The Food@LIT team were fortunate to attend the Seventh European Conference on Sensory and Consumer Research 11 – 14 September 2016, Palais des Congrés, Dijon Exhibition & Convention Centre, Dijon, France.

Rebecca Coughlan one of Food@LIT post grads presented her research on Physiochemical and Sensory analysis of Irish Rapeseed oil and a comparison to other countries of origin.

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The conference was theme was a “Sense of Time”. This international conference coupled practical application with cutting edge sensory research.

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The Food@LIT squad came home armed with lots of food for academic thought but also lots of gastronomic inspiration from experiencing the gastronomic delights of the city in France where most of the sensory research strengths have been gathered. Last, but not least, Dijon is the capital of Burgundy, the region in the world where wines from Pinot Noir and Chardonnay can reach divine perfection.

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