Supported by
Administration by
|
Pangborn 2005 Program
| |
| 09.30 –
14.30 |
Registration in Harrogate International Centre |
| 10.00 –
13.00 |
Complimentary
walking tours of Harrogate |
| 14.30 –
15.00
|
Opening, Welcome and Introduction
•Welcome by Symposium Chairman – David
Lyon, Firmenich SA
•Civic welcome to Harrogate – Mayor of
Harrogate
•Welcome on behalf of Campden & Chorleywood
Food Research Association – Colin Dennis, Director
General, CCFRA |
|
|
Chair: |
David Thomson, MMR Research, UK |
| 15.00 –
16.00 |
Molecular
gastronomy and the psychology of flavour through the senses
of a chef
Heston
Blumenthal, Chef-proprietor of The Fat Duck Restaurant,
Bray, Berkshire, UK; 2005 World's Best Restaurant; 2002 Good
Food Guide's Chef of the Year; 2002 AA Guide's Restaurant
of the Year |
| 16.00 –
16.30 |
Refreshments |
| |
|
16.30 -
16.50 |
Interactions between cognitive processes and hedonic
states
J. Prescott*, James Cook University, Australia |
16.50 -
17.10 |
Sensory evaluation in the real world: towards a multidisciplinary
approach
I. Lesschaeve¹, A.C. Noble*², ¹Brock
University, Canada, ²University of California at Davis,
USA |
17.10 -
17.30 |
An anthropology of food choice: eating and everyday
life in the Amazon
R.S.S. Murrieta*, University of São Paulo,
Brazil |
| 17.30 –
18.30 |
Can sensory/consumer
research get it right?
| Debaters: |
Herbert
L. Meiselman, Natick Soldier Center, USA
Howard
G. Schutz, UC Davis, USA |
| Challengers: |
Sara Jaeger, University of Auckland, New Zealand
Hal MacFie, Hal MacFie Training Services, UK
Mike O’Mahony, University of California, Davis,
USA
Pascal Schlich, Centre Européen des Sciences
du Goût, France |
|
18.30 –
20.00 |
Welcome
Reception - Harrogate International Centre |
|
Chairs: |
Jeannine Delwiche, Ohio State University, USA
John Prescott, James Cook University, Australia |
08.30 –
09.15 |
Taste, olfactory, texture and visual representations
of food in the brain
Edmund
Rolls, Oxford University, UK |
| |
|
09.15 -
09.35 |
Sensory modalities of metallic taste
H.T. Lawless*, Cornell University, USA |
09.35 -
09.55 |
Modulation of taste
by olfaction in beverages
D. Labbe*, L. Damevin, C. Vaccher, C. Morgenegg; Nestlé
Research Center, Switzerland
|
09.55 -
10.15 |
Temporal
synchrony and integration of sub-threshold taste and smell
signals
J.C. Pfeiffer*, J. Hort, T.A. Hollowood, A.J.
Taylor, University of Nottingham, UK
|
10.15 –
11.00 |
Refreshments |
| |
|
| |
I: Session 2 Sensory Research continued |
II:
Workshop 1 |
III:
Workshop 2 |
11.00 –
11.20 |
A
hypercubic model for oral perception
G.B. Dijksterhuis*¹,², R.A. de Wijk¹,²;
¹Wageningen Centre for Food Sciences, ²WUR,
Agrotechnology and Food Innovation, The Netherlands
|
Measuring purchase-related
behaviours and behavioural intentions
S. Jaeger¹, D. Lundahl² ; ¹University
of Auckland, New Zealand, ²InsightsNow Inc., USA
|
Understanding the development
of food preferences early in life: focus on follow-up
studies
S. Nicklaus, UMR FLAVIC, INRA, France
|
11.20 –
11.40 |
Eating
and textural preferences in children
C. Narain*¹, M.C.A. Farinha², T. Phelps¹,
D. Kilcast¹;¹Leatherhead Food International,
UK, ²Superior de Biotecnologia, Portugal |
11.40 –
12.00 |
Olfactory cues modulate sensory
expectations and actual perceptions of texture and complex
sensory attributes
N. Martin*¹,², K. Gartenmann¹, R. Cartier¹,
C. Vaccher¹, P. Callier¹, L. Engelen¹,
E. Belin¹, ¹Nestlé Research Center,
Switzerland, ²INRA-INA, France |
| 12.00 - 12.20 |
