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Pangborn 2005 Program

SUNDAY 7 AUGUST, 2005

09.30 –
14.30

Registration in Harrogate International Centre

10.00 –
13.00

Complimentary walking tours of Harrogate

14.30 –
15.00

Opening, Welcome and Introduction
•Welcome by Symposium Chairman – David Lyon, Firmenich SA
•Civic welcome to Harrogate – Mayor of Harrogate
•Welcome on behalf of Campden & Chorleywood Food Research Association – Colin Dennis, Director General, CCFRA

SESSION 1 Challenging the Boundaries

Chair:

David Thomson, MMR Research, UK

15.00 –
16.00

Keynote Presentation
Molecular gastronomy and the psychology of flavour through the senses of a chef
Heston Blumenthal, Chef-proprietor of The Fat Duck Restaurant, Bray, Berkshire, UK; 2005 World's Best Restaurant; 2002 Good Food Guide's Chef of the Year; 2002 AA Guide's Restaurant of the Year

16.00 –
16.30

Refreshments

Plenary Session

16.30 -
16.50

Interactions between cognitive processes and hedonic states
J. Prescott*, James Cook University, Australia

16.50 -
17.10

Sensory evaluation in the real world: towards a multidisciplinary approach
I. Lesschaeve¹, A.C. Noble*², ¹Brock University, Canada, ²University of California at Davis, USA

17.10 -
17.30

An anthropology of food choice: eating and everyday life in the Amazon
R.S.S. Murrieta*, University of São Paulo, Brazil

17.30 –
18.30

Debate
Can sensory/consumer research get it right?

Debaters:	Herbert L. Meiselman, Natick Soldier Center, USA Howard G. Schutz, UC Davis, USA
Challengers:	Sara Jaeger, University of Auckland, New Zealand Hal MacFie, Hal MacFie Training Services, UK Mike O’Mahony, University of California, Davis, USA Pascal Schlich, Centre Européen des Sciences du Goût, France

18.30 –
20.00

Welcome Reception - Harrogate International Centre

Monday 8 August, 2005
THEME FOR DAY: FUNDAMENTAL RESEARCH

SESSION 2 Sensory Research – Psychophysics, Physiology and Sensory Interactions

Chairs:

Jeannine Delwiche, Ohio State University, USA
John Prescott, James Cook University, Australia

08.30 –
09.15

Keynote Presentation
Taste, olfactory, texture and visual representations of food in the brain
Edmund Rolls, Oxford University, UK

Plenary Session

09.15 -
09.35

Sensory modalities of metallic taste
H.T. Lawless*, Cornell University, USA

09.35 -
09.55

Modulation of taste by olfaction in beverages
D. Labbe*, L. Damevin, C. Vaccher, C. Morgenegg; Nestlé Research Center, Switzerland

09.55 -
10.15

Temporal synchrony and integration of sub-threshold taste and smell signals
J.C. Pfeiffer*, J. Hort, T.A. Hollowood, A.J. Taylor, University of Nottingham, UK

