MAKING SENSE IN SENSORY -Workshop in sensory & consumer science

The Danish Sensory Society (D2S) and IDA Food Science invites you and your colleagues to the first D2S workshop on sensory and consumer science for PhD students and professionals in academia and industry in Denmark. The workshop will provide a unique opportunity for discovering and involving yourself in the latest research within food and non-food sensory research, networking and meeting up with colleagues.

The day will be divided into two sessions; a morning session, focusing on product-oriented sensory research, and an afternoon session, focusing on sensory sensitivity and consumer perception. Keynote speakers from the national and international sensory community are invited to kick off the two sessions.

We will make sure you get enough calories to collaborate; snacks and lunch will be provided as well as a 2-course dinner after the official program (at 17:30)

Remember to register for the dinner (included in the price)

Programme

09:30 - 10.00 Coffee and croissants

10:00 - 10:10 Welcome v/ Barbara V Andersen, Post Doc, AU-FOOD, D2S and LEVS board member and Sara Spinelli, Post Doc, University of Florence and E3S member

10:10 - 10:55 Key note 1
How can we understand the product? “On its own and in connections to the extrinsic factors and surroundings”
v/ Grethe Hyldig, Senior Researcher, DTU Food, Head of D2S and LEVS board member

10:55 - 11:35 Flash presentation 1-5
”Investigation of factors to improve the sensory descriptive analysis of complex food mixtures”
v/ Line E Nielsen, PhD fellow, AU-FOOD

“Linking instrumental measurements to consumer acceptance across the shelf life period: An introduction”
v/ Krishnachandra Sharma Hidangmayum, PhD fellow, KU-FOOD

“The chemistry behind changes in flavor of vegetable- and legume-based food systems linking instrumental and sensory measurements”
v/ Lena Ströhla, PhD fellow, KU-FOOD

“Taste-taste interactions between sweetness and sourness: an investigation on chemical, receptor, perceptual, and cultural level in food matrices”
v/ Jonas Yde, PhD fellow, AU-FOOD

”Electroencephalography (EEG) as a complementary tool to traditional sensory analysis”
v/ Camilla A Andersen, PhD fellow, DuPont Nutrition & Health

11:35 – 12:00 Break

12.00 - 12.45 Key note 2
Italian Taste: A collaborative project across the Italian sensory society. With focus on the methods that have been used in the project.
v/ Sara Spinelli, Post Doc, University of Florence and E3S member

12:45 - 13:45 Lunch

13.45 – 14.30 Mini workshop
”Sounds healthy: the use of auditory stimuli (e.g. music) to promote healthy eating behaviour”
v/ Signe L. Mathiesen and Danni L. Peng, PhD fellows, AU-FOOD

14:30 – 14:40 Break

14:40 - 15:30 Flash presentation 6-11
”Post-Ingestive Sensations in Healthy Eating Behaviour”
v/ Mette D Hansen, PhD fellow, AU-FOOD

“Cross-cultural understanding of consumer attitudes towards processed and stored foods: The case of pulses”
v/ Katharina Henn, PhD fellow (early stage researcher, MSCA-ITN-FOODENGINE, KU-FOOD

“Analysis of the perception of the consumption of fish and aquaculture, along the value chain, as a tool to develop an effective communication”
v/ Lourdes Reig, Associate professor, Universitat Politècnicia de Catalunya

“Impact of audio rendering systems on the audiovisual (AV) experience of immersiveness in domestic applications”
v/ Sarvesh R. Agrawal, Engineer, Design and Innovation research fellow, Bang & Olufsen a/s and DTU Fotonik

“Evaluation of methods for measuring food reward and food-related behaviour in healthy individuals: the PRESET study”
v/ Hanne Pedersen, PhD fellow iMotions A/S, Steno Diabetes Center and University of Southern Denmark

”Consumer acceptance of salt reduced food products”
v/ Trine Mørk, PhD fellow, AU-MAPP Centre

15:30–16:00 Break

16.00 -16.45 "Making sense in sensory” Discussion of implementation of results from PhD projects.
v/ Barbara V Andersen, Post Doc, AU-FOOD, D2S and LEVS board member, Sandra S. Wæhrens, Assistant professor, KU-FOOD and Grethe Hyldig, Senior Researcher, DTU Food, Head of D2S and LEVS board member

16:45 – 17:00 Sum up and perspectives Sandra S. Wæhrens, Assistant professor, KU-FOOD

17:30 Dinner