2017 Adelaide program

Program|Workshop|Presenters|Attendees|Registration

Session 1 Wednesday  November 15, 9:00am
Chair Tony Robinson
Welcome
Tony Robinson, TWE
A historical perspective of wine sensory science
Leigh Francis, AWRI
Confessions of a serial wine taster
Toni Paterson MW
Sensometrics: a toolbox of statistical methods for analysis of sensory and consumer data
Oliver Tomic, Norwegian University of Life Sciences
Coffee

Concurrent sessions repeated

Session 2a Plenary
Chair Leigh Francis

Session 2b Practice
Sensory workshop

Sensory and chemistry: hand by hand
Claudia Guillaume, Modern Olives Lab
Rate-All-That-Apply (RATA) and Descriptive Analysis (DA)
Oliver Tomic & Sue Bastian
Mouthfeel Myth Buster
Paul Smith, AWRI
Naïve consumers vs. trained assessors: Comparison of Rate-All-That-Apply (RATA)
and Descriptive Analysis (DA)
Organoleptic assessment of olive oil
Richard Gawel, AWRI
 Marcell Kustos, University of Adelaide

Lunch

Session 3a  Practice
Sensory workshop

Session 3b
Chair Leigh Francis

Rate-All-That-Apply (RATA) and Descriptive Analysis (DA)
Oliver Tomic & Sue Bastian
Sensory and chemistry: hand by hand
Claudia Guillaume, Modern Olives Lab
Mouthfeel Myth Buster
Paul Smith, AWRI
Organoleptic assessment of olive oil
Richard Gawel, AWRI
Naïve consumers vs. trained assessors: Comparison of Rate-All-That-Apply (RATA) and Descriptive Analysis (DA)
 Marcell Kustos, University of Adelaide

Coffee
Session 4 Chair Oliver Tomic

Consumers and wine aromas: Who likes what, when and where? A Cross-Cultural Study
Dr Renata Ristic, University of Adelaide
Consumer Sensory: Fermented bean curd, fruity or French?
Patricia Williamson, AWRI
Tasting results presented and discussed in panel
Oliver Tomic, Norwegian University of Life Sciences
Panel discussion
Oliver Tomic, Richard Gawel, Sue Bastian
Summary
David Wollan, Memstar