Speakers: Phiala Mehring, Jean A McEwan and Annika Ipsen
This webinar explored how food companies are conducting Sensory & Consumer Research during the current pandemic. With the challenges that government restrictions, lockdown and social distancing have presented for research across the globe, organisations have had to find new and innovative ways to conduct their research. Our three panellists spoke about the highlights of their experiences, adaptations and considerations for running quality research during these unprecedented times.
Organised by IFST's Sensory Science Special Interest Group.