10.15 –
11.00

Refreshments

Parallel Sessions

	I: Session 2 Sensory Research continued	II: Workshop 1	III: Workshop 2
11.00 – 11.20	A hypercubic model for oral perception G.B. Dijksterhuis¹,², R.A. de Wijk¹,²; ¹Wageningen Centre for Food Sciences, ²WUR, Agrotechnology and Food Innovation, The Netherlands*	Measuring purchase-related behaviours and behavioural intentions S. Jaeger¹, D. Lundahl² ; ¹University of Auckland, New Zealand, ²InsightsNow Inc., USA	Understanding the development of food preferences early in life: focus on follow-up studies S. Nicklaus, UMR FLAVIC, INRA, France
11.20 – 11.40	Eating and textural preferences in children C. Narain¹, M.C.A. Farinha², T. Phelps¹, D. Kilcast¹;¹Leatherhead Food International, UK, ²Superior de Biotecnologia, Portugal*
11.40 – 12.00	Olfactory cues modulate sensory expectations and actual perceptions of texture and complex sensory attributes N. Martin¹,², K. Gartenmann¹, R. Cartier¹, C. Vaccher¹, P. Callier¹, L. Engelen¹, E. Belin¹, ¹Nestlé Research Center, Switzerland, ²INRA-INA, France*
12.00 - 12.20	Temporal characteristics and regional sensitivity of tingle compounds C. Simons, C. Ward; Givaudan Flavours Research and Development, USA*
12.20– 12.40	Using gas chromatography-olfactometry to measure odorant-specific sensory deficits K.M. Kittel¹, H. Collins², E.H. Lavin¹, J. Barnard¹, T.E. Acree¹;¹Cornell University, ²Yale University, USA*
12.40 – 13.00	The effects of flavour, colour and trigeminal interactions, congruency and exposure on the perception of cooling and flavour in model beverages C.E.F. Petit, J. Hort, T.A. Hollowood, University of Nottingham, UK*

13.00 –
14.30

Poster Session Themes 1-4 (including buffet lunch)

SESSION 3 Choice and Expectations – Sensory, Cognitive, Attitudinal Factors: Social, Cultural, Age and Gender Influences

Chairs:

Herbert Meiselman, US Army Natick Soldier Center, USA
Hely Tuorila, University of Helsinki, Finland

Plenary Session

14.30 -
14.50

The effect of context variables on food acceptability: a confirmatory study
S.C. King*¹, A.W. Hottenstein¹, H.L. Meiselman², T.M. Work¹, V. Cronk³, ¹McCormick & Company, ²US Army Natick Soldier Center, ³Olive Garden, USA

14.50 -
15.10

Monotony in food products: influence of food complexity on consumer liking and choice over time
K. Russell*¹, C. Delahunty², S. Jaeger³, ¹University College Cork, Ireland, ²University of Otago, ³The University of Auckland, New Zealand

15.10 -
15.30

Moral concerns and consumer choice of fresh and processed organic foods
R. Shepherd*, M. Dean, University of Surrey, UK

15.30 –
16.15

Refreshments

Parallel Sessions

	I: Session 3 Choice & Expectations continued	II: Workshop 3	III: Workshop 4
16.15 - 16.35	Conjoint research for consumer perception of wine closure options and their impact on purchase interest in the United States and Australia R.N. Bleibaum¹, K.A. Lattey², I.L. Francis², ¹Tragon Corporation & UC Davis. Extension USA, ²The Australian Wine Research Institute, Australia*	Sensory shelf-life testing G. Hough, Instituto Superior Experimental de Tecnologica Alimentaria, Argentina	Can the sensory profession provide industry with irresistible products? J. Beckley, The Understanding and Insight Group, USA
16.35 - 16.55	Texture preferences of 12 months old infants and the role of early experiences I. Blossfeld¹, M. Kiely¹, C.M. Delahunty², ¹Univeristy College Cork, Ireland, ²University of Otago, New Zealand*
16.55 - 17.15	The interplay of consumer schema brand image beliefs and product experiential attributes U.R. Orth¹, R. DeMarchi², ¹Oregon State University, USA, ²Universidade Estadual de Maringa, Brazil*
17.15 - 17.35	Motives underlying food choice: a study of individual factors used by the portuguese population H. Alves¹, L. M. Cunha*¹,², Z. Lopes³, M.C. Santos⁴, R. Costa Lima⁵, A. Pinto de Moura1,⁶, ¹CECA/ICETA, ²Universidade Fernando Pessoa, ³Direcção Regional de Agricultura de Entre-Douro e Minho, ⁴Modelo Continente Hipermercados, S.A., ⁵EGI-Soc. Eng. E Gestão Industrial, ⁶Universidade Aberta, Portugal
17.35 - 17.55	Sour taste preferences of children D.G. Liem¹,²,³, K. de Graaf², J.A. Mennella³, ¹Unilever R&D Vlaardingen, ²Wageningen University, The Netherlands, ³Monell Chemical Senses Center, USA*
17.55 - 18.15	Prediction of future pleasantness and choice based on initial hedonic responses: a case study with cheese S. Koskinen, I. Hissa, A. Huotilainen, S.-M. Miettinen, H. Tuorila, University of Helsinki, Finland*

