IFST's Sensory Science Group Conference 2017: 'It’s not always just about the flavour!'

Printer-friendly version
Monday, 22 May, 2017 - 09:00 to 16:30
De Vere Jubilee Conference Centre, Nottingham, NG7 2TU

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.

View the speaker biographies and abstracts


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.

Find out more about Andy and his presentation on flavour

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.

Find out more about Torben and his presentation on sound 

10:45 Break
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:

  • understanding the dynamic changes from first bite/sip to swallowing,
  • investigating how individual differences, such as saliva flow rate and taster status might influence sensitivity and how to screen for these
  • the limitations of instrumental methods.

Find out more about Saskia and her presentation on mouthfeel 

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.

Find out more about Kelly and her presentation on texture perception

12:00 Lunch

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. 

Find out more about Carolyn and her presentation on aftertaste 

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)
Veronika Jones, Sensory and Consumer Science Manager, Mars Petcare (Verden, Germany)

Join Veronika and Sam as they present a workshop discussing the fundamental theory and business relevance of considering the appearance of consumer goods.

Find out more about Veronika and Sam and their workshop on appearance 

15:00 An Odour Story

Abdallah Belhares, Sensory Consultant, Odournet UK Ltd
Andrew Meacham, Senoir 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.

Find out more about Andrew and Abdallah and their workshop on odour

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.

Find out more about Barry and his presentation on multisensory perception 

16:30 Q&A, Discussion and Wrap Up

CALL FOR ABSTRACTS: Abstracts are being accepted for posters on the themes of the conference.
Please submit the attached template to info@carolraithatha.co.uk by Friday 5 May.



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 directionshttps://www.phcompany.com/de-vere/jubilee-conference-centre/contact-us/

For IFST Events cancelations and amendments, please check our policies.


Subject Interest Area: