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Planning

Week Tue. 17 Wed. 18 List

	Tue. 17	Wed. 18
09:00 10:00 11:00 12:00 13:00 14:00 15:00 16:00 17:00 18:00 19:00 20:00 21:00 22:00	Registration 13:00 - 13:30 (30min) Registration Registration Opening speech - Self-presentation for each participant 13:30 - 14:00 (30min) Opening speech - Self-presentation for each participant Amphi 100 - ENSIACET-Toulouse INP Philippe Behra & participants Demand for tea quality from a commercial and consumer perspective 14:00 - 14:45 (45min) Demand for tea quality from a commercial and consumer perspective Amphi 100 - ENSIACET-Toulouse INP Arthur Gaudet (Mariage Frères - France) Tea quality and authenticity – Tea for health and well-being 14:45 - 15:30 (45min) Tea quality and authenticity – Tea for health and well-being Amphi 100 - ENSIACET-Toulouse INP Tran Thi Nhu Trang (ENSIACET-Toulouse INP - France ; Nguyen Tat Thanh University - Vietnam) Break 15:30 - 16:00 (30min) Break Agora - ENSIACET-Toulouse INP Organoleptic analysis of French teas 16:00 - 16:45 (45min) Organoleptic analysis of French teas Amphi 100 - ENSIACET-Toulouse INP Lydia Gautier (T Edition - France) Traceability and authenticity of tea with inorganic and volatile profiles 16:45 - 17:30 (45min) Traceability and authenticity of tea with inorganic and volatile profiles Amphi 100 - ENSIACET-Toulouse INP Mickael Le Bechec & Pascale Louvat (Université de Pau et des Pays de l’Adour - France) Discussion 17:30 - 18:00 (30min) Discussion Amphi 100 - ENSIACET-Toulouse INP Tous les participants Diner 19:00 - 22:00 (3h) Diner Restaurant Le Moaï - Muséum d’Histoire Naturelle 35, allées Jules Guesde – 31000 Toulouse	Tea production in Europe and in France 9:00 - 9:45 (45min) Tea production in Europe and in France Amphi 100 - ENSIACET-Toulouse INP Denis Mazerolle (Filleule des Fées - France) - How can the physical-chemical composition of water influence the extraction of compound in tea and the taste? - Practice on sensory evaluation of tea infusion brewed with different types of water 9:45 - 11:00 (1h15) - How can the physical-chemical composition of water influence the extraction of compound in tea and the taste? - Practice on sensory evaluation of tea infusion brewed with different types of water Amphi 100 - ENSIACET-Toulouse INP Philippe Behra & Tran Thi Nhu Trang Break 11:00 - 11:30 (30min) Break Agora - ENSIACET-Toulouse INP Tea research in Thailand 11:30 - 12:15 (45min) Tea research in Thailand Amphi 100 - ENSIACET-Toulouse INP Piyaporn (Chueamchaitrakun Mae Fah Luang University & Tea and Coffee Institute - Thailand) Lunch 12:15 - 14:00 (1h45) Lunch Agora - ENSIACET-Toulouse INP Tea cultures in South-East Asia 14:00 - 14:45 (45min) Tea cultures in South-East Asia Amphi 100 - ENSIACET-Toulouse INP Seth Griffin & Huyen Dinh (Independent Tea Researchers - USA & Vietnam) Machine learning based species recognition in embedded equipment 14:45 - 15:30 (45min) Machine learning based species recognition in embedded equipment Amphi 100 - ENSIACET-Toulouse INP Daniel Hagimont & Axel Carlier (Institut de Recherche en Informatique de Toulouse (IRIT) & ENSEEIHT-Toulouse INP - France) Round table: (i) Creation of the Franco-(Asian) Tea Institute? (ii) Action plan for tea projects? (iii) Network? 15:30 - 17:30 (2h) Round table: (i) Creation of the Franco-(Asian) Tea Institute? (ii) Action plan for tea projects? (iii) Network? Amphi 100 - ENSIACET-Toulouse INP Tous les participants

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