14.00 - 14.05

Opening and chair

Prof. Dr. Herbert J. Buchenhüskes, DLG e.V., Frankfurt, Germany

14.05 - 14.35

Understanding the basics of sweet taste perception – from genetic endowment to hedonic acceptance and social / cultural imprinting

Annette Bongartz, Zurich University of Applied Sciences, Wädenswil, Switzerland

14.35 - 15.05

Sensory evaluation of chocolate: How trained experts can help to understand consumer behaviour

Olaf Biedekarken, Doehler Group, Darmstadt, Germany

15.05 - 15.35

Traditional and new ways to modulate sweet taste perception

Ass. Prof. Dipl.-Ing. Dr. Klaus Dürrschmid, University of Natural Resources and Applied Life Sciences, Vienna , Austria

15.35 - 16.05

Coloring foods in confectionery – perfect solutions from natural sources

Dr.-Ing. Marcus Volkert, GNT Europa GmbH, Aachen, Germany

16.05 - 16.35

The application of an electronic tongue in quality management – demonstrated in sage candy

Carolin Eckert, Heinrich-Heine Universität Düsseldorf, Germany