Dr. Sara Spinelli, researcher at the University of Florence and SISS member, has been awarded with the Food Quality and Preference Award - Contributions by a researcher of the future 2019. Since 2011 every second year, during the Pangborn Sensory Science Symposium, Food Quality and Preference assigns an award to a researcher who received his/her doctoral degree 10 years from his/her PhD, for contributions to sensory or consumer science, whether in terms of basic processes, methodologies or applications of knowledge or methods.
The workshop, organised by the SISS & E3S Taste Sensitivity Working Group, aims at promoting know-how and expertise gained from the Italian Taste project and boost their further development. Invited lectures will cover recent advances in taste responsiveness measurements and their significance in association to food perception and preference. The ongoing researches from teams participating in the project will be presented and discussed in light of their further exploitation. Early stage researchers and PhD candidates will get training opportunities through hands on activities on taste responsiveness measurements including PROP responsiveness, automated papillae counting and tactile acuity indices. Invited Lecturers:…
Dr. Camilla Cattaneo, who obtained her PhD degree in Food Systems under the supervision of prof. Ella Pagliarini, has been nominated as the Laureate of Giract's European Best PhD Thesis Flavor Research Award (a.y. 2019-2020) for her research entitled ‘New perspective on taste: exploring association among oral perception, tongue physiology and oral microbiota…
*Submission deadline*: 31 May 2020 Impact Factor: 3.011 (2018) Special Issue Guest editors: Prof. Dr. Elena Torrieri E-Mail Website Department of Agricultural Sciences, University of Naples Federico II, Napoli, Italy Tel. +39-08-12539327 Interests: food packaging design; active packaging; shelf life; modified atmosphere packaging; biopolymer coating and film Prof. Dr. Rossella…
