Connecting the Consumer and Sensory Science

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Location

UCD William J Clinton Auditorium

University College Dublin

Belfield

Dublin 4

Ireland

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Description

This seminar will provide a unique opportunity to hear leading experts share their experiences from the challenges and opportunities arising from using sensory science to design foods that align with consumer demands for new sensory experiences, and that can be tailored for specific markets. A wide range of aspects of sensory science will be covered including: mining sensory data to address and elucidate consumer needs; using state-of-the-art instrumentation to understand at a molecular level, the characteristics of foods that underpin consumer choice; and exploring the use of sensory tools to support innovation within the food industry.

Programme

9.00 am Registration

9.30 am Welcome & Opening Address: Professor Dolores O’Riordan, Director, UCD Institute of Food & Health.

Session 1: Focusing on the Consumer Chair: Dr Nigel Brunton, UCD Institute of Food & Health

9.40 am Understanding the Consumer. Dr Nikos Pagidas, Sensory Manager, Kerry Group

10.05 am Chemosensory Differences: Linking Genetics and Food choice. Dr Emma Feeney, Research Manager, Food for Health Ireland.

10.30 am Using Technology to Enhance Efficiency, Collaboration and Data Integrity. Mr Steve Willis, Vice President, RedJade Sensory Software.

11.15 am Coffee and Networking

Session 2: Instrumentation & Methodologies: Dr Kieran Kilcawley, Teagasc

11.45 pm Meat Flavour - What Does the Consumer Like? Dr Linda Farmer, Agri Food And Biosciences Institute (AFBI), Northern Ireland.

12.10 pm Chemosensory Perception - We Taste What We Smell. Prof Andy Taylor, Emeritus Professor of Flavour Technology, University of Nottingham.

12.35 pm Sugar Reduction in Oranges Juices – What about the Flavour? Dr Stephen Elmore, Senior Research Fellow, University of Reading.

1.00 pm Discussion Morning Sessions

1.15pm Lunch

Session 3: Supporting the Food Industry Chair: Dr Eimear Gallagher, Teagasc

2.00 pm Sensory Food Network Ireland. Dr Emily Crofton, Teagasc.

2.25 pm Sensory Standardisation by ISO. Ms Anne Marie Crowley, Standards Officer, National Standards Authority of Ireland (NSAI).

2.50 pm Building Research Partnerships with the Food Industry: A Case Study. Dr Amalia Scannell, UCD Institute of Food and Health.

3.15 pm Forum Discussion Facilitated by Dr Amalia Scannell

3.45 pm Close

Date and Time

Location

UCD William J Clinton Auditorium

University College Dublin

Belfield

Dublin 4

Ireland

View Map

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