The event is organized every other year in different Nordic country. Matís is participating in the scientific committee of the workshops and the title of the workshop this year is A Taste of the Future. The central topics for the symposium are children and food preferences, tailor-made healthy food and Nordic food trends.
The Icelandic chef Gunnar Karl Gíslason at Dill restaurant will give a lecture on Nordic Food trends from chef’s perspective. Gunnar newly published the cookbook North with the US writer Jody Eddy.
The theme of the book is New Nordic Food. His contemporary cooking celebrating Iceland’s pristine ingredients and artisanal producers has garnered international acclaim and media.
Interested persons in the food and restaurant businesses and other are encouraged to look at further description, program and registration at Nofimas’ website.
Matis has extensive experience in sensory analysis of food products and operates a sensory laboratory with trained sensory panel. Matís has wide experience in consulting and guiding the food industry in product development and sensory analysis. During the past years Matís has conducted several consumer studies using both qualitative and quantitative methods including product concept and marketing testing and studies on consumer aspects, attitudes, behavior in net-surveys among consumers in various countries. Matís is a partner in the European Sensory Network (ESN). The European Sensory Network (ESN) is a powerful international network of leading research institutions and industrial partners at the cutting edge of sensory and consumer sciences. Today, the European Sensory Network brings together 26 member organizations acting in 17 European countries, and four non-European countries.
For additional information, please contact Emilía Martinsdóttir at Matís.