Temporal characteristics and regional sensitivity
of tingle compounds
C. Simons*, C. Ward; Givaudan Flavours Research and
Development, USA |
12.20–
12.40 |
Using gas chromatography-olfactometry
to measure odorant-specific
sensory deficits
K.M. Kittel*¹, H. Collins², E.H. Lavin¹,
J. Barnard¹, T.E. Acree¹;¹Cornell University,
²Yale University, USA |
12.40 –
13.00 |
The effects of flavour,
colour and trigeminal interactions, congruency and exposure
on the perception of cooling and flavour in model beverages
C.E.F. Petit*, J. Hort, T.A. Hollowood, University
of Nottingham, UK |
|
13.00 –
14.30 |
(including
buffet lunch) |
Chairs: |
Herbert Meiselman, US Army Natick Soldier Center, USA
Hely Tuorila, University of Helsinki, Finland
|
| |
|
14.30 -
14.50 |
The effect of context
variables on food acceptability: a confirmatory study
S.C. King*¹, A.W. Hottenstein¹, H.L. Meiselman²,
T.M. Work¹, V. Cronk³, ¹McCormick & Company,
²US Army Natick Soldier Center, ³Olive Garden, USA |
14.50 -
15.10 |
Monotony in food products: influence of food complexity
on consumer liking and choice over time
K. Russell*¹, C. Delahunty², S. Jaeger³,
¹University College Cork, Ireland, ²University of
Otago, ³The University of Auckland, New Zealand |
15.10 -
15.30 |
Moral concerns and
consumer choice of fresh and processed organic foods
R. Shepherd*, M. Dean, University of Surrey, UK |
15.30 –
16.15 |
Refreshments |
| |
|
| |
I: Session 3 Choice & Expectations continued |
II:
Workshop 3 |
III:
Workshop 4 |
16.15 -
16.35 |
Conjoint research for consumer
perception of wine closure options and their impact on
purchase interest in the United States and Australia
R.N. Bleibaum*¹, K.A. Lattey², I.L. Francis²,
¹Tragon Corporation & UC Davis. Extension
USA, ²The Australian Wine Research Institute, Australia
|
Sensory shelf-life testing
G. Hough, Instituto Superior Experimental de Tecnologica
Alimentaria, Argentina |
Can the sensory profession
provide industry with irresistible products?
J. Beckley, The Understanding and Insight Group, USA |
16.35 -
16.55 |
Texture preferences
of 12 months old infants and the role of early experiences
I. Blossfeld*¹, M. Kiely¹, C.M. Delahunty²,
¹Univeristy College Cork, Ireland, ²University
of Otago, New Zealand |
16.55 -
17.15 |
The interplay
of consumer schema brand image beliefs and product experiential
attributes
U.R. Orth*¹, R. DeMarchi², ¹Oregon
State University, USA, ²Universidade Estadual de
Maringa, Brazil |
17.15 -
17.35 |
Motives underlying
food choice: a study of individual factors used by the
portuguese population
H. Alves¹, L. M. Cunha*¹,², Z. Lopes³,
M.C. Santos4, R. Costa Lima5, A.
Pinto de Moura1,6, ¹CECA/ICETA, ²Universidade
Fernando Pessoa, ³Direcção Regional
de Agricultura de Entre-Douro e Minho, 4Modelo
Continente Hipermercados, S.A., 5EGI-Soc. Eng.
E Gestão Industrial, 6Universidade Aberta,
Portugal |
17.35 -
17.55 |
Sour
taste preferences of children
D.G. Liem*¹,²,³, K. de Graaf², J.A.
Mennella³, ¹Unilever R&D Vlaardingen,
²Wageningen University, The Netherlands, ³Monell
Chemical Senses Center, USA |
17.55 -
18.15 |
Prediction
of future pleasantness and choice based on initial hedonic
responses: a case study with cheese
S. Koskinen*, I. Hissa, A. Huotilainen, S.-M. Miettinen,
H. Tuorila, University of Helsinki, Finland |
|
| 18.15 |
Close |
|
Chairs: |
Conor Delahunty, University of Otago, New Zealand
Sylvie Issanchou, INRA-UMR-FLAVIC, France
|
08.30 –
09.15 |
Sensory and consumer science
– what have we achieved? where are we going?
