{"id":60900,"date":"2023-07-21T06:29:47","date_gmt":"2023-07-21T04:29:47","guid":{"rendered":"https:\/\/www.irta.cat\/noticia\/umh-summer-school-students-receive-training-in-sensory-analysis-from-irta\/"},"modified":"2024-11-06T10:31:09","modified_gmt":"2024-11-06T09:31:09","slug":"umh-summer-school-students-receive-training-in-sensory-analysis-from-irta","status":"publish","type":"noticia","link":"https:\/\/www.irta.cat\/en\/noticia\/umh-summer-school-students-receive-training-in-sensory-analysis-from-irta\/","title":{"rendered":"UMH Summer School students receive training in sensory analysis from IRTA"},"content":{"rendered":"\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-full is-resized\"><a href=\"https:\/\/www.irta.cat\/wp-content\/uploads\/2023\/04\/Logo-IRTA.png\" class=\"fancybox irta-lightbox-bridge\" data-fancybox=\"irta-images\"><img decoding=\"async\" src=\"https:\/\/www.irta.cat\/wp-content\/uploads\/SEASONED_summer-school_2023-2.jpg\" alt=\"\" class=\"wp-image-53413\" width=\"750\" loading=\"lazy\" \/><\/a><\/figure><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>From 10 to 14 July, the Summer School took place at the Miguel Hern\u00e1ndez University (UMH) as part of the sensory analysis project SEASONED <\/strong><\/h2>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>IRTA researchers gave several talks and activities on sensory analysis, tasting and oliviculture<\/strong><\/h2>\n\n\n\n<p>Agust\u00ed Romero and Leontina Lipan, IRTA researchers specialized in nuts, olive growing and olive oil extraction, gave several talks. Dr. Romero presented the session &#8220;Objective methods of sensory analysis applied to extra virgin olive oil&#8221;, while Dr. Lipan, a postdoctoral researcher at UMH, carried out a consumer study for the European project <a href=\"https:\/\/www.irta.cat\/en\/projecte\/almonds4future-new-varieties-of-almond-trees-for-future-challenges\/\" target=\"_blank\" rel=\"noreferrer noopener\">Almonds4future<\/a>, coordinated by IRTA, and spoke about the application of sensory analysis in IRTA&#8217;s plant breeding programme.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-full is-resized\"><a href=\"https:\/\/www.irta.cat\/wp-content\/uploads\/2023\/04\/Logo-IRTA_desc_horit_verm-CAT.png\" class=\"fancybox irta-lightbox-bridge\" data-fancybox=\"irta-images\"><img decoding=\"async\" src=\"https:\/\/www.irta.cat\/wp-content\/uploads\/SEASONED_summer-school_2023-9-scaled.jpg\" alt=\"\" class=\"wp-image-53434\" width=\"750\" loading=\"lazy\" \/><\/a><\/figure><\/div>\n\n\n\n<p>Afterwards, and together with Dr. David Bernardo L\u00f3pez Lluch (current member of the Valencian Parliament and spokesperson for Agriculture), Leontina Lipan also held a dissemination workshop in which doctoral students from Poland, Denmark and Spain learned how to use the &#8220;<a href=\"https:\/\/en.wikipedia.org\/wiki\/PechaKucha\" target=\"_blank\" rel=\"noreferrer noopener\">Pechakucha<\/a>&#8221; presentation format. This format is based on a simple and informal presentation using 20 slides shown for 20 seconds each.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-full is-resized\"><a href=\"https:\/\/www.irta.cat\/wp-content\/uploads\/2023\/04\/Logo-IRTA_desc_vert-CAT.png\" class=\"fancybox irta-lightbox-bridge\" data-fancybox=\"irta-images\"><img decoding=\"async\" src=\"https:\/\/www.irta.cat\/wp-content\/uploads\/SEASONED_summer-school_2023-7-scaled.jpg\" alt=\"\" class=\"wp-image-53428\" width=\"750\" loading=\"lazy\" \/><\/a><\/figure><\/div>\n\n\n\n<p>During the different sessions, sensory analysis applied to nougat and hazelnut was also discussed, through a talk comparing a tasting panel trained in a company and a panel trained and accredited by the ENAC in a Protected Designation of Origin (PDO). This event was carried out in collaboration with Dr. \u00c1ngel Carbonell, current Vice-Rector of Research and Transfer at the UMH, and Dr. Laura V\u00e1zquez, head of research at the Basque Culinary Center.