The role of sensory sciences in the transition to sustainable food systems
Webinar, 29/09/2021, ore 17.00-18.00
To celebrate 20 years of activity, the Italian Society of Sensory Sciences (SISS) organizes a series of webinars open to members and sympathizers.
The role of sensory sciences in the transition to sustainable food systems will be discussed on Wednesday 29 September.
A current topic that integrates the production chains with the qualitative evaluation expressed by the consumer.
Program
Introduced by Erminio Monteleone, University of Florence, President of SISS
Moderator: Monica Laureati, University of Milan, SISS
Trends and challenges of the agri-food system
Monica Laureati, University of Milan, SISS
The contribution of sensory sciences for a sustainable development of the agri-food system
Erminio Monteleone, University of Florence, SISS
Consumer acceptability towards new sustainable food products made with added value ingredients
Cristina Proserpio, University of Milan, SISS
Discussion
Participation in webinars is free upon registration. For more info click HERE