Mara Galmarini Incoming Fellow Buenos Aires Dij on France - - PowerPoint PPT Presentation

Mara Galmarini

Incoming Fellow

Buenos Aires Argentina Dij on France

Early days and background

Basic science Food chemical, physical and sensory analyses Product development , Food market ing, Transport phenomena in t he food indust ry.

Pontificia Universidad Católica Argentina Buenos Aires Degree in Food Science and Technology (2004)

“Sensory and physico-chemical analysis of the disaccharide trehalose as a functional food additive.”

Research in t he areas of sensory analysis, viscosit y, gas chromat ography, food preservation.

Universidad Nacional de Buenos Aires Facultad de Bioquímica PhD (2010)

Post Doctoral Research

• 1. Wine phenolics

“ Innovat ional procedure for encapsulat ing wine polyphenols while eliminat ing t he et hanol cont ent ”

HPLC, S ensory evaluation, product development

• 2. Development of new S

ensory Evaluat ion Techniques

• Dynamic liking
• Comment analysis
• Cross-cultural studies

Research team UCA-CONICET - Argentina

Erasmus Mundus invit ed professor – École S upérieure d’ Agricult ure d’ Angers

AgreenS kills proj ect

“ Use of Temporal Dominance of S ensations (TDS ) to study inhibition and masking effects during the combined consumption of wine and cheese and their influence on dynamic liking”

Cent re des S ciences du Goût et l’ Aliment at ion, Plate-forme ChemoS ens, INRA, Dij on. Directed by Pascal Schlich

AgreenS kills proj ect

Aim Better understand wine/ cheese interactions

How can the perception of one (basic tastes and mouthfeel, such as astringency) be affected (or not) by the other? Is it true that there are “ good” and “ bad” wine-cheese combinations?

Method Developing an innovative technique based on the Temporal Dominance of S ensations (TDS ) paradigm.

Thank you!