Si \u00e8 conclusa la quindicesima edizione del Pangborn nella citt\u00e0 di Nantes (Francia) la quale ha ospitato un’attiva e ricca partecipazione dei soci SISS. <\/p>\n\n\n\n
Molti i contributi tra workshop, presentazioni e poster che hanno ricevuto grande apprezzamento dai partecipanti della conferenza. <\/p>\n\n\n\n
Qui di seguito l’elenco dei partecipanti con i relativi contributi: <\/p>\n\n\n\n
ORAL PRESENTATIONS<\/strong><\/p>\n\n\n\n Implementing immersive 360\u00b0 videos into Sensory Science teaching: a case study<\/strong> 11:00-12:30 Tuesday, 22 August, 2023, Grand Auditorium<\/em><\/p>\n\n\n\n Sensory-related food choice indices efficiently predict dietary intakes<\/strong><\/p>\n\n\n\n Giorgia Carbonetti1, Leonardo Menghi1,2,3, Danny Cliceri1, Davide Giacalone3, Flavia Gasperi1,2<\/p>\n\n\n\n 1 University of Trento Center Agriculture Food Environment, Italy. 2 Edmund Mach Foundation Research and Innovation Centre, Italy. 3 University of Southern Denmark, Department of Technology and Innovation, Denmark<\/p>\n\n\n\n 15:45-17:30 Wednesday, 23 August, 2023, Grand Auditorium<\/em><\/p>\n\n\n\n Anxiety-related personality traits affect sensory and hedonic food experience<\/strong><\/p>\n\n\n\n Sara Spinelli1, Caterina Dinnella1, John Prescott1,2, Erminio Monteleone1<\/p>\n\n\n\n 1 University of Florence Department of Agricultural Food Environment and Forestry Science and Technology, Italy. 2 TasteMatters Research and Consulting, Australia<\/p>\n\n\n\n 15:45-17:30 Wednesday, 23 August, 2023, Grand Auditorium<\/em><\/p>\n\n\n\n Sensory acuity for alarming oral sensations associates with specific networks of salivary bacteria and dietary intakes<\/strong><\/p>\n\n\n\n Leonardo Menghi1,2,3, Danny Cliceri1, Francesca Fava3, Massimo Pindo3, Giulia Gaudioso3, Davide Giacalone2, Flavia Gasperi1,3<\/p>\n\n\n\n 1 University of Trento Center Agriculture Food Environment, Italy. 2 University of Southern Denmark, Department of Technology and Innovation, Denmark. 3 Edmund Mach Foundation Research and Innovation Centre, Italy<\/p>\n\n\n\n 08:45-10:30 Thursday, 24 August, 2023, Grand Auditorium<\/em><\/p>\n\n\n\n <\/p>\n\n\n\n POSTER SESSIONS:<\/strong><\/p>\n\n\n\n Poster session 1<\/strong><\/p>\n\n\n\n 14:00-15:15 Monday, 21 August, 2023, Great Hall<\/p>\n\n\n\n Poster session 2<\/strong><\/p>\n\n\n\n 14:00-15:15 Wednesday, 23 August, 2023, Great Hall<\/p>\n\n\n\n E048<\/p>\n\n\n\n F023<\/p>\n\n\n\n TAS2R38 polymorphisms, PROP phenotypes and psychological traits combine to determine taste responsiveness<\/strong> G002<\/p>\n\n\n\n Consumers\u2019 sensory perception and liking of breast fillets from broiler chickens fed diets including dehydrated microalgae (Arthrospira spp.) and Black soldier fly (Hermetia illucens) meals in partial substitution of soybean<\/strong> G020<\/p>\n\n\n\n Investigating the impact of Straw Materials on Consumer Preference and Sensory Perception of Beverages<\/strong> G047<\/p>\n\n\n\n Impact of circular economy information on acceptability, purchase intention and perceived value of upcycled foods by young consumers.