IFST Sensory Science Group (SSG) has been lucky enough to be chosen to present an interactive workshop at the Pangborn Sensory Science Symposium at the Edinburgh International Convention Centre on 29 July 2019 (http://www.pangbornsymposium.com/). The workshop is entitled ‘Sensing Future Packaging’ and is co-sponsored by the Society of Chemical Industry (SCI), Food Group.
Does your packaging tell a multisensorial story? Sensory pack effects, smart technologies, sustainability through the senses, pack testing methods and design strategies. What might the future bring?
The primary function for product packaging is to preserve and protect the product, however, modern day packaging has a critical role in branding and consumer engagement. How to effectively design food and drink packaging remains a challenge. With current advanced technologies, there are exciting opportunities to utilise sensory, and consumer science, to develop innovative packaging approaches.
The colour of food and drink packaging can cue sensations and the nutritional profile of the contents, while the feel of packaging can enhance the user experience of the product it contains. These are just two examples of how sensory elements may overlap with packaging design, and new methodologies are being explored. For instance, packaging research with consumers may incorporate novel techniques, including virtual reality.
The organisers of the session include the following SSG members:
Carol Raithatha (Carol Raithatha Ltd)
Qian Yang (Nottingham University)
Sarah Billson (Mars Wrigley Confectionery)
Stella Lignou (University of Reading)