SISS member contributions at EUROSENSE 2022- A sense of Earth

Dal 13 al 16 settembre 2022 a Turku (Finlandia) avrà luogo EUROSENSE 2022 10TH EUROPEAN CONFERENCE ON SENSORY AND CONSUMER RESEARCH, convegno della European Sensory Science Society di cui la SISS è socia.

I soci SISS parteciperanno alla conferenza con i seguenti contributi:


14:30 – 16:00 Wednesday, 14th September, 2022, Teatro Hall

  • WORKSHOP: Reinforcing adoption of sustainable products innovation: new tools for new challenge in sensory & consumer science

David Morizet, Sara Spinelli, Carlos Gomez-Corona

10:30 – 12:00 Friday, 16th September, 2022, Teatro Hall

  • WORKSHOP: North, South, East, West: a diverse cross-cultural perspective on consumers food choices and preferences

Paula Varela, Carolina Chaya, Ratapol Teratanavat, Kristine Wilke, Lauren Rogers, Carlos Gomez-Corona, Leticia Vidal, Riëtte de Kock, N Magano, Sara Spinelli

Parallel session 6: Cross cultural perspectives to Sustainable food choices

09:30 – 11:00 Thursday, 15th September, 2022, Logi Hall

  • Sustainable food choices: A cross-cultural study between Italy and Turkey

Riccardo Migliavada, Carol Coricelli, Luisa Torri

Parallel session 9: Multisensory perception

10:30 – 12:00 Friday, 16th September, 2022, Logomo Hall

  • Global profile of craft beer: from sensory properties to food pairing and context appropriateness

Lapo Pierguidi, Sara Spinelli, Erminio Monteleone, Caterina Dinnella

Parallel session 10: Food choice, sensory perception and beyond

10:30 – 12:00 Friday, 16th September, 2022, Logi Hall

  • Does TAS2R38 uniquely control for PROP tasting? Genome-wide association study (GWAS) on taste and somatosensation perception in water solutions

Maria Pina Concas, Sara Spinelli, Giulia Pelliccione, Erminio Monteleone, Paolo Gasparini, Caterina Dinnella

Poster Session 1
16:00 – 18:30 Wednesday, 14th September, 2022, Logomo Lobby

  • How do taste perception and eating behavior in obese subjects with eating disorders?

Camilla Cattaneo, Sara Paola Mambrini, Simona Bertoli, Ella Pagliarini

  • Influence of bio-based cling films on semi hard cheese quality: evolution of appearance, odour and consumer liking over storage time

Chiara Chirilli, Luisa Torri

  • Key-elements for the evaluation of cold-pressed hemp seed oils sensory terroir

Matilde Tura, Mara Mandrioli, Enrico Valli, Caterina Dinnella, Tullia Gallina Toschi

  • The role of knowledge in consumers perception of fish fed with insect-based feed

Rosalba Roccatello, Isabella Endrizzi, Eugenio Aprea, Sihem Dabbou

  • The Sicilian Whey: Utilization of Ricotta whey in the production of value-added artisanal beers for local cheese aging

Catia Pasta, Margherita Caccamo, Rosario Petriglieri, Antonio Di Falco, Giovanni Marino, Anna Garavaldi, Valeria Musi, Samuel D. Alcaine

  • Effect of different inclusion levels Hermetic illucens larvae meal on sensory profile of gilthead sea bream (Sparus aurata)

Martina Magnani, Marina Silvi, Serena Busti, Fabio Brambilla, Christophe Trespeuch, Alessio Bonaldo, Anna Badiani

  • Impact of caseinate based edible coating on the sensory qualities of minimally processed pears

Marika Valentino, Francesca Colonna, Stefania Volpe, Silvana Cavella, Rossella Di Monaco, Elena Torrieri

  • Protocol for a joint auction-eye tracking measurement of consumers preferences for extra virgin oil in Tunisia and Morocco

Carla Barlagne, Tullia Gallina Toschi, Simone Piras, Seidi Suurmets, Jesper Clement, Matilde Tura, Celeste Lazzarini, Noureddine Mokhtari, Abdelaziz Ait Elkassia, Chokri Thabet

  • Terroir in extra virgin olive oil: the Italian National Database of Monovarietal EVOO

Massimiliano Magli, Barbara Alfei, Giulia Maria Daniele, Giorgio Pannelli

  • Consumers’ barriers towards bio-based and home compostable packaging

Isabella Endrizzi, Danny Cliceri, Eugenio Aprea, Flavia Gasperi

  • Fish consumption in Europe, how much do consumers know about fishing sustainability?

