We are delighted to announce Dr. Virginia Glicerina, University of Turin, Italy, as a Speaker at the International Conference on Trends in Food Science and Emerging Technologies (TFoSET-2026), taking place November 25–27, 2026, in Prague, Czech Republic.
W: https://food.ircconferences.net/
Talk Title: A Rheological and Neuro-Psychophysiological Approach to Assess Acceptability and Liking of Criollo Cocoa Paste of Different Geographical Origin
Her research integrates rheology, sensory science, and neuro-psychophysiology to explore how structural and textural properties of cocoa pastes influence consumer acceptability. Key highlights include:
Linking rheological characteristics (fluidity, smoothness) with consumer preferences.
Measuring psychophysiological markers such as heart rate variability, pupil dilation, and oral processing time to assess liking.
Demonstrating how geographical origin impacts both structure and sensory perception of cocoa pastes.
Providing insights for the development of tailored cocoa products with enhanced consumer appeal.
Dr. Virginia Teresa Glicerina is Associate Professor of Food Science and Technology at the University of Turin. Her expertise spans food rheology, texture analysis, food microstructure, and consumer perception. She has contributed to national and international projects on food quality, process optimization, and sustainability, with a strong focus on cocoa-based products and emulsions.
Join us at TFoSET 2026 to discover how rheology and neuro-psychophysiology are shaping the future of sensory-driven food innovation.
More Info:
Trends in Food Science and Emerging Technologies:- https://food.ircconferences.net/ | https://www.linkedin.com/company/trends-in-food-science-and-emerging-technologies/
Impact Research Communications:- https://impactresearchcommunications.org/ | https://www.linkedin.com/company/impactresearchcommunications/