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-full is-resized\"><a href=\"https:\/\/www.irta.cat\/wp-content\/uploads\/2023\/04\/Logo-IRTA_desc_horit-CAT.png\" class=\"fancybox irta-lightbox-bridge\" data-fancybox=\"irta-images\"><img decoding=\"async\" src=\"https:\/\/www.irta.cat\/wp-content\/uploads\/SEASONED_summer-school_2023-10-scaled.jpg\" alt=\"\" class=\"wp-image-53437\" width=\"750\" loading=\"lazy\" \/><\/a><\/figure><\/div>\n\n\n\n<p>Leontina Lipan, of Romanian origin, is an ambassador for Romanian wines in Spain, and on this occasion she was joined by Dr. Marinela Ardelean, an expert on the subject, to present 14 Romanian wines, both at the Summer School and at the Alicante Tasting School.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-full is-resized\"><a href=\"https:\/\/www.irta.cat\/wp-content\/uploads\/2023\/04\/Logo-IRTA_desc_horit_negre-CAT.png\" class=\"fancybox irta-lightbox-bridge\" data-fancybox=\"irta-images\"><img decoding=\"async\" src=\"https:\/\/www.irta.cat\/wp-content\/uploads\/SEASONED_summer-school_2023-5-scaled-1-scaled.jpg\" alt=\"\" class=\"wp-image-53422\" width=\"750\" loading=\"lazy\" \/><\/a><\/figure><\/div>\n\n\n\n<p>More information about the project SEASONED: <a href=\"https:\/\/seasonedproject.eu\/index.html\">seasonedproject.eu<\/a><\/p>\n","protected":false},"featured_media":60892,"template":"","categoria_noticia":[],"etiqueta_filtrar_noticia":[],"class_list":["post-60900","noticia","type-noticia","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\r\n<title>UMH Summer School students receive training in sensory analysis from IRTA &#187; IRTA<\/title>\r\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\r\n<link rel=\"canonical\" href=\"https:\/\/www.irta.cat\/en\/noticia\/umh-summer-school-students-receive-training-in-sensory-analysis-from-irta\/\" \/>\r\n<meta property=\"og:locale\" content=\"en_US\" \/>\r\n<meta property=\"og:type\" content=\"article\" \/>\r\n<meta property=\"og:title\" content=\"UMH Summer School students receive training in sensory analysis from IRTA &#187; IRTA\" \/>\r\n<meta property=\"og:description\" content=\"From 10 to 14 July, the Summer School took place at the Miguel Hern\u00e1ndez University (UMH) as part of the sensory analysis project SEASONED IRTA researchers gave several talks and activities on sensory analysis, tasting and oliviculture Agust\u00ed Romero and Leontina Lipan, IRTA researchers specialized in nuts, olive growing and olive oil extraction, gave several [&hellip;]\" \/>\r\n<meta property=\"og:url\" content=\"https:\/\/www.irta.cat\/en\/noticia\/umh-summer-school-students-receive-training-in-sensory-analysis-from-irta\/\" \/>\r\n<meta property=\"og:site_name\" content=\"IRTA\" \/>\r\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/irtacat\" \/>\r\n<meta property=\"article:modified_time\" content=\"2024-11-06T09:31:09+00:00\" \/>\r\n<meta property=\"og:image\" content=\"https:\/\/www.irta.cat\/wp-content\/uploads\/SEASONED_summer-school_2023-10-scaled.jpg\" \/>\r\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\r\n\t<meta property=\"og:image:height\" content=\"1440\" \/>\r\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\r\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\r\n<meta name=\"twitter:site\" content=\"@irtacat\" \/>\r\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\r\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.irta.cat\/en\/noticia\/umh-summer-school-students-receive-training-in-sensory-analysis-from-irta\/\",\"url\":\"https:\/\/www.irta.cat\/en\/noticia\/umh-summer-school-students-receive-training-in-sensory-analysis-from-irta\/\",\"name\":\"UMH Summer School students receive training in sensory analysis from IRTA &#187; 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