SISS supported the event with an invited speaker on sensory science topics, Carlos Gomez-Corona, Senior Director Global Consumer Research – Savory and Sensory, DSM-Firmenich Taste Division, globally responsible.

The Italian Society of Sensory Sciences is also pleased to announce that the award for the best PhD thesis projects incorporating sensory and consumer studies was presented for the first year to:

Riccardo Marconi, University of Camerino
“Development of a zero-waste strategy for tea by-products through emerging technologies and functional food applications”

Giulia Varutti, University of Udine
“Application of Artificial Intelligence for the prediction of primary shelf life of packed shelf-stable foods”

and, for the second year, to:

Mario Guida, Alma Mater Studiorum – University of Bologna
“Characterization of flavoured vegetable oils enriched with an essential oil obtained from hemp inflorescences”