National experts in sensory analysis of taste gathered in Alghero

Scienze sensoriali: VIII congresso SISS ad Alghero


ALGHERO. Taste experts from leading Italian universities and major national agri-food companies gathered in Alghero to talk about healthy and sustainable solutions developed specifically for consumers, with the aim of reducing food waste. Among the topics covered, also food design and the interaction between higher institutes and the world of sensory sciences, as well as the emerging methodologies of this scientific discipline which is becoming essential for companies that intend to put the consumer at the center of their offer of products.

The VIII SISS National Conference, organized by the Italian Society of Sensory Sciences in collaboration with the Sensory Quality and Product Enhancement service of Agris Sardegna, with the Food Technologies section of the Department of Agriculture of the University of Sassari and with the technological company from Alghero Smart Sensory Solutions, took place in recent days (22-24 May) in the conference room of the San Francesco monumental complex.

In addition to the high level of scientific content discussed during the congress, the event also constituted an opportunity to introduce participants to the excellence of the area. "We preferred to take advantage of this event to bring value to all the players in the regional agri-food chain, involving the small local producer of typical sweets up to the large DOP and IGP protection consortia of our region", explain the organizers.

It was the task of the “E. Lussu” of Alghero to enhance these excellences and make them discover during the lunch and coffee breaks that were served to the conference participants.

It is the first time that the SISS conference has been organized in Sardinia, demonstrating the growing interest gained in recent years by companies and research centers in sensory sciences.