{"id":7165,"date":"2022-08-01T17:43:25","date_gmt":"2022-08-01T15:43:25","guid":{"rendered":"https:\/\/scienzesensoriali.it\/?p=7165"},"modified":"2023-09-22T10:55:42","modified_gmt":"2023-09-22T08:55:42","slug":"siss-member-contributions-at-eurosense-2022-a-sense-of-earth","status":"publish","type":"post","link":"https:\/\/scienzesensoriali.it\/en\/siss-member-contributions-at-eurosense-2022-a-sense-of-earth\/","title":{"rendered":"SISS member contributions at EUROSENSE 2022- A sense of Earth"},"content":{"rendered":"\n<p>Dal 13 al 16 settembre 2022 a Turku (Finlandia) avr\u00e0 luogo EUROSENSE 2022 10TH EUROPEAN CONFERENCE ON SENSORY AND CONSUMER RESEARCH, convegno della European Sensory Science Society di cui la SISS \u00e8 socia.<\/p>\n\n<p>I soci SISS parteciperanno alla conferenza con i seguenti contributi: <\/p>\n\n<p><strong><span class=\"has-inline-color has-vivid-cyan-blue-color\">WORKSHOP<\/span><\/strong><\/p>\n\n<p><strong><span class=\"has-inline-color has-vivid-cyan-blue-color\">14:30 &#8211; 16:00 Wednesday, 14th September, 2022, Teatro Hall<\/span><\/strong><\/p>\n\n<ul class=\"wp-block-list\"><li>WORKSHOP: Reinforcing adoption of sustainable products innovation: new tools for new challenge in sensory &amp; consumer science<\/li><\/ul>\n\n<p><em>David Morizet, Sara Spinelli, Carlos Gomez-Corona<\/em><\/p>\n\n<p><strong><span class=\"has-inline-color has-vivid-cyan-blue-color\">10:30 &#8211; 12:00 Friday, 16th September, 2022, Teatro Hall<\/span><\/strong><\/p>\n\n<ul class=\"wp-block-list\"><li>WORKSHOP: North, South, East, West: a diverse cross-cultural perspective on consumers food choices and preferences<\/li><\/ul>\n\n<p>Paula Varela, Carolina Chaya, Ratapol Teratanavat, Kristine Wilke, Lauren Rogers, Carlos Gomez-Corona, Leticia Vidal, Ri\u00ebtte de Kock, N Magano, Sara Spinelli<\/p>\n\n<p><strong><span class=\"has-inline-color has-vivid-cyan-blue-color\">Parallel session 6: Cross cultural perspectives to Sustainable food choices<\/span><\/strong><\/p>\n\n<p><strong><span class=\"has-inline-color has-vivid-cyan-blue-color\">09:30 &#8211; 11:00 Thursday, 15th September, 2022, Logi Hall<\/span><\/strong><br\/><\/p>\n\n<ul class=\"wp-block-list\"><li>Sustainable food choices: A cross-cultural study between Italy and Turkey<\/li><\/ul>\n\n<p><em>Riccardo Migliavada,\u00a0Carol Coricelli,\u00a0Luisa Torri<\/em><\/p>\n\n<p><br\/><strong><span class=\"has-inline-color has-vivid-cyan-blue-color\">Parallel session 9: Multisensory perception<\/span><\/strong><\/p>\n\n<p><strong><span class=\"has-inline-color has-vivid-cyan-blue-color\">10:30 &#8211; 12:00 Friday, 16th September, 2022, Logomo Hall<\/span><\/strong><\/p>\n\n<ul class=\"wp-block-list\"><li>Global profile of craft beer: from sensory properties to food pairing and context appropriateness<\/li><\/ul>\n\n<p><em>Lapo Pierguidi,\u00a0Sara Spinelli,\u00a0Erminio Monteleone,\u00a0Caterina Dinnella<\/em><\/p>\n\n<p><br\/><span class=\"has-inline-color has-vivid-cyan-blue-color\"><strong>Parallel session 10: Food choice, sensory perception and beyond<\/strong><\/span><br\/><br\/><strong><span class=\"has-inline-color has-vivid-cyan-blue-color\">10:30 &#8211; 12:00 Friday, 16th September, 2022, Logi Hall<\/span><\/strong><\/p>\n\n<ul class=\"wp-block-list\"><li>Does\u00a0<em>TAS2R38<\/em>\u00a0uniquely control for PROP tasting? Genome-wide association study (GWAS) on taste and somatosensation perception in water solutions<\/li><\/ul>\n\n<p><em>Maria Pina Concas,\u00a0Sara Spinelli,\u00a0Giulia Pelliccione,\u00a0Erminio Monteleone,\u00a0Paolo Gasparini,\u00a0Caterina Dinnella<\/em><\/p>\n\n<p><strong><span class=\"has-inline-color has-vivid-cyan-blue-color\">Poster Session 1<\/span><\/strong><br\/><strong><span class=\"has-inline-color has-vivid-cyan-blue-color\">16:00 &#8211; 18:30 Wednesday, 14th September, 2022, Logomo Lobby<\/span><\/strong><br\/><\/p>\n\n<ul class=\"wp-block-list\"><li>How do taste perception and eating behavior in obese subjects with eating disorders?