It’s not always just about the flavour!

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Monday, 22 May, 2017 - 09:00 to 16:30
Jubilee Conference Centre, Triumph Road, Nottingham, NG8 1DH

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, Director of Sensory & Consumer Science, Leatherhead Food Research
09:45 Presentation 1:  Aroma, Speaker TBC, Odournet
10:15 Talk 2:
10:45 Break
11:00    Presentation 3: TBC
Saskia Hofmann, Post Graduate Student, The University of Nottingham 
11:30 Presentation 4: Exploring Cross Modal Effects
Barry Smith, Director of Institute of Philosophy, The University of London
12:00 Lunch, Posters and Networking
13:30     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)
14:30  Workshop 2:
15:45  Presentation 5:  Linger longer: The sensory science of Aftertaste
Carolyn Ross, Professor, School of Food Science, Washington State University
16:15 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 by Friday 21 April.



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.

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



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