Program

Including presentation downloads for symposium delegates.

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Sunday 12 August, 2007
14.30	Opening Session to include Welcome and Presentation of Pangborn Scholarship.

15.00	Keynote Why product innovations fail: The insight, the recipe or the pitch? Dwight Riskey, Retired VP of Marketing, FritoLay Corporation, USA DOWNLOAD PRESENTATION

16.00	Refreshments

16.30	Keynote Connecting the Dots: Innovation,Culture, Ethnography and Hope Barbara Perry, Barbara Perry Associates, USA

17.30	Coach shuttles to drinks reception

18.00-20.00	Reception All delegates are invited to attend a welcome reception at the Mill City Museum. Coaches will transfer delegates to the museum, where they will have the opportunity to appreciate the museums exhibits and a view of the Mississippi River.

Monday 13 August, 2007
Theme: Fundamentals of Sensory

08.30	Plenary Session Consumer Behavior Session Leader: Carol Christensen, Monell Chemical Senses Center, USA From genes to perception: The evolution of nutrient preferences Paul Breslin, Monell Chemical Senses Center, USA Meshing individual differences in taste sensitivity with genotype: cSNPs in candidate taste receptors for glutamate are necessary but not sufficient to explain specific ageusia A. Faurion, M. Raliou, J.P. Montmayeur, CNRS/INRA,* France Phenotypic variation in smell perception T. E. Acree, K. Kittel, Cornell University, USA* DOWNLOAD PRESENTATION Oral, post-oral and genetic determinants of food preferences Anthony Sclafani, Brooklyn College of CUNY, USA

10.00	Refreshments

10.30	Oral Session 1	Concurrent Session 1	Concurrent Session 2	Poster Session 1
	Fundamentals of sensory – methods	Mini-Symposium: Sensory Specific Satiety	Mini-Symposium: Making connections and building strength of insight through sensory and instrumental collaboration	Consumer Behaviour
	Session Chairs: E. Chambers, Kansas State University, USA, H. Schutz, University of California, Davis, USA	Chair: Cees de Graaf, Wageningen University, Netherlands	Chairs: Candi Rathjen-Nowak, General Mills Inc.. USA, Nancy Eicher, Food Perspectives Inc., USA
