A one-day interactive conference organised by IFSTs Sensory Science Group (SSG)
The 2017 SSG Conference will take a fresh look at the Sensory Modalities: appearance, aroma, flavour, texture and aftertaste.
The event will comprise presentation, workshops and posters. Speakers from academia and industry will highlight new developments in our understanding of how the sensory modalities are perceived; explore the practicalities involved in making assessments and measurements; and assess the role of new techniques in improving our understanding of how the modalities interact to create our overall product experience.
This Conference will be of value to Sensory and Consumer scientists working in the Food, Beverage, Personal and Home Care sectors who want to stay up to date with the latest developments in their field.
The SSG Conference typically attracts approximately 100 delegates from a range of industries providing a great networking opportunity for all.
|09:00||Refreshments and registration|
|09:30||Welcome and Introductions
Cindy Beeren, VP Consumer Sensory & Market Insight, Leatherhead Food Research
|09:45||Flavour Perception – The Goldilocks Principle
Andy Taylor, Emeritus Professor, University of Nottingham and Director, Flavometrix Limited
Andy will talk us through how getting a product "just right" for the consumer requires ways to measure the different modalities. Examples of the analyses available, their relationship to sensory methods, and their application in studying real-life products, will be presented.
|10:15||Sensory Assessment of Sound
Torben Holm Pedersen, Senior Technology Specialist, DELTA Senselab
Torben will show us that the methods for assessing sound may be similar to methods for other sensory modalities, but the short acoustic memory and the possibility of recording, storing, reproducing and sending the sound over the Internet gives other challenges and possibilities.
|11.00||Texture: The Forgotten Sensory Modality. Challenges in Mouthfeel and Texture Evaluation
Saskia Hofmann, Post Graduate Student, The University of Nottingham
Saskia has been studying mouthfeel perception for her PhD at the University of Nottingham and will discuss the challenges experienced when evaluating texture and mouthfeel, using examples from her own research, such as:
|11:30||Unravelling the missing link(s) between food & sensory texture perception
Kelly Fourtouni, Associate Principal Scientist in Well-being Research & Nutrition, Mondelez International
Kelly’s talk will focus on the work she has been carrying out to enhance our understanding of the physical mechanisms influencing sensory perception. The outcomes of this work have been used to develop enabling technologies to support Mondelez’s wellbeing strategy, negate the textural impact associated with more cost effective processes / ingredients and design more preferred products by flexing key textural attributes.
A chance to catch up with colleagues old and new, read the posters displayed and visit the exhibition tables
|13:30||Linger Longer: The sensory science of Aftertaste
Professor Carolyn Ross, Professor, School of Food Science, Washington State University
Carolyn will introduce the fundamentals surrounding aftertaste, including its perception and importance in consumer product choice and acceptance. Using a variety of specific case studies, she will also describe methodological considerations when measuring aftertaste, as well as the influence of aftertaste on the acceptance of different products.
|14:00||Looking Good! A Workshop on the Fundamentals and Business Relevance of Product Appearance
Sam Heenan Global Flavour and Sensory Senior Scientist, Mars Food Global (Oud-Beijerland, Netherlands)
Join Veronika and Sam as they present a workshop discussing the fundamental theory and business relevance of considering the appearance of consumer goods.
|15:00||An Odour Story
Abdallah Belhares, Sensory Consultant, Odournet UK Ltd
Andrew and Abdallah will take you through the Odournet world to illustrate to you how an off note can be identified by mixing sensory science and analytical chemistry.
|16:00||Crossmodal – Predicting and Liking: before and after effects on the multisensory perception of flavour
Barry Smith, Director of Institute of Philosophy, The University of London
Barry will close the conference enlightening us on the multisensory perception of flavour. He will talk to us about how the brain's ability to arrive at verdicts about the flavour and likeability of food depends on the disparity or lack of it between what we expect to perceive and the inputs our senses provide.
|16:30||Q&A, Discussion and Wrap Up|
If you would like to obtain a table top during the conference to promote your organisation and would like more information before booking please contact Sarah Billson. If you require an invoice, please contact Delia Mertoiu.
VAT: Delegate fees are VAT exempt. Exhibiting at the Conference is VAT deductible. VAT Registration Number 774 1082 32.
Venue directions: https://www.phcompany.com/de-vere/jubilee-conference-centre/contact-us/
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