Chair of the Scientific Committee
Julien Delarue, AgroParisTech, France, University of California, Davis, USA
Dr. Delarue is Associate Professor at the University of California Davis. His research focuses on methods to measure sensory perception and preferences and on their effective use in food design. He seeks to develop high validity consumer-oriented methods. In particular, he explores the role of context in hedonic measures using immersive environments and digital technologies. He also works to develop and validate rapid and flexible descriptive analysis methods with application to new product development and consumer research. Using these methods, he seeks to understand the sensory determinants of food preferences and to finds levers to drive healthy and sustainable food behaviors.
Formerly a Professor at AgroParisTech, France in the food science and technology joint research unit with INRAE and Université Paris-Saclay, he has served as the Chair of the French Society for Sensory Analysis (SFAS) and of the European Sensory Science Society (E3S).
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