<\/li><\/ul>\n\n<p><em>Camilla Cattaneo,\u00a0Sara Paola Mambrini,\u00a0Simona Bertoli,\u00a0Ella Pagliarini<\/em><\/p>\n\n<ul class=\"wp-block-list\"><li>Influence of bio-based cling films on semi hard cheese quality: evolution of appearance, odour and consumer liking over storage time<\/li><\/ul>\n\n<p><em>Chiara Chirilli,\u00a0Luisa Torri<br\/><\/em><\/p>\n\n<ul class=\"wp-block-list\"><li>Key-elements for the evaluation of cold-pressed hemp seed oils sensory terroir<\/li><\/ul>\n\n<p><em>Matilde Tura,\u00a0Mara Mandrioli,\u00a0Enrico Valli,\u00a0Caterina Dinnella,\u00a0Tullia Gallina Toschi<br\/><\/em><\/p>\n\n<ul class=\"wp-block-list\"><li>The role of knowledge in consumers perception of fish fed with insect-based feed<\/li><\/ul>\n\n<p><em>Rosalba Roccatello,\u00a0Isabella Endrizzi,\u00a0Eugenio Aprea,\u00a0Sihem Dabbou<\/em><br\/><\/p>\n\n<ul class=\"wp-block-list\"><li>The Sicilian Whey: Utilization of Ricotta whey in the production of value-added artisanal beers for local cheese aging<\/li><\/ul>\n\n<p><em>Catia Pasta,\u00a0Margherita Caccamo,\u00a0Rosario Petriglieri,\u00a0Antonio Di Falco,\u00a0Giovanni Marino,\u00a0Anna Garavaldi,\u00a0Valeria Musi,\u00a0Samuel D. Alcaine<\/em><br\/><\/p>\n\n<ul class=\"wp-block-list\"><li>Effect of different inclusion levels\u00a0<em>Hermetic illucens<\/em>\u00a0larvae meal on sensory profile of gilthead sea bream (<em>Sparus aurata<\/em>)<\/li><\/ul>\n\n<p><em>Martina Magnani,\u00a0Marina Silvi,\u00a0Serena Busti,\u00a0Fabio Brambilla,\u00a0Christophe Trespeuch,\u00a0Alessio Bonaldo,\u00a0Anna Badiani<\/em><br\/><\/p>\n\n<ul class=\"wp-block-list\"><li>Impact of caseinate based edible coating on the sensory qualities of minimally processed pears<\/li><\/ul>\n\n<p><em>Marika Valentino,\u00a0Francesca Colonna,\u00a0Stefania Volpe,\u00a0Silvana Cavella,\u00a0Rossella Di Monaco,\u00a0Elena Torrieri<\/em><br\/><\/p>\n\n<ul class=\"wp-block-list\"><li>Protocol for a joint auction-eye tracking measurement of consumers preferences for extra virgin oil in Tunisia and Morocco<\/li><\/ul>\n\n<p><em>Carla Barlagne,\u00a0Tullia Gallina Toschi,\u00a0Simone Piras,\u00a0Seidi Suurmets,\u00a0Jesper Clement,\u00a0Matilde Tura,\u00a0Celeste Lazzarini,\u00a0Noureddine Mokhtari,\u00a0Abdelaziz Ait Elkassia,\u00a0Chokri Thabet<\/em><br\/><\/p>\n\n<ul class=\"wp-block-list\"><li>Terroir in extra virgin olive oil: the Italian National Database of Monovarietal EVOO<\/li><\/ul>\n\n<p><em>Massimiliano Magli,\u00a0Barbara Alfei,\u00a0Giulia Maria Daniele,\u00a0Giorgio Pannelli<\/em><br\/><\/p>\n\n<ul class=\"wp-block-list\"><li>Consumers\u2019 barriers towards bio-based and home compostable packaging<\/li><\/ul>\n\n<p><em>Isabella Endrizzi,\u00a0Danny Cliceri,\u00a0Eugenio Aprea,\u00a0Flavia Gasperi<\/em><br\/><\/p>\n\n<ul class=\"wp-block-list\"><li>Fish consumption in Europe, how much do consumers know about fishing sustainability?