Organised by IFST's Sensory Science Group
Sensory and consumer scientists have historically focused on comparing the sensory attributes of products based on average sensory and consumer perceptions. Although this is a useful approach for understanding general trends and ensuring high quality consumer products, there are now more options. With scientific and technical developments there is the opportunity to understand clusters and individuals, and also to design and produce customised offerings. This discussion group explored some of the factors that create differences between individuals; methodologies to measure individual differences; and trends in creating personalised offerings.
Individual difference in oral fat perception: impact on fat consumption and preference and the potential factors resulting in such individual difference
Sherrie Zhou, Post Doctoral Research Assistant, the University of Reading
Exploring the opportunities for personalisation in the food & beverage industry
Emma Gubisch, Head of Consumer and Sensory Insight, Leatherhead Food Research