Elsevier: 9th Pangborn Sensory Science Symposium

Name	Presentation Title
Dr Jeff Brunstrom University of Bristol, UK	Introducing ‘expected satiety’: How do I measure it and why is it important?
Ms Gail Vance Civille Sensory Spectrum, USA	Challenges in sensory testing: dealing with complexity
Professor John Dawson University of Edinburgh, UK	Retailer activity in shaping food choice
Professor John S.A. Edwards Bournemouth University, UK	Eating out: more than just a meal
Professor Leonard H. Epstein University at Buffalo, USA	Obesity as a disorder of reinforcement pathology
Professor Stuart Firestein Columbia University, USA	Fragrance, Flavor, and Pharmacology
Professor Liisa Lähteenmäki Aarhus University, Denmark	Claiming health in food products
Professor Herb Meiselman Herb Meiselman Training and Consulting, USA	The future in sensory/consumer research: evolving to a better science
Dr David J. Mela Unilever R&D Vlaardingen, The Netherlands	Nutrition and food acceptance: Is it better to be wanted or liked?
Dr Julie Mennella Monell Chemical Senses Center, USA	The Sweet Taste of Childhood: From Basic Biology to Culture
Dr Pascal Schlich Centre des Sciences du Goût et de l'Alimentation, France	Temporal Dominance of Sensations (TDS)
Professor Joachim Scholderer Aarhus University, Denmark	The power of situations: re-contextualising food choice and consumption

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