Francesca Venturi is Associate Professor in Food Science and Technology at the Department of Agricultural, Food Environment at the University of Pisa. She is the director of the first-level university master's program in Sensory Sciences for Healthy and Conscious Eating (SSASC) and Vice President of the International Academy of Sensory Analysis (IASA, Brescia).

Currently, Prof. Venturi is the co-author of more than 150 published works in both national and international journals (SCOPUS H-index of 26 based on 108 articles indexed in this database) and has participated in numerous international conferences as an Invited Speaker and as a member of the Organizing Committee.

Lecture

Decoding Flavour: The science and art of Sensory Analysis in Wine

06 Feb, 11:30-12:30, @Centro Avanzi

Sensory analysis of “Vinsanto” (Holy Wine), a traditional Tuscan sweet wine made from dried grapes.

The activity will follow this schedule:

• A brief introduction to sensory analysis and “Vinsanto” (Holy Wine).
• Explanation of the Check-All-That-Apply (CATA) method and the sensory evaluation sheet to be used.
• “Vinsanto” tasting session (CATA test).
• Discussion of the results.