Hal
MacFie, Hal MacFie Training Services; European Editor,
Food Quality and Preference |
| |
|
09.15 –
09.35 |
SensoEmotional
optimisation of brands - linking brand perceptions to sensory
characteristics
D.M.H. Thomson*¹, V.S. Mialon¹, C.G. Marketo²,
¹MMR Research Worldwide Ltd., UK, MMR Research Worldwide
Inc., USA |
09.35–
09.55 |
Comparing traditional
methods of consumer research with an internet approach
C. Gilbert*, H. Newsholme, Campden & Chorleywood Food
Research Association, UK |
09.55–
10.15 |
Using
experimental markets to obtain economic measures of value: a
SWOT analysis
S.R. Jaeger*, University of Auckland, New Zealand |
10.15–
10.35 |
Taking directional
sensory research on-line - experiences with the kreative kids
panel
H.R. Cooper, Brilliant Reflections Ltd., New Zealand |
10.35 –
11.15 |
Refreshments |
| |
|
| |
I: Session 4 New Developments in Sensory and
Consumer Science continued |
II:
Workshop 5 |
III:
Workshop 6 |
11.15 –
11.35 |
Application of temporal dominance
of sensations to taste and flavor in wine
R. Pessina*¹,², L. Boivin², L. Moio¹,
P. Schlich², ¹Università degli Studi
di Foggia, Italy, ²Centre Européen des Sciences
du Goût, France
|
Training and education
in sensory and consumer science
M.B. Frøst¹, J.F. Delwiche², J.H. Beckley³
and W.L.P. Bredie¹, ¹Royal Veterinary and
Agricultural University, Denmark, ²Ohio State University,
USA, ³The Understanding and Insight Group, USA |
Sensory issues in health-enhancing
foods
D. Kilcast, Leatherhead Food International, UK |
11.35–
11.55 |
Sorting procedure as an alternative to descriptive
analysis to obtain a product sensory mapping
R. Cartier*¹, A. Rytz¹, F. Poblete¹, J.
Krystlik², E. Belin, N. Martin¹,³, ¹Nestlé
Research Center, Switzerland, ²Nestlé France,
³INRA-INA P-G, France |
11.55–
12.15 |
Mining
a database of sensory descriptive analyses to understand
panellist performances
N. Pineau*, D. Brajon, S. Cordelle, P. Schlich, Centre
Européen des Sciences du Goût, France |
12.15–
12.35 |
Adaptive preference
target: optimised preference mapping using a sequential
protocol
P. Riviere*¹,², R. Monrozier¹, J. Pagès,
G. Saporta³, ¹Danone Vitapole, ²AGROCAMPUS,
³CNAM, France |
12.35 –
12.55 |
Confidence, confusion
and motivation: how do these factors influence trained
panel data
C.M. Lund*, The Horticulture and Food Research Institute
of New Zealand Ltd., New Zealand |
12.55 –
13.15 |
Influence of sensory characteristics on food
preference in young and elderly people
M. Laureati*¹, E. Pagliarini¹, O. Calcinoni¹,
¹University of Milan, ²RSA Famagosta, Italy |
|
| 13.15 |
Lunch |
| 14.00 |
Free Afternoon/ Optional
Tours Available |
|
| |
Chairs: |
Tom Carr, Carr Consulting, USA
Richard Popper, Peryam & Kroll Research, USA |
| 08.30 –
09.15
|
Sensometrics
overview – challenges and opportunities
Pascal
Schlich, Head of the Laboratory of Interface between
Research, Industry and Sensometry, European Centre for Taste
Sciences; President, Food Industry Group, French Society of
Statistics |
| |
|
09.15 –
09.35 |
Sensory difference tests: Overdispersion and warm-up
O. Angulo¹, H.-S. Lee², M. O'Mahony*²;¹Instituto
Tecnológico de Veracruz, Mexico,
²Universitry of California, Davis, USA |
09.35 –
09.55 |
Chemometrics, econometrics,
psychometrics - how best to handle hedonics?