10.30	The pilot study Face-Express: Facial expressions as an indicator of food preferences in school-aged children G.G. Zeinstra, D. Colindres, M.A. Koelen, C. de Graaf; Wageningen University, Netherlands* DOWNLOAD PRESENTATION	Sensory specific satiety: Its influence on meal size and food choice M.M. Hetherington; Glasgow Caledonian University, UK The role of sensory-specific satiety in energy intake and obesity in humans* H. Raynor; Brown Medical School/The Miriam Hospital, USA* Neural population coding of hunger and satiety I.E. de Araujo; Duke University Medical Center, USA* Engineering satiating liquid food products by altering the extent of flavour release R. Ruijschop¹, A. Boelrijk¹, S. de Ru², C. de Graaf³, M. Westerterp-Plantenga⁴; ¹NIZO Food Research, Netherlands,* ²University Medical Centre Utrecht, Netherlands, ³Wageningen University, Netherlands, 4Maastricht University, Netherlands Liquid foods result in higher ad libitum food intake than semi-solid foods because of a higher eating rate and larger bite sizes N. Zijlstra¹², M. Mars¹², J.F. Prinz¹², M.S. Westerterp-Plantenga¹², C. de Graaf¹², R.A. de Wijk¹²; ¹Top Institute Food and Nutrition, Netherlands,* ²Wageningen University, Netherlands	Strategic use of sensory and instrumental together G.V. Civille, Sensory Spectrum Inc, USA DOWNLOAD PRESENTATION Sensory and instrumental: Transforming the product development process N. Rodriguez, Food Marketing Support Services, Inc., USA Sensory and instrumental: Predictive modeling for storage stability S. DeLong-Onak, General Mills Inc., USA Sensory and instrumental: Effective advertising claim substantiation E. Chambers IV, Kansas State University, USA
10.50	Comparison of common acceptance and preference methods K.H. Hein¹, S.R. Jaeger², T. Carr³, C.M. Delahunty⁴; ¹University of* Otago, New Zealand, ²HortResearch, New Zealand, ³Tom Carr Consulting, USA, ⁴Food Science Australia, Australia
11.10	Advantages and uses of check-all-that-apply response compared to traditional scaling of attributes for salty snacks J. Adams, A. Williams, B. Lancaster, M. Foley;Frito Lay, USA*
11.30	Comparing scaling properties of agreement rating scales C. Teabout¹, D. Paredes¹, B. Rousseau², D. Ennis²; ¹Avon Products Inc.,* USA, ²Institute of Perception, USA
11.50	Construction and validation of a psychometric scale to measure consumers’ fears of novel food technologies D.N. Cox, G. Evans; CSIRO Human* Nutrition, Australia DOWNLOAD PRESENTATION
12.10	Application of an authenticity test to compare discrimination in difference tests and preference test C.G. Forde¹, P.J. O'Riordan¹, A.A.M. Poelman¹, C. Sulmont-Rossé², J. Mojet³, E.P. Koster³; ¹Food Science Australia, Australia, ²UMR FLAVIC, France,* ³Centre of Innovative Consumer Science, Netherlands DOWNLOAD PRESENTATION

