IFST Professional Food Sensory conference 2013: Fast Forward
13 May 2013 00:00, Leatherhead Food Research
Organised by IFST's Professional Food Sensory Group
This year we look at how, and speed at which, the sensory and consumer science world is progressing. This event will inspire you to widen your approach by utilising newer, faster technologies and methods. A combination of keynote speakers, workshops and poster presentations will ensure a varied day with plenty of opportunities to expand your sensory network.
||Registration and Refreshments
||Welcome and Introduction
Joanne Hort, Chair PFSG, Vice Chair E3S
||Keynote speaker: Three Game Changers for Sensory: Tweet, Nap and Slow vs. Fast Thinking
Hal MacFie, Hal MacFie Sensory Training Ltd
||E3S Guest Speaker: What’s New in Sensory Food Research in Europe?
Erminio Monteleone, European Sensory Science Society Chair & University of Florence
||Oral poster session
||Lunch, poster session and networking
|Workshop 1: Panel Performance and Fast!
Lauren Rogers, Lauren Rogers Consultancy, Carol Raithatha, Carol Raithatha Limited & Anne Hasted QI statistics
Workshop 2: Concept to Consumer: Fast Direction on Product Sensory Optimisation
Sensory Scientists, Leatherhead Food Research, UK
||Keynote Speaker: I Second that Emotion
David Penn, Conquest, UK
||Question and Answer Session
View speaker biographies
Call for poster abstracts:
Abstracts should be no longer than 300 words. A selection of abstracts will be chosen for the Oral Poster Session. Please email abstracts to email@example.com by 2nd April 2013.
Registration includes refreshments and lunch:
Non-IFST/SCI/E3S £225 (£187.50 + £37.50 VAT)
IFST/SCI/E3S £195 (£162.50 + £32.50 VAT)
Retired £165 (£137.50 + £27.50 VAT)
Full Time Student £100 (£80 + £20 VAT)
IFST is offering free digital membership for 6 months to delegates who aren’t already members of the IFST* (*Offer not available to delegates who have taken up this offer at a previous PFSG conference).
How to register:
To register, please click here