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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


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. 

09.30 - 09.50Registration, tea and coffee
Session 1Sensory Science and Consumer Foods 
Chair: Sinéad McCarthy, Teagasc, Ashtown
09.50 - 10.00Welcome and brief overview of Sensory Food Network Ireland
Eimear Gallagher, Teagasc, Ashtown
10.00 - 10.25The importance of sensory evaluation at the front end of NPD
Shelley Fox, St. Angela’s College, Sligo
10.25 - 10.50Moving forward in sensory testing: Novel approaches for food product innovation
Emily Crofton, Teagasc, Ashtown
10.50 - 11.15What can sensory methods tell us about meat?
Linda Farmer, Agri-Food and Biosciences Institute, Belfast
11.15 -  11.45Discussion followed by break
11.45 - 12.10Cross cultural sensory evaluation of food and beverages for product optimisation for international markets
Maurice O’Sullivan, University College Cork
12.10 - 12.35Using a chemometric approach to determine characteristics influencing consumer preference in cheddar cheese
Kieran Kilcawley, Teagasc, Moorepark
12.35 - 13.45Discussion followed by lunch
Session 2Sensory 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 - 15.00Sensory 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 - 15.15Discussion and close