12.30	Lunch
Theme: Sensory and Health

14.00	Plenary Session Fat - Taste to Table: New Science and Health Perspectives Session Leader: Richard Mattes, Purdue University, USA Introduction Richard Mattes, Purdue University, USA DOWNLOAD PRESENTATION Sensory cues for dietary fat: A matter of taste (and texture) T.A. Gilbertson, T. Yu, B.P. Shah, D.R. Hansen, Utah State University, USA* Lipid processing in the gut – does it play a role in alerting the body to imminent caloric intake? E. Parks, University of Texas South Western Medical Center, USAA Health effects of fat foods J. Jones, The College of St Catherine, USA

15.30	Refreshments

16.00	Oral Session 2	Concurrent Session 3	Concurrent Session 4	Poster Session 2
	Sensory & Health	Mini-symposium: Methods and statistical approaches to liking and preference data	Forum: Measuring consumer product experiences: holistic vs. atomic approaches	Effective Use of Sensory in Industry
	Session Chairs: T. Aishima, Chemometrics and Sensometrics Laboratory, Ltd, Japan , A. Goldman, Applied Consumer and Clinical Evaluations, Inc, Canada	Chairs: O. Angulo, D. Pedrero, Instituto Tecnologico de Veracruz, Mexico	Chairs: D. Lundahl, Insights Now, USA, S. Jaeger¹², ¹The Horticultural and Food Research Institute of New Zealand Limited, New Zealand, ²University of New Auckland, New Zealand
16.00	Evaluation of sweet and sour taste sensitivity and acceptance in relation to fruit acceptance and fruit consumption C.M. Delahunty¹, D Lee²; ¹Food Science Australia, Australia,* ²University of Otago, New Zealand	Review of hedonic scales and preference testing M. O'Mahony;University* of California, Davis, USA A common framework for interpreting similarity, liking and preference data D.M. Ennis; The Institute for Perception,* USA Paired preference testing using the 'No Preference' option O. Angulo; Unidad de Investigacion y Desarrollo en Alimentos - Instituto* Tecnologico de Veracruz, Mexico A comparison of best worst and hedonic scaling for the measurement of consumer’s wine preferences S.C. Mueller¹, L. Lockshin¹, I.L. Francis³, J.J. Louviere²; ¹University of South Australia, Australia,* ²University of Technology Sydney, Australia, ³Australian Wine Research Institute, Australia DOWNLOAD PRESENTATION Do consumers use the 9-point hedonic scale similarly across cultures? C.D.W. Ward; Givaudan Flavours Research and Development,* USA	Crossing the holistic frontier in search of the Holy Grail: Consumer product experience insights D. Lundahl; InsightsNow, USA* Fallacies and opportunities E.P. Koster; Centre for Innovative Consumer Studies,* Netherlands Emotive topologies and measurement for consumer packaged goods P. Desmet;DelftUniversity of Technology, Netherlands* Environmental influences within a holistic approach to food choice, acceptance and consumption H.L. Meiselman; Natick* Soldier Research Development and Engineering Center, USA Linking consumer experience to purchase motivation and behaviour S.R. Jaeger¹²; ¹The University of Auckland, New Zealand,* ²The Horticulture and Food Research Institute of New Zealand Limited, New Zealand
16.20	EEG correlates for sensory specific satiety J.H.F. J.H.F. Bult¹², A. Gosses²; ¹Wageningen University, Netherlands,* ²WageningenCenter for Food Sciences, Netherlands
16.40	Sensory specific satiety is related to shape of food and attention during consumption P.L.G. Weijzen¹, D.G. Liem¹², E.H. Zandstra¹², C. De Graaf¹;¹Wageningen University, Netherlands,* ²Unilever Food & Health Research Institute, Netherlands DOWNLOAD PRESENTATION
17.00	Impact of nutritional information on healthfulness and liking A. Williams, L. Fomuso, J. Bade, M. Foley; FritoLay, Inc.,* USA
17.20	Attitudes towards functional foods in Finland, France and Sweden N. Urala¹², H. Heymann², M. Lyly¹, L. Lähteenmäki¹; ¹VTT, Finland,* ²University of CaliforniaDavis, USA DOWNLOAD PRESENTATION
17.40	Status and use of food products with health claim (FPHC) in the USA, France and Japan: An anthropological perspective S. Sanchez, A. Casilli; Nestle,* Switzerland DOWNLOAD PRESENTATION

18.00	Close

Tuesday 14 August, 2007
Theme: Non-Foods

08.30	Plenary Session Malodors and their Role with the Consumer and Home Care Products Session Leaders: Lynn Templeton, S.C. Johnson, USA & Mike McGinley, St.Croix Sensory Inc., USA Quantifying the emotional experience - What the questionnaire does not tell you Dan Hill, Sensory Logic, USA DOWNLOAD PRESENTATION Malodor as a target of masking: rules of the road William Cain, University of California, San Diego, USA Air care product's performance assessment: What US organizations are championing Michael McGinley, St. Croix Sensory, Inc., USA DOWNLOAD PRESENTATION

