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IFST Sensory Science Group Webinars

Olfaction in the time of Covid-19: Thursday 20 May | 14:00- 15:00

Organised by IFSTs Sensory Science Group (SSG)

This webinar will be the first in the SSG 2021 series focussing on The Human Sensory Instrument. The topic is the effects of Covid-19 on the senses presented by Dr Jane Parker from the Flavour Centre at the University of Reading. Covid-19 has changed the world beyond recognition, but how does it affect the human senses and what are the implications for sensory scientists and the wider public?

What you will learn about: Effects of Covid-19 on the senses, particularly olfaction.

Target Audience: Sensory scientists, product developers, flavourists, anyone interested in the senses.

Chair: Stephanie Mitchell, FIFST, CSci, RSensSci, MCIEH

From her late teens, Steph developed a love of food, leading to the decision to study it further and gaining an MSc in Food Science, Reading University. This then instilled a fascination for sensory science and she has built her successful career in this area. Steph is Senior Sensory Manager at ppl Insights, an independent market research agency based near Gatwick in Surrey. Ppl offers both sensory and consumer, quantitative and qualitative research solutions and works with many of the UK’s top FMCG companies.

Current Chair of IFST’s Sensory Science Group, Steph is also a volunteer on their Membership Assessment Panel. In addition, she is involved in Reading University’s Industry Advisory Board, which ensures that their Food Science courses are relevant to employers.

Speaker: Dr Jane K Parker, Founder and Director of The Flavour Centre, University of Reading

Jane Parker is full-time manager of The Flavour Centre. Having spent the last 15 years working on collaborative projects with the food industry, Jane has considerable understanding of the needs of commercial customers. Her expertise is in the area of flavour chemistry and the mechanisms by which key odour compounds are formed during thermal processing. Research in flavour formation in a range of fresh produce and sensory and chemical characterisation provides her with a well-rounded perspective on industrial flavour problems.

Moderator: Carol Raithatha, FIFST, Committee Member of the Sensory Science Special Interest Group (SSG), Director, Carol Raithatha Limited

Carol has over 25 years of experience in the sensory and consumer research field.  As Director of Carol Raithatha Limited, she works with large and small organisations including food and drink manufacturers, research agencies, and academic institutions. Project types include training, project management, method development, and many more. Carol has experience in a range of areas spanning ingredients, soft drinks, alcoholic drinks, fruit and vegetables, chocolate, meat products, and packaging among others. She is a member of the SSG events working group and is also active on the IFST Eastern region committee.

Live Q&A: Carol Raithatha and Dr Jane K Parker         

Booking link: https://www.ifst.org/events/1040/ifst-sensory-science-group-webinar-olfaction-in-the-time-of-covid-19

The tactile side of food: Thursday 24 June | 14:00- 15:00

Organised by IFSTs Sensory Science Group (SSG)

This webinar will be the second in the SSG 2021 series focussing on The Human Sensory Instrument. The talk will look at how the tactile sensory system can affect food perception. It will look at how textures can physically and visually influence how consumers view what they eat. Furthermore, it will explore how subtle tactile cues can subconsciously guide consumers towards a more or less favourable perception of food items.

What you will learn about: Texture, Consumer Psychology, Food Perception

Target Audience: Sensory scientists, consumer psychologists, marketers, market researchers, product developers, anyone interested in the senses and/or consumer psychology.

Chair: Stephanie Mitchell, FIFST, CSci, RSensSci, MCIEH

From her late teens, Steph developed a love of food, leading to the decision to study it further and gaining an MSc in Food Science, Reading University. This then instilled a fascination for sensory science and she has built her successful career in this area. Steph is Senior Sensory Manager at ppl Insights, an independent market research agency based near Gatwick in Surrey. Ppl offers both sensory and consumer, quantitative and qualitative research solutions and works with many of the UK’s top FMCG companies.

Current Chair of IFST’s Sensory Science Group, Steph is also a volunteer on their Membership Assessment Panel. In addition, she is involved in Reading University’s Industry Advisory Board, which ensures that their Food Science courses are relevant to employers.

