ESN seminar

	To read the abstracts click on the respective titles in the programme. The abstracts are linked to the presentation slides.

Sensory Evaluation - More than just Food

Madrid, Spain: 25-26 MAY 2005

PROGRAMME

25th May

9,00 – 10,00h: Registration

10,00 –11,00h: Opening session

	Welcome and introduction to the Conference (ainia)
	ESN presentation (ESN Chairman)
	Opening lecture: General application of sensory tools: analytical and consumer approach. Sylvie Issanchou , INRA , France

11,00 –11,30: Coffee break, Visit of stands.

11,30 –13,30:  Session 1: Importance of sensory aspects in overall quality perception.

	How consumer preferences in foods are led by sensory perceptions. Fiorella Sinesio, INRAN, Italy.
	Sensory analysis around cosmetics: face, body and hygiene care products. Irène Bacle, Institute de Recherche Pierre Fabre, France.
	Sensory analysis of sound (in telecommunications). Nick Zacharov, Nokia Research Center, Finland
	Applications for sensory science to pharmaceutical and nutraceutical products. Anne Goldman, ACCE, Canada.

13,30 –15,00h: Lunch, Visit of stands.

15,00 –18,00h: Session 2: Applicability of sensory and affective methods.

	Translating consumers quality perception into product specifications. Annika Astrom, SIK, Sweden.
	Sensory perception of food quality across Europe: a case study on egg and poultry meat quality. José María Hernández, DSM Nutritional Products, Spain
	Time-Intensity measurements of refreshing effect in mint tablets and chewing gum. Nina Barylko-Pikielna, SGGW, Poland

16,30 – 17,00h: Coffee break, Visit of stands

	Comparative aspects of sensory profiling and consumer test for food and non-food products. Agnès Giboreau, ADRIANT, France.
	Tactile perceptions in products other than food. How to measure them. Carine Egoroff, PSA Peugeot-Citroën, France

18,00h: Visit of stands

26th May:

9,00 – 10,30h: Session 3: Workshops.

	Workshop A: Use of sensory techniques in quality control of food. Adrienn Hegyi, CC Hungary, Hungary. Emilia Martinsdottir, IFL, Iceland. Saskia Vanruth, UCC, Ireland.
	Workshop B: Sensory aspects of food packaging – Applications of sensory methods for food packaging issues like shelf life, off-odours, and consumer attitudes. Lotte Jeppesen, Danish Technological Institute, Denmark. Marit Rodbotten, MATFORSK, Norway. Raija-Liisa Heinio, VTT, Finland.
	Workshop C: Development of descriptive vocabulary and applied consumer studies for non food and personal care products (pharmaceutical, fabrics, cosmetics,…). Agnès Giboreau, ADRIANT, France. Anne Goldman, ACCE, Canada

10,30 – 11,00h: Coffee break, Visit of stands

11,00 – 13,00h: Session 4: Statistical methods for sensory data

	What is behind cereal flavour? Case studies on linking sensory and instrumental data. Raija-Liisa Heinio, VTT, Finland.
	Preference mapping: methods and applications. Pascal Schlich, CESG, France.
	Multivariate Analysis: a comparison of descriptive data from consumers and trained assessors. Margreteh Hersleth, MATFORSK, Norway.
	The influence of brands and prices on taste: a conjoint case study. Sven Henneberg, ASAP, Germany.

13,00 – 14,00h: Visit of stands

14,00 –15,00h: Lunch

15,00-16,30h: Session 5: Proficiency testing in sensory analysis

	Development of reference materials. A case study on packaging material as a source of taints in foods. Mª del Mar Lorente, ainia. Spain.
	An overview of proficiency testing in sensory analysis. Chantal Gilbert, CCFRA, United Kingdom

16,30h: End of the Conference