The 19th Nordic Sensory Workshop 25-26 April 2023 - Program

25 April 

12.00-12.45     Registration and networking
                        Danish Technological Institute, Gregersensvej 1, 2630 Taastrup
 

12.45-13.00     Welcome
                        Marlene Schou Grønbeck & Maja Krogsøe Skou, Danish Technological Institute

13.00-15.30     Workshop - sustainability and future food
                        Chair:
                        Line Mielby, Danish Technological Institute
                        Kolbrún Sveinsdottir, Matís
                        

                        Easy-to-use methods for consumer driven innovation in product development 
                        Bat-El Menadeva Karpantschof, Joachim Elias Holgersen & Sandra Lenz Dethlefsen, 
                        University College Absalon

                        Using sensory evaluations to drive product development
                        Diana Lindberg, Aker Biomarine

                        Flavour and texture modification of gluten-free crackers based on African crops
                        Elena Garicano Vilar, VTT

                        The sustainable package – chosen by people, packaged by nature
                        Liv Bente Strandos,  Elopak

                        Using AI for product development
                        Bénédicte Bimont, Gastrograph

15.30-17.00     Network and showcase session
                        Exhibitors:
                        Compusense, Smart Sensory Solution, EyeQuestion, Danish Technological Institute

17.15               Free bus to conference dinner,
                        Glostrup Park Hotel

17.00-19.00     Break/free time
                     
19.00-              3-course dinner including beverages at Glostrup Park Hotel, Hovedvejen 41, 2600 Glostrup

26 April

8.30                Free bus from Glostrup Park Hotel to Danish Technological Institute

9.00-9.15        Welcome
                       Marlene Schou Grønbeck & Maja Krogsøe Skou  
                       Danish Technological Institute

9.15-11.00      Head speakers - Including sensory and consumer science as core insights

                       Journey to Customer Co-creation
                       Saskia Hofmann, Novozymes

                       Setting direction with a mix method approach
                       Camilla Lindhardt Bertelsen, Danish Crown
 

11.00-11.15    Coffee break

11.15-12.30    Short presentations
                       Chair:
                       Line Mielby, Danish Technological Institute

                       Consumer acceptance of seafood pasta
                       Elena Costa, RISE in collaboration with Gothenburg University

                       Sensory and consumer perception of meat in relation to extensive husbandry factors
                       Marchen Hviid, Danish Technological Institute

                       Best sensory practices in managing taster competency through
                       intensive sensory training and taster proficiency
                       FlavorActiV

                        Sensory quality of food models enriched with encapsulated
                        polyunsaturated omega-3 fatty acids
                        Oskar Laaksonen, Food Sciences, Department of Life Technologies, University of Turku

                        Consumer perceptions of taste and texture of foods fortified with
                        microencapsulated fish oil from residual raw materials 
                        Sewuese S. Okubanjo, Norwegian University of Science and Technology

                        Untargeted analysis of GC-MS data: from hell to heaven through PARADISe
                        Beatriz Quintanilla-Casas, University of Copenhagen, Department of Food Science
                         

  12.30-13.30    Lunch

  13.30-16.00    Workshop - proteins
                         Chair:
                         Lene Meinert, Danish Technological Institute
                         Cecilia Norman, RISE
                         

                         Sensorial challenges in relation to the use of alternative proteins
                         Aðalheiður Ólafsdóttir, Matís

                        Tenderized meat for the elderly - healthier, protein rich and more digestible
                        Josefine Skaret, Nofima

                        The sensory journey from a product idea to ready meals containing alternative proteins
                         Kolbrún Sveinsdottir, Matís

                        Assessing consumer and sensory characteristics in tandem: examples from recent
                        studies targeting sustainable consumption
                        Elizabeth Collier Hörlin, RISE Research Institutes of Sweden & Linköping University

16.00               Closing remarks 
                        Marlene Schou Grønbeck & Maja Krogsøe Skou, Danish Technological Institute

SPONSORS

The event is supported by the sponsors: Compusense, Smart Sensory Solution, EyeQuestion and Ipsos.