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18th Nordic Sensory Workshop 27-28 April 2021 - Interactive Digital Edition

Preliminary program

27th of April

13.00-17.00 CET

 

INTRODUCTION TO THE WORKSHOP

Mihaela Mihnea, RISE, Sweden

 

KEYNOTE SPEAKER & WORKSHOP

 

Sensory Hacking - Beyond Food

Johan Swahn, Sense Lab, Örebro University, Sweden

How food of the future will be tastier, healthier and more sustainable.

This workshop will play with our senses through various, simple yet effective practical exercises and discuss the latest research and ideas within the field of sensory marketing. 

 

Break

 

INTRODUCTION OF SPONSORS

 

WHAT IS FOOD VALUE TO YOUNG PEOPLE AND COULD IT BE INCREASED? 

Kolbrún Sveinsdóttir, Matis, Iceland

Changes in food habits- and behavior are happening very fast. In a small society like Iceland a small initiative can have a significant impact on food choice and behavior.

What has proven useful yesterday could be out dated by tomorrow. Therefore, it is important to listen to the next generations to reserve insights to their reality, which is significantly different from older generations.

 

CONSUMER ORIENTED SENSORY IN A GLOBAL COMPANY

Sidsel Jensen, Carlsberg, Denmark

In this talk, the journey that Sensory in Carlsberg has taken during the last 3-5 years will be shared.

Sensory in Carlsberg has moved from solely supporting R&D to being an active business partner supporting local markets and global brand teams defining their innovation pipeline and brew strategy. 

 

STEPS TOWARDS PERMISSIBILITY, THE STORY OF TUTTI FRUTTI BRAND

Niina Hytti, Fazer, Finland

The presentation will walk you through what it takes to change a big fruit gum confectionery brand to meet the hopes and needs of modern conscious consumers.

This step-wise change from preliminary idea to ready confectionery needed several years, plenty of sensory evaluation and seamless co-operation of different functions.

 

OPTIMIZING HYRDOLYSATES FROM REST RAW MATERIAL BY USE OF SENSORY METHODS

Mari Øvrum Gaarder, Nofima, Norway

The talk will be about how different sensory methods can guide the optimizing of hydrolysates from different rest raw materials.

Methods will be described and examples of results will be presented for both hydrolysates itself and also how sensory properties in real food products can change when adding hydrolysates. 

 

Break

 

17.30-19.30

SOCIAL INTERACTIVE ONLINE EVENT

 

28th of April

13.00-17.00 CET

 

IMPRESSIONS AND WRAP UP OF SOCIAL EVENT

Mihaela Mihnea, RISE, Sweden 

 

WORKSHOP

Elin Aronsen Beis, Foodloopz, Sweden

- Foodloopz as a company shortly
- The coffee-project Goodloopz
- The wine-project, the process, where we are, the importance of an accurate sensory analyses by a professional
- Tasting

 

SUMMARY OF WORKSHOPS

Mihaela Mihnea, RISE, Sweden

 

TEXTURE, TROBOLOGY AND TOUCH 

Lisa Skedung, RISE, Sweden

The talk will focus on how to study what material and surface properties are important for tactile perception, i.e. what to control to deliver a desirable touch response.

Methodology will be described and examples of found relationships between physical features and perceptual responses of various touch intensive products will be presented. Also, age differences of tactile ability will be addressed.

 

SENSORY VALUABLE INSECTS 

Maja Krogsøe Skou, Teknologisk Institut, Denmark

Insects as an ingredient in food items is a growing market. How can we increase the knowledge within the sensory profile and appropriateness of insects?

In this project four different insect species have been profiled with the purpose of increasing the knowledge and better match specific insect species to specific product applications in the future. 

 

Break

 

INTENSIFIED SENSORY PERCEPTION OF HEALTHY FOOD THROUGH EXTERNAL STIMULI 

Heikki Aisala, VTT, Finland

Immersive technologies such as virtual and augmented reality have gained traction in recent years as a research tool for the effect of eating context in consumer and sensory studies.

This presentation will walk you through different case studies where  augmentation of the human senses is utilized to alter the sensory experience of healthy foods.

 

CAN WE MAKE SENSE OF CABBAGE? – USING SENSORY DESCRIPTIONS AS A TOOL TO SUPPORT THE INCREASE OF BRASSICA VEGITABLES CONSUMPTION IN NORWAY

Harald Osa, Bama Group, Norway

Brassica project: The four year projects goal has been to gain knowledge on different varieties, growing conditions, sensory qualities and levels of healthy ingredients. The projects long term goal is to use this knowledge in production and sales to increase consumption of healthy and tasty brassica products.

Harald Osa, Head of R&D in the Bama Group will share his thoughts on how this knowledge can be used to reach the consumer.


Break

 

THE VALUE OF SENSORY EVALUATION IN FISH OIL PRODUCT DEVELOPMENT 

Snorri Hreggviðsson, Margildi, Iceland

Margildi has together with Icelandic food producers and MATÍS developed many new food products like e.g. skyr (low fat yogurt), butter spread, fresh pasta, smoothies (boozt), fish and vegetable balls, salad oils and peanut butter. The talk walks you through how Margildi uses sensory science to develop tasting natural Omega-3 products.

The combination of sustainable sourced fresh raw material, their patented cold  fractionation and the sensory science made them winners of Superior Taste Awards from the International Taste & Quality Institute (iTQi) two years in a row for four of their products.

Snorri explains how sensory properties confirm the quality of their products in a simple and understandable way for the customers. 

 

WRAP UP AND ANNOUNCEMENT OF NEXT LOCATION

Organising Comittee

Mihaela Mihnea

Contact person

Mihaela Mihnea

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