18.15

Close

Tuesday 9 August, 2005
THEME FOR DAY: NEW DEVELOPMENTS

SESSION 4 New Developments in Sensory and Consumer Science - Tools and Methods for Sensory Evaluation: Understanding Consumer Needs and Preferences

Chairs:

Conor Delahunty, University of Otago, New Zealand
Sylvie Issanchou, INRA-UMR-FLAVIC, France

08.30 –
09.15

Keynote Presentation
Sensory and consumer science – what have we achieved? where are we going?
Hal MacFie, Hal MacFie Training Services; European Editor, Food Quality and Preference

Plenary Sessions

09.15 –
09.35

SensoEmotional optimisation of brands - linking brand perceptions to sensory characteristics
D.M.H. Thomson*¹, V.S. Mialon¹, C.G. Marketo², ¹MMR Research Worldwide Ltd., UK, MMR Research Worldwide Inc., USA

09.35–
09.55

Comparing traditional methods of consumer research with an internet approach
C. Gilbert*, H. Newsholme, Campden & Chorleywood Food Research Association, UK

09.55–
10.15

Using experimental markets to obtain economic measures of value: a SWOT analysis
S.R. Jaeger*, University of Auckland, New Zealand

10.15–
10.35

Taking directional sensory research on-line - experiences with the kreative kids panel
H.R. Cooper, Brilliant Reflections Ltd., New Zealand

10.35 –
11.15

Refreshments

Parallel Sessions

	I: Session 4 New Developments in Sensory and Consumer Science continued	II: Workshop 5	III: Workshop 6
11.15 – 11.35	Application of temporal dominance of sensations to taste and flavor in wine R. Pessina¹,², L. Boivin², L. Moio¹, P. Schlich², ¹Università degli Studi di Foggia, Italy, ²Centre Européen des Sciences du Goût, France*	Training and education in sensory and consumer science M.B. Frøst¹, J.F. Delwiche², J.H. Beckley³ and W.L.P. Bredie¹, ¹Royal Veterinary and Agricultural University, Denmark, ²Ohio State University, USA, ³The Understanding and Insight Group, USA	Sensory issues in health-enhancing foods D. Kilcast, Leatherhead Food International, UK
11.35– 11.55	Sorting procedure as an alternative to descriptive analysis to obtain a product sensory mapping R. Cartier¹, A. Rytz¹, F. Poblete¹, J. Krystlik², E. Belin, N. Martin¹,³, ¹Nestlé Research Center, Switzerland, ²Nestlé France, ³INRA-INA P-G, France*
11.55– 12.15	Mining a database of sensory descriptive analyses to understand panellist performances N. Pineau, D. Brajon, S. Cordelle, P. Schlich, Centre Européen des Sciences du Goût, France*
12.15– 12.35	Adaptive preference target: optimised preference mapping using a sequential protocol P. Riviere¹,², R. Monrozier¹, J. Pagès, G. Saporta³, ¹Danone Vitapole, ²AGROCAMPUS, ³CNAM, France*
12.35 – 12.55	Confidence, confusion and motivation: how do these factors influence trained panel data C.M. Lund, The Horticulture and Food Research Institute of New Zealand Ltd., New Zealand*
12.55 – 13.15	Influence of sensory characteristics on food preference in young and elderly people M. Laureati¹, E. Pagliarini¹, O. Calcinoni¹, ¹University of Milan, ²RSA Famagosta, Italy*

13.15

Lunch

14.00

Free Afternoon/ Optional Tours Available

Wednesday 10 August, 2005
THEME FOR DAY: APPLICATIONS

SESSION 5 Sensometrics – Statistical Techniques for Sensory and Consumer Data

Chairs:

