Program from the 2007 Symposium

Sunday 12 August, 2007

Keynote Why product innovations fail: The insight, the recipe or the pitch?
Dwight Riskey, Retired VP of Marketing, FritoLay Corporation, USA
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Monday 13 August, 2007

Plenary Session Consumer Behavior
Session Leader: Carol Christensen, Monell Chemical Senses Center, USA

From genes to perception: The evolution of nutrient preferences
Paul Breslin, Monell Chemical Senses Center, USA

Meshing individual differences in taste sensitivity with genotype: cSNPs in candidate taste receptors for glutamate are necessary but not sufficient to explain specific ageusia
A. Faurion*, M. Raliou, J.P. Montmayeur, CNRS/INRA, France

Phenotypic variation in smell perception
T. E. Acree*, K. Kittel, Cornell University, USA
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Oral, post-oral and genetic determinants of food preferences
Anthony Sclafani, Brooklyn College of CUNY, USA

10.30

Oral Session 1

Concurrent Session 1

Concurrent Session 2

Poster Session 1

Fundamentals of sensory – methods

Mini-Symposium: Sensory Specific Satiety

Mini-Symposium: Making connections and building strength of insight through sensory and instrumental collaboration

Consumer Behaviour

Session Chairs: E. Chambers, Kansas State University, USA, H. Schutz, University of California, Davis, USA  

Chair:
Cees de Graaf, Wageningen University, Netherlands

Chairs:
Candi Rathjen-Nowak, General Mills Inc.. USA, Nancy Eicher, Food Perspectives Inc., USA

10.30

The pilot study Face-Express: Facial expressions as an indicator of food preferences in school-aged children
G.G. Zeinstra*, D. Colindres, M.A. Koelen, C. de Graaf; Wageningen University, Netherlands
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Sensory specific satiety: Its influence on meal size and food choice
M.M. Hetherington*; Glasgow Caledonian University, UK

The role of sensory-specific satiety in energy intake and obesity in humans H. Raynor*; Brown Medical School/The Miriam Hospital, USA

Neural population coding of hunger and satiety
I.E. de Araujo*; Duke University Medical Center, USA

Engineering satiating liquid food products by altering the extent of flavour release
R. Ruijschop*¹, A. Boelrijk¹, S. de Ru², C. de Graaf³, M. Westerterp-Plantenga⁴; ¹NIZO Food Research, Netherlands, ²University Medical Centre Utrecht, Netherlands, ³Wageningen University, Netherlands, 4Maastricht University, Netherlands

Liquid foods result in higher ad libitum food intake than semi-solid foods because of a higher eating rate and larger bite sizes N. Zijlstra*¹², M. Mars¹², J.F. Prinz¹², M.S. Westerterp-Plantenga¹²,  C. de Graaf¹², R.A. de Wijk¹²; ¹Top Institute Food and Nutrition, Netherlands, ²Wageningen University, Netherlands

Strategic use of sensory and instrumental together
G.V. Civille, Sensory Spectrum Inc, USA
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Sensory and instrumental: Transforming the product development process
N. Rodriguez, Food Marketing Support Services, Inc., USA

Sensory and instrumental: Predictive modeling for storage stability
S. DeLong-Onak, General Mills Inc., USA

Sensory and instrumental: Effective advertising claim substantiation
E. Chambers IV, Kansas State University, USA

10.50

Comparison of common acceptance and preference methods
K.H. Hein*¹, S.R. Jaeger², T. Carr³, C.M. Delahunty⁴; ¹University of Otago, New Zealand, ²HortResearch, New Zealand, ³Tom Carr Consulting, USA, ⁴Food Science Australia, Australia

11.10

Advantages and uses of check-all-that-apply response compared to traditional scaling of attributes for salty snacks
J. Adams*, A. Williams, B. Lancaster, M. Foley;Frito Lay, USA

11.30

Comparing scaling properties of agreement rating scales
C. Teabout*¹, D. Paredes¹, B. Rousseau², D. Ennis²; ¹Avon Products Inc., USA, ²Institute of Perception, USA

11.50

Construction and validation of a psychometric scale to measure consumers’ fears of novel food technologies
D.N. Cox*, G. Evans; CSIRO Human Nutrition, Australia
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12.10

Application of an authenticity test to compare discrimination in difference tests and preference test
C.G. Forde*¹, P.J. O'Riordan¹, A.A.M. Poelman¹, C. Sulmont-Rossé², J. Mojet³, E.P. Koster³; ¹Food Science Australia, Australia, ²UMR FLAVIC, France, ³Centre of Innovative Consumer Science, Netherlands
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Plenary Session Fat - Taste to Table: New Science and Health Perspectives
Session Leader: Richard Mattes, Purdue University, USA