<\/li><\/ul>\n\n<p><em>Giovanni Fiorile,\u00a0Sharon Puleo,\u00a0Francesca Colonna,\u00a0Teresa Del Giudice,\u00a0Nuria Herranz,\u00a0Rossella Di Monaco<\/em><\/p>\n\n<ul class=\"wp-block-list\"><li>Food neophobia is associated with scarce olfactory performances and specific signatures on oral microbiota<\/li><\/ul>\n\n<p><em>Leonardo Menghi,\u00a0Iuliia Khomenko,\u00a0Vincenzo Valentino,\u00a0Franco Biasioli,\u00a0Danilo Ercolini,\u00a0Davide Giacalone,\u00a0Flavia Gasperi<\/em><\/p>\n\n<ul class=\"wp-block-list\"><li>The body of coffee: sensory perception &amp; instrumental measurement<\/li><\/ul>\n\n<p><em>Giulia Ravaioli,\u00a0Chiara Margarone,\u00a0Fabrizio Rossetti,\u00a0Monica Borgogno<\/em><\/p>\n\n<ul class=\"wp-block-list\"><li>Study on the relevant variables concerning the preparation and the evaluation methods of samples for testing the performance of the laundry detergent<\/li><\/ul>\n\n<p><em>Monica Borgogno,\u00a0Giovanni Scarabaggio,\u00a0Greta Gesualdi,\u00a0Sofia Trentanove,\u00a0Caterina Dinnella<\/em><\/p>\n\n<ul class=\"wp-block-list\"><li>Food involvement and dietary choices during the COVID-19 pandemic: getting closer to new food experiences.<\/li><\/ul>\n\n<p><em>Chiara Medoro,\u00a0Marta Cianciabella,\u00a0Massimiliano Magli,\u00a0Giulia Maria Daniele,\u00a0Nico Lippi,\u00a0Edoardo Gatti,\u00a0Roberto Volpe,\u00a0Stefano Predieri<\/em><br\/><br\/><strong><span class=\"has-inline-color has-vivid-cyan-blue-color\">Flash poster presentation 2<\/span><\/strong><br\/><strong><span class=\"has-inline-color has-vivid-cyan-blue-color\">11:30 &#8211; 12:30 Thursday, 15th September, 2022, Logomo Hall<\/span><\/strong><\/p>\n\n<ul class=\"wp-block-list\"><li>Consumers\u2019 awareness, behavior and expectations for food packaging sustainability: influence of socio-demographic characteristics<\/li><\/ul>\n\n<p><em>Chiara Chirilli,\u00a0Martina Molino,\u00a0Luisa Torri<\/em><\/p>\n\n<p><strong><span class=\"has-inline-color has-vivid-cyan-blue-color\"><br\/>Poster Session 2<\/span><\/strong><br\/><strong><span class=\"has-inline-color has-vivid-cyan-blue-color\">16:00 &#8211; 18:30 Thursday, 15th September, 2022, Logomo Lobby<\/span><\/strong><\/p>\n\n<ul class=\"wp-block-list\"><li>Advantages and pitfalls of the rate-all-that-apply method to characterize large and heterogenous wine samples<\/li><\/ul>\n\n<p><em>Noemi Sofia Rabitti,\u00a0Camilla Cattaneo,\u00a0Marta Appiani,\u00a0Cristina Proserpio,\u00a0Monica Laureati<\/em><\/p>\n\n<ul class=\"wp-block-list\"><li>Consumers\u2019 awareness, behavior and expectations for food packaging sustainability: influence of socio-demographic characteristics<\/li><\/ul>\n\n<p><em>Chiara Chirilli,\u00a0Martina Molino,\u00a0Luisa Torri<\/em><\/p>\n\n<ul class=\"wp-block-list\"><li>The role of nutritional and sustainability information on consumer\u2019s acceptance of gluten-free formulations fortified with pulses<\/li><\/ul>\n\n<p><em>Noemi Sofia Rabitti,\u00a0Marta Appiani,\u00a0Cristina Proserpio,\u00a0Ella Pagliarini,\u00a0Monica Laureati<\/em><\/p>\n\n<ul class=\"wp-block-list\"><li>The contribution of\u00a0<em>crema<\/em>\u00a0to espresso coffee dynamic sensory profile<\/li><\/ul>\n\n<p><em>Lapo Pierguidi,\u00a0Elisa Bianchini,\u00a0Sara Spinelli,\u00a0Monica Borgogno,\u00a0Giulia Ravaioli,\u00a0Erminio Monteleone,\u00a0Caterina Dinnella<\/em><\/p>\n\n<ul class=\"wp-block-list\"><li>Check all that apply (CATA) as a suitable method for consumer-based product characterization. A comparative study with descriptive-quantitative analysis on sheep\u2019s milk cheeses.