The workshop, organised by the SISS & E3S Taste Sensitivity Working Group, aims at promoting know-how and expertise gained from the Italian Taste project and boost their further development.
Invited lectures will cover recent advances in taste responsiveness measurements and their significance in association to food perception and preference.
The ongoing researches from teams participating in the project will be presented and discussed in light of their further exploitation.
Early stage researchers and PhD candidates will get training opportunities through hands on activities on taste responsiveness measurements including PROP responsiveness, automated papillae counting and tactile acuity indices.
Invited Lecturers:
Beverly J. Tepper
Department of Food Science, Rutgers University
Monica Laureati
DeFENS – Department of Food, Environmental and Nutritional Sciences, University of Milan
Iole Tomassini Barbarossa
Department of Biomedical Sciences, University of Cagliari
Official language: English
Credits: Certificate of attendance – 1 CFU for Unifi PhD Candidates
REGISTER NOW
Luogo dell’evento
PROGRAMME
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
REGISTRATION
Registrations are accepted based on arrival order. Register here
No participation fee is requested.
CALL FOR PAPERS
Research teams participating in the Italian Taste project are invited to submit contributions presenting further studies including taste responsiveness as a variable of interest. The contributions will be presented in the section Beyond Italian Taste on Thursday 9th July.
Italian Taste teams are invited to submit title and presenting author by 15th of April 2020 to dinnella@unifi.it.
