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Program Nordic Sensory Workshop 2021

Preliminärt Program

Dear participant, 

As a result of the ongoing pandemic COVID-19, we see no other option but to postpone the 18th Nordic Sensory Workshop in Gothenburg, Sweden to next year. The new dates are 27-28 of April 2021. The venue will remain the same. 

All registrations will be valid for the new dates. If you like to cancel your registration, please send an e-mail to tina.petersson@ri.se with your cancellation. 

We are truly sorry but are looking forward to see you in Gothenburg next year!

Organizing Committee of Nordic Sensory Workshop

Preliminary program

08:30 – 09:00 Registration & coffee 

09:00 – 09:10

Introduction to the workshop

Mihaela Mihnea, RISE, Sweden

09:10 – 10:40

Keynote speaker and workshop

Sensory Hacking - Beyond Food
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. 

Johan Swahn, Sense Lab, Örebro university, Sweden

10:40 – 11:10 Coffee break

11:10 – 11:30

What is food value to young people and could it be increased?

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.

Kolbrún Sveinsdóttir, Matis, Iceland

11:30 – 11:50

Consumer oriented sensory in a global Company

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. 

Sidsel Jensen, Carlsberg, Denmark

11:50 – 12:50 Lunch

12:50 – 13:10

Steps Towards Permissibility, The Story of Tutti Frutti Brand

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.

Niina Hytti, Fazer, Finland

13:10 – 13:30

Optimizing hydrolysates from rest raw material by use of sensory methods

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. 

Mari Øvrum Gaarder, Nofima, Norway

13:30 – 15:00

Coffee and Poster session/exhibition, Flash presentations and exhibitors presentations

15:00 – 16:30


- 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

Elin Aronsen Beis, Foodloopz, Sweden

18:00 –    Social event/Dinner


08:30 – 09:00    Coffee & mingle

09:00 – 09:20    Resume of workshops

Mihaela Mihnea, RISE, Sweden

09:20 – 09:40    Texture, Tribology and Touch

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.

Lisa Skedung, RISE, Sweden

09:40 – 10:00    Sensory Valuable Insects

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. 

Maja Krogsøe Skou, Teknologisk Institut, Denmark

10:00 – 10:30    Coffee & mingle

10:30 – 10:45    Flash presentations

10:45 – 11:05    Intensified sensory perception of healthy food through external stimuli 

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.

Heikki Aisala, VTT, Finland

11:05 – 11:25    Can we make sense of cabbage? – using sensory descriptions as a tool to support the increase of Brassica vegetables consumption in 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.

Harald Osa, Bama Group, Norway

11:25 – 11:30    Break

11:30 – 11:50    The value of sensory evaluation in fish oil product development

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. 

Snorri Hreggviðsson, Margildi, Iceland

11:50 – 12:10    Wrap up and announcement of next location, Organization committe

12:10 – 13:10    Lunch


Mihaela Mihnea


Mihaela Mihnea

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