The seminar, organised by the University of Florence and the SISS & E3S Taste Sensitivity Working Group, aims at promoting know-how and expertise on taste responsiveness measurements and their significance in association to food perception and preference.
Early stage researchers and PhD candidates will get training opportunities on taste responsiveness measurements including PROP responsiveness, automated papillae counting and tactile acuity indices.
Lecturers:
prof. Caterina Dinnella
dr. Lapo Pierguidi
Department of Agricultural, Food, Environmental and Forestry, University of Florence
prof. Iole Tomassini Barbarossa
dr. Melania Melis
Department of Biomedical Sciences, University of Cagliari
Official language: English
Credits: Certificate of attendance – 1 CFU for Unifi PhD Candidates
Contacts: dinnella@unifi.it
Luogo dell’evento
Programme
Wednesday 8th July
9.30-10.15
Introduction to PROP Taster Status: variability in human bitter taste response to thiourea compounds
Caterina Dinnella, University of Florence
10.30- 11.15
Influences of TAS2R38 haplotypes and PROP phenotypes on intensity responses to oral stimuli
Caterina Dinnella, University of Florence
11.30-12.15
How to assess phenotype markers of oral acuity: PROP Taster status and fungiform papillae density
Caterina Dinnella and Lapo Pierguidi, University of Florence
12.15-12.30
Discussion
Thursday 9th July
9.30-10.45
Electrophysiological recordings from the human tongue as a direct and objective evaluation of responsiveness to taste stimuli
Iole Tomassini Barbarossa and Melania Melis, University of Cagliari
11.00 -12.15
Individual variation in texture perception
Caterina Dinnella
12.15-12.30
Discussion