10.00	Refreshments

10.30	Oral Session 3	Concurrent Session 5	Concurrent Session 6	Poster Session 3
	Non-Foods	Mini-Symposium: Scales in International/Cross-Cultural Consumer Research: Best Practices and Pitfalls	Forum: Choice of Study Design for the Most Frequently Asked Questions	Fundamentals of Sensory - Perception
	Session Chairs: H. Meiselman, US Army Natick Soldier Center, USA, K. Lopetcharat, Avon, USA	Chairs: A. Munoz,Iris, USA, D. Passe, Scout Consulting, USA	Chair: A. Åström, SIK, Sweden
10.30	Employing behavioral and social science tools to implement a panel that assesses product dispensing under controlled naturalistic conditions T. Putzer, P. Braun, D. Richards, R. Zepp; Kimberly-Clark Corporation,* USA	How do we test what we mean in international consumer research tests? Selecting the appropriate attributes and words M. Jeltema; Philip Morris,* USA The use of scale anchoring in cross cultural studies: Traditional hedonic scale vs. alternate scales: semi structured and numerical versions G. Hough; Instituto Superior Experimental de Tecnología Alimentaria, Argentina* Compensating for cultural effects: Adaptation of scales to the specific country/culture J. Prescott; James Cook University, Australia* Use of labeled hedonic scales in different countries and cultures: A case study P. Leathwood, A. Maier; Nestlé Research Center, Switzerland*	Methods’ merits in food sensory and consumer science G.B. Dijksterhuis; Unilever Food & Health Research Institute, The* Netherlands
10.50	Men’s running shirts – understanding the relationship between functionality and marketing benefits with consumer expectations and sensory performance R.N. Bleibaum, S. Willis; Tragon Corporation,* USA
11.10	Two methods for a sensory profile: a comparative approach C. Egoroff², S. Chauveix¹, I. Urdapilleta¹, J. François Richard¹; ¹Paris VIII University, France, ²PSA Peugeot Citroën, France* DOWNLOAD PRESENTATION
11.30	The customer, automotive switch feel and the new product development process T. Wellings, M. Williams, C. Tennant; The University of* Warwick, UK DOWNLOAD PRESENTATION
11.50	Holistic attribute testing with non-consumers G. Keep, J. Quereshi, B. Harding, A. Basehoar; Kimberly-Clark Corporation,* USA DOWNLOAD PRESENTATION
12.10	Kano satisfaction model in color cosmetics: Automation of data collection and processing, comparison with regular survey A. Prokopchuk¹, C. Teabout¹, B. Pereira¹, D. Paredes¹, R. Katz², H. Moskowitz²; ¹Avon Products Inc, USA,* ²Moskowitz Jacobs Inc, USA

12.30	Lunch

14.00	Free Afternoon/Optional tours available

Wednesday 15 August, 2007
07.30 - 08.30	Firmenich Flavor and Fragrance Award 2007 Breakfast Presentation. Click here to open as a pdf in a new window. You will need Adobe's free PDF Reader to view this file.
Theme: Consumer Behavior

08.30	Plenary Session Sensory and Hedonic Quality as a Driving Force in Food Choice Session Leader: Hely Tuorila, University of Helsinki, Finland Psychobiological mechanisms in food choice Martin Yeomans, University of Sussex, UK DOWNLOAD PRESENTATION Socio-cognitive influences on food acceptance Hely Tuorila, University of Helsinki, Finland Food acceptance in the light of long-term exposure studies Cees de Graaf, Wageningen University, The Netherlands DOWNLOAD PRESENTATION Like it or buy it Liesbeth Zandstra, Unilever Food & Health Research Institute, The Netherlands DOWNLOAD PRESENTATION

