Chairman Fiorella Sinesio, INRAN, Itália

Terça-feira, 8 de Maio de 2007

14.00 Inscrição de Participantes

14.30 Abertura  / Apresentação da ESN

1ª Sessão - Test Design

14.40 Problem definition and test planning. What answers are required for a ‘best scenario’ experiment
         Anne Goldman, ACCE, Canadá

15.20 Designing the experiment - Variables and variability factors
         Riette de Kock, University of Pretoria, África do Sul
         Huguette Nicod, Adriant, França

16.00 Pausa para café

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, Reino Unido

18.00 Encerramento

Quarta-feira, 9 de Maio de 2007

2ª Sessão - Material and Sample Handling

9.00 Importance of the guidelines and following good laboratory practice during sensory testing
         Adrienn Hegyi / Tünde Kuti, CCFRA, Hungria

10.00 Sample preparation and serving in practice
         Katariina Roininen, VTT, Finlândia
         Maria José Sánchez Climent, AINIA Centro Tecnológico, Espanha

10.30 Pausa para café

3ª Sessão - Panel Management

11.00 Training techniques for uniform interpretation of attributes and sensory rating
         Claire Sulmont-Rossé, INRA, França

11.45 Check of panel consistency and data variability in pre-testing evaluations
         Marit Rödbotten, Matforsk, Noruega

12.30 Almoço

4ª Sessão - Reporting Results

14.00 Analysis of sensory data and how to present them
         Sven Henneberg, SAM ASAP, Alemanha

14.45 Correlation between sensory data and chemical data: case studies
         César Ferreira, ESB Universidade Católica Portuguesa, Portugal

15:15 Debate

15.30 Pausa para café

16.00 Umami Symposium

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

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, Polónia

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, Holanda

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

17.00 Encerramento