Si è conclusa l’11 edizione di Eurosense dall’8 all’11 settembre 2024 nella città di Dublino (Irlanda) 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:
KETNOTE SPEAKER:
Personality, food perception and preferences
Sara Spinelli
University of Florence, Italy
ORAL PRESENTATIONS:
Taste perception profiles: unveiling their impact on dietary habits in a large population cohort
Camilla Cattaneo(1), Cristina Proserpio(1), Sara Spinelli(2), Caterina Dinnella(2), Erminio Monteleone(2), Ella Pagliarini(1), Monica Laureati(1)
(1) Sensory & Consumer Science Lab (SCS_Lab), Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy.
(2) SensoryLab, Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
Relationship between Thermal Taster Status and responsiveness to prototypical tastes and chemesthetic sensations in warm and cold aqueous solutions
Chiara Chirilli, Nazarena Cela, Riccardo Migliavada, Michele Ricci, Chiara Nervo, Maria Piochi, Luisa Torri
University of Gastronomic Sciences, Italy
Responsiveness to alarming oral sensations associates with subclinical symptoms of depression in adolescent women, not in men
Leonardo Menghi(1), Lara Fontana(2), Silvia Camarda(3), Isabella Endrizzi(2), Maria Pina Concas(4), Paolo Gasparini(3),(4), Flavia Gasperi(1),(2)
(1) University of Trento Center Agriculture Food Environment, Italy.
(2) Edmund Mach Foundation Research and Innovation Centre, Italy.
(3) University of Trieste, Department of Medicine, Surgery and Health Sciences, Italy.
(4) Institute for Maternal and Child Health – IRCCS “Burlo Garofolo”, Trieste, Italy
Best before EuroSense 2024: European consumer decision-making on food expiration date labels and implications for household food waste
Danny Cliceri(1), Michele Pedrotti(2), Franco Biasioli(2), Flavia Gasperi(1), Isabella Endrizzi(2)
(1) University of Trento Center Agriculture Food Environment, Italy. 2 Edmund Mach Foundation Research and Innovation Centre, Italy
Application of ANOVA-Simultaneous Component Analysis (ASCA) to Dynamic Sensory Data
Michele Ricci, Alessandro Barbesino, Luisa Torri
University of Gastronomic Sciences, Italy
Taste alterations in cancer patients undergoing chemotherapy: methodological aspects and risk factors for their development
Claudia Rorandelli(1), Jaclyn Di Meglio(1), Caterina Dinnella(1), Erminio Monteleone(1), Laura Doni(2), Adriana Guarino(2), Elisabetta Gambale(2), Rita De Sanctis(3), Riccardo Gerosa(3), Paola Tiberio(3), Icro Meattini(4), Luca Visani(4), Giandomenico Roviello(2),5, Sara Spinelli(1)
(1) SensoryLab, Dept. of Agriculture, Food, Environment & Forestry, University of Florence, Italy.
(2) Medical Oncology Unit, Careggi University Hospital, Florence, Italy.
(3) Medical Oncology and Hematology Unit, IRCCS Humanitas Research Hospital, Rozzano, MI, Italy.
(4) Radiation Oncology Unit, Careggi University Hospital, Florence, Italy. 5 Dept. of Health Sciences, Section of Clinical Pharmacology & Oncology, University of Florence, Italy
Insights on general taste alterations in cancer patients undergoing therapy: exploring personality traits, food attitudes and sensory-hedonic responses to food
Angelica Lippi(1),(2), Sara Spinelli(1), Agnès Giboreau(2), Christophe Hebert(3), Khadiatou Dialo(4), Amélie Cougny5, Kouceila Touati5, Colin Debaigt5, Anasthasia Gama5, Mathieu Piquet5, Charlotte Plantard5, Caterina Dinnella(1), Véronique Mourier6, Erminio Monteleone(1)
(1) University of Florence, Italy.
(2) Institut Lyfe, France.
(3) Département d’Oncologie médicale, Centre Antoine Lacassagne, France.
(4) Département d’Epidémiologie, de Biostatistique et des Données de Santé, France. 5 Département de la Recherche Clinique et de l’Innovation (DRCI), Centre Antoine Lacassagne, France. 6 Groupe Elior, France
Exploring the impact of fabric texture on eliciting emotions through implicit measures
Lapo Pierguidi(1), Monica Borgogno(2), Sara Spinelli(1), Caterina Dinnella(1), Simona Sanesi(2), Erminio Monteleone(1)
(1) Sensorylab, University of Florence, Italy.
(2) Mérieux NutriSciences, Italy
From concept to market: integrating sensory science and co-creation in the development of tailor-made sustainable meal solutions
Lapo Pierguidi(1), Marina Domenici(1),(2), Sara Spinelli(1), Caterina Dinnella(1), Erminio Monteleone(1)
(1) SensoryLab, University of Florence, Italy.
(2) Unicoop Firenze, Italy
Integrating emotions and food neophobia in the early stages of product development
Margarita Kokkorou(1),(2), Sara Spinelli(2), Caterina Dinnella(2), Lapo Pierguidi(2), Jan Wollgast(1), Petros Maragkoudakis(1), Erminio Monteleone(2)
(1) European Commission Joint Research Centre Ispra, Italy.
