Conference Topics

Fundamentals of sensory perception

• Advances in sensory physiology and genetics, Neuroscience, Update about Covid effects on sensory perception, Food Oral Processing and sensory stimuli, Sensory and instrumental measurements

Sensory science and diversity

• Individual differences in sensory sensitivity, Personality traits, Consumer sampling and segmentation, Cross-cultural studies, Sensory and consumer science through the lifespan, Low-income populations, Populations with changing dietary patterns (veganism, flexitarism ...), Other specific populations (athletes, chronic diseases…)

Emerging sensory and consumer science methodologies

• Sensory metrology(Quality of sensory data, Time-related sensory measures, Sensory testing at home);
• Hedonic measures (Quality of hedonic data, External validity issues, Testing products in context, online and at home tests, virtual reality and digital tools);
• Tools for better understanding consumers, their perceptions and their behaviors (implicit tests, experimental economics, behavioral observations, emotions, non-verbal expressions, beyond the trained panel, natural language processing)

Sensometrics

• Dealing with time-related data, Relating sensory data to consumer food choices and behaviours, Making sense of physiological data recorded from consumers, Relating sensory and instrumental data

Challenges and opportunities in a digital sensory world

• Taking advantage of digitalization for collecting big sensory data, Data mining of sensory data collected from the web, Opportunities offered by machine learning, deep learning and AI, Meta-analysis of sensory and consumer databases

Effective use of sensory science in product development

• From design thinking to sensory engineering, Methods for consumer-led product design, Multi-criteria optimization, Sensory methods for industrial needs and constraints

User experience of food and non-food products

• Capturing user sensory experience and field testing; Sensory properties and functionalities, Longitudinal studies of choices, Sensory and consumer science in e-business and online shopping; Expert, consumers, and influencers

Culinary arts, Hospitality and Sensory and Consumer Science

• Gastronomy and food science; Opportunities for sensory and consumer scientists; Chefs, sommeliers, mixologists as sensory professionals; Culinary arts and the society

Global resource challenges, sustainability & food waste

• New protein sources, Perception of the food offer, Sensory education for healthier eating behaviour, Sensory and consumer science for food reformulation and tailored solutions, Dealing with shortage, supply chain challenges, Sustainability of sensory practices

Collecting and communicating sensory properties in the global village

• What do digital tools change? Open and citizen science to create and maintain sensory and consumer databases, Where and how to communicate sensory properties to consumers? Communicating sensory data to stakeholders

Education and training in Sensory and Consumer science

• What skills for the sensory and consumer scientists of tomorrow? Online resources for initial training, life-long learning, the Press and the general public; Use of digital tools in the classroom; International graduate programs and networks; Remote learning, MOOCs, what the Covid taught us.

Supporting Publication

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