Secondo Convegno Nazionale della Società Italiana di Scienze Sensoriali
Over the last decade there has been a growing interest in sensory science in Italy. This has clearly resulted in an increase in the number of researchers engaged in this sector and the number of companies that exploit sensory evaluations for product innovation and enhancement and in quality control....
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| Κύριοι συγγραφείς: | , |
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| Μορφή: | Online |
| Γλώσσα: | Ιταλικά |
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Firenze University Press
2021
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| Θέματα: | |
| Διαθέσιμο Online: | 346645 |
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| _version_ | 1869530875670036480 |
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| author | Monteleone, Erminio Bertuccioli, Mario |
| author_browse | Bertuccioli, Mario Monteleone, Erminio |
| author_facet | Monteleone, Erminio Bertuccioli, Mario |
| author_sort | Monteleone, Erminio |
| collection | Directory of Open Access Books |
| description | Over the last decade there has been a growing interest in sensory science in Italy. This has clearly resulted in an increase in the number of researchers engaged in this sector and the number of companies that exploit sensory evaluations for product innovation and enhancement and in quality control. In Italy, in the sphere of the valorisation of prestige foodstuffs there is an increasing sensitivity towards the adoption of strict methods for describing the sensory properties of the products and ascertaining compliance with defined sensory standards. The Società Italiana di Scienze Sensoriali has played a decisive role in activating and guiding this development. Pursuing this approach, in 2008 the Society organised the 2nd National Convention as an occasion for exchange among professionals working in the field of sensory science. |
| format | Online |
| id | doab-20.500.12854ir-32671 |
| institution | Directory of Open Access Books |
| language | ita |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | Firenze University Press |
| publisherStr | Firenze University Press |
| record_format | ojs |
| spelling | doab-20.500.12854ir-326712025-07-30T10:21:29Z Secondo Convegno Nazionale della Società Italiana di Scienze Sensoriali Monteleone, Erminio Bertuccioli, Mario percezione sensoriale marketing qualità quality sensorial faculty società italiana di scienze sensoriali food cibo thema EDItEUR::K Economics, Finance, Business and Management::KJ Business and Management::KJS Sales and marketing thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TD Industrial chemistry and manufacturing technologies::TDC Industrial chemistry and chemical engineering::TDCT Food and beverage technology thema EDItEUR::K Economics, Finance, Business and Management::KJ Business and Management::KJS Sales and marketing thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TD Industrial chemistry and manufacturing technologies::TDC Industrial chemistry and chemical engineering::TDCT Food and beverage technology Over the last decade there has been a growing interest in sensory science in Italy. This has clearly resulted in an increase in the number of researchers engaged in this sector and the number of companies that exploit sensory evaluations for product innovation and enhancement and in quality control. In Italy, in the sphere of the valorisation of prestige foodstuffs there is an increasing sensitivity towards the adoption of strict methods for describing the sensory properties of the products and ascertaining compliance with defined sensory standards. The Società Italiana di Scienze Sensoriali has played a decisive role in activating and guiding this development. Pursuing this approach, in 2008 the Society organised the 2nd National Convention as an occasion for exchange among professionals working in the field of sensory science. Nel corso dell'ultimo decennio in Italia si è assistito a un crescente interesse per le scienze sensoriali. Di conseguenza è aumentato il numero di ricercatori impegnati in questo settore così come continuano a crescere le aziende che utilizzano le valutazioni sensoriali nell'innovazione e ottimizzazione di prodotto e nel controllo qualità. Nella valorizzazione delle produzioni alimentari di pregio del nostro Paese è sempre maggiore la sensibilità verso l'adozione di metodi rigorosi nella descrizione delle proprietà sensoriali dei prodotti e nelle attività di verifica della conformità a definiti standard sensoriali. La Società Italiana di Scienze Sensoriali ha svolto un ruolo determinante nell'attivare e guidare questo sviluppo. Per il 2008, in continuità con l'attività svolta, la Società ha voluto organizzare il II Convegno Nazionale per un confronto fra tutti coloro che nel nostro Paese operano nel campo delle scienze sensoriali. 2021-02-10T12:58:18Z 2010-07-27 00:00:00 2020-04-01T15:28:32Z 2008 book 346645 OCN: 808384654 http://library.oapen.org/handle/20.500.12657/34871 https://directory.doabooks.org/handle/20.500.12854/32671 ita Proceedings e report open access image/jpeg image/jpeg image/jpeg image/jpeg n/a n/a n/a n/a https://library.oapen.org/bitstream/20.500.12657/34871/1/346645.pdf https://library.oapen.org/bitstream/20.500.12657/34871/1/346645.pdf https://library.oapen.org/bitstream/20.500.12657/34871/1/346645.pdf https://library.oapen.org/bitstream/20.500.12657/34871/1/346645.pdf Firenze University Press 10.26530/OAPEN_346645 10.26530/OAPEN_346645 2ec4474d-93b1-4cfa-b313-9c6019b51b1a open access |
| spellingShingle | percezione sensoriale marketing qualità quality sensorial faculty società italiana di scienze sensoriali food cibo thema EDItEUR::K Economics, Finance, Business and Management::KJ Business and Management::KJS Sales and marketing thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TD Industrial chemistry and manufacturing technologies::TDC Industrial chemistry and chemical engineering::TDCT Food and beverage technology thema EDItEUR::K Economics, Finance, Business and Management::KJ Business and Management::KJS Sales and marketing thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TD Industrial chemistry and manufacturing technologies::TDC Industrial chemistry and chemical engineering::TDCT Food and beverage technology Monteleone, Erminio Bertuccioli, Mario Secondo Convegno Nazionale della Società Italiana di Scienze Sensoriali |
| title | Secondo Convegno Nazionale della Società Italiana di Scienze Sensoriali |
| title_full | Secondo Convegno Nazionale della Società Italiana di Scienze Sensoriali |
| title_fullStr | Secondo Convegno Nazionale della Società Italiana di Scienze Sensoriali |
| title_full_unstemmed | Secondo Convegno Nazionale della Società Italiana di Scienze Sensoriali |
| title_short | Secondo Convegno Nazionale della Società Italiana di Scienze Sensoriali |
| title_sort | secondo convegno nazionale della societa italiana di scienze sensoriali |
| topic | percezione sensoriale marketing qualità quality sensorial faculty società italiana di scienze sensoriali food cibo thema EDItEUR::K Economics, Finance, Business and Management::KJ Business and Management::KJS Sales and marketing thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TD Industrial chemistry and manufacturing technologies::TDC Industrial chemistry and chemical engineering::TDCT Food and beverage technology thema EDItEUR::K Economics, Finance, Business and Management::KJ Business and Management::KJS Sales and marketing thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TD Industrial chemistry and manufacturing technologies::TDC Industrial chemistry and chemical engineering::TDCT Food and beverage technology |
| topic_facet | percezione sensoriale marketing qualità quality sensorial faculty società italiana di scienze sensoriali food cibo thema EDItEUR::K Economics, Finance, Business and Management::KJ Business and Management::KJS Sales and marketing thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TD Industrial chemistry and manufacturing technologies::TDC Industrial chemistry and chemical engineering::TDCT Food and beverage technology thema EDItEUR::K Economics, Finance, Business and Management::KJ Business and Management::KJS Sales and marketing thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TD Industrial chemistry and manufacturing technologies::TDC Industrial chemistry and chemical engineering::TDCT Food and beverage technology |
| url | 346645 |
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