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

Preliminärt Program

27th of April

13.00-13.10 INTRODUCTION TO THE WORKSHOP

Mihaela Mihnea, RISE, Sweden

13.10-14.20 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. 

14.20-14.30 BREAK

14.30-15.15 MEET THE SPONSORS AND EXHIBITORS

15.15-15.25 BREAK

15.25-16.25 SESSION 1

  • 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.
  • 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 HYDROLYSATES 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. 
  • QUESTIONS

16.25-17.05 FLASH PRESENTATIONS

  • Sensory science for practitioners – An educational program to teach and train chefs to use sensory methods in their work, Marie Damsbo-Svendsen and Bat-El Menadeva Karpantschof, Design and Consumer Behaviour, Department of Food Science University of Copenhagen, Denmark
  • Exploring the association between taste sensitivity, eating behaviour, food propensity, and BMI in preadolescent children, Ervina Ervina, Nofima, Norway 
  • Eye tracking and face reading for product testing with children: complementary insights for NPD for understanding liking, emotions, and healthiness perception, Martina Galler, Nofima, Norway
  • Flavour profile and sensory perception of Swedish root vegetables as a function of processing condition, Johanna Andersson, RISE
  • Salt-cured cod, the forgotten delicacy, Kolbrún Sveinsdóttir Matis, Iceland    
  • Towards the development of an autonomous monitoring system in greenhouses and pilot study on potential multiple integrated services, Jorge Solis, Christoffer Karlsson and Geni Carmen Zanol (Karlstad University) and Kristoffer Richardsson (Bitcraze AB)
  • Questions

17.05-17.15 WRAP UP

17.30-19.30 SOCIAL ONLINE EVENT

28th of April

13.00-13.20 IMPRESSIONS AND WRAP UP OF SOCIAL EVENT 

Mihaela Mihnea, RISE, Sweden 

13.20-14.30 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

14.30-14.40 BREAK

14.40 -15.50 SESSION 2

  • TEXTURE, TRIBOLOGY 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. 
  • 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 VEGETABLES 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.
  • 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. 
  • Questions

15.50-16.00 BREAK

16.00-16.55 FLASH PRESENTATIONS

  • Sensory quality and water binding capacity in different plant proteins, Sandra Dethlefsen, University College Absalon, Denmark
  • Sensory evaluation of plant protein powders, Sirli Rosenvald, TFTAK, Estonia
  • Quality study of Polish honeys: Questionnaire, panel evaluation and semi-consumer rating, Małgorzata Starowicz, Institute of Animal Reproduction and Food Research, Poland
  • Sensory evaluation of honey with quince, Evita Straumite, Latvia University of Life Sciences and Technologies, Latvia
  • Sensory profile of selected Finnish oat samples, Sari Mustonen,  University of Turku, Finland
  • Effect of Saccharomyces cerevisiae and Torulaspora delbrueckii strains on the sensory quality of alcoholic beverage made from Finnish pear variants, Wenjia He, University of Turku, Finland

16.55 WRAP UP AND ANNOUNCEMENT OF NEXT LOCATION 

Organising Comittee