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