10.00	Refreshments

10.30	Oral Session 4	Concurrent Session 7	Concurrent Session 8	Poster Session 4
	Consumer Behavior	Mini-Symposium: Non food sensory: Across the senses and across sensory methods	Mini-Symposium: Sensory design: The triad of perception, physiology and product micro-structuring	Fundamentals of Sensory - Methods
	Session Chairs: H. Cooper, Brilliant Reflections, New Zealand, A. Munoz, IRIS, USA	Chairs: G. Civille, Sensory Spectrum, USA, A. Giboreau, Adriant Research and Sensory Marketing, France	Chairs: G. van Aken, H. Bult, Wageningen Centre for Food Science, The Netherlands
10.30	Food-borne sensory pleasures in everyday life J. LeBel; Cornell University, USA* DOWNLOAD PRESENTATION	From instruments to humans (and back) S. Treibel; Beiersdorf AG,* Germany Laboratory sensory research for health care products I. Bacle; Pierre Fabre Research Institute, France* Consumer tests in usage context A. Giboreau; Adriant Research and Sensory* Marketing, France Using diverse sensory tools and techniques to understand consumers' reactions to fragranced products A. Retiveau, G.V. Civille; Sensory* Spectrum, USA DOWNLOAD PRESENTATION	Oral processing and flavour release D. Kilcast; Leatherhead Food International,* UK Manipulation of food microstructures to control in-mouth processes related to mouthfeel G.A. van Aken¹², A.M. Janssen¹³; ¹Wageningen Centre for Food Sciences, Netherlands, ²NIZO Food Research, Netherlands, ³Wageningen University and Research Centre, Netherlands* Multi-sensory representations of intra-oral stimuli in the human brain I.E. de Araujo; Duke University Medical Center, USA* Sensory response of starch-based food in relation to food structure J. Nuessli, B. Conde-Petit, ETH* Zurich, Switzerland
10.50	Why we smell who we are: Viewing odor associations and “cross-culturality” through a multi-dimensional lens C. Damhuis; Monell Chemical Senses Center, USA* DOWNLOAD PRESENTATION
11.10	The effect of psychographic and choice on the acceptability of novel flavors A. Henriques¹, S. King¹, H. Meiselman²; ¹McCormick & Co., Inc, USA,* ²Herb Meiselman Services, USA
11.30	Exploration of consumers’ motivations for choosing food in a daily life situation using in-depth interviews S.J. Sijtsema, l. Bouwman, l. Jager; Wageningen University, Netherlands* DOWNLOAD PRESENTATION
11.50	The home use blog or how a community of consumers test innovations and share their experience on a blog D. Le Mée¹, M. Rogeaux¹, F. Abiven²; ¹Danone Research, France, ²Repères, France*
12.10	Assessing preference for a low-involvement food product using a real-choice experiment. Comparison with stated preference I. Boutrolle¹³, P. Combris², D. Arranz¹, J. Delarue³, D. Marc³; ¹Danone Research, France, ²INRA, France,* ³AgroParisTech, France

12.30	Lunch

Theme: Effective Use of Sensory in Industry

14.00	Plenary Session Evolution of Sensory Science as a Competitive Business Advantage Session Leader: Dana Craig-Petsinger, Kellogg, USA Sensory science as a source of competitive business advantage D. Craig-Petsinger, Kellogg, USA Sensory Science and the fuzzy front end: An evolution of roles C.D. Beilstein¹, A.-M.A. Allison², D. Craig-Petsinger², ¹Seed Strategy, Inc., USA, ²Kellogg Company,USA* The marriage of sensory science and market research in product development L. Zink, Whitewave Foods, USA DOWNLOAD PRESENTATION Post launch (in-market) use of sensory – Case story of why quality matters S. Holmes, General Mills, USA