<\/strong> G059<\/p>\n\n\n\n Co-creating meals with adolescents to develop innovative and accepted plant-based dishes for school canteens<\/strong> G061<\/p>\n\n\n\n Intrinsic and extrinsic factors driving the adoption of eco-friendly food packaging by consumers: a European cross-country investigation to prevent food loss and waste<\/strong> G070<\/p>\n\n\n\n From waste to value: investigation on the factors affecting Italian consumers\u2019 intention to purchase foods with agro-food by-products as ingredients<\/strong> G080<\/p>\n\n\n\n A multi-country comparison of consumer acceptance and preferences towards crackers enriched with algae I004<\/p>\n\n\n\n Modulating taste properties in a model food: a tool to assess individual variations in sensory and hedonic responses to food<\/strong> I005<\/p>\n\n\n\n Investigating individual differences in preadolescents\u2019 affective responses to foods: sensory-emotion associations<\/strong> I014<\/p>\n\n\n\n Measuring taste alterations in cancer patients undergoing chemotherapy or target therapy<\/strong> I039<\/p>\n\n\n\n Does a high preference for salty stimuli reflect into less healthy food choices?<\/strong> U018<\/p>\n\n\n\n Consumer co-creation of innovative and more sustainable meat products<\/strong> U089<\/p>\n\n\n\n Formulation strategy to improve the nutritional and sensory properties of foods for elderly consumers. A case study on bread<\/strong> U108<\/p>\n\n\n\n Exploring perceptive drivers and barriers to the consumption of plant-based alternatives<\/strong> X024<\/p>\n\n\n\n The effect of different calorie labels on restaurant menus: a digital study of consumer behavior<\/strong> C019<\/p>\n\n\n\n Using the means-end-chain technique to explore consumers\u2019 purchasing intention toward plant-based burgers<\/strong> E036<\/p>\n\n\n\n Cross cultural differences on well-being: a case study to compare Spanish, Italian & French consumers<\/strong> Si \u00e8 conclusa la quindicesima edizione del Pangborn nella citt\u00e0 di Nantes (Francia) la quale ha ospitato un’attiva e ricca partecipazione dei soci SISS. Molti i contributi tra workshop, presentazioni e poster che hanno ricevuto grande apprezzamento dai partecipanti della conferenza. Qui di seguito l’elenco dei partecipanti con i relativi contributi: ORAL PRESENTATIONS Implementing immersive […]<\/p>\n","protected":false},"author":5,"featured_media":8056,"parent":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[69],"tags":[],"special_tags":[],"class_list":["post-8054","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"yoast_head":"\n
Lapo Pierguidi, Caterina Dinnella, Sara Spinelli, Erminio Monteleone
University of Florence, Italy<\/p>\n\n\n\n
Discrete-Time-CATA: an easy way to profiling chewing-gums<\/strong>
Maria Laura Corollaro, Claudia Pannitteri
Perfetti Van Melle SpA, Italy<\/p>\n\n\n\n
Caterina Dinnella1, Maria Pina Concas2, Sara Spinelli1, Paolo Gasparini3, John Prescott4, Erminio Monteleone1
1 University of Florence, Italy. 2 Institute for Maternal and Child Health \u2013 IRCCS \u201cBurlo Garofolo\u201d, Italy. 3 University of Trieste, Italy. 4 TasteMatters Research & Consulting, Australia<\/p>\n\n\n\n
Matilde Tura1, Rosalba Roccatello2, Sihem Dabbou2, Eugenio Aprea2, Francesca Soglia1, Federico Sirri1, Tullia Gallina Toschi1
1 Alma Mater Studiorum \u2013 Universit\u00e0 di Bologna, Italy. 2 University of Trento, Italy<\/p>\n\n\n\n
Maddalena Libardi1, Preeti Kaura1, Camelia Bentahar2
1 EyeQuestion, The Netherlands. 2 Britvic PLC, UK<\/p>\n\n\n\n
Nazarena Cela, Viola Giorgione, Luisa Torri
University of Gastronomic Sciences, Italy<\/p>\n\n\n\n
Margarita Kokkorou1,2, Caterina Dinnella1, Sara Spinelli1, Jan Wollgast2, Sandra Caldeira2, Erminio Monteleone1
1 University of Florence, Italy. 2 European Commission Joint Research Centre Ispra, Italy<\/p>\n\n\n\n
Danny Cliceri1, Michele Pedrotti2, Franco Biasioli2, Flavia Gasperi1, Isabella Endrizzi2
