Wednesday 8th July
10.00-10.30 Registration – welcome refreshment
New perspectives in taste responsiveness research
10.30-10.45
Introduction and agenda
Caterina Dinnella
DAGRI –Department of Agricultural, Food, Environmental and Forestry, University of Florence
10.45-11.45
Perspectives on the Role of PROP Taster Status in Taste and Nutrition (*)
Beverly J. Tepper
Department of Food Science, Rutgers University
11.45-12.00 Break
12.00-13.00
Individual Differences in Sensory Perception of Astringent Fruits and Brassica Leafy Greens: Bridging the Gap Between Health and Consumer Acceptance (*)
Beverly J. Tepper
Department of Food Science, Rutgers University
13.00-13.30 Discussion
13.30-13.45 Lunch break
14.45-15.30
Assessing taste responsiveness in children
Monica Laureati
DeFENS – Department of Food, Environmental and Nutritional Sciences, University of Milan
15.30-15.45 Discussion
15.45-16.30
Electrophysiological recordings from the human tongue as a direct and objective evaluation of responsiveness to taste stimuli
Iole Tomassini Barbarossa
Department of Biomedical Sciences, University of Cagliari
16.30-17.00 Discussion
Thursday 9th July
Beyond the Italian Taste project
9.30-11.10
Beyond Italian Taste I:
Selected contributions of SISS members from Italian Taste project teams
11.10-11.30 Break
11.30-12.30
Beyond Italian Taste 2
Selected contributions of SISS members from Italian Taste project teams
12.30-13.30
Discussion: research perspectives, dissemination activities (to general audience, public bodies and stakeholders) and funding opportunities
Moderators: Caterina Dinnella & Sara Spinelli
DAGRI –Department of Agricultural, Food, Environmental and Forestry, University of Florence
13.30-14.45 Lunch Break
Hands on Assessing Phenotype of oral acuity (*)
Beverly J. Tepper & UniFI SensoryLab team
14.45-15.45
Hands on subject classification by PROP responsiveness
15.45-16.30
Hands on Automated counting of Fungiform Papillae
16.30-16.45 Break
16.45-17.30
Hands on Assessing Oral Tactile acuity
17.30-18.00
Conclusive remarks
Beverly J. Tepper & Caterina Dinnella
Department of Food Science, Rutgers University
DAGRI –Department of Agricultural, Food, Environmental and Forestry, University of Florence
*1 CFU for Unifi PhD Candidates