15.30	Refreshments

16.00	Oral Session 5	Oral Session 6	Concurrent Session 9	Poster Session 5
	Effective Use of Sensory in Industry	Fundamentals of Sensory - Perception	Forum: Publishing sensory & consumer science research: Food quality & preference and beyond …	Non-Food and Sensometrics
	Session Chairs: L. Rothman, Kraft, USA, D. Lyon, Firmenich, Switzerland	Session Chairs: S. McEvoy, The National Food Laboratory, Inc. USA, S. Issanchou, INRA, France	Chair: S. Jaeger¹², ¹The Horticultural and Food Research Institute of New Zealand Limited, New Zealand, ²University of New Auckland, New Zealand, H. Meiselman, Natick Soldier Center, USA
16.00	The quest for the ideal product: comparing different methods and approaches H.C.M. van Trijp¹³, P.H. Punter², F. Mickartz², L. Kruithof²; ¹Wageningen University, Netherlands, ²OP&P Product Research BV, Netherlands,* ³Unilever Food & Health Research Institute, Netherlands DOWNLOAD PRESENTATION	Evidence of genetic effects on sweet tooth K. Keskitalo¹², H. Tuorila¹, T.D. Spector³, L. Cherkas³, A. Knaapila¹², et al; ¹University of Helsinki, Finland,* ²National Public Health Institute, Finland, ³St Thomas’ Hospital, UK DOWNLOAD PRESENTATION	Department of marketing: Perspectives on publishing S.R. Jaeger¹²; ¹TheUniversity of Auckland, New Zealand,* ²The Horticulture and Food Research Institute of New Zealand Limited, New Zealand What you should publish & where you should publish it: The importance of focus in research and journal selection J. Prescott; James Cook University, Australia* Bridging the gap between sciences: Obstacles to presenting cross-scientific research in special topic journals Ø. Ueland, E. Kubberød, M. Rødbotten; MatforskAS, Norway* DOWNLOAD PRESENTATION Improving the standards of sensory analysis in food science journals G. Hough; Instituto Superior Experimental de Tecnología Alimentaria, Argentina*
16.20	A case study in streamlining the process of product selection for a category assessment J.R. Johnson¹, E.C. Compo¹, K. Stathos¹, C. Dus²; ¹P&G-The Gillette Company, USA,* ²Sensory Spectrum, USA	Memory for food: a comparison of different studies L. Morin-Audebrand¹, J. Mojet², E.P. Köster², S. Issanchou¹, C. Sulmont-Rossé¹; ¹Université de Bourgogne, France, ²Wageningen University and Research Center, Netherlands*
16.40	How to follow grape maturity for wine professionals with a seasonal judge training? M. Le Moigne, R. Symoneaux, F. Jourjon; UMT* Vinitera, France DOWNLOAD PRESENTATION	Variation of less than one JND of individual component concentrations modifies mixture perception E. Le Berre¹², A. Ishii¹, N. Béno¹, P Etiévant¹, T. Thomas-Danguin¹, et al; ¹UMR FLAVIC - INRA, France,* ²James Cook University, Australia
17.00	Strategic sensory and marketing research methods for bridging the winemaker and marketing gap E.J. Robichaud¹, R.N. Bleibaum¹, L. Lyothier²; ¹Tragon Corporation, USA,* ²Tragon Corporation, France	A novel hybrid method to analyze the coherence between fluid mechanics and texture perception K. Mathmann¹², W. Kowalczyk², A. Delgado²; ¹TU München-Weihenstephan, Germany,* ²FAU Erlangen-Nürnberg, Germany
17.20	Beer talk: does the talk improve the taste? How do beer experts and novices categorize beers and how do they integrate linguistic information with their categorization? M. Lelièvre¹², S. Chollet¹, D. Valentin¹, H. Abdi³; ¹Institut Supérieur d'Agriculture, France, ²Université de Bourgogne, ³The University of Texas at Dallas, USA*	Physiology of swallowing in connection to flavour release and perception I.O.L. Ovejero-Lopez¹, F.B. van den Berg²; ¹Danisco (UK), UK,* ²University of Copenhagen, Denmark DOWNLOAD PRESENTATION
17.40	Validation of a degree of difference method using corss-cultural consumer insight for quality purposes C. Michon, E. McDonnell; Pepsico International,* Ireland	The effect of oil on perception of flavour and texture: a comparison of cortical response and cognitive processing T.A. Hollowood¹, S. Bayarri¹², L. Marciani¹, S. Eldeghaidy¹, J. Hort¹, et al; ¹University of Nottingham, UK, ²Insituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spain*

18.00	Close

19.30	“Up North” Gala Dinner The 'Up North' Gala Dinner will take place at Nicollet Island Pavilion and is open to all registered delegates and their guests. Join your hosts for an experience unique to the northern parts of the Midwest, complete with traditional foods and plenty of entertainment. Tickets are available at a cost of $70. In order to reserve a place, please book early by indicating your requirements on the registration form.