Tom Carr, Carr Consulting, USA
Richard Popper, Peryam & Kroll Research, USA

08.30 –
09.15

Keynote Presentation
Sensometrics overview – challenges and opportunities
Pascal Schlich, Head of the Laboratory of Interface between Research, Industry and Sensometry, European Centre for Taste Sciences; President, Food Industry Group, French Society of Statistics

Plenary Session

09.15 –
09.35

Sensory difference tests: Overdispersion and warm-up
O. Angulo¹, H.-S. Lee², M. O'Mahony*²;¹Instituto Tecnológico de Veracruz, Mexico,
²Universitry of California, Davis, USA

09.35 –
09.55

Chemometrics, econometrics, psychometrics - how best to handle hedonics?
D.B. MacKay*, Indiana University, USA

09.55–
10.15

Multidimensional unfolding: a new solution to an old problem
G. J. Cleaver*¹, F.M.T.A. Busing², ¹Unilever Research & Development, ²Leiden University, The Netherlands

10.15 –
11.00

Refreshments

Parallel Sessions

	I: Session 5 Sensometrics continued	II: Workshop 7	III: Workshop 8
11.00 – 11.20	Segmenting consumers on binary responses - findings using cluster analysis with the Jaccard Coefficient F. Rossi, E. Pallez, J. Zach; KraftFoods, Germany*	Ethnographic research: adding that extra dimension into consumer studies M. Everitt, Sensory Dimensions Ltd, UK	An update on consumer sensory hedonic scales C. Raithatha, T. Hollowood, IFST Professional Food Sensory Group, UK
11.20– 11.40	Estimating the probability of coincident panel responses in gas chromatography olfactometry: a method derived from queuing system theory J.H.F. Bult¹, B. van Putten², H.N.J. Schifferstein³, ¹Wageningen Centre for Food Sciences, ²Wageningen University and Research Centre, ³Delft University of Technology, The Netherlands*
11.40– 12.00	The application of equivalence testing to consumer research where the objective is parity K. Sauerhoff, T. Gualtieri, K. Brumbaugh, D. Craig-Petsinger, Kellogg’s Product & Consumer Understanding, USA*
12.00 – 12.20	Product optimization through a novel method for predicting consumer acceptance U.E. Makov¹, I.S. Saguy², M. Ben-Assor¹, ¹University of Haifa, ²Hebrew University of Jerusalem, Israel*
12.20– 12.40	A new tool to optimize product characteristics and study population segmentation B. Rousseau¹, J.-M. Dessirier², R. Velthuizen², D.M. Ennis¹, ¹The Institute for Perception, ²Unilever Research & Development, USA*
12.40 – 13.00	Alternative analyses of rating data: traditional anova contrasted with thurstonian probabilistic modelling J. F. Delwiche, A.N. Shumaker, A.F. Warnock, Ohio State University, USA*

13.00 –
14.30

Poster Session Themes 5 - 8 (including buffet lunch)

SESSION 6 Sensory Analysis and Market Research

Chairs:

Liisa Lähteenmäki, VTT Biotechnology and Food Research, Finland
David Marshall, Edinburgh University, UK

Plenary Session

14.30 –
14.50

Comparison of the relative effect of panel-to-panel variation and country-to-country variation in sensory descriptive analysis of rums. Cross-cultural preference mapping of rum and cola in the UK and USA
V. Bougault*¹, C. Follet¹, A. Amanat², C. Pelz², S. Streif, P. Beyts³, ¹Diageo, UK, ²J Reckner Associates/Institute for Sensory Research, USA, ³Sensory Dimensions, UK

14.50–
15.10

Steps towards a consumer-driven concept innovation machine for food & drink
H. Moskowitz*, M. Reisner, Moskowitz Jacobs Inc., USA

