Sensory scientists are often involved in the optimization or development of food products that are rarely consumed as such but rather used in combination with other food. Information available on the functionality of a specific sensory profile of a product (e.g. a wine or a cheese or an olive oil) when combined with other food are normally provided by food writers or culinary experts according to their personal sensitivity.
Considering that food pairing is more and more assumed as a way to market or promote the consumption of a number of products, sensory scientists are asked to give their contribution in providing relevant information for food producers. The aim of the talk is to report opportunities and limits of sensory in studying food pairing. Recent research experiences in studying the sensory functionality of olive oils with a varied sensory profile when combined with other foods will be presented.
Foredraget starter kl 14.00 varer i omtrent én time. Kaffe serveres fra 13.30.
