CHAIR

• Denisa Duta
  Institutul National de Cercetare Dezvoltare pentru Bioresurse Alimentare - IBA Bucuresti
• Nastasia Belc
  Institutul National de Cercetare Dezvoltare pentru Bioresurse Alimentare - IBA Bucuresti

DESCRIPTION

In last years sensory and consumer research has been recognized as one key discipline as it plays an important role in understanding the consumers' needs, behaviour and preferences, in designing and developing new food products. Sensory and consumer sciences are scientific disciplines based on psychology, physiology of perception and statistics, as well as food technology. They are also dynamic to meet the needs of a changing society and industry. The focus is placed on the modern methods applied in sensory evaluation of food products and consumers' studies and the latest innovations in this field. Both instrumental analysis (using e-nose, e-tongue, e-eye, texture analyzer, colorimeter etc.) and panel tests will be considered. Harmonization and standardization of the methods in this research area are needed.