Sensory science experts from the US will be holding guest lectures at LBTU
October 20 from 10.00 to 12.00 Guest lectures by US professors will be held in room 182 of the Latvian University of Life Sciences and Technologies - LBTU where they will discuss sensory evaluation and other current topics. The event can be observed both in person and remotely, and university teaching staff, students, representatives of the industry, as well as other interested parties are invited to participate by registering in advance.
As part of the Baltic-American dialogue program, two scientific experts, professors from Kansas State University, are expected at LBTU. One of the experts will be an assistant professor, Ph.D. Martin Talavera, who conducts research at the Center for Sensory and Consumer Research, part of the internationally recognized Center for Sensory Analysis in the College of Human Ecology. Mr. Talaver has more than seven years of experience in the industry, working in several research centers and companies such as PepsiCo Inc. and Kellogg. On the other hand, the professor, Dr. Edgar Chamber IV is the director of the Center for Sensory Analysis, where he has been practicing in this industry for over 13 years. His focus is on issues of consumer research, product research and development in international companies.
The guest lectures will address topics on the importance of consumer research in the food industry, looking at sensory evaluation, which is closely related to the human senses (sight, hearing, smell, taste and touch). It will also talk about changes in the perception of smell and taste related to Covid-19, the most common mistakes made by representatives of the food industry when evaluating their products and / or consumers, as well as discussing the main factors that affect sensory choices.
Students studying at the Faculty of Food Technology also have the opportunity to acquire knowledge of the basics of sensory physiology, assessment methods, the possibilities of their use in the product quality assessment system, to develop a scientific work, as well as to work practically in the laboratory of sensory assessment of food products. In turn, the teaching staff of the faculty is also involved in the research of sensory science, implementing several studies.
You are invited to participate in the event by registering in advance. The data provided in the registration form will be used only for communication about the event.
At the end, US experts will meet with the teaching staff of the Faculty of Food Technology, visit the faculty, and also share examples of good practice and existing experience.
Guest lectures by US professors take place within the framework of the Baltic-American Dialogue Program (BAFF). The main goal of the program is the acquisition of useful knowledge from the USA, which could be applied to the organization, development and exchange of knowledge in various sectors and fields of Latvia.