Science of 'Deliciousness' and 'Health': A New Approach Combining Sensory Evaluation and Biological Assessment / Co-hosted by the Flavor and Aroma Strategy Research Institute and IMEC RD

Recommended for:
- Researchers and professionals in the research and development and marketing departments of food manufacturers, ingredient manufacturers, health food manufacturers, and others.
- Researchers from universities and academic institutions (in food science, nutrition, medicine, pharmacy, etc.).
- Anyone interested in food functionality evaluation, clinical research, monitoring surveys, and research and marketing related to food.
This seminar will focus on "Creating New Value through the Fusion of Secondary and Tertiary Functions of Food," featuring presentations on visualizing deliciousness through preference evaluation and methods for building scientific evidence regarding biological regulatory functions. Additionally, we plan to propose new food development strategies that integrate sensory evaluation and biological function assessment.
This is a valuable opportunity for researchers and engineers in research and development, evaluation, and marketing departments to gain practical tips for balancing sensory value and functional value. We also welcome participation from academic researchers interested in food functionality from the perspectives of food science, nutrition, medicine, and pharmacy.


Date and time | Thursday, Jul 03, 2025 03:00 PM ~ 04:10 PM |
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Entry fee | Free |
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