Introduction
Richard Mattes, Purdue University, USA
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Sensory cues for dietary fat: A matter of taste (and texture)
T.A. Gilbertson*, T. Yu, B.P. Shah, D.R. Hansen, Utah State University, USA

Lipid processing in the gut – does it play a role in alerting the body to imminent caloric intake?
E. Parks, University of Texas South Western Medical Center, USAA

Health effects of fat foods
J. Jones, The College of St Catherine, USA

16.00

Oral Session 2

Concurrent Session 3

Concurrent Session 4

Poster Session 2

Sensory & Health

Mini-symposium: Methods and statistical approaches to liking and preference data

Forum: Measuring consumer product experiences: holistic vs. atomic approaches

Effective Use of Sensory in Industry

Session Chairs: T. Aishima, Chemometrics and Sensometrics Laboratory, Ltd, Japan , A. Goldman, Applied Consumer and Clinical Evaluations, Inc, Canada

Chairs:
O. Angulo, D. Pedrero, Instituto Tecnologico de Veracruz, Mexico

Chairs:
D. Lundahl, Insights Now, USA, S. Jaeger¹², ¹The Horticultural and Food Research Institute of New Zealand Limited, New Zealand, ²University of New Auckland, New Zealand

16.00

Evaluation of sweet and sour taste sensitivity and acceptance in relation to fruit acceptance and fruit consumption
C.M. Delahunty*¹, D Lee²; ¹Food Science Australia, Australia, ²University of Otago, New Zealand

Review of hedonic scales and preference testing M. O'Mahony*;University of California, Davis, USA

A common framework for interpreting similarity, liking and preference data
D.M. Ennis*; The Institute for Perception, USA

Paired preference testing using the 'No Preference' option O. Angulo*; Unidad de Investigacion y Desarrollo en Alimentos - Instituto Tecnologico de Veracruz, Mexico

A comparison of best worst and hedonic scaling for the measurement of consumer’s wine preferences
S.C. Mueller*¹, L. Lockshin¹, I.L. Francis³, J.J. Louviere²; ¹University of South Australia, Australia, ²University of Technology Sydney, Australia, ³Australian Wine Research Institute, Australia
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Do consumers use the 9-point hedonic scale similarly across cultures?
C.D.W. Ward*; Givaudan Flavours Research and Development, USA

Crossing the holistic frontier in search of the Holy Grail: Consumer product experience insights
D. Lundahl*; InsightsNow, USA

Fallacies and opportunities
E.P. Koster*; Centre for Innovative Consumer Studies, Netherlands

Emotive topologies and measurement for consumer packaged goods
P. Desmet*;DelftUniversity of Technology, Netherlands

Environmental influences within a holistic approach to food choice, acceptance and consumption
H.L. Meiselman*; Natick Soldier Research Development and Engineering Center, USA

Linking consumer experience to purchase motivation and behaviour
S.R. Jaeger*¹²; ¹The University of Auckland, New Zealand, ²The Horticulture and Food Research Institute of New Zealand Limited, New Zealand

16.20

EEG correlates for sensory specific satiety J.H.F. J.H.F. Bult*¹², A. Gosses²; ¹Wageningen University, Netherlands, ²WageningenCenter for Food Sciences, Netherlands

16.40

Sensory specific satiety is related to shape of food and attention during consumption
P.L.G. Weijzen*¹, D.G. Liem¹², E.H. Zandstra¹², C. De Graaf¹;¹Wageningen University, Netherlands, ²Unilever Food & Health Research Institute, Netherlands
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17.00

Impact of nutritional information on healthfulness and liking
A. Williams*, L. Fomuso, J. Bade, M. Foley; FritoLay, Inc., USA

17.20

Attitudes towards functional foods in Finland, France and Sweden
N. Urala*¹², H. Heymann², M. Lyly¹, L. Lähteenmäki¹; ¹VTT, Finland, ²University of CaliforniaDavis, USA
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17.40

Status and use of food products with health claim (FPHC) in the USA, France and Japan: An anthropological perspective
S. Sanchez*, A. Casilli; Nestle, Switzerland
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Tuesday 14 August, 2007

Theme: Non-Foods

Plenary Session Malodors and their Role with the Consumer and Home Care Products
Session Leaders: Lynn Templeton, S.C. Johnson, USA & Mike McGinley, St.Croix Sensory Inc., USA

Quantifying the emotional experience - What the questionnaire does not tell you
Dan Hill, Sensory Logic,  USA
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Malodor as a target of masking: rules of the road
William Cain, University of California, San Diego, USA

Air care product's performance assessment: What US organizations are championing
Michael McGinley, St. Croix Sensory, Inc., USA 
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10.30

