Workshop “Sensory and Food Marketing Methods for Healthy and Sustainable Foods”
On October 30, 2024, the workshop “Sensory and Food Marketing Methods for Healthy and Sustainable Foods” brought together leading experts and participants at the University of Southern Denmark (SDU) in Odense, as well as online. The event explored the role of sensory and consumer research in building a healthier and more sustainable food industry.
Highlights from the agenda included:
- Dr. Davide Giacalone (SDU) – introduction and contributions of sensory science to a sustainable food sector,
- Dr. Jakub Bercik and Dr. Anna Mracova (SUA, Nitra, Slovakia) – emerging methods in consumer science with insights from the H2020 COMFOCUS project,
- Dr. Luis Noguera-Artiaga (UMH) – consumer understanding of sustainability in agricultural products,
- Dr. Agnieszka Nems (UPWr) – a case study on consumer perception of new products with upcycled ingredients, focusing on apple pomace.
The workshop concluded with an engaging plenum discussion and Q&A session with all speakers.
This event provided a unique opportunity to share innovative approaches and foster dialogue on how sensory and consumer science can support a sustainable future for the food sector.
