EUROPEAN SENSORY SCIENCE SOCIETY
& THE UK PROFESSIONAL FOOD SENSORY GROUP
ANNUAL ONE DAY SENSORY SYMPOSIUM
Monday 13th May 2013, Leatherhead Food Research
In collaboration with the European Sensory Science Society, the UK Professional Food Sensory Group are holding their Annual One Day Sensory Symposium on Monday 13th May 2013. Under the title ‘Fast Forward’ there will be a range of presentations, including talks from Hal MacFie and Erminio Monteleone, oral poster presentations, a poster session and workshops, all looking at developments in sensory and consumer science and the fast pace at which things are moving.
This year we look at how, and speed at which, the sensory and consumer science world is progressing. This event will inspire you to widen your approach by utilising newer, faster technologies and methods. A combination of keynote speakers, workshops and poster presentations will ensure a varied day with plenty of opportunities to expand your sensory network.
CALL FOR POSTER ABSTRACTS: Abstracts should be no longer than 300 words. A selection of abstracts will be chosen for the Oral Poster Session. Please email abstracts to email@example.com by 2nd April 2013.
09:00-09:30 Registration and Refreshments
09:30-09:50 Welcome and Introduction:
Joanne Hort, Chair PFSG, Vice Chair E3S
09:50-10:35 Keynote speaker:
Three Game Changers for Sensory: Tweet, Nap and Slow vs. Fast Thinking
Hal MacFie, Hal MacFie Sensory Training LTD
10:35-11:05 E3S Guest Speaker:
What’s New in Sensory Food Research in Europe?
Erminio Monteleone, European Sensory Science Society Chair & University of Florence
11:05-11:45 Oral poster session including presentation from Caroline Withers (PFSG 2012 Student Award winner) on ‘Taxonomic sorting’
11:45-13.30 Lunch, poster session and networking
13:30-14:30 & 14:40-15:40
Panel Performance and Fast!
Lauren Rogers, Lauren Rogers Consultancy, Carol Raithatha, Carol Raithatha Limited & Anne Hasted QI statistics
13:30-14:30 & 14:40-15:40
Concept to Consumer: Fast Direction on Product Sensory Optimisation
Sensory Scientists, Leatherhead Food Research, UK
15:40-16:00 Refreshment Break
16:00-16:45 Keynote Speaker:
I Second that Emotion
David Penn, Conquest, UK
16:45-17:00 Question and Answer Session
Conference fees: Registration includes refreshments and lunch:
- £225 (£187.50 + £37.50 VAT) non-IFST/SCI/E3S
- £195 (£162.50 + £32.50 VAT) IFST/SCI/E3S
- £165 (£137.50 + £27.50 VAT) retired
- £100 (£83.33 + £16.67 VAT) full Time Student
Free membership: IFST is offering free digital membership for 6 months to delegates who aren’t already members of the IFST* (*Offer not available to delegates who have taken up this offer at a previous PFSG conference).
How to register: To register, please contact firstname.lastname@example.org
Further information: http://www.leatherheadfood.com/pfsg-conference
Download the program (pdf): PFSG & E3S conference 2013