Oral Session 3

Concurrent Session 5

Concurrent Session 6

Poster Session 3

Non-Foods

Mini-Symposium: Scales in International/Cross-Cultural Consumer Research: Best Practices and Pitfalls

Forum: Choice of Study Design for the Most Frequently Asked Questions

Fundamentals of Sensory - Perception

Session Chairs: H. Meiselman, US Army Natick Soldier Center, USA, K. Lopetcharat, Avon, USA

Chairs:
A. Munoz,Iris, USA, D. Passe, Scout Consulting, USA

Chair:
A. Åström, SIK, Sweden

10.30

Employing behavioral and social science tools to implement a panel that assesses product dispensing under controlled naturalistic conditions
T. Putzer*, P. Braun, D. Richards, R. Zepp; Kimberly-Clark Corporation, USA

How do we test what we mean in international consumer research tests? Selecting the appropriate attributes and words
M. Jeltema*; Philip Morris, USA

The use of scale anchoring in cross cultural studies: Traditional hedonic scale vs. alternate scales: semi structured and numerical versions
G. Hough*; Instituto Superior Experimental de Tecnología Alimentaria, Argentina

Compensating for cultural effects: Adaptation of scales to the specific country/culture
J. Prescott*; James Cook University, Australia

Use of labeled hedonic scales in different countries and cultures: A case study
P. Leathwood, A. Maier*; Nestlé Research Center, Switzerland

Methods’ merits in food sensory and consumer science G.B. Dijksterhuis*; Unilever Food & Health Research Institute, The Netherlands

10.50

Men’s running shirts – understanding the relationship between functionality and marketing benefits with consumer expectations and sensory performance
R.N. Bleibaum*, S. Willis; Tragon Corporation, USA

11.10

Two methods for a sensory profile: a comparative approach
C. Egoroff*², S. Chauveix¹, I. Urdapilleta¹, J. François Richard¹; ¹Paris VIII University, France, ²PSA Peugeot Citroën, France
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11.30

The customer, automotive switch feel and the new product development process
T. Wellings*, M. Williams, C. Tennant; The University of Warwick, UK
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11.50

Holistic attribute testing with non-consumers
G. Keep*, J. Quereshi, B. Harding, A. Basehoar; Kimberly-Clark Corporation, USA
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12.10

Kano satisfaction model in color cosmetics: Automation of data collection and processing, comparison with regular survey
A. Prokopchuk*¹, C. Teabout¹, B. Pereira¹, D. Paredes¹, R. Katz², H. Moskowitz²; ¹Avon Products Inc, USA, ²Moskowitz Jacobs Inc, USA

Wednesday 15 August, 2007

Plenary Session Sensory and Hedonic Quality as a Driving Force in Food Choice
Session Leader: Hely Tuorila, University of Helsinki, Finland

Psychobiological mechanisms in food choice
Martin Yeomans, University of  Sussex, UK    
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Socio-cognitive influences on food acceptance
Hely Tuorila, University of  Helsinki, Finland       

Food acceptance in the light of long-term exposure studies
Cees de Graaf, Wageningen University, The Netherlands
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Like it or buy it
Liesbeth Zandstra, Unilever Food & Health Research Institute, The Netherlands
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10.30

Oral Session 4

Concurrent Session 7

Concurrent Session 8

Poster Session 4

Consumer Behavior

Mini-Symposium: Non food sensory: Across the senses and across sensory methods

Mini-Symposium: Sensory design: The triad of perception, physiology and product micro-structuring

Fundamentals of Sensory - Methods

Session Chairs: H. Cooper, Brilliant Reflections, New Zealand, A. Munoz, IRIS, USA

Chairs:
G. Civille, Sensory Spectrum, USA, A. Giboreau, Adriant Research and Sensory Marketing, France

Chairs:
G. van Aken, H. Bult, Wageningen Centre for Food Science, The Netherlands

10.30

Food-borne sensory pleasures in everyday life
J. LeBel*; Cornell University, USA
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From instruments to humans (and back)
S. Treibel*; Beiersdorf AG, Germany

Laboratory sensory research for health care products
I. Bacle*; Pierre Fabre Research Institute, France

Consumer tests in usage context
A. Giboreau*; Adriant Research and Sensory Marketing, France

Using diverse sensory tools and techniques to understand consumers' reactions to fragranced products
A. Retiveau*, G.V. Civille; Sensory Spectrum, USA
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Oral processing and flavour release
D. Kilcast*; Leatherhead Food International, UK

Manipulation of food microstructures to control in-mouth processes related to mouthfeel
G.A. van Aken*¹², A.M. Janssen¹³; ¹Wageningen Centre for Food Sciences, Netherlands, ²NIZO Food Research, Netherlands, ³Wageningen University and Research Centre, Netherlands

