Day 1. May 3rd Conference room: Matís, 3rd floor 

Time Activity Who
08.30-09.00 Registration Matís, 3rd floor
09.00-09.15 Welcome Hordur G Kristinsson, Chief Innovation Officer, Matis, Iceland
09.15-10.40

S1: Multi sense – interactions and perception

Chair: Kolbrún Sveinsdóttir, Matís, Iceland

09.15-10.00 Key-note: Multisensory influences Qian Janice Wang, Oxford University UK
10.00-10.20 Audiovisual interactions- when perception and emotions meet Penny Bergman, RISE Agrifood and Bioscience, Sweden
10.20-10.40 The experience of coldness in supermarkets and consumer shopping behavior of chilled groceries, what is efficient? Ulla Lindberg, RISE Built Environment – Energy and circular economy, Sweden
10.40-11.00 COFFEE
11.00-12.00

S2: Multi sense – from research to market

Chair: Saara Pentikäinen, VTT, Finland, VTT, Finland

11.00-11.20 Sensory & Consumer Research from front end to launch Kirsten Lorensen, Arla Foods, Denmark
11.20-11.40 From science to taste – from taste to business Juhani Sibakov, Fazer, Finland
11.40-12.00 The use of sensory analysis in quality control and stability testing of marine oils Anja Helen Haugom, Marine Ingredients AS, Norway
12.00-12.30

12.30-13.20

Exhibitors introduction

LUNCH

13.20-15.00

S3: Multi sense – trained panels and methods in a new perspective

Chair: Anne Normann, RISE, Sweden

13.20-13.40 Assessor sensitivity – how objective is a trained sensory panel? Josefine Skaret, Nofima, Norway
13.40-14.00 The influence of intrinsic factors on sensory perception Ulla Kidmose, Aarhus University,

Denmark

14.00-14.20 Temporal methods in practice Mats Carlehög, Nofima, Norway
14.20-14.40 Talking about wine in different language Mihaela Mihnea, RISE Agrifood and Bioscience, Sweden.
14.40-15.00 SensoTyping Sandra Stolzenbach Wæhrens, University of Copenhagen, Denmark
15.00-15.15 COFFEE
15.15-17.00

Workshop Making Sense of What We Eat

Qian Janice Wang,
17.00 END OF DAY 1
19.00 DINNER at Bergson RE See more info here.

Day 2. May 4th Conference room: Matís, 3rd floor

TIme Activity Who
09.00-10.00 Summary of Day 1. Results presented from the workshop summary.

 

Qian Janice Wang
10.00-10.40

S4: Multi sense – new texture experiences

Chair: Tanja Frydenlund, DTI, Denmark

10.00-10.20 Chewing in relation to sensory texture – case rye products Saara Pentikäinen, VTT, Finland
10.20-10.40 3D food – what do you expect Holly Petty, Matis, Iceland
10.40-11.00 COFFEE
11.00-11.40

S5: Multi sense – effect of production methods on image & sensory experience

Chair: Mats Carlehög, Nofima, Norway

11.00-11.20 Traditional Skyr vs large scale production: effect of production methods on sensory experience Þóra Valsdóttir, Matís, Iceland
11.20-11.40 The effect of boar treatment on consumer preferences and sensory odour profiles Aðalheiður Ólafsdóttir, Matis, Iceland
11.40-12.00 Summary of NSW 2018 Steinar B Aðalbjornsson, Head of Communication and Dissemination, Matis, Iceland
12.00-12.20 Closing, NSW story

Welcome to next NSW in Sweden 2020

Kolbrún Sveinsdóttir, Matís, Iceland
14.00 – 18:00 Local guided tour Kolbrún Sveinsdóttir, Matís, Iceland

Are you interested in bringing a poster to NSW? If so, please drop Kolbrún a line, ( kolbrun@matis.is )!

Take a look at abstracts already submitted.