Presentati a Eurosense i risultati del progetto Italian Taste

Eurosense 2018 è stata l’occasione per la presentazione di molti risultati del progetto Italian Taste:

Keynote presentation

Large-scale multidisciplinary studies to uncover influences on food preferences and choice
C. Dinnella
University of Florence, Italy

 

 

 

 

Presentazioni orali

Sweet vs bitter – sweet vs sour. The role of personality traits and taste responsiveness on sensory perception and liking of basic tastes
S. Spinelli*1, E. Monteleone1, C. Dinnella1, A. De Toffoli1, J. Prescott1,2, M. Laureati3, E. Pagliarini3, L. Torri4, A. Bendini5, T. Gallina Toschi5 et al
1University of Florence, Italy, 2TasteMatters Research & Consulting, Australia, 3University of Milan, Italy, 4University of Gastronomic Sciences, Italy, 5University of Bologna – Alma Mater Studiorum, Italy

Automated image analysis of human tongue to assess individual variation in fungiform papillae density and size
M. Piochi*1, C. Dinnella2, L. Pierguidi2, L. Torri1, S. Spinelli2, E. Monteleone1, E. Arena3, M.C. Cravero4, L. Galassi5, T. Gallina Toschi6, A. Garavaldi7, L. Lozano8, E. Piasientier9, E. Gatti10
1University of Gastronomic Sciences, Italy, 2University of Florence, Italy, 3University of Catania, Italy, 4CREA – Research Centre for Viticulture and Enology, Italy, 5ERSAF – Regional Agency for Services to Agriculture and Forestry, Italy, 6University of Bologna, Italy, 7C.R.P.A. S.p.A., Reggio Emilia, Italy, 8Laimburg Research Centre, Italy, 9University of Udine, Italy, 10IBIMET-CNR, Italy

Flash poster presentations

Psychological traits affect liking and choice of phenol-rich foods
A. De Toffoli*1, S. Spinelli1, C. Dinnella1, M. Laureati2, T. Gallina Toschi3, F. Napolitano4, L. Torri5, I. Endrizzi6, E. Arena7, R. Di Monaco8 et al
1University of Florence, Italy, 2University of Milan, Italy, 3University of Bologna – Alma Mater Studiorum, Italy, 4University of Basilicata, Italy, 5University of Gastronomic Sciences, Pollenzo (CN), Italy, 6Edmund Mach Foundation, San Michele all’Adige (TN), Italy, 7University of Catania, Italy, 8University of Naples Federico II, Italy

Food neophobia, odour sensitivity and overall flavour perceptions in food
R. Di Monaco*1, S. Cavella1, N.A. Miele1, S. Puleo1, A. Braghieri2, N. Condelli2, F. Napolitano2, A.M. Riviezzi2, A. Bendini3, R. Palagano3 et al
1University of Naples Federico II, Italy, 2University of Basilicata, Italy, 3University of Bologna, Italy

Presentazioni poster

Exploring Italian consumers’ food habits and adherence to the Mediterranean eating pattern
S. Predieri*1, F. Sinesio2, R. Di Monaco3, P. Vitaglione3, S. Spinelli4, L. Torri5, P. Gasparini6, F. Gasperi7, I. Endrizzi7, M. Laureati8, E. Pagliarini8, T. Gallina Toschi9, E. Valli9, C. Dinnella4, N. Condelli10, M. Cianciabella1, E. Monteleone4 et al
1IBIMET-CNR, Italy, 2CREA – Research Centre for Food and Nutrition, Italy, 3University of Naples, Italy, 4University of Florence, Italy, 5University of Gastronomic Sciences, Italy, 6UNITSO-IRCCS Burlo Garofalo, Italy, 7San Michele all’Adige (TN), Italy, 8University of Milan, Italy, 9University of Bologna, Italy, 10University of Basilicata, Italy

Choice and liking for fat-rich foods: Are there gender-related differences?
F. Tesini*1, T. Gallina Toschi1, A. Bendini1, S. Spinelli2, C. Dinnella2, A. Braghieri3, C. Proserpio4, L. Torri5, N.A. Miele6, E. Aprea7, A. Mazzaglia8, E. Monteleone1 et al
1University of Bologna, Italy, 2University of Florence, Italy, 3University of Basilicata, Italy, 4University of Milan, Italy, 5University of Gastronomic Science, Italy, 6University of Naples, Italy, 7Edmund Mach Foundation, Italy, 8University of Catania, Italy

Consumer segments with different optimum for sweetness-bitterness-astringency differ in phenol rich-food liking and consumption
S. Spinelli*1, C. Dinnella1, F. Gasperi2, T. Gallina Toschi3, E. Pagliarini4, L. Torri5, A. Braghieri6, R. Di Monaco7, E. Arena8, E. Monteleone1
1University of Florence, Italy, 2Edmund Mach Foundation, Italy, 3University of Bologna, Italy, 4University of Milan, Italy, 5University of Gastronomic Sciences, Italy, 6University of Basilicata, Italy, 7University of Naples, Italy, 8University of Catania, Italy

Italian consumer segmentation according to sensory and hedonic responses on real foods
I. Endrizzi*1, F. Gasperi1, E. Aprea1, E. Monteleone2, C. Dinnella2, S. Spinelli2, E. Pagliarini3, M. Laureati3, L. Torri4, A. Bendini5, T. Gallina Toschi5, F. Sinesio6, S. Predieri7 et al
1Fondazione Edmund Mach, Italy, 2University of Florence, Italy, 3University of Milan, Italy, 4University of Gastronomic Sciences, Italy, 5University of Bologna, Italy, 6IBIMET-CNR, Italy

Italian consumers’ behaviour towards health-related food properties: National validation of the Health and Taste Attitude Scales
F. Sinesio*1, A. Saba1, E. Moneta1, C. Dinnella2, M. Laureati3, L. Torri4, M. Peparaio1, E. Saggia Civitelli1, A. Bendini5, I. Endrizzi6 et al
1CREA – Research Centre for Food and Nutrition, Italy, 2University of Florence, Italy, 3University of Milan, Italy, 4University of Gastronomic Sciences, Italy, 5University of Bologna, Italy, 6San Michele all’Adige, Italy, 7IBIMET-CNR, Italy

Società Italiana di Scienze Sensoriali

via Donizetti, 6, 50144, Firenze
C.F. 94097300480

Segreteria:
segreteria@scienzesensoriali.it
sportello@scienzesensoriali.it
amministrazione@scienzesensoriali.it
Tel: +39 340 5462245