Giovanni Fiorile, Sharon Puleo, Francesca Colonna, Teresa Del Giudice, Nuria Herranz, Rossella Di Monaco

  • Food neophobia is associated with scarce olfactory performances and specific signatures on oral microbiota

Leonardo Menghi, Iuliia Khomenko, Vincenzo Valentino, Franco Biasioli, Danilo Ercolini, Davide Giacalone, Flavia Gasperi

  • The body of coffee: sensory perception & instrumental measurement

Giulia Ravaioli, Chiara Margarone, Fabrizio Rossetti, Monica Borgogno

  • Study on the relevant variables concerning the preparation and the evaluation methods of samples for testing the performance of the laundry detergent

Monica Borgogno, Giovanni Scarabaggio, Greta Gesualdi, Sofia Trentanove, Caterina Dinnella

  • Food involvement and dietary choices during the COVID-19 pandemic: getting closer to new food experiences.

Chiara Medoro, Marta Cianciabella, Massimiliano Magli, Giulia Maria Daniele, Nico Lippi, Edoardo Gatti, Roberto Volpe, Stefano Predieri

Flash poster presentation 2
11:30 – 12:30 Thursday, 15th September, 2022, Logomo Hall

  • Consumers’ awareness, behavior and expectations for food packaging sustainability: influence of socio-demographic characteristics

Chiara Chirilli, Martina Molino, Luisa Torri

Poster Session 2

16:00 – 18:30 Thursday, 15th September, 2022, Logomo Lobby

  • Advantages and pitfalls of the rate-all-that-apply method to characterize large and heterogenous wine samples

Noemi Sofia Rabitti, Camilla Cattaneo, Marta Appiani, Cristina Proserpio, Monica Laureati

  • Consumers’ awareness, behavior and expectations for food packaging sustainability: influence of socio-demographic characteristics

Chiara Chirilli, Martina Molino, Luisa Torri

  • The role of nutritional and sustainability information on consumer’s acceptance of gluten-free formulations fortified with pulses

Noemi Sofia Rabitti, Marta Appiani, Cristina Proserpio, Ella Pagliarini, Monica Laureati

  • The contribution of crema to espresso coffee dynamic sensory profile

Lapo Pierguidi, Elisa Bianchini, Sara Spinelli, Monica Borgogno, Giulia Ravaioli, Erminio Monteleone, Caterina Dinnella

  • Check all that apply (CATA) as a suitable method for consumer-based product characterization. A comparative study with descriptive-quantitative analysis on sheep’s milk cheeses.

Carlo Piga, Riccardo Di Salvo

  • The priming effect of PROP bitterness perception on affective and emotional responses

Angelica Lippi, Claudia Rorandelli, Caterina Dinnella, Lapo Pierguidi, Erminio Monteleone, Sara Spinelli

  • Remote testing for PROP status assessment using solutions and paper disks

Claudia Rorandelli, Angelica Lippi, Sara Spinelli, Lapo Pierguidi, Erminio Monteleone, Caterina Dinnella

Understanding consumer choice for fruit and vegetable products treated with novel technologies: Findings from a cross-European study

  • The role of sensory evaluation to assess fish authenticity

Giovanni Fiorile, Sharon Puleo, Francesca Colonna, Rossella Di Monaco

  • A bootstrap-based approach for sample size calculation when traditional estimations are not possible

Leonardo Menghi, Pietro Franceschi, Davide Giacalone, Flavia Gasperi

  • Sustainable packaging: sensory science for change

Monica Borgogno, Elisa Bianchini, Andrea Vittadello

  • Eating habits, healthy food awareness and functional food knowledge of Italian elderly people through telephone deep interviews

ECR Seminar 3

11:30 – 12:30 Thursday, 15th September, 2022, Logi Hall

  • Advantages and pitfalls of the rate-all-that-apply method to characterize large and heterogenous wine samples

Noemi Sofia Rabitti, Camilla Cattaneo, Marta Appiani, Cristina Proserpio, Monica Laureati

Per il programma completo clicca qui

Società Italiana di Scienze Sensoriali

via Donizetti, 6, 50144, Firenze
C.F. 94097300480


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