A Escola Superior de Saúde de Lisboa (ESSL) irá acolher dois workshops dedicados à análise sensorial, dinamizados por investigadores e docentes da Universidade de Florença, nos dias 20 e 28 de maio.
Esta iniciativa contará com a participação de Sara Spinelli, da Universidade de Florença, e de Erminio Monteleone, membro da European Sensory Science Society, reconhecidos especialistas na área da ciência sensorial.
O programa encontra-se dividido em duas sessões:
Sessão 1 | 20 de maio | 09h00–13h00 | Auditório
- Sensory & nutrition | Food Preferences, Taste Perception, and Obesity
Intake and satiety; Sensory specific satiety, habituation, hedonic contrast. Taste phenotypes: sweet likers and sensory–hedonic segmentation. the influence of the meal context. - Sensory science and health – case studies.
Chemosensory alterations in oncology patients and their impact on preference and choice; food perception and preferences in obese patients.
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Sessão 2 | 28 de maio | 14h00–18h00 | Sala 2.2
- The sensory properties of foods and preference
Classification of sensory properties of foods. Sensory interactions. Mechanisms underlying the development of preferences. The taste of macronutrients: fats, carbohydrates, and proteins. The PROP phenotype and taste sensitivity. - Sensory data collection and evaluation methods.
The psychological elements underlying sensory evaluations. Control of psychological and physiological errors. Rating scales. Classification of sensory tests. Discriminative tests: paired comparison, triangle test, and ranking. Descriptive tests: Descriptive Analysis and Check-All-That-Apply
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