Workshops and Learn-shops

We had an excellent response to the call for Workshops with a record number of proposals submitted. As a result we have added a further stream of Workshops to the programme and included a new dimension to the programme with a ‘Learn-shop’ presentation format. Facilitated by academic and industry leaders, these educational and engaging interactive Learn-shops will have fewer participants than regular Workshops and will provide a chance to contribute, learn and discuss about new approaches and techniques in consumer and sensory science in smaller groups. 

Workshops and Learn-shops are listed below: Participation will be on first-come, first-served basis during the conference.

WORKSHOPS

Social media in sensory and consumer research: What do we know so far and how can we shape the future?
Carlos Gomez-Corona, Firmenich SA, Mexico; Gaston Ares, Universidad de la Republica, Uruguay; Sara Spinelli, University of Florence, Italy; Nina Veflen, BI-Norwegian Business School, Norway; Hoa Nguyen, Firmenich SA, Switzerland

The person in the place: Exploring the eating experience
Jeannine Delwiche, Brock University, Canada;  Chris Simons, Ohio State University, USA; Chris Findlay, Compusense, Canada

Context in product evaluation
Herbert Meiselman, Herb Meiselman Training and Consulting, USA; Sara Jaeger, Plant and Food Research, New Zealand;  Davide Giacalone, University of Southern Denmark, Denmark;  Betina Piqueras-Fiszman, Wageningen University, The Netherlands; Agnes Giboreau, Institute Paul Bocuse, France; Christina Hartmann, ETH, Switzerland; David Thomson, MMR, UK

Sensing future packaging
Sarah Billson, Mars Confectionery and Institute of Food Science and Technology, UK; Qian Yang, University of Nottingham, Institute of Food Science and Technology and Society of Chemical Industry Food Group, UK; Sim Obrien, University of Nottingham, UK; Greg Simmonds,Sainsbury’s Supermarkets, UK; Sanjay Patel, The Packaging Collective, UK; Carol Raithatha, Carol Raithatha Limited and Institute of Food Science and Technology and Society of Chemical Industry Food Group, UK; Stella Lignou, University of Reading and Institute of Food Science and Technology, UK; Christine Barnagaud, MMR Research Worldwide and Institute of Food Science and Technology, UK.

Effect of context on perfume elicited emotions
Christelle Porcherot, Firmenich SA, Switzerland; Sophie Raviot-Derrien, Coty, Inc, Switzerland

Sensory science; The bridge between consumer behaviour, nutrition and health
Ciaran Forde, Singapore Institute for Clinical Sciences / National University of Singapore, Singapore; Kees DeGraaf, Wageningen University, Netherlands; J. Ben Lawlor, Kerry Taste and Nutrition (Europe and Russia), Ireland; Robin Dando, Cornell University, USA

Sensory priming (the hidden marketing tool)
Anne Churchill, Givaudan UK Ltd, UK; Caroline Jordan, Givaudan UK Ltd, UK; Ioannis Kontaris, Givaudan UK Ltd, UK

The new age of consumer research – a land of opportunity or an unregulated Wild West?
Emma Gubisch, Leatherhead Food Research, UK

Revisiting the Paired Comparisons test
Philippe Courcoux, ONIRIS, France; Sebastien Lê, Agrocampus Ouest, France; Mathieu le Tertre, L'Oreal, France; Pascal Pachot, Diana Petfood, France; Emira Mehinagic, Diana Petfood, France; Julien Rogues, Diana Petfood, France

Challenges and opportunities for big data in sensory research: big data and data-driven modeling: New ways to speed up time-to-market and improve product performance
Ludovic  Depoortere, Haystack International, Belgium; Katya Vladislavleva, Datastories International, Belgium

LEARN-SHOPS

Re-imagining sensory quality assurance: New techniques and technologies
Lindsay Barr, New Belgium Brewing and DraughtLab, LLC, USA; Becky Bleibaum, UC Davis and Dragonfly SCI, Inc, USA; Matt Conyer, DraughtLab, LLC, USA; Cassier Poirier, Briess Industries, Inc, USA

Demystifying qualitative sensory research
Darla Hall, Research Vive, LLC, USA; Clare Dus, Sensory Spectrum, Inc, USA; Nancy Peper, McCormick & Co., Inc, USA

Putting sensory at the heart of brand building
David Thomson, MMR Research and Annandale Distillery, UK; James Rogerson, Annandale Distillery, UK; Joe Goyder, HUXLY Global, UK; Toby Coates, HUXLY Global, UK; Christine Barnagaud, MMR Research, UK; Valerie Mialon, MMR Research, USA

Consumer relevance of sensory measurements
Benoît Rousseau, The Institute for Perception, USA; John Prescott, TasteMatters Research and Consulting  and Università degli Studi di Firenze, Australia and Italy; Hye-Seong Lee, Ewha Womans University, Republic of Korea; Chinatsu Kasamatsu, Ajinomoto Co. Inc., Japan

Incorporating modes of thinking into your sensory and consumer studies
Dave Lundahl, InsightsNow, USA; Christopher Simmons, Ohio State University, USA; Mimi Sherlock, International Flavors and Fragrances, USA; Zi Yang, Mondelez, USA; Dolores Oreskovich, Nestle Nutrition, USA; Greg Stucky, InsightsNow, USA; Rachael Traill, Fonterra, USA; Nathalie Janin, Fonterra, New Zealand

Sense checking – new approaches for measuring tactile acuity
Sandra S. Waehrens, University of Copenhagen, Denmark; Lisa Methven, University of Reading, UK; Russell Keast, Deakin University, Australia; Rebecca Ford, University of Nottingham, UK; Wender L. P. Bredie, University of Copenhagen, Denmark

 

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