Scope and Topics
The Symposium will cover the following topics:
Fundamentals of Sensory
- Physiology
- Perception/receptors
- Multimodal sensory perception
- Genetics
- Psychophysics
- Brain imaging
- Odour perception
- Astringency
- Chemestesis
Consumer Behaviour
- Attitudes and hedonic responses to food
- Hedonics and food choice
- Social/cultural, age/ gender effects
- Linking attributes to consumer needs
- Emotion and memory in sensory science of food
- Dynamics in food preferences
- Preferences and healthy choices
- Statistical techniques
- Market research
Effective Use of Sensory Evaluation
- Application in the food industry
- Sensory quality assurance
- Best practices
- Testing under non standard conditions/meal research
- Data analysis
- Management of sensory panels
- New technologies/ packaging and sensory properties of food
- Sensory-instrumental relationship
- Product development
- Sensory evaluation and gastronomy
Non Food
- Methods
- Applications
- Psychophysics
- Quality assurance
- Sensory interactions
- Sensory-instrumental relationship
- Consumer behaviour
The Future
- New methods and research tools
- New research areas
- New data analysis technique
- Training and education in sensory science
- Integration of sensory science with other disciplines
Language
The language of the symposium will be English.
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