Seminar, Workshop

A Taste of the Future

This year the Nordic Sensory Workshop wil be arranged in cooperation with E3S. The central topics for the symposium are children and food preferences, tailormade healthy food and nordic food trends.

Date: 11. May 2015 – 12. May 2015
Location: Oslo, Clarion Royal Christiania
Price: NOK 400 for the dinner of 11th May and NOK 1600 Dinner of 12th May
Contact person
Portrettbilde av Lily Siri Rømcke
Lily Siri Rømcke

Adm. Coordinator
Phone: +47 957 78 606
lily.romcke@nofima.no

The 16th Nordic sensory workshop will be arranged in association with the European Sensory Science Society, in Oslo May 11th – 12th 2015

On Monday 11th mini-workshops are arranged for the afternoon. Nofima are responsible for a ConsumerCheck Workshop. Further information: consumercheck.co E3S are arranging a Children and Education Working Group Workshop. Further information: e3sensory.eu

The E3S General Assembly will be held from 17-19.00 and will be followed by a common dinner.

MAY 11TH, MONDAY – PROGRAM
E3S GENERAL ASSEMBLY & WORKSHOPS
15-17.00 ConsumerCheck Workshop
15-17.00 Children E3S WG Workshop
15-17.00 Education E3S WG Workshop
17-19.00 E3S General Assembly
19.30 Dinner

The symposium A Taste of the Future will start at 9.00 on Tuesday 12th and will include presentations about three highly relevant sensory topics: Children and food preferences, Tailormade healthy food and Nordic food trends.

For the two first topics we invite you to send an abstract for a 10 minutes flash presentation.

MAY 12TH, TUESDAY – PROGRAM

4TH E3S SYMPOSIUM & 16TH NORDIC SENSORY WORKSHOP
9.00 Opening and welcome by Liv Bente Strandos, Sensory Science Group Leader, Norway, Margrethe Hersleth, Nofima and Joanne Hort, E3S Chair

9.15 – 10.45 Children and food preferences
The role of genetics in children’s food preferences by Mari Sandell, University of Turku, Finland
Methods for studying children’s preferences for food by Monica Laureati, University of Milan, Italy
Flash presentations x 3 (open call)

10.45-11.15 Coffee break

11.15 – 12.30 Tailormade healthy food
Individual differences in sensory perception by Joanne Hort, University of Nottingham, UK
How we make healthier food taste good! by Tone Nyvold, Orkla Foods Norge, Norway
Flash presentations x 3 (open call)

12.30 – 13.30 Lunsj

13.30 – 16.00 Nordic food trends
Nordic Food trends from a chefs perspective by Gunnar Karl Gislason, DILL Restaurant, Reykjavik, Iceland
Sustainable and transformative food trends: examples from our work by Jonas Astrup Pedersen, Nordic Food Lab
14.30 – 15.00 Coffee break
Gastronomy in a sensory and cultural perspective by Åsa Öström, Örebro University, Grythyttan, Sweden
Children – the future of Nordic food trends by Andreas Viestad, Geitmyra Culinary Centre for Children, Norway

16.00 Closing remarks

CALL FOR PAPERS
We invite you to send an abstract for a 10 minutes flash presentation. Abstract should be sent in a word format to Lily Rømcke:
lily.romcke@nofima.no.
Deadline for Abstract Submission: March 1st

REGISTRATION
Registration includes refreshments and lunch on 12th. Workshops on 11th afternoon are free of charge, but need registration.
To register please visit: deltager.no/a_taste_of_the_future_2015
Deadline for Registration: April 1st

CONTACTS
For information about registrations and call for papers, please contact:
Lily Siri Rømcke, Nofima

For information about E3S, please contact:
Sara Spinelli, E3S Secretary
e-mail: secretary@e3sensory.eu

ORGANISING COMMITTEE

Liv Bente Strandos, Sensory Science Group Leader, Norway, Elopak, Norway
Lily Siri Rømcke, Administrative Coordinator, Nofima, Norway

NORDIC WORKSHOP
Margrethe Hersleth, Nofimam Norway
Mats Carlehøg, Nofima, Norway
Annika Åström, SP – Sveriges Tekniska Forskningsinstitut, Sweden
Emilia Martinsdóttir, Matis, Iceland
Karsten Kramer Vig, Teknologisk Institut, Denmark
Raija Liisa Heinö, VTT – Technical Research Centre of Finland Ltd, Finland
E3S Joanne Hort, E3S Chair, University of Nottingham, UK

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