<\/li><\/ul>\n\n<p><em>Carlo Piga,\u00a0Riccardo Di Salvo<\/em><\/p>\n\n<ul class=\"wp-block-list\"><li>The priming effect of PROP bitterness perception on affective and emotional responses<\/li><\/ul>\n\n<p><em>Angelica Lippi,\u00a0Claudia Rorandelli,\u00a0Caterina Dinnella,\u00a0Lapo Pierguidi,\u00a0Erminio Monteleone,\u00a0Sara Spinelli<\/em><\/p>\n\n<ul class=\"wp-block-list\"><li>Remote testing for PROP status assessment using solutions and paper disks<\/li><\/ul>\n\n<p><em>Claudia Rorandelli,\u00a0Angelica Lippi,\u00a0Sara Spinelli,\u00a0Lapo Pierguidi,\u00a0Erminio Monteleone,\u00a0Caterina Dinnella<\/em><\/p>\n\n<p>Understanding consumer choice for fruit and vegetable products treated with novel technologies: Findings from a cross-European study<\/p>\n\n<ul class=\"wp-block-list\"><li>The role of sensory evaluation to assess fish authenticity<\/li><\/ul>\n\n<p><em>Giovanni Fiorile,\u00a0Sharon Puleo,\u00a0Francesca Colonna,\u00a0Rossella Di Monaco<\/em><\/p>\n\n<ul class=\"wp-block-list\"><li>A bootstrap-based approach for sample size calculation when traditional estimations are not possible<\/li><\/ul>\n\n<p><em>Leonardo Menghi,\u00a0Pietro Franceschi,\u00a0Davide Giacalone,\u00a0Flavia Gasperi<\/em><\/p>\n\n<ul class=\"wp-block-list\"><li>Sustainable packaging: sensory science for change<\/li><\/ul>\n\n<p><em>Monica Borgogno,\u00a0Elisa Bianchini,\u00a0Andrea Vittadello<\/em><\/p>\n\n<ul class=\"wp-block-list\"><li>Eating habits, healthy food awareness and functional food knowledge of Italian elderly people through telephone deep interviews<\/li><\/ul>\n\n<p><strong><span class=\"has-inline-color has-vivid-cyan-blue-color\"><br\/>ECR Seminar 3<\/span><\/strong><br\/><strong><span class=\"has-inline-color has-vivid-cyan-blue-color\">11:30 &#8211; 12:30 Thursday, 15th September, 2022, Logi Hall<\/span><\/strong><\/p>\n\n<ul class=\"wp-block-list\"><li>Advantages and pitfalls of the rate-all-that-apply method to characterize large and heterogenous wine samples<\/li><\/ul>\n\n<p><em>Noemi Sofia Rabitti,\u00a0Camilla Cattaneo,\u00a0Marta Appiani,\u00a0Cristina Proserpio,\u00a0Monica Laureati<\/em><\/p>\n\n<p><strong><span class=\"has-inline-color has-vivid-cyan-blue-color\"><a href=\"https:\/\/www.eurosense.elsevier.com\/conference-programme.asp\" target=\"_blank\" rel=\"noreferrer noopener\">Per il programma completo clicca qui<\/a><\/span><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dal 13 al 16 settembre 2022 a Turku (Finlandia) avr\u00e0 luogo EUROSENSE 2022 10TH EUROPEAN CONFERENCE ON SENSORY AND CONSUMER RESEARCH, convegno della European Sensory Science Society di cui la SISS \u00e8 socia. I soci SISS parteciperanno alla conferenza con i seguenti contributi: WORKSHOP 14:30 &#8211; 16:00 Wednesday, 14th September, 2022, Teatro Hall WORKSHOP: Reinforcing [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":7154,"parent":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[73,74],"tags":[],"special_tags":[],"class_list":["post-7165","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-event"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>SISS member contributions at EUROSENSE 2022- A sense of Earth - SISS<\/title>\n<meta name=\"description\" content=\"From the 13th to the 16th semptember 2022 the city of Turku (Finland) will host the 10TH EUROPEAN CONFERENCE ON SENSORY AND CONSUMER RESEARCH- EUROSENSE 2022.SISS members will participate to the conference with the following contributions:\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/scienzesensoriali.it\/en\/siss-member-contributions-at-eurosense-2022-a-sense-of-earth\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"SISS member contributions at EUROSENSE 2022- A sense of Earth - 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