Program

Chairman Fiorella Sinesio, INRAN, Italy

Tuesday 8 May 2007

14.00	Registration
14.30	Opening / ESN presentation

Session 1 - Test Design

14.40	Problem definition and test planning. What answers are required for a ‘best scenario’ experiment Anne Goldman, ACCE, Canada
15.20	Designing the experiment - Variables and variability factors Riette de Kock, University of Pretoria, South Africa Huguette Nicod, Adriant, France
16.00	Coffee
16.30	Choice of the test method and appropriate panel selection criteria Maria João Monteiro, ESB Universidade Católica Portuguesa, Portugal
17.15	Designing your sensory test for simple and effective statistical analysis Chantal Gilbert, CCFRA, United Kingdom
18.00	Closing

Wednesday 9 May 2007

Session 2 - Material and Sample Handling

9.00	Importance of the guidelines and following good laboratory practice during sensory testing Adrienn Hegyi, CCFRA Hungary
10.00	Sample preparation and serving in practice Katariina Roininen, VTT, Finland Maria José Sánchez Climent, Ainia centro tecnológico, Spain
10.30	Coffee

Session 3 - Panel Management

11.00	Training techniques for uniform interpretation of attributes and sensory rating Claire Sulmont-Rossé, INRA, France
11.45	Check of panel consistency and data variability in pre-testing evaluations Marit Rödbotten, Matforsk, Norway
12.30	Lunch

Session 4 - Reporting Results

14.00	Analysis of sensory data and how to present them Sven Henneberg, SAM ASAP, Germany
14.45	Correlation between sensory data and chemical data: case studies César Ferreira, ESB Universidade Católica Portuguesa, Portugal
15:15	Discussion
15.30	Coffee

16.00 Umami Symposium

Perception and modulation of umami taste in humans
Lucy F. Donaldson, Physiology Group, University of Bristol, United Kingdom

Effect of umami substances on the profile and temporal characteristics of model foods
Eliza Kostyra & Nina Barylko-Pikielna, SGGW, Faculty of Human Nutrition and Consumer Sciences, Warsaw Agricultural University, Poland

Food enhanced with different doses of MSG does not affect food intake in Dutch institutionalized elderly
Natasja Essed and Kees de Graaf, Division of Human Nutrition, Wageningen University, the Netherlands

Free glutamate in foods: the source of taste
Miro Smriga, European Committee for Umami, France

17.00

Closing and guided visit