D.B. MacKay*, Indiana University, USA |
09.55–
10.15 |
Multidimensional unfolding: a new solution to an
old problem
G. J. Cleaver*¹, F.M.T.A. Busing², ¹Unilever
Research & Development, ²Leiden University, The Netherlands |
10.15 –
11.00 |
Refreshments |
| |
|
| |
I: Session 5 Sensometrics continued |
II:
Workshop 7 |
III:
Workshop 8 |
11.00 –
11.20 |
Segmenting consumers on binary responses - findings
using cluster
analysis with the Jaccard Coefficient
F. Rossi*, E. Pallez, J. Zach; KraftFoods, Germany
|
Ethnographic research:
adding that extra dimension into consumer studies
M. Everitt, Sensory Dimensions Ltd, UK
|
An
update on consumer sensory hedonic scales
C. Raithatha, T. Hollowood, IFST Professional Food
Sensory Group, UK
|
11.20–
11.40 |
Estimating
the probability of coincident panel responses in gas chromatography
olfactometry: a method derived from queuing system theory
J.H.F. Bult*¹, B. van Putten², H.N.J. Schifferstein³,
¹Wageningen Centre for Food Sciences, ²Wageningen
University and Research Centre, ³Delft University
of Technology, The Netherlands |
11.40–
12.00 |
The
application of equivalence testing to consumer research
where the objective is parity
K. Sauerhoff*, T. Gualtieri, K. Brumbaugh, D. Craig-Petsinger,
Kellogg’s Product & Consumer Understanding,
USA |
12.00 –
12.20 |
Product optimization through a novel method
for predicting consumer acceptance
U.E. Makov*¹, I.S. Saguy², M. Ben-Assor¹,
¹University of Haifa, ²Hebrew University
of Jerusalem, Israel |
12.20–
12.40 |
A new tool
to optimize product characteristics and study population
segmentation
B. Rousseau*¹, J.-M. Dessirier², R. Velthuizen²,
D.M. Ennis¹, ¹The Institute for Perception,
²Unilever Research & Development, USA |
12.40 –
13.00 |
Alternative
analyses of rating data: traditional anova contrasted
with thurstonian probabilistic modelling
J. F. Delwiche*, A.N. Shumaker, A.F. Warnock, Ohio
State University, USA |
|
13.00 –
14.30 |
(including buffet lunch) |
Chairs: |
Liisa Lähteenmäki, VTT Biotechnology and Food
Research, Finland
David Marshall, Edinburgh University, UK |
| |
|
14.30 –
14.50 |
Comparison
of the relative effect of panel-to-panel variation and country-to-country
variation in sensory descriptive analysis of rums. Cross-cultural
preference mapping of rum and cola in the UK and USA
V. Bougault*¹, C. Follet¹, A. Amanat², C. Pelz²,
S. Streif, P. Beyts³, ¹Diageo, UK, ²J Reckner
Associates/Institute for Sensory Research, USA, ³Sensory
Dimensions, UK |
14.50–
15.10 |
Steps towards a
consumer-driven concept innovation machine for food & drink
H. Moskowitz*, M. Reisner, Moskowitz Jacobs Inc.,
USA |
15.10–
15.30 |
The change of the
optimal complexity level after extended exposure - comparison
of senior citizens, young adults and children
T. Sander*¹, C. Ringel², E.P. Köster³, ¹ISI
GmbH, ²University of Göttingen, Germany, ³University
of Utrecht, The Netherlands |
15.30 –
16.15 |
Refreshments |
16.15 –
18.15 |
|
| |
I: Session 6 Sensory Analysis and
Market Research continued |
II:
Workshop 9 |
III:
Workshop 10 |
16.15 –
16.35 |
Consumer observational research: examining
video-taped behaviour vs. self-report-based research on
food-related activities
C. Kuesten*, R. Edwards, TIAX LLC, USA |
The role
of memory in food choice and liking
G. Dijksterhuis, J. Mojet, Wageningen University and
Research Centre, The Netherlands |
Sensometrics
Ph. Courcoux, ENITIAA/INRA, France, E.M. Qannari,
CESG, France and P. Schlich, CESG, France |
16.35–
16.55 |
A three-stage
methodological approach for launching new food products
E. Kubberød*, M. Rødbotten; Matforsk, Norway |
|
|
16.55–
17.15 |
A conjoint
approach to the analysis of multimodal consumer acceptability
data
C. den Ridder*, C. Narain, T. Phelps; Leatherhead
Food International, UK |
|
|
17.15 –
17.35 |
A cross-cultural comparison of colour preferences
(including brightness, saturation and hue) for various
beverage categories
D. Poskanzer*, J. Ehrke², ¹WILD Flavors,
Inc. USA, ²Rudolf Wild GmbH & Co. KG, Germany
|
|
|
17.35–
17.55 |
Effect of sensory learning on consumer preference
C. Reverdy*, C. Lange, P. Schlich, Centre Européen
des Sciences du Goût, France
|
|
|
17.55 –
18.15 |
Factors influencing
in-house panelists' motivation to participate in consumer
research and sensory studies
A.O. Wright*¹, J. Johnson¹, R. Bell¹, S.R.
