SPISE 2024: The New Diverse World of Sensory Evaluation: Exploring its Intersection with Modern Technologies

"Dear Colleagues,

Since 2005, the Summer Program in Sensory Evaluation (SPISE) has grown from the size of a workshop to that of an international Symposium, including six successful symposiums: SPISE 2007 “New trends in sensory evaluation of food and non-food products”, SPISE 2009 “Food consumer insights in Asia: Current issues and future”, SPISE 2012 “Taste and think, integrating sensory evaluation into product development: An Asian perspective”, SPISE 2014 “From senses to quality: What can sensory evaluation bring to quality control?”, SPISE 2016 “Taste and Try before you fry: From product formulation to consumer experience”, and SPISE 2018 “Measuring the Multiple Facets of Consumers’ Experience: Inter-Individual Differences in Sensory Evaluation.” Notably, we look back on the success of SPISE 2022, themed "From Concept to Market: Sensory Evaluation in Asia" hosted at Hanoi University of Science and Technology.
With the mission of promoting sensory and consumer science in Asia, SPISE is where professionals from academia and industry meet, exchange ideas, and introduce their latest research findings. In other words, SPISE is the conference for you and your peers.

Thus, we are thrilled to announce the “SPISE 2024: The New Diverse World of Sensory Evaluation: Exploring its Intersection with Modern Technologies”. The meeting will take place from 26 to 27 July 2024 at the main campus of the “Ho Chi Minh University of Technology, 268 Ly Thuong Kiet street, District 10, Ho Chi Minh City, Vietnam”.

In the ever-evolving landscape of sensory and consumer science, SPISE 2024 explores the impact of emerging technologies, notably artificial intelligence (AI) and big data on the diversity of sensory methodologies. The pressing demand for more agile and faster approaches necessitated by the dynamic nature of product development in an era where time is of the essence challenges classical sensory evaluation methodologies. This symposium will provide a platform for thought-provoking discussions on how these new approaches are  shaping the diverse methodologies employed in sensory evaluation. 

By embracing the synergy of innovative methodologies, SPISE 2024 will redefine the boundaries of sensory science, offering a space for the exchange of ideas and experiences that bridge the gap between tradition and technological advancement. Join us in unraveling the possibilities at the intersection of sensory evaluation, modern technologies, and the escalating need for personalized products.

SPISE 2024 will continue the successful program format of its predecessors, featuring an opening ceremony, workshops, symposium sessions allowing for a variety of oral and poster presentations covering a wide scope of new ideas related to sensory and consumer research, a gala dinner with typical Vietnamese dishes, and various opportunities to meet and start new collaborations.
We would like to invite you also to join us for two workshops presenting statistical methodologies to explore the drivers of liking: 

   July 22-23: A focus on sensory dimensions and Jamovi, hosted by Sebastien Lê (Institut Agro Rennes)
   July 24-25: A multi-dimensional approach using MCA, MFA, and PLS with R, hosted by Hervé Abdi(The University of Texas at Dallas).

    Detailed information about SPISE 2024 Symposium Program and Workshops will be soon available at http://sensorylab.hcmut.edu.vn/spise2024/.

    We will be delighted to welcome you to SPISE 2024 in Ho Chi Minh City—the most dynamic city of Vietnam.

    Sincerely yours,

    Dzung Hoang Nguyen and Dominique Valentin,
    Chairs of the Symposium"
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