Thursday 16 August, 2007

08.30	Oral Session 7	Concurrent Session 10	Concurrent Session 11	Poster Session 6
	Sensometrics	Mini-Symposium: Do you know what motivates your trained panelists?	Mini-Symposium: The hidden consequences of labels	Sensory & Health
	Session Chairs: P. Schlich, European Centre for Taste Sciences, France, H. MacFie, Hal MacFie Consulting, UK	Chairs: C. Lund, The Horticulture and Food Research Institute of NZ, New Zealand, V. Jones, Fonterra Co-operative Group Ltd., New Zealand	Chair: B. Wansink, Cornell University, USA
08.30	A new model for the conversion of ranks to sensory intensities D.M. Ennis; The Institute for Perception,* USA	Trained panels: A review of past motivation research results C.M. Lund; The Horticulture and Food Research Institute of New Zealand Ltd.,* New Zealand DOWNLOAD PRESENTATION Fostering intrinsic motivation: Lessons from sport psychology N.M. LaVoi; University of Minnesota, USA* DOWNLOAD PRESENTATION Is your sensory panel motivated? Insights from a panellist survey C.C. Gilbert; Campden & Chorleywood Food and Research Association, UK DOWNLOAD PRESENTATION Factors affecting the motivation of trained panelists – an initial investigation V. Jones¹², S. Spanitz¹, C. Lund², S. Olney¹; ¹Fonterra Co-operative Limited, New Zealand, ²The Horticulture and Food Research Institute of New Zealand Ltd, New Zealand* DOWNLOAD PRESENTATION Methods of motivating panelists: Targeting job performance feedback and promoting job satisfaction L.C. Stapleton, J. Seltsam; Sensory Spectrum, Inc., USA* DOWNLOAD PRESENTATION	Do “low fat” nutrition labels make us fat? B. Wansink¹, P. Chandon²; ¹Cornell University, USA,* ²Insead, France Fine as North Dakota wine: Sensory expectations and the intake of companion foods B. Wansink¹, C. Payne¹, J. North²;¹Cornell University, USA,* ²University of Illinois, USA The McSubway Study: How health claims bias calorie estimations and lead to overeating P. Chandon¹, B. Wansink²; ¹Insead, France,* ²Cornell University, USA
08.50	Bayesian analysis as a sensory tool H.T. Lawless; Cornell University, USA*
09.10	Preference segments: A deeper understanding of consumer acceptance or a seving-order effect A. Hottenstein¹, R. Taylor², T. Carr²; ¹McCormick & Company, Inc., USA, ²sCarr Consulting, USA* DOWNLOAD PRESENTATION
09.30	Tracking liking segmentation over time: A new method to link landscape segmentation analysis maps R. Xiong, K. Blot, J.M. Dessirier; Unilever, USA*
09.50	A comparison of statistical approaches for the optimization of strawberry yogurt formulation C. Lovely, J.F. Meullenet; University of Arkansas, USA* DOWNLOAD PRESENTATION
10.10	Influence of label information on purchase intent for wines – analysed by con-joint analysis and L-PLSR L.H. Mielby¹, M.B. Frøst¹, H. Heymann²; ¹Copenhagen University, Denmark,* ²University of California, Davis, USA DOWNLOAD PRESENTATION

10.30	Refreshments

Theme: The Future

11.00	Plenary Session New Horizons for Sensory Science Session Leaders: Richard Popper, Peryam & Kroll Research, USA & Mostapha Qannari, ENITIAA-INRA, France Consumer trends: The future is now. Carol Bagnoli, General Mills Inc, USA Neuroimaging of food reward: promises and pitfalls Maria Veldhuizen, The John B. Pierce Laboratory, USA DOWNLOAD PRESENTATION New trends in data acquisition and analysis. Mostapha Qannari , Unité de Sensométrie et de Chimiomérie, ENITIAA, France DOWNLOAD PRESENTATION Future perspectives: From simplicity to complexity in sensory science. E. Risvik, M. Martens, Ø. Ueland, J. Bitries, P. Lea, M. Hersleth, et al. Matforsk Norwegian Food Research Institute,* Norway DOWNLOAD PRESENTATION

12.30	Closing Remarks Organizing Committee for the 7th Pangborn Sensory Science Symposium
12.40	Announcement of Date and Venue of Pangborn 2009