15.10–
15.30

The change of the optimal complexity level after extended exposure - comparison of senior citizens, young adults and children
T. Sander*¹, C. Ringel², E.P. Köster³, ¹ISI GmbH, ²University of Göttingen, Germany, ³University of Utrecht, The Netherlands

15.30 –
16.15

Refreshments

16.15 –
18.15

Parallel Sessions

	I: Session 6 Sensory Analysis and Market Research continued	II: Workshop 9	III: Workshop 10
16.15 – 16.35	Consumer observational research: examining video-taped behaviour vs. self-report-based research on food-related activities C. Kuesten, R. Edwards, TIAX LLC, USA*	The role of memory in food choice and liking G. Dijksterhuis, J. Mojet, Wageningen University and Research Centre, The Netherlands	Sensometrics Ph. Courcoux, ENITIAA/INRA, France, E.M. Qannari, CESG, France and P. Schlich, CESG, France
16.35– 16.55	A three-stage methodological approach for launching new food products E. Kubberød, M. Rødbotten; Matforsk, Norway*
16.55– 17.15	A conjoint approach to the analysis of multimodal consumer acceptability data C. den Ridder, C. Narain, T. Phelps; Leatherhead Food International, UK*
17.15 – 17.35	A cross-cultural comparison of colour preferences (including brightness, saturation and hue) for various beverage categories D. Poskanzer, J. Ehrke², ¹WILD Flavors, Inc. USA, ²Rudolf Wild GmbH & Co. KG, Germany*
17.35– 17.55	Effect of sensory learning on consumer preference C. Reverdy, C. Lange, P. Schlich, Centre Européen des Sciences du Goût, France*
17.55 – 18.15	Factors influencing in-house panelists' motivation to participate in consumer research and sensory studies A.O. Wright¹, J. Johnson¹, R. Bell¹, S.R. Jaeger²;¹The U.S. Natick Soldier Center, USA, ²University of Auckland, New Zealand*

18.15

Close

19.30

‘Best of British’ Gala Dinner (Optional)

Thursday 11 August, 2005
THEME FOR DAY: A BROADER PERSPECTIVE

SESSION 7 Non Food Applications of Sensory and Consumer Research

Chairs:

Margaret Everitt, Sensory Dimensions Ltd., UK
David Lyon, Firmenich SA, Switzerland

Parallel Sessions

	Session 7 Non Food Applications of Sensory and Consumer Research	II: Workshop 11	III: Workshop 12
09.00 – 09.20	Study of musical instruments using sensory profiling techniques E. Poirson¹, J.-F. Petiot¹, P. Courcoux², ¹IRCCyN, ²ENITIAA, France*	Cross-cultural sensory and consumer studies A. Åström, SIK, Sweden	Developing, comparing and using consumer and sensory vocabularies – how can we do it better? H. MacFie, Hal MacFie Training, UK and C. Kuesten, TIAX LLC, USA
09.20– 09.40	The soundscape of public places: a new field for sensory research L. Dreyfuss¹, J, Tardieu², H. Nicod¹, S. Guerrand², A. Giboreau, ¹ADRIANT, ²SNCF, France*
09.40 – 10.00	Optimization of product odours using flash profiling - potentials and limitations W. Dessel¹, R. Möslein², A. Scharf¹,; ¹Fachhochschule Nordhausen, ²ISI GmbH Göttingen, Germany*
10.00– 10.20	Measuring the feel properties of paper S. Vihavainen, M. Forsell, A. Seisto, S. Nieminen, Oy Keskuslaboratorio-Centrallaboratorium Ab, Finland*
10.20– 10.40	Implicit measures of consumers’ non-conscious odour associations J. Annett¹, A. Richardson², J. Behan², ¹Glasgow Caledonian University, ²Quest International, UK*
10.40 – 11.00	Application of sensory tools and techniques for selecting a winning personal care product fragrance S. M. Rubico-Jamir, K. Prodouz, R. Smith, Gillette Company, USA*

11.00 –
11.30

Refreshments

SESSION 8 Sensory Issues and Health

Chairs:

