“Sensory Evaluation and Analytical Characterization of Food and Beverages Flavour Components”
Dates: 14-15 July, 2026
Place: Goce Delcev University, Stip, Republic of North Macedonia
DESCRIPTION
The 5th FLAVOURsome Workshop is focused on sensory evaluation and analytical characterization of food and beverage flavor components, combining expert lectures, hands-on training, oral presentations, panel training, and wine master class. The event emphasizes the theoretical and practical aspects of flavor characterization offering a unique platform for knowledge exchange, skill development and networking in flavor science of plant based food and beverages.
The objectives of the workshop are:
- Networking and collaborations between FLAVOURsome researchers.
- Spreading knowledge and experience between FLAVOURsome researchers and new ideas for research to be conducted in the near future in the framework the COST action as well as developing new ideas for a new COST action.
CONFIRMED SPEAKERS
- Adamanti Paraskevopoulou, Aristotle University of Thessaloniki, Greece
- Antonella Di Pizo, Technical University of Munich, Germany
- Barbara Siegmund, Graz University of Technology, Austria
- Elena Velickova, Faculty of Technology and Metallurgy, Skopje, Republic of N. Macedonia
- Atanas Runcev, Imako Winery, Stip, Republic of N. Macedonia
- Maarten Jongsma, Wageningen University and Research, The Netherlands
- Susana Soares, LAQV-REQUIMTE and University of Porto, Portugal
- Chiara Cordero, University of Torino, Italy
- Dragan Nikolić, University of Belgrade, Serbia
PRELIMINARY PROGRAM
July 14, 2026 | |
|---|---|
08:30 – 09:00 | Registration & Welcome desk |
09:00 – 09:15 | Welcome Session
Violeta Ivanova-Petropulos, Local organizer Emilija Arsov, Dean of the Faculty of Agriculture, Goce Delcev University, Stip Representative of Macedonian COST office |
Session 1 – Sensory profiling | |
09:15 – 10:15 | Plenary lecture: Mapping the Sensory Profiles of Beverages Adamanti Paraskevopoulou |
10:15 – 10:45 | Invited Lecture: Digitalizing Flavor Perception: New Frontiers in Molecular Sensory Science Antonella Di Pizio |
10:45 – 11:00 | Q&A |
11:00 – 11:30 | Coffee break and networking |
11:30 – 12:30 | Plenary lecture: Understanding and analysing off-flavour in fruits and vegetables, a contribution to make plant-based food more attractive to consumers Barbara Siegmund |
12:30 – 13:00 | Invited Lecture: Are sourdough gluten free muffins the new trend? Elena Velickova |
13:00 – 13:15 | Q&A Group photo |
13:15 – 14:15 | Lunch |
14:14 – 17:00 | Training session: Wine & Spirits Sensory Training (Imako Winery)
Atanas Runcev
|
July 15, 2026 | |
|---|---|
Session 2 – Flavour Analytics | |
09:00 – 10:00 | Plenary lecture: Receptomics and its potential for wine analysis Marteen Jongsma |
10:00 – 10:30 | Invited Lecture: Models for Astringency Screening: Current Knowledge and Perspectives Susana Soares |
10:30 – 11:00 | Coffee break and networking |
11:00 – 12:00 | Plenary lecture: Augmented Chromatography: AI-Driven Visualization of GC×GC Foodomics Data Chiara Cordero |
12:00 – 13:30 | Training session: Advances in flavour analytical and sensory characterization of beverages and plant based foods Guided Laboratory visit |
13:30 – 13:45 | Q&A |
13:45 – 15:00 | Lunch |
15:00 – 16:30 | Training session: Advanced Masterclass in Wine and Food Pairing Dragan Nikolić |
16:30 – 17:00 | Final remarks and closure |
TARGET AUDIENCE AND REQUIREMENTS
This Workshop is exclusive for members of the FLAVOURsome COST Action CA22161.
Applications are open for participants who have an interest in sensory science, sensory evaluation of plant based food and beverages, flavour and off-flavour characterization, wine receptomics, foodomics and wine and food pairing.
The organizing committee will select applications to guarantee gender balance, early career researchers (PhD students and Junior postdocs), and geographic distribution.
APPLICATION DETAILS
A short motivation statement (max. 200 words) and a short CV (2-pages maximum in pdf) will be requested in the application form.
Please note that your application does not confirm that you have been selected for the workshop. You will be informed of the application selection.
DATES
Open call for application submission – March 19, 2026
Application deadline – April 22, 2026
Application acceptance notice – May 6, 2026
REGISTRATION
No registration fee.
TERMS AND CONDITIONS
Only participants involved in the FLAVOURsome COST Action will be reimbursed to cover travel expenses and a daily allowance to cover meals and accommodation. A certificate of attendance will be sent after the end of the event.
VENUE
The WORKSHOP will take place at Goce Delcev University, Stip, Republic of North Macedonia.
Address: Goce Delcev Street No.89 Fax 201 2000 Stip, Republic of North Macedonia
Faculty of Agriculture – University “Goce Delchev” – Štip
More information about the venue will be provided further for the invited and selected participants.
LOCAL ORGANIZING COMMITTEE
Violeta Ivanova-Petropulos (Goce Delcev University, Stip)
Emilija Arsov (Goce Delcev University, Stip)
Biljana Kovacevik (Goce Delcev University, Stip)
SCIENTIFIC ORGANIZING COMMITTEE
FLAVOURsome Core Group
ACKNOWLEDGEMENT OF FUNDING
This event is part of the activities of the COST Action FLAVOURsome, CA22161, which is supported by COST (European Cooperation in Science and Technology).