(2) SensoryLab, Department of Agriculture, Food, Environment and Forestry, University of Florence, Italy
Rethinking food service in cancer hospitals: a new direction to increase liking and reduce food waste
Angelica Lippi(1),(2), Sara Spinelli(1), Caterina Dinnella(1), Agnès Giboreau(2), Véronique Mourier(3), Erminio Monteleone(1)
(1) University of Florence, Italy.
(2) Institut Lyfe, France.
(3) Groupe Elior, France
FLASH PRESENTATIONS:
Exploring food choices versus healthy food among Italian adolescents with varied levels of food neophobia
Lara Fontana(1), Isabella Endrizzi(1), Leonardo Menghi(2), Luana Bontempo(1), Flavia Gasperi(2),(1)
(1) Edmund Mach Foundation Research and Innovation Centre, Italy.
(2) University of Trento Center Agriculture Food Environment, Italy
Capturing the sensory and emotional dynamics of cosmetic creams during application through the Temporal Dominance of Sensations (TDS), Temporal Dominance of Emotions (TDE), and Temporal Dominance of Emojis (TDEm)
Maria Rosaria Giuffrè(1),(2), Lapo Pierguidi(1), Aurelie Coubart(2), David Morizet(2), Aude Charbonneau(2), Caterina Dinnella(1), Erminio Monteleone(1), Sara Spinelli(1)
(1) SensoryLab, Dept. of Agriculture, Food, Environment & Forestry, University of Florence, Italy.
(2) L’Oréal, Research & Innovation, Clichy, France
Early changes in food preferences and emotional responses to foods in cancer patients with chemosensory alterations
Jaclyn Di Meglio(1), Claudia Rorandelli(1), Caterina Dinnella(1), Erminio Monteleone(1), Laura Doni(2), Adriana Guarino(2), Elisabetta Gambale(2), Vincenzo De Giorgi(3), Biancamaria Zuccaro(3), Rita De Sanctis(4), Riccardo Gerosa(4), Paola Tiberio(4), Icro Meattini5, Luca Visani5, Giandomenico Roviello(2),6, Sara Spinelli(1)
(1) SensoryLab, Dept. of Agriculture, Food, Environment & Forestry, University of Florence, Italy.
(2) Medical Oncology Unit, Careggi University Hospital, Florence, Italy.
(3) Dermatology Unit, Palagi Hospital, Florence, Italy.
(4) Medical Oncology and Hematology Unit, IRCCS Humanitas Research Hospital, Rozzano, MI, Italy. 5 Radiation Oncology Unit, Careggi University Hospital, Florence, Italy. 6 Dept. of Health Sciences, Section of Clinical Pharmacology & Oncology, University of Florence, Italy
WORKSHOP:
E(3)S Workshop: Food neophobia in Europe across the life course: an E(3)S collaborative study
Monica Laureati(1),(2), Sara Spinelli(3),(4), Caterina Dinnella(3),(4), Valerie Almli(2), Carolina Chaya(4), Noelia da Quinta(2), Rossella Di Monaco(4), Flavia Gasperi(4), Stella Lignou(4), Remedios Marín-Arroyo(4), Lisa Methven(2), Carolina Muñoz-González(4), Miriam del Pozo-Bayon(4), Maria Piochi(4), Sharon Puleo(4), Amparo Tárrega(4), Luisa Torri(4), Marlies Wallner(2), Karin Wendin(4), Qian Yang(4)
(1) University of Milan, Italy.
(2) E3S Children Working Group, Italy.
(3) University of Florence, Italy.
(4) E3S Taste Sensitivity Working Group, Italy
Challenges & Practical Solutions for Consumer Research Implementation across Global Cultures: Perspectives from regional Sensory Science Societies
Paula Varela(1), Carolina Chaya(2), Victoria Coutiño(3), Henrietta de Kock(4), Rosires Deliza(5), Joanne Hort(6), Abadi Gebre Mezgebe(7), Gie Liem(8), Sara Spinelli(9), Ratapol Teratanavat(10), Leticia Vidal(11), Kristine Wilke(12), Maame Yaakwaah BlayAdjei(13)
(1) Nofima AS Ås, Norway.
(2) Universidad Politécnica de Madrid, Spain.
(3) Consultant, Mexico.
(4) University of Pretoria, South Africa.
(5) Embrapa Soils, Brazil.
(6) Massey University, New Zealand.
(7) Hawassa University, Ethiopia.
(8) Deakin University, Australia.
(9) University of Florence, Italy.
(10) Takasago International Corp USA, USA.
(11) University of the Republic Uruguay, Uruguay.
(12) P&K research, USA.
(13) University of Ghana, Ghana
WORKSHOP: Advancing the field and practice of food consumer science
Machiel Reinders(1), Liisa Lähteenmäki(2), Elena Horská(3), Jakub Berčík(3), Sara Spinelli(4), Ireen Raaijmakers(1)
(1) Wageningen University & Research, The Netherlands.
(2) Aarhus University, Denmark.
(3) Slovak University of Agriculture in Nitra, Slovakia.
