The theme is “Making Sense” and the topic of the Nordic Sensory Workshop 2018 will involve ALL our senses for use in food industry and beyond. The focus is on scientific results and their practical applications in the industrial environment. Examples will be provided of where, when and why sensory analyses can be used and applied within a wide range of product categories. Professionals and scientists working in the sensory and consumer field on product development and marketing aspects of consumer products will have the opportunity to meet and discuss sensory matters at a Nordic level. More details on the conference can be found here.
The registration fee for the conference is 45.900 ISK for industry and academic delegates and 19.900 ISK for student delegates* (for currency converter please click here). The deadline for registration for the conference is April 27th. Lunch and refreshments during the conference are included in the registration fee as well as the confrence dinner on May 3rd (see more info here).
The registration button will bring you to the payment and registration portal. Please note that the name of the participant should go into the field “name” in the “Buyer” section of the form.
*The student rate applies to those registered for a higher degree.
Kolbrún Sveinsdóttir, Matis ltd.-Food and Biotech R&D institute, Iceland
Anne Normann, Berit Albinsson, RISE-The Swedish Research Institute, Sweden
Mats Carlehög, NOFIMA, Norway
Pia Ingholt Hedelund, Tanja Frydenlund Jaedeke, Teknologisk Institut, Denmark
Saara Pentikainen, Raija-Liisa Heinio, VTT-Technical Research Centre of Finland Ltd, Finland
Steinar B. Aðalbjörnsson
Compusense is proud to sponsor the 17th Nordic workshop in Sensory Science.
As a contributor to the growing field of sensory science, Compusense engages in research collaborations with academia and industry partners. For attendees to the Nordic workshop, we are pleased to offer a free download of our 2017 Sensory and Consumer Research Trend Report: https://qry.ca/nordicworkshop
This report explores the latest trends in food science, innovative research, and diverse, global perspectives from within the sensory and consumer science industry.
In addition to topical, engaging articles, the report includes exclusive interviews with leading sensory scientists including Paula Varela-Tomasco (Nofima), Marianne Swaney-Stueve (Kansas State University), Chris Simons (Ohio State University), Kenny McMahon (Mondelez), and Harry Lawless (Cornell University).