Short course covers sensory science basics; Getting to know Daniel Granato

News about IFT members and events

Margaret Malochleb

Food Technology Magazine

IFT short course covers sensory science basics

Successful food product development depends on a keen understanding of sensory science. In a three-day online workshop, IFT will provide an overview of current sensory science practices, including the benefits of different methods and strategies on managing resources and information to meet product development requirements. A review of principles and how they relate to current practices will also be covered.

The virtual course, Fundamentals of Sensory Science, will take place August 24–26, from 10 a.m. to noon CST. The course will demonstrate the advantages of utilizing a complete sensory toolbox in product development. Mini-quizzes and matching games will ensure understanding of key points in the video lectures. Participants will come away from the workshop with an edge in an area where many professionals have minimal understanding. To learn more, click here.

Getting to know Daniel Granato

Each month, we meet one of IFT’s valued volunteers.

For Daniel Granato, associate professor at the University of Limerick in Ireland, the exchange of ideas is at the heart of scientific progress. “I see many researchers working alone or even criticizing collective work, but … I believe in the saying ‘If you want to go fast, go alone; but if you want to go far, go together,’ which is the basis for reaching progress in science.”

Daniel Granato

Whether working on research related to functional foods or contemplating big-picture issues, such as how to deliver nutritionally balanced foods with a low carbon footprint, Granato has found that being part of a community has helped him “evolve professionally and bring about changes in how I feel and see the world (and research) around me. Working with so many different people demands respect, caring, ethics, and integrity, and these values are of pivotal importance to start and keep collaborations.”

In his university work, Granato finds his interactions with students and researchers at different levels to be “the most interesting task about being a professor. Obviously, teaching is fun and is a way to keep up to date with current legislation, industrial needs, and real-world problems.” But the ability to discuss ideas, theory, and concepts with students is even more rewarding, he says, because “we all learn from the process. When it comes to research, which is one of my passions, it is simply amazing how much we still need to learn in food science. Thus, making hypotheses and trying to give reasons for different phenomena is exciting and motivates students and researchers to deepen their knowledge and reach breakthroughs.”

Granato began volunteering with IFT in 2010, reviewing manuscripts for the Journal of Food Science (JFS) and Comprehensive Reviews in Food Science and Food Safety. Today, he serves as a scientific editor for JFS, an activity that has given him a new perspective on the publication process and its value to the scientific community.

“Acting as a scientific editor demands much time, and we have several meetings a year to improve the journal and the system, aiming to provide the best experience/services to authors and reviewers,” he explains. “Usually authors submit papers and wait for a response, whereas the editors’ job is to look for appropriate reviewers, oversee the whole peer-review process, and make decisions. It seems to be easy and straightforward, but there is much more going on backstage.

“Being an editor for the IFT journals is not only meaningful for my career but also for the scientific society, as reviewers and editors help authors to improve their manuscripts and give ideas/hints for future research projects,” he adds. Ultimately, believes Granato, the value of publication and the exchange of ideas that come with it lies in the ability “to shape research and views on food science, now and … for future generations.”