Speaker: Cathrine Jansson-Boyd, Associate Professor in Consumer Psychology, Anglia Ruskin University

Dr Cathrine Jansson-Boyd is a consumer psychologist based at Anglia Ruskin University in Cambridge. Her current research interests include: the role of touch in product evaluation, multi-sensory perception, consumer decision making, and aesthetic appreciation. She has published a number of articles and is the author of the first textbook to be published that is purely about Consumer Psychology. Cathrine has also written and edited several other consumer-based books. She is the course leader for an MSc in Consumer Psychology and teaches consumer psychology to both undergraduate and postgraduate students. Cathrine conducts research within the area of consumer psychology and works with businesses who need assistance with understanding consumers. In the past, she has worked with organisations such as Disney, Unilever, and Cambridgeshire County Council. She is a member of the Society of Consumer Psychology and has previously worked at London Metropolitan University, London School of Economics, and Birkbeck.

Moderator: Carol Raithatha, FIFST, Committee Member of the Sensory Science Special Interest Group (SSG), Director, Carol Raithatha Limited

Carol has over 25 years of experience in the sensory and consumer research field.  As Director of Carol Raithatha Limited, she works with large and small organisations including food and drink manufacturers, research agencies, and academic institutions. Project types include training, project management, method development, and many more. Carol has experience in a range of areas spanning ingredients, soft drinks, alcoholic drinks, fruit and vegetables, chocolate, meat products, and packaging among others. She is a member of the SSG events working group and is also active on the IFST Eastern region committee.

Live Q&A: Carol Raithatha and Cathrine Jansson-Boyd

Booking link: https://www.ifst.org/events/1046/ifst-sensory-science-group-webinar-the-tactile-side-of-food

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Course UNDERSTANDING CONSUMERS 2021

PREFERENCES, EXPECTATIONS, CONTEXTS, INDIVIDUAL DIFFERENCES, EMOTIONS AND IMPLICIT METHODS + RLab

21 June 2021 / 23 June 2021

Online

Lecturers: John Prescott, Gaston Ares, Erminio Monteleone,
Lapo Pierguidi and Sara Spinelli

The Italian Sensory Science Society is pleased to present the 5th renewed Live Online Edition of a 3-day synchronous remote course in sensory and consumer science, enriched by a R-lab optional module.

The course will feature recent advances in cognitive psychology applied to sensory and consumer studies on foods, beverages, cosmetics, personal care and home care products.

You will also get an overview of of the application some of the most important methods and statistical tools that can be used for collecting and extracting useful information from sensory and consumer data.

The course will give you an updated basis for planning an experimental design and for understanding your results more in depth for decisions in a commercial setting.

Level: Intermediate-Advanced

The course will cover both theoretical background, a large number of relevant examples and case studies, computer demonstrations and hands on activities.

THE COURSE IS BASED ON A MULTIDIMENSIONAL APPROACH, WITH SIX MODULES, EACH FOCUSED ON A HOT TOPIC: CONSUMER PREFERENCES, EMOTIONS, EXPECTATIONS, INDIVIDUAL DIFFERENCES, CONTEXTS AND IMPLICIT METHODS

Live intensive course Understanding consumers: 21st-23rd June 2021

The course is on live, but we understand that if you live in different time zones the schedule may not fits perfectly. For this reason we offer the possibility to watch the video recordings of the lessons for 10 days after the course. Download of the video recordings is not possible.

We strongly encourage live participation as the course includes interactive activities, Q&A and discussion.

R-module (optional): pre-recorded on demand + live Q&A 5th July 2021

The R-module includes pre-recorded sessions, scripts, exercises, support via email and a live session of Q&A and discussion.

Registration & Programme

Read the Brochure

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Pangborn 2021

14th Pangborn Sensory Science Symposium

‘Sustainable Sensory Science’

Online: Live and On-demand | August 9-12, 2021 CT

New abstract submission deadline for workshops, talks and posters
Submit by April 15, 2021

In keeping with the traditions of this Symposium from the inaugural meeting in 1992 to honour the memory of Rose Marie Pangborn, the 14th Symposium will showcase the research of fundamental and applied sensory and consumer scientists from a cross section of early and advanced career participants representing industry and academia.

Present your research in an interactive online conference experience direct from your desktop or mobile device: live-stream your presentation, include video poster pitches, and take part in discussion through live Q&A and poster sessions.