(4) University of Florence, Italy
POSTER SESSION:
Implement a strategy to maintain a high level of acceptance of a reformulated snack with a reduced salt content
Marina Peparaio, Elisabetta Moneta, Eleonora Saggia Civitelli, Raffaella Comitato, Fiorella Sinesio
Council for Agricultural Research and Economics. Research Centre for Food and Nutrition (CREA-AN), Italy
Avoiding hedonic contrast between school meals is associated with higher liking, intake and more positive high arousal emotions over repeated exposure
Margarita Kokkorou(1),(2), Caterina Dinnella(2), Sara Spinelli(2), Jan Wollgast(1), Petros Maragkoudakis(1), Erminio Monteleone(2)
(1) European Commission Joint Research Centre Ispra, Italy.
(2) SensoryLab, Department of Agriculture, Food, Environment and Forestry, University of Florence, Italy
PROP status, disgust sensitivity, food neophobia and liking of bitter foods. A case study with gentian (Gentiana lutea) extract enriched yogurt
Maria Di Cairano(1), Immacolata Faraone(2), Fernanda Galgano(1), Teresa Scarpa(1), Angela Lomonaco(1), Luigi Milella(2), Filomena De Blasio(3), Nicola Condelli(1)
(1) School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Italy.
(2) Department of Science, University of Basilicata, Italy. (3) EVRA S.r.l Società Benefit, Italy
Understanding the perceptual and behavioural barriers influencing the acceptance of plant-based tuna analogues
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, (2)0(1)(3)(3) Milan, Italy
Front-of-Pack nutritional labelling: evaluating their impact on consumer choice and healthiness perception
Nazarena Cela(1), Federica Quintiero(2), Cinzia Ferraris(2), Luisa Torri(1)
(1) University of Gastronomic Sciences, Italy.
(2) University of Pavia, Italy
Predicting consumers’ interest towards beer brewed with agro-industrial by-products: exploring the mediation role of food neophobia
Nazarena Cela, Michele Filippo Fontefrancesco, Luisa Torri
University of Gastronomic Sciences, Italy
Vegetarians versus omnivores: texture sensitivity and psychological attitudes
Sharon Puleo, Rossella Di Monaco
University of Naples Federico II Department of Agricultural Sciences, Italy
How external information could influence consumer perceptions: the case of red king crab in Northern Europe
Giovanni Fiorile(1), Federico Lian(2), Grete Lorentzen(2), Rossella Di Monaco(1), Paula Varela(3)
(1) University of Naples Federico II, Italy.
(2) Norwegian Institute of Food Fisheries and Aquaculture Research, Norway.
(3) Nofima AS Ås, Norway
The development and consumer acceptance of cricket-based cookies in Western society
Sharon Puleo((1)), Nicoletta Antonella Miele((1)), Alberto Fiore(2), John Grigor(2), Rossella Di Monaco((1))
(1) University of Naples Federico, Department of Agricultural Sciences, Italy.
(2) Abertay University Division of Engineering and Food Science, UK
Nutritional Challenges and Product Development Insights from PKU Dietary Questionnaire Feedback
Giovanni Luca Russo, Sharon Puleo, Silvana Cavella, Rossella Di Monaco
University of Naples Federico II, Department of Agricultural Sciences, Italy
Enhancing consumer preference clustering through data enrichment via a digital solution built on a proprietary taste model. In the search of a comprehensive representation of reality
Viola Cereda(1), Giuditta Heinzl(1), Caterina Dinnella(2), Alessandro Lualdi(1)
(1) Vinhood – Taste s.r.l, Italy.
(2) University of Florence Department of Agricultural Food Environment and Forestry Sciences and Technologies, Italy
Taste-olfaction cross-modal interaction: the ‘COVID-flavoured’ chewing-gum experience
Chiara Sottocorno, Noemi Sofia Rabitti, Claudia Rita Pannitteri, Maria Laura Corollaro, Andrea Sarrica
Perfetti Van Melle SpA, Italy
Validation of sensory claims concerning the long lastingness of fragrances for detergents
Monica Borgogno, Elisa Bianchini, Lucrezia Martelli, Simona Sanesi
Mérieux NutriSciences, Italy
Designing an online survey to uncover socio-cultural, psychological, sensory, and affective barriers in Italy’s food innovation landscape
Bruno Domingues Galli(1), Flavia Gasperi(2), Isabella Endrizzi(1)
(1) OnFoods project – Spoke 4, Research and Innovation Center, Fondazione Edmund Mach, San Michele all’Adige, Italy.
(2) Center Agriculture Food Environment, University of Trento, Via Edmund Mach (1), San Michele all’Adige, Italy
Exploring the role of trust in novel foods, food neophobia, and emotions in the visual liking of red-fleshed apples
Bruno Domingues Galli(1), Giorgia Mattina(1), Flavia Gasperi(2), Isabella Endrizzi(1)
(1) Research and Innovation Center, Fondazione Edmund Mach, San Michele all’Adige., Italy.
(2) Center Agriculture Food Environment, University of Trento, Via Edmund Mach 1, San Michele all’Adige, Italy
