Conference Proceedings - IFST’s Sensory Science Conference 2017: ‘It’s Not Always Just About The Flavour!’

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The 2017 IFST Sensory Science Group Conference took a fresh look at the Sensory Modalities: appearance, aroma, flavour, texture and aftertaste. 

The event comprised of presentation, workshops and posters. Speakers from academia and industry highlighted new developments in our understanding of how the sensory modalities are perceived; explored the practicalities involved in making assessments and measurements; and assessed the role of new techniques in improving our understanding of how the modalities interact to create our overall product experience.

View Speaker Biographies and Abstracts

Presentations (members only)

LOOKING GOOD! A WORKSHOP ON THE FUNDAMENTALS AND BUSINESS RELEVANCE OF PRODUCT APPEARANCE 
Veronika Jones, Sensory and Consumer Science Manager at Mars Petcare (Verden, Germany) & Lucy Jones Sensory Dimensions

FLAVOUR PERCEPTION - THE GOLDILOCKS PRINCIPLE
Andy Taylor, Emeritus Professor, University of Nottingham & Director, Flavometrix Limited

LINGER LONGER: THE SENSORY SCIENCE OF AFTERTASTE (References)
Carolyn Ross, Professor, School Of Food Science, Washington State University

SENSORY ASSESSMENT OF SOUND
Torben Holm Pedersen, Senior Technology Specialist, Delta Senselab

TEXTURE - THE FORGOTTEN SENSORY MODALITY - CHALLENGES IN MOUTHFEEL & TEXTURE EVALUATION
Saskia Hofmann, PhD Researcher, The University of Nottingham

 

Posters

  • Determining the Influence of Ethanol Concentration on the Temporal Perception of Sensory Attributes in Beer
    Imogen Ramseyᵃᵇ*, Carolyn Rossᶜ, Ian Fiskᵇ, Robert Linforthᵇ, Javier Gomez-Lopezᵈ, Joanne Hortᵃ ᵃInternational Centre for Brewing Science, Bioenergy and Brewing Science Building, University of Nottingham, School of Biosciences, Division of Food Science, Sutton Bonington Campus, Loughborough, LE12 5RD, United Kingdom ᵇSamworth Flavour Laboratory, Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom ᶜWashington State University, School of Food Science, Pullman, WA 99164-6376, USA ᵈ Campden BRI, Coopers Hill Road, Nutfield, Surrey, RH1 4HY, United Kingdom *Correspondence to Imogen Ramsey, International Centre for Brewing Science, Bioenergy and Brewing Science Building, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD. Email: imogen.ramsey@nottingham.ac.uk

  • Measuring emotional response in context
    Nijman M, Tarrega A, Chiu N, Hort J University of Nottingham, UK

  • Is the Tetrad Test always appropriate? Comparison of the Tetrad and Triangle methods using small panel sizes
    Camilla Beyts1*, Richard Haydock1 and Neil Desforges 1 1WALTHAM® Centre for Pet Nutrition, Mars Petcare, Waltham-on-the-Wolds, LE14 4RT, UK

  • Can Emerging Technologies Predict Consumer Liking of Beef? – Building A Hypothesis
    Kelly, R.1,3,4, Zhao, M.2,3, Achata, E. M.2,3, O’Donnell, C.P.2,3, Scannell, A.G.M.1,3,4 1 UCD School of Agriculture and Food Science, Agriculture & Food Science Centre; 2. UCD School of Biosystems and Food Engineering; 3. UCD Institute of Food and Health, 4. Sensory Food Network Ireland.

  • The Effect of Storage Temperature on the Quality and Rate of Staling of White Bread
    Akolo, Mariam Ayitsa and Anita Setarehnejad Cardiff Metropolitan University, School of Health Sciences, Cardiff CF5 2YB

  • Technological Characteristics and Consumer Sensory Preference of Cake When Fat is Replaced with Chia Seeds
    Louise Atkins and Anita Setarehnejad Cardiff Metropolitan University, School of Health Sciences, Cardiff CF5 2YB

  • Understanding the Contribution of Hops to Beer Flavour
    Christina Dietz, Rebecca Ford, David Cook Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK

Download the poster abstracts (members only)