Sensory Analysis in the Development and Consumer Perception of Dairy Products

Adriano Gomes da Cruz is professor of Federal Institute of Rio de Janeiro within the department of food. Dr. Cruz’s research focuses on the development of dairy science and technology, with emphasis in probiotic and prebiotic dairy foods development as well as probiotic technology and food quality, microbiology, and safety. Erick Almeida Esmerino graduated in Veterinary Medicine from the Federal Rural University of Rio de Janeiro - UFRRJ (2009), Master's (2012) and received his Doctorate (2016) in Food and Nutrition from the Faculty of Food Engineering at the State University of Campinas (UNICAMP). He also recieved Post-doctorate in Veterinary Hygiene and Processing of Origin Foods by the Department of Food Technology at the Faculty of Veterinary Medicine of the Fluminense Federal University (UFF). Dr. Almeida Esmerino is currently a professor at both Federal Fluminense University as well as the Federal Institute of Education, Science and Technology of Rio de Janeiro. His research focuses on food science and technology with a focus on sensory analysis, descriptive analysis, technology of milk and derivatives, and probiotics. Prof. Tatiana Colombo Pimentel recieved her master's in Food Science and Technology from Universidade Estadual de Londrina (2009) and doctorate in Food Science from Universidade Estadual de Londrina (2014). She is currently a full professor at the Federal Institute of Paraná. Her research interests focus on milk, coliforms, inulin, probiotics and health.

• Section 1: Overview of sensory analysis for dairy product development and qualitative methods for consumers’ perception of dairy products1. Importance of sensory analysis in foods2. Sensory quality parameters for dairy products3. Animal and microbial biodiversity as key sensorial parameters in the study and development of dairy products.4. Sensory methodologies applied to the shelf life of dairy products5. Sensory methodologies and the quality control of dairy products6. Correspondence of sensory perception with instrumental analysis7. Challenges and perspectives of sensory analysis for the development of dairy products8. Focus groups9. Projective methods applied to dairy foods10. Other relevant methods - Ethnography, social media, etc.Section 2: Traditional / Classical descriptive sensory analysis and rapid sensory methods applied to dairy foods development11. Traditional / Classical descriptive sensory analysis for sensory characterization of dairy products12. Check all that Apply (CATA), Rate all that Apply (RATA) and Flash Profile: utilization of list of attributes for sensory characterization of dairy products13. Projective Mapping and Sorting: holistic approach to evaluate the differences in the sensory profile of dairy products14. Polarized Sensory Positioning (PSP) and Pivot Profile (PP): methods using comparison with references for characterizing dairy products15. Preferred Attribute Elicitation (PAE), Open Questions and Free Listing as tools for the sensory profile analyses of dairy products16. Time-intensity (TI), Temporal Dominance of Sensations (TDS), Temporal Liking and TCATA: temporal tests for the sensory characterization17. Sentiment Analysis applied to Dairy Products Development18. Free Comments to determine the drivers of liking of dairy productsSection 3: Hedonic and emotional responses and Neuroscientific methods in sensory analysis19. Emotion responses to dairy products: utilization of rapid and conventional methods20. Electroencephalography (EEG)21. Magnetic resonance imaging (fMRI)22. Eye tracking Section 4 – Case studies23. Development of a fermented dairy product: From concept to consumer24. Development of a functional ice cream: Application of different sensory methodologies25. Comparison of traditional and rapid sensory methodologies in the evaluation of a dairy product