20/08/2019
Sensory Food Network Ireland is delighted to host an exciting national event on
Monday 30th September, 2019 at Teagasc Food Research Centre, Ashtown, Dublin, which will highlight research and industry-focused sensory activities within the
network.
This event offers unique learning and networking opportunities with insights
covering new sensory research dimensions coupled with relevant industry case
studies involving SME and multinational food companies.
| Programme | |
| 09.30 - 09.50 | Registration, tea and coffee |
| Session 1 | Sensory Science and Consumer Foods Chair: Sinéad McCarthy, Teagasc, Ashtown |
| 09.50 - 10.00 | Welcome and brief overview of Sensory Food Network Ireland Eimear Gallagher, Teagasc, Ashtown |
| 10.00 - 10.25 | The importance of sensory evaluation at the front end of NPD Shelley Fox, St. Angela’s College, Sligo |
| 10.25 - 10.50 | Moving forward in sensory testing: Novel approaches for food product innovation Emily Crofton, Teagasc, Ashtown |
| 10.50 - 11.15 | What can sensory methods tell us about meat? Linda Farmer, Agri-Food and Biosciences Institute, Belfast |
| 11.15 - 11.45 | Discussion followed by break |
| 11.45 - 12.10 | Cross cultural sensory evaluation of food and beverages for product optimisation for international markets Maurice O’Sullivan, University College Cork |
| 12.10 - 12.35 | Using a chemometric approach to determine characteristics influencing consumer preference in cheddar cheese Kieran Kilcawley, Teagasc, Moorepark |
| 12.35 - 13.45 | Discussion followed by lunch |
| Session 2 | Sensory Science and the Food Industry Chair: Nikos Pagidas, Kerry Group |
| Guest speaker: 13.45 - 14.15 | Commercial application of sensory techniques: what does the customer expect? Jonathan Birnie, Birnie and Associates Consultancy Ltd., Belfast |
| 14.15 - 15.00 | Sensory applications in the food industry: case studies Carol Griffin, Teagasc, Ashtown Deborah Whinnery, College of Agriculture, Food & Rural Enterprise, Loughry Francesco Noci, Galway Mayo Institute of Technology |
| 15.00 - 15.15 | Discussion and close |