSITIVITY WORKING GROUP SEMINAR ORGANIZED IN COLLABORATION WITH THE UNIVERSITY OF FLORENCE
8 – 9 July 2020 (online seminar)
The seminar, organised by the University of Florence and the SISS & E3S Taste Sensitivity Working Group, aims at promoting know-how and expertise on taste responsiveness measurements and their significance in association to food perception and preference.
Early stage researchers and PhD candidates will get training opportunities on taste responsiveness measurements including PROP responsiveness, automated papillae counting and tactile acuity indices.
Prof. Caterina Dinnella
Dr. Lapo Pierguidi
Department of Agricultural, Food, Environmental and Forestry, University of Florence
Prof. Iole Tomassini Barbarossa
Dr. Melania Melis
Department of Biomedical Sciences, University of Cagliari
Official language: English
Credits: Certificate of attendance – 1 CFU for Unifi PhD Candidates
Further information: https://scienzesensoriali.it/en/event/individual-variability-in-chemosensory-and-somatosensory-response-to-oral-stimuli/
Registration is free but places are limited