Every other year, Nordic Sensory Workshops are held in the Nordic countries, mostly on sensory assessment and consumer research, and Matís has taken part in their preparation. The next conference will be held in Oslo on 11 and 12 May. and is entitled: Taste of the future (e. A Taste of the Future).
The main topics of the conference this time will be:
- What do the children want to eat? (by Children and Food Preferences)
- Taylor made Healthy Foods
- Nordic Food Trends
Gunnar Karl Gíslason caterer on Dill Restaurant will give a talk on where new Nordic cuisine is heading from the chef's point of view. Gunnar recently published the cookbook North along with the American author Jody Eddy. The theme of the book is the new Nordic cuisine as it appears in Iceland, but Dill has been one of the main heralds of that policy in this country.
People in food production and others interested in this topic are encouraged to register their participation as soon as possible. Further description, registration and program are on Nofima website.
Sensory evaluation and sensory evaluation research have long been an important area of expertise at Matís, and the emphasis has increasingly been on consumer research. Matís has participated in many domestic and foreign research projects in this field and is a participant in European organizations. European Sensory Network (ESN) which deals with sensory evaluation and consumer research.
For further information Emilia Martinsdóttir at Matís.