Einar Risvik, Norwegian Food Research Institute, Norway
Zata Vickers, University of Minnesota, USA

11.30 –
12.15

Keynote Presentation
Health implications of sensory influences on food choice and nutrient metabolism
Richard Mattes, Professor Foods and Nutrition, Purdue University, USA

Plenary Session

12.15 –
12.35

Otitis media influences adult body mass via sex-specific changes in food preference
D.J. Snyder*¹, V.B. Duffy², L.M. Bartoshuk¹, ¹Yale University, ²University of Connecticut, USA

12.35 –
12.55

Exposure to different regimens of food variety influences the acceptance of new flavours by weaning infants
A.S. Maier*¹,²,³, C. Chabanet¹, S. Issanchou¹, B. Schaal², P. Leathwood³, ¹INRA-UMR-FLAVIC, ²CNRS-CESG, France, ³Nestlé NRC, Switzerland

12.55 –
13.15

Relationship between BMI and preference for solitary eating: Canadian, UK and US comparison
R. Bell*¹, P.L. Pliner², D.W. Marshall³, ¹Natick RD&E Center, USA, ²University of Toronto, Canada, ³University of Edinburgh, UK

Close of Meeting

13.15

Close of Meeting
David Lyon, Symposium Chairman

13.20

Announcement of Date and Venue of Pangborn 2007

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Pangborn 2005 Program

SUNDAY 7 AUGUST, 2005

SESSION 1 Challenging the Boundaries

Chair:

David Thomson, MMR Research, UK

Monday 8 August, 2005 THEME FOR DAY: FUNDAMENTAL RESEARCH

Chairs:

Jeannine Delwiche, Ohio State University, USA John Prescott, James Cook University, Australia

Chairs:

Herbert Meiselman, US Army Natick Soldier Center, USA Hely Tuorila, University of Helsinki, Finland

Tuesday 9 August, 2005 THEME FOR DAY: NEW DEVELOPMENTS

Chairs:

Conor Delahunty, University of Otago, New Zealand Sylvie Issanchou, INRA-UMR-FLAVIC, France

Wednesday 10 August, 2005 THEME FOR DAY: APPLICATIONS

Chairs:

Tom Carr, Carr Consulting, USA Richard Popper, Peryam & Kroll Research, USA

Chairs:

Liisa Lähteenmäki, VTT Biotechnology and Food Research, Finland David Marshall, Edinburgh University, UK

Thursday 11 August, 2005 THEME FOR DAY: A BROADER PERSPECTIVE

Chairs:

Margaret Everitt, Sensory Dimensions Ltd., UK David Lyon, Firmenich SA, Switzerland

Chairs:

Einar Risvik, Norwegian Food Research Institute, Norway Zata Vickers, University of Minnesota, USA

Monday 8 August, 2005
THEME FOR DAY: FUNDAMENTAL RESEARCH

Jeannine Delwiche, Ohio State University, USA
John Prescott, James Cook University, Australia

Herbert Meiselman, US Army Natick Soldier Center, USA
Hely Tuorila, University of Helsinki, Finland

Tuesday 9 August, 2005
THEME FOR DAY: NEW DEVELOPMENTS

Conor Delahunty, University of Otago, New Zealand
Sylvie Issanchou, INRA-UMR-FLAVIC, France

Wednesday 10 August, 2005
THEME FOR DAY: APPLICATIONS

Tom Carr, Carr Consulting, USA
Richard Popper, Peryam & Kroll Research, USA

Liisa Lähteenmäki, VTT Biotechnology and Food Research, Finland
David Marshall, Edinburgh University, UK

Thursday 11 August, 2005
THEME FOR DAY: A BROADER PERSPECTIVE

Margaret Everitt, Sensory Dimensions Ltd., UK
David Lyon, Firmenich SA, Switzerland

Einar Risvik, Norwegian Food Research Institute, Norway
Zata Vickers, University of Minnesota, USA