Segment D: Sensory properties

Moderator: Antonio Silva

"New contributions to the study of emotions associated with cured ham consumption”

Speaker: Sonia Ventanas, Universidad de Extremadura

“CURED HAM: From the intimate to the universal”

Speaker: Françoise Dedieu, Winemaker, professor of enology at the Paul Sabatier University of Toulouse and enology research engineer. Expert of the INAO - Institut National des Appellations d'origine

“Use of MRI in food quality control: A structural analysis”

Speaker: Isabel Cambero Rodríguez, Head of Food Technology, School of Veterinary Medicine - UCM