Food Quality and Safety Expo » » Carol Griffin- Food Industry Development,Teagasc Food Research Centre, Ashtown.

Warning: Declaration of menu::start_lvl(&$output, $depth) should be compatible with Walker::start_lvl(&$output, $depth = 0, $args = Array) in /home/iefoodquality/public_html/wp-content/themes/evento/lib/php/menu.class.php on line 61

Warning: Declaration of menu::end_lvl(&$output, $depth) should be compatible with Walker::end_lvl(&$output, $depth = 0, $args = Array) in /home/iefoodquality/public_html/wp-content/themes/evento/lib/php/menu.class.php on line 66

Warning: Declaration of menu::start_el(&$output, $item, $depth, $args) should be compatible with Walker::start_el(&$output, $object, $depth = 0, $args = Array, $current_object_id = 0) in /home/iefoodquality/public_html/wp-content/themes/evento/lib/php/menu.class.php on line 71

Warning: Declaration of menu::end_el(&$output, $item, $depth) should be compatible with Walker::end_el(&$output, $object, $depth = 0, $args = Array) in /home/iefoodquality/public_html/wp-content/themes/evento/lib/php/menu.class.php on line 174

Carol Griffin- Food Industry Development,Teagasc Food Research Centre, Ashtown.

- Carol Griffin- Food Industry Development,Teagasc Food Research Centre, Ashtown.'s presentations
  - 2017 Presentation
Carol Griffin works in New Product Development and Sensory Analysis at Teagasc Food Research Centre, Ashtown. She manages the sensory analysis facility which provides services ranging from trained descriptive panel profiling to focus group and consumer testing of a wide range of food types. She is an experienced trainer and provides a wide range of bespoke training programmes in sensory analysis and descriptive panel training.

Presentation Title:

What can Sensory Science do for you?

Synopsis:

Food sensory science is a multidisciplinary field which investigates how humans perceive food and drink. It can be applied at all stages of the innovation chain from product idea generation, through design and development to final product testing. It can be used to inform marketing campaigns, substantiate sensory claims and assist in ensuring consistency of product quality to meet consumer expectations.

Food, whether satisfying the requirements of consumers who are interested in health and wellness, require specific “free from foods”, are from the older generation who have issues relating to ease of eating and nutrient availability or young children, must taste good. During this talk we will explore how sensory science can be applied at every stage of the product development cycle, assist in predicting new product success and maintain product quality during production and throughout it’s shelf life.

Carol Griffin- Food Industry Development,Teagasc Food Research Centre, Ashtown.

Similar Speakers

Mella Frewen- Director General, Food, Drink Europe.

Simon McKeever- Chief Executive, Irish Exporters Association.

Vincent Carton- Managing Director, Manor Farm.

Brian Lee- Founder, Chopped.

Paul Kelly – Director, Food and Drink Industry Ireland, IBEC

Alison Cowzer- Co Founder and Marketing & Innovation Director ‘East Coast Bakehouse’ RTE Dragons’ Den Investor- Co Founder and Managing Director – ‘The Company of Food’

Leave a Reply Cancel reply