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CNIS Held the International Workshop on Sensory Science
Date: 2018-06-01    Source:CNIS   

The international symposium on sensory science was held in Beijing by CNIS and SAC/TC 566 (sensory analysis) on April 27-28, 2018. Some 300 experts, scholars, enterprise technicians engaged in sensory analysis and producers of sensory analytic instrument from 100 institutions at home and abroad attended the meeting and discussed the scientific issues in sensory field.

Themed with "perception of flavor and insight into consumer", and focused on six topics: sensory analysis methods and standardization; sensory preferences and consumers' perception; food flavor and sensory evaluation; sensory psychology and physiology; smart sensory analysis and sensory analysis instrument application; food sensory analysis standardization, the meeting conducted a deeper communication and discussion.

37 experts and scholars from SC12, Kansas State University, University of Leeds, National University of Singapore, University of Otago, The New Zealand Institute for Plant & Food Research Ltd, Peking University, Tsinghua University, Zhejiang University, China Agricultural University, Jiangnan University etc. were invited to the meeting and delivered excellent reports respectively on key scientific issues and standardization applications on sensory field. Research Fellow Zhao Lei, Associate-Research Fellow Shi Bolin and Dr Zhang Lulu from CNIS Sub-Institute of Agriculture Standardization made special reports and introduced respectively the research content of Frontier Technical Standardization of Sensory Analysis, Scientific Issues and Technical Key of Personnel Ability Assessment for Sensory Evaluation, Methods for Evaluating the Sensory Intensity of Pepper Numb-Taste.

The workshop provided a sound communication and display platform on academics, technology and equipment for universities, research institutions, food and related companies, which plays a active promotion role for enhancing wide communication and cooperation on sensory field at home and abroad, pushing forward the basic research and application development of China's sensory analysis.

(Translated by Li Xinyue, reviewed by Liu Zhiyang)

 
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