After 10 years of coordination of the E3S PDO Working Group by Mario Zannoni (Consorzio Parmigiano Reggiano, Italy, SISS) and Patxi Pérez Elortondo (Universidad del País Vasco, Spain, AEPAS), the group is now coordinated by Kizkitza Insausti (Public University of Navarre, Spain, AEPAS), Barbara Guggenbuehl (Agroscope, Switzerland, IG Sensorik) and Patrizia Piccinali (Agroscope, Switzerland, IG Sensorik).
The E3S PDO WG has collaborated with the European co-operation for Accreditation (EA) for the development of guidelines for the sensory evaluation of PDO (Protected Designation of Origin) food and wine products Description of Guidelines for Sensory analysis of PDO Sensory evaluation to establish compliance of PDO products in relation with the sensory description in their official […]
E3S 10th Anniversary Series Organised by the E3S PDO Working Group 13th July 2021, 16.00 – 17.15 CET – Register now Sensory evaluation to establish compliance of PDO products in relation with the sensory description in their official specification is a legal requirement for certification according to EU Reg. 1151/2012. Standard methods do not exist, and […]
The WG was one of the firsts to be proposed during the foundation of E3S in Florence in 2011. Activity of WG started in 2012. The first task was a survey among the 30 members of the WG. All the members were researchers and almost a third had experience with PDO official control for EU […]
PDO WG WORKSHOP, 8th MAY 2018 – Registration openLocation: Teagasc Food Research Centre, Ashtown, Dublin 15, IrelandTime: 15,30 – 17,3015,30 – 16,30:– M.Zannoni, F.J. Perez Elortondo, A proposal for the structure of a guideline for sensory analysis of PDOs food products and wines.– P.Piccinali, The E3S WG PDO at the “Journée internationale des Concours des Produits […]