Sensory and Consuler Science in the Green Transition" - Challenges and Opportunities
Bæredygtighed står højt på den politiske dagsorden. Men hvilke muligheder og udfordringer oplever vi, når vi designer sensorik og forbrugerstudier?
Dansk Sensorik Selskab inviterer til Seminar.
Bemærk! dette er et møde for folk, der arbejder med sensorik, og IDA har fået reserveret 5 pladser. Angiv venligst om du er medlem af IDA ved tilmelding, og hvad din erfaring er med sensorik.
Bemærk! dette er et møde for folk, der arbejder med sensorik, og IDA har fået reserveret 5 pladser. Angiv venligst om du er medlem af IDA ved tilmelding, og hvad din erfaring er med sensorik.
Du tilmelder dig direkte via mail til Bodil på mail: bhah@food.ku.dk. Du modtager besked fra arrangøren om, hvorvidt du er blevet tildelt en plads.
OBS! Seminaret vil foregå på engelsk!
Program
10.00 – 10.20 Welcome, news from D2S and E3S Barbara Vad Andersen, D2S
10.20 – 10.40 Introduction to UC Absalon and our research Margit Dall Aaslyng, UC Absalon
10.40 – 10.55 Table talks and break
10.55 – 11.15 Facilitating plant-based food consumption: opportunities for applying sensory science in a consumer survey and intervention study
by Ilona Faber, KU FOOD
11.15 – 11.35 Insights in consumers’ use of recipes when facilitating the introduction of novel plant based foods
by Mille Skov Martin, UC Absalon
11.35 – 11.45 Break
11.45 – 12.05 Measuring liking of plant-based lunch dishes with tempeh served in canteens - a natural setting study applying a quick-and-dirty approach
by Rikke Højer Nielsen, UC Absalon
12.05 – 13.00 Lunch
13.00 – 13.20 Satiety in transition from animal to plant based food – a design study
by Margit Dall Aaslyng, UC Absalon
13.20 – 14.30 Workshop – Practical challenges when working with novel and unfamiliar foods in sensory lab and consumer studies.
14.30 – 14.45 Round up – How did the workshop develop new knowledge, and where can sensory and consumer science contribute in the green transition?
14.45 – 15.15 Next meeting and other news Brainstorm on topics for future meetings
15.15 – 15.45 Guided tour of our sensory facilities for those who are interested
For the lunch planning, please register by sending an email to Bodil bhah@food.ku.dk no later than Monday 20th November. Please mention specific dietary requests when registering. There will be a maximum of 40
09.30 – 10.00 Check in and coffee/tea
10.00 – 10.20 Welcome, news from D2S and E3S Barbara Vad Andersen, D2S
10.20 – 10.40 Introduction to UC Absalon and our research Margit Dall Aaslyng, UC Absalon
10.40 – 10.55 Table talks and break
10.55 – 11.15 Facilitating plant-based food consumption: opportunities for applying sensory science in a consumer survey and intervention study
by Ilona Faber, KU FOOD
11.15 – 11.35 Insights in consumers’ use of recipes when facilitating the introduction of novel plant based foods
by Mille Skov Martin, UC Absalon
11.35 – 11.45 Break
11.45 – 12.05 Measuring liking of plant-based lunch dishes with tempeh served in canteens - a natural setting study applying a quick-and-dirty approach
by Rikke Højer Nielsen, UC Absalon
12.05 – 13.00 Lunch
13.00 – 13.20 Satiety in transition from animal to plant based food – a design study
by Margit Dall Aaslyng, UC Absalon
13.20 – 14.30 Workshop – Practical challenges when working with novel and unfamiliar foods in sensory lab and consumer studies.
- Round the table on experiences with different types of products
- Reflections on do's and don'ts – e.g. sample preparation and evaluation
- Food grade issues
by Susanne Bølling Laugesen, D2S
14.30 – 14.45 Round up – How did the workshop develop new knowledge, and where can sensory and consumer science contribute in the green transition?
by Susanne Bølling Laugesen, D2S
14.45 – 15.15 Next meeting and other news Brainstorm on topics for future meetings
Bodil Allesen-Holm, D2S
15.15 – 15.45 Guided tour of our sensory facilities for those who are interested
by Sandra Lenz Dethlefsen, UC Absalon
For the lunch planning, please register by sending an email to Bodil bhah@food.ku.dk no later than Monday 20th November. Please mention specific dietary requests when registering. There will be a maximum of 40
participants.
This event is closed for registration.
Information