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Improving the Sensory Quality and Sensory Marketing of Organic Products


Sep 07, 2011 from 12:00 AM to 12:00 AM

Where Faculty of Agriculture, University of Bologna (Bologna, Italy).

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A workshop for processors, traders, label organisations and governmental representatives to learn about sensory marketing and product improvement.

The workshop is intended for people who are:

  • involved in the promotion of organic products;
  • responsible for product development and improvement;
  • interested in the sensory aspects of organic food.

The goals:

  • To hear the recent results of consumer research and laboratory testing of different organic and non-organic products (apples, yoghurt, biscuits, salami, tomato sauce, oil and fruit juice)
  • To learn how to communicate the sensory properties of products, the sensory differences between organic and conventional products and how to train staff to better communicate with customers.
  • To enable participants to increase awareness about the sensory properties of products within their own company / supply chain.
  • To identify potentials for improving the sensory properties of organic products.
  • To include from the beginning sensory properties in the product development.

For further information: see the Flyer [665 KB]