International Conference on Sensory Education and Food Analysis

10⁰⁰ – 10¹⁵

Eugenio Brentari

Valutazione e reputazione dei vini italiani (Italian wines: ratings & reputations)

University of Brescia, Italy / President of International Academy of Sensory Analysis

10¹⁵ – 10³⁰

Francesca Venturi

Proprietà sensoriali e caratteristiche tecnologiche dei prodotti da forno ottenuti con l’impiego di madre acida

Università di Pisa, Italy / Vice-President of International Academy of Sensory

Analysis

10³⁰ – 10⁴⁵

Luigi Bavaresco

Viticoltura sostenibile: le ragioni tecniche di un percorso virtuoso

Università Cattolica S. Cuore, Italy / Cuore-President of Expert Group “Genetic Resources and Vine Selection”, Paris

10⁴⁵ – 11⁰⁰

Roberto Pisano

Utilità dell’analisi sensoriale dei salumi per i produttori e i consumatori

Vice-President Organizzazione Nazionale Assaggiatori di Salumi, Italy

11⁰⁰ – 11¹

Marco Quasimodo

Degustazione ed analisi sensoriale dei formaggi – L’esperienza dell’Onaf

 O.N.A.F. Organizzazione Nazionale Assaggiatori di Formaggio, Italy

11¹⁵ – 11³⁰

Erekle Shavishvili, Mariam Khositashvili, Iliko Khositashvili, Medea Ormotsadze Improving the technology of making rose, sparkling wine from Usakhelouri grape variety

Caucasus International University, Georgia

11³⁰ – 11⁴⁵

Sophiko Zautashvili, Olani Gotsiridze, Mariam Khositashvili, Marika Mikiashvili Agricultural and technical study of forgotten local Georgian varieties, pink Rkatsiteli, Kakhi Tetri and Lechkhumi Ojaleshi and their use in wine production.

Caucasus International University, Georgia

11⁴⁵ – 12⁰⁰

Mariam Khositashvili, Marika Mikiashvili, Davit Abzianidze, Davit Maghradze

Receive oak extract and using it for accelerating aging of brandy spirit.

Caucasus International University, Georgia;

12⁰⁰ – 12¹⁵

Mariam Khositashvili, Olani Gotsiridze, Marika Mikiashvili, Roland Maghradze Agricultural and technical study of local Georgian variety Tsulukidzis Tetra for receiving wines make by classical and traditional technologies

Caucasus International University, Georgia

12¹⁵ – 12³⁰

Saba Kitiashvili

The potential of Muskaturi Rkatsiteli for use in winemaking.

Caucasus International University, Georgia

12³⁰ – 13⁰⁰

Open Discussion|Discuții

13⁰⁰ – 13³⁰

Coffe Break|Pauză de Cafea

13³⁰ – 13⁴⁵

Cristina Mihaela Nicolescu

Innovation Driven Solutions for Agri-Food Community – importance of advanced analytical techniques knowledge and development of customized applications | Soluții inovatoare pentru domeniul agro-alimentar – importanța tehnicilor analitice avansate pentru dezvoltarea de aplicații personalizate

Valahia University of Targoviste, Institute of Multidisciplinary Research for Science and Technology, Romania

13⁴⁵ – 14⁰⁰

Cristian Cetateanu, Florin Cetateanu

Pervertirea gustului la români: sarea

cetățeniivinului.ro, Romania

14⁰⁰ – 14¹⁵

Gabriela Dogaru

Cercetarea calității apelor minerale naturale

„Iuliu Haţieganu” University of Medicine and Pharmacy Cluj-Napoca, Romania

14¹⁵ – 14³⁰

Constantin Munteanu

Gustul apei – de la obiectivitate științifică la subiectivitate senzorială

University of Medicine and Pharmacy „Gr. T. Popa”Iași, Romania

14³⁰ – 14⁴⁵

Andreea Laura Banica

ICSTM – Tehnici de analiză a vinurilor / ICSTM – Techniques for wines analysis

Valahia University of Targoviste, Institute of Multidisciplinary Research for Science and Technology, Romania

14⁴⁵ – 15⁰⁰

Dorin Popa

Nonverbal language – elements of identity, quality and diversity of wines

University of Oradea, Romania

15⁰⁰ – 15¹⁵

Dana Pop

Etichetarea savorii

National Federation of Tasting Expert, Romania

15¹⁵ – 15³⁰

Marian Vilciu

Vinul Liturgic

Valahia University of Targoviste, Romania

Education of the Senses | Atelier de Educație a Gustului

15³⁰ – 16³⁰

Winery Presentation

DAVINO

APOGEUM LICORNA JUGRESTAN

Gabriela TEODORESCU

Vice-Rector of Valahia University of Targoviste,

Romania

Olan GOTSIRIDZE

Caucasus International University, Georgia

Dean of Viticulture-Winemaking Faculty

Marian TIMOFTI

President of National Federation of Tasting Expert

– FNDA, Romania

Mile VASIC

President of European Marketing and

Management Association, Bosnia and Herzegovina

Eugenio BRENTARI

University of Brescia, Italy

President of International Academy of Sensory Analysis

Luigi BAVARESCO

Università Cattolica del Sacro Cuore, Italy

President of Expert Group “Genetic Resources and Vine Selection”, France

Roberto PISANO

Vice President of Organizzazione Nazionale

Assaggiatori di Salumi, Italy

Cristiana RADULESCU

Valahia University of Targoviste, Romania Director of Institute of Multidisciplinary Research

for Science and Technology (ICSTM)

Gabriela TEODORESCU

Valahia University of Targoviste

Ioan Alin BUCURICA

Valahia University of Targoviste, ICSTM

Ioana Daniela DULAMA

Valahia University of Targoviste, ICSTM

Andreea Laura BANICA

Valahia University of Targoviste, ICSTM

Lavinia UDREA

Valahia University of Targoviste, Faculty of Environmental Engineering and Food Science,

Research Centre for Natural Resources

Sanziana MORARITA

Valahia University of Targoviste, Faculty of Environmental Engineering and Food Science,

Research Centre for Natural Resources

Ivona DAVID

Valahia University of Targoviste, Faculty of Environmental Engineering and Food Science,

Research Centre for Natural Resources

Delia TATULESCU

Valahia University of Targoviste, ICSTM

Bogdan SALISTEANU

Valahia University of Targoviste, IT Department