1 University of Trento Center Agriculture Food Environment, Italy. 2 Edmund Mach Foundation Research and Innovation Centre, Italy<\/p>\n\n\n\n
Maria Di Cairano, Fernanda Galgano, Nicola Condelli
University of Basilicata, Italy<\/p>\n\n\n\n
<\/strong>Noemi Sofia Rabitti1, Simoun Rainier Luis Bayudan2, Monica Laureati1, Susanne Neugart3, Joachim Schouteten2, Linnea Apelman4, Sermin Dahlstedt5, Pernilla Sandvik4
1 University of Milan Department of Food Environmental and Nutritional Sciences, Italy. 2 Ghent University Department of Agricultural Economics, Belgium. 3 University of G\u00f6ttingen Department of Crop Science, Division of Quality and Sensory of Plant Products, Germany. 4 Uppsala University Department of Food Nutrition and Dietetics, Sweden. 5 Uppsala University, Sweden<\/p>\n\n\n\n
Angelica Lippi1,2, Caterina Dinnella1, Sara Spinelli1, Agnes Giboreau2, Veronique Mourier3, Erminio Monteleone1
1 University of Florence, Italy. 2 Paul Bocuse Institute, France. 3 Groupe Elior, France<\/p>\n\n\n\n
Julia Sick1, Val\u00e9rie L. Almli2,3, Erminio Monteleone1, Caterina Dinnella1, Ingunn Berget2, Ervina Ervina4,2,3, Sara Spinelli1
1 University of Florence, Department of Agriculture, Food, Environment and Forestry (DAGRI), Italy. 2 Nofima AS \u00c5s, Norway. 3 The Norwegian University of Life Sciences, Department of Chemistry, Biotechnology and Food Science (KBM), Norway. 4 BINUS University, Indonesia<\/p>\n\n\n\n
Claudia Rorandelli1, Jaclyn Di Meglio1, Laura Doni2, Caterina Dinnella1, Vincenzo De Giorgi3, Erminio Monteleone1, Biancamaria Zuccaro3, Elisabetta Gambale2, Federico Venturi3, Giandomenico Roviello4, Sara Spinelli1
1 University of Florence, Department of Agriculture, Food, Environment, and Forestry Sciences and Technologies, Section of Food Science & Technology, Italy. 2 Medical Oncology Unit, Careggi University Hospital, Florence, Italy. 3 Dermatology Unit, Presidio Ospedaliero Palagi, Florence, Italy. 4 University of Florence, Department of Health Sciences, Section of Clinical Pharmacology & Oncology, Italy<\/p>\n\n\n\n
Cristina Proserpio1, Sara Spinelli2, Camilla Cattaneo1, Monica Laureati1, Caterina Dinnella2, Erminio Monteleone2, Ella Pagliarini1
1 Sensory & Consumer Science Lab (SCS_Lab), Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy. 2 Department of Agricultural, Food, Environmental and Forestry (DAGRI), University of Florence, Florence, Italy, Italy<\/p>\n\n\n\n
Marina Domenici1,2, Lapo Pierguidi1, Sara Spinelli1, Caterina Dinnella1, Erminio Monteleone1
1 University of Florence, Italy. 2 Unicoop Firenze, Italy<\/p>\n\n\n\n
Martina Moretton1, Camilla Cattaneo2, Cristina Proserpio2, Monica Anese1, Nicoletta Pellegrini1, Ella Pagliarini2
1 Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Italy. 2 Sensory & Consumer Science Lab (SCSLab), Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy<\/p>\n\n\n\n
Marta Appiani, Camilla Cattaneo, Cristina Proserpio, Ella Pagliarini, Monica Laureati
Sensory & Consumer Science Lab (SCS_Lab), Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy<\/p>\n\n\n\n
Riccardo Migliavada, Luisa Torri, Giulia Garavelli
University of Gastronomic Sciences, Italy<\/p>\n\n\n\n
Giovanni Sogari, Giulia Andreani
University of Parma, Food and Drug Department, Italy<\/p>\n\n\n\n
Monica Borgogno1, Luca Mazza1, Rocio Dorado2, Joan Blasco2, K\u00e9vin Guillamet3, Alexandra Ouisse3
1 M\u00e9rieux NutriSciences, Italy. 2 M\u00e9rieux NutriSciences, Spain. 3 M\u00e9rieux NutriSciences, France<\/p>\n","protected":false},"excerpt":{"rendered":"