On 29th of November 2011 a workshop was organised on the "Sensory science for food contact materials safety". The scope of this workshop was to give an overview of the state of the art of sensory testing in the framework of Article 3 of Regulation (EC) No 1935/2004 that states that food contact materials should not change the sensory properties of the food. The implementation of this article is hindered by the lack of guidance on methodologies adequately covering the testing of compliance of this article. The workshop reviewed how sensory testing is done by various stakeholders, where convergence already exist and where the gaps still are or harmonization is needed.
- Catherine Simoneau - Welcome
- Thomas Simat, Professor Food Chemistry, University of Dresden (DE) - Sensory Testing of Food Contact Materials - a science based practical approach
- Aline Ditche, sensory expert, Amcor (FR); Barbara Hochecker, sensory expert, Constantia (AT); Maurizio Rossi, sensory expert, Sealed Air (IT) - Good Practice for Testing Odour and Taint in the Flexible Packaging Industry
- Gunnar Forsgren, Technical Manager for sensory analysis, Iggesund Paper Board, SE - Good practices and experience of the paper and board industry, and a look at the calibsensory project
- Peter Burgess, Head of consumer and sensory science department, Campden, UK - Experience as third party laboratory specialised in research and development for the food and drinks industry
- Ralph Derra, Director, Isega, DE - Experience in the testing of paper and board for products in contact with food
- Olivier Noiset, Analytical consultant, Certech BE - The work of ISO TC146 for the standardisation of sensory tests - a support for the accreditation in material odour testing