The theme for the 14th Symposium ‘Sustainable Sensory Science’ acknowledges the challenges that impact our current research approaches such as food security, globalization, corporate cost cutting, fast-adapt product development, the expansion of data collection, cultural diversity and maintaining the relevance of our discipline to name a few.

Topics to be covered

  • Sustainable Solutions
  • New and Emerging Sensory and Consumer Methods
  • Fundamentals: Biology and Psychophysics
  • Sensometrics & Data Science
  • Food Choice & Consumer Behaviour
  • Sensory Testing with Special Interest Groups
  • Sensory Relationships with Health & Wellbeing
  • Beyond Food – Sensory Learning from Other Categories
  • Sensory Marketing
  • Emerging Markets and Cross Cultural Sensory Research
  • Sensory Driven Product Design
  • Honouring the Giants of Sensory Science

http://www.pangbornsymposium.com/

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Altered Taste Symposium: Newcastle University, Institut Paul Bocuse & Flinders University

Gastronomic solutions for sensory loss & alteration

28 June – 1 July 2021 | 2 hours online sessions each day

Sensory alterations to eating arise due to ageing, surgery, and a spectrum of common illnesses. Furthermore, older people, cancer patients, brain injured patients and others may have sensory troubles as well as difficulties in chewing and swallowing.

The recent COVID pandemic has resulted in a loss of smell, taste and a reduced motivation to eat for many people. Poor diet due to sensory alterations has been linked to changed food intake and poor nutrition.

Clearly there has never been a more important time to examine scientific and psycho-social issues related to altered sensory experiences, and solutions to these problems at the interface of science and gastronomy.

The symposium aims at providing scientific and expert knowledge on underlying mechanisms and the role of culinary know-how to increase meal pleasure and thus food intake. Such strategies based on better understanding and enhancing the hedonic value of the eating experience could help address undernourishment and associated problems in targeted populations.

 

PROGRAMME:

Monday Day 1: 28th June | Problems & mechanisms

Tuesday Day 2: 29th June | Creating solutions

Wednesday Day 3: 30th June | Cooking at home with help

Thursday Day 4: 1st July | Launching pad

 

SPEAKERS:

Fiona Kerr: Cognitive Neuroscientist, NeuroTech Institute, Australia 

Duika Burges Watson: Lead Altered Eating Research Network, Newcastle University, UK

Vincent Deary: Professor of health psychology Northumbria University, UK

Maggie Beer: Founder Maggie Beer Foundation, Australia

Chrissi Kelly: Director AbScent, UK

Pierre Singer: Director General Intensive Care Department, Rabin Medical Center

Veronique Mourier: Nutrition manager at Elior, France

Agnes Giboreau: Research Director, Institut Paul Bocuse, France

Julien Ferretti: Culinary project manager, Institut Paul Bocuse, France

John Coveney: Professor, Caring Futures Institute, Flinders University, Adelaide

 

PRICING:

Symposium & interactive home kits

Europe: 45 euros

Outside of Europe: 75 euros

As part of your symposium registration you will receive a sensory box. It will be your companion throughout the conference enabling you to interact with our team and speakers in exploring the senses.

 

Program and Registration

For more details about the event, please contact us at symposium@institutpaulbocuse.com

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SenseAsia 2021

SENSEASIA 2021
5- 7 December 2021 | Online – Live and on-demand

The 4th Asian Sensory and Consumer Research Symposium

The 4th edition of the Symposium will focus on providing updates on key areas in sensory and consumer science by the world’s experts in these fields. In addition, the meeting will be a showcase for Asian scientific and industrial practitioners to present their research in a prestigious, international context.

Abstract Submission Deadline: 18 June 2021

Oral and paper abstracts are now invited on the following topics. They should be submitted using the online abstract submission system

Conference topics:

  • Basic processes: psychophysics and physiology
  • Developments in measures of food choice/preference
  • Developments in sensory measures
  • Sensory science and health
  • Food choice and consumer behavior
  • Cross-cultural influences on food choice
  • Sensometrics
  • Sensory and consumer research into non-food products
  • Applications of sensory methods
  • Sensory and culinary

https://www.elsevier.com/events/conferences/senseasia

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