Jaeger²;¹The U.S. Natick Soldier Center,
USA, ²University of Auckland, New Zealand |
|
|
|
| 18.15 |
Close |
| 19.30 |
‘Best
of British’ Gala Dinner (Optional) |
|
Chairs: |
Margaret Everitt, Sensory Dimensions Ltd., UK
David Lyon, Firmenich SA, Switzerland |
| |
|
| |
Session 7 Non Food Applications
of Sensory and Consumer Research |
II:
Workshop 11 |
III:
Workshop 12 |
09.00 –
09.20 |
Study of musical instruments using sensory
profiling techniques
E. Poirson*¹, J.-F. Petiot¹, P. Courcoux²,
¹IRCCyN, ²ENITIAA, France |
Cross-cultural sensory and consumer
studies
A. Åström, SIK, Sweden |
Developing, comparing and using
consumer and sensory vocabularies – how can we do
it better?
H. MacFie, Hal MacFie Training, UK and C. Kuesten,
TIAX LLC, USA
|
09.20–
09.40 |
The soundscape of public places: a new field
for sensory research
L. Dreyfuss*¹, J, Tardieu², H. Nicod¹,
S. Guerrand², A. Giboreau, ¹ADRIANT, ²SNCF,
France |
| 09.40 – 10.00 |
Optimization
of product odours using flash profiling - potentials and
limitations
W. Dessel*¹, R. Möslein², A. Scharf¹,;
¹Fachhochschule Nordhausen, ²ISI GmbH Göttingen, Germany |
10.00–
10.20 |
Measuring the feel properties of paper
S. Vihavainen*, M. Forsell, A. Seisto, S. Nieminen, Oy
Keskuslaboratorio-Centrallaboratorium Ab, Finland |
| 10.20– 10.40 |
Implicit
measures of consumers’ non-conscious odour associations
J. Annett¹, A. Richardson*², J. Behan²,
¹Glasgow Caledonian University, ²Quest International,
UK |
10.40 –
11.00 |
Application of sensory tools and techniques
for selecting a winning personal care product fragrance
S. M. Rubico-Jamir*, K. Prodouz, R. Smith, Gillette
Company, USA |
|
11.00 –
11.30 |
Refreshments |
Chairs: |
Einar Risvik, Norwegian Food Research Institute, Norway
Zata Vickers, University of Minnesota, USA |
11.30 –
12.15 |
Health implications of sensory
influences on food choice and nutrient metabolism
Richard
Mattes, Professor Foods and Nutrition, Purdue University,
USA |
| |
|
12.15 –
12.35 |
Otitis media influences adult body mass via sex-specific
changes in food preference
D.J. Snyder*¹, V.B. Duffy², L.M. Bartoshuk¹,
¹Yale University, ²University of Connecticut,
USA |
12.35 –
12.55 |
Exposure to different
regimens of food variety influences the acceptance of new flavours
by weaning infants
A.S. Maier*¹,²,³, C. Chabanet¹, S. Issanchou¹,
B. Schaal², P. Leathwood³, ¹INRA-UMR-FLAVIC,
²CNRS-CESG, France, ³Nestlé NRC, Switzerland |
12.55 –
13.15 |
Relationship between BMI and preference for solitary
eating: Canadian, UK and US comparison
R. Bell*¹, P.L. Pliner², D.W. Marshall³, ¹Natick
RD&E Center, USA, ²University of Toronto, Canada, ³University
of Edinburgh, UK |
| |
| 13.15 |
Close of Meeting
David Lyon, Symposium Chairman |
| 13.20 |
Announcement of Date and Venue of Pangborn 2007 |
|
Add the Symposium to your Outlook calendar
Add the abstract submission deadline to your Outlook calendar
Download the Exhibitor/Sponsor Pack
|
