Project leader is Emilia Martinsdóttir, Icelandic Fisheries Laboratories (IFL), MSc, Chemical Engineer. Sensory evaluation has been her main area during the last 15 years. She is the Head of Department of Consumers and Food Safety at IFL. She is project leader in research projects, which involves storage experiments and sensory evaluation. She is a coordinator of the EU Framework 5 project ‘Introduction of Quality Index method (QIM) in the European Fishery Chain (QIMCHAIN).  Emilía has been a teacher in sensory science at the Food Science Department at the <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" />University of Iceland.


Dr <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" />Grethe Hyldig, DTU Aqua, took her Ph.D. degree at The Royal Veterinary and Agricultural University within the field of rheological studies of gels. Dr. Hyldig has an extensive experience within the area of sensory quality of fish and fish products. Since 1996 she has been working with development of QIM schemes for different fish species and fish products. Her main research areas are sensory and texture. <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />


Rian Schelvis-Smit, Institute for Marine Resources and Ecosystem Studies (IMARES), M.Sc. in Post harvest fish technology, is experienced with sensory assessments, especially QIM and descriptive methods. She is national project leader in the EU-funded CRAFT project "Development and implementation of a computerised sensory (QIM) system for evaluating fish freshness". Responsible (inter)national trainer QIM inspectors for auctions.