Multi-sensory representations of intra-oral stimuli in the human brain
I.E. de Araujo*; Duke University Medical Center, USA

Sensory response of starch-based food in relation to food structure
J. Nuessli*, B. Conde-Petit, ETH Zurich, Switzerland

10.50

Why we smell who we are: Viewing odor associations and “cross-culturality” through a multi-dimensional lens
C. Damhuis*; Monell Chemical Senses Center, USA
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11.10

The effect of psychographic and choice on the acceptability of novel flavors
A. Henriques*¹, S. King¹, H. Meiselman²; ¹McCormick & Co., Inc, USA, ²Herb Meiselman Services, USA

11.30

Exploration of consumers’ motivations for choosing food in a daily life situation using in-depth interviews
S.J. Sijtsema*, l. Bouwman, l. Jager; Wageningen University, Netherlands
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11.50

The home use blog or how a community of consumers test innovations and share their experience on a blog
D. Le Mée¹, M. Rogeaux*¹, F. Abiven²; ¹Danone Research, France, ²Repères, France

12.10

Assessing preference for a low-involvement food product using a real-choice experiment. Comparison with stated preference
I. Boutrolle*¹³, P. Combris², D. Arranz¹, J. Delarue³, D. Marc³; ¹Danone Research, France, ²INRA, France, ³AgroParisTech, France

Plenary Session Evolution of Sensory Science as a Competitive Business Advantage
Session Leader: Dana Craig-Petsinger, Kellogg, USA

Sensory science as a source of competitive business advantage
D. Craig-Petsinger, Kellogg, USA

Sensory Science and the fuzzy front end: An evolution of roles
C.D. Beilstein*¹, A.-M.A. Allison², D. Craig-Petsinger², ¹Seed Strategy, Inc., USA, ²Kellogg Company,USA

The marriage of sensory science and market research in product development
L. Zink, Whitewave Foods, USA
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Post launch (in-market) use of sensory – Case story of why quality matters
S. Holmes, General Mills, USA  

16.00

Oral Session 5

Oral Session 6

Concurrent Session 9

Poster Session 5

Effective Use of Sensory in Industry

Fundamentals of Sensory - Perception

Forum: Publishing sensory & consumer science research: Food quality & preference and beyond …

Non-Food and Sensometrics

Session Chairs: L. Rothman, Kraft, USA, D. Lyon, Firmenich, Switzerland

Session Chairs: S. McEvoy, The National Food Laboratory, Inc. USA, S. Issanchou, INRA, France

Chair:
S. Jaeger¹², ¹The Horticultural and Food Research Institute of New Zealand Limited, New Zealand, ²University of New Auckland, New Zealand, H. Meiselman, Natick Soldier Center, USA

16.00

The quest for the ideal product: comparing different methods and approaches
H.C.M. van Trijp¹³, P.H. Punter*², F. Mickartz², L. Kruithof²; ¹Wageningen University, Netherlands, ²OP&P Product Research BV, Netherlands, ³Unilever Food & Health Research Institute, Netherlands
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Evidence of genetic effects on sweet tooth
K. Keskitalo*¹², H. Tuorila¹, T.D. Spector³, L. Cherkas³, A. Knaapila¹², et al; ¹University of Helsinki, Finland, ²National Public Health Institute, Finland, ³St Thomas’ Hospital, UK
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Department of marketing: Perspectives on publishing S.R. Jaeger*¹²; ¹TheUniversity of Auckland, New Zealand, ²The Horticulture and Food Research Institute of New Zealand Limited, New Zealand

What you should publish & where you should publish it: The importance of focus in research and journal selection
J. Prescott*; James Cook University, Australia

Bridging the gap between sciences: Obstacles to presenting cross-scientific research in special topic journals
Ø. Ueland*, E. Kubberød, M. Rødbotten; MatforskAS, Norway
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Improving the standards of sensory analysis in food science journals
G. Hough*; Instituto Superior Experimental de Tecnología Alimentaria, Argentina

16.20

A case study in streamlining the process of product selection for a category assessment
J.R. Johnson*¹, E.C. Compo¹, K. Stathos¹, C. Dus²; ¹P&G-The Gillette Company, USA, ²Sensory Spectrum, USA

Memory for food: a comparison of different studies L. Morin-Audebrand*¹, J. Mojet², E.P. Köster², S. Issanchou¹, C. Sulmont-Rossé¹; ¹Université de Bourgogne, France, ²Wageningen University and Research Center, Netherlands

16.40

How to follow grape maturity for wine professionals with a seasonal judge training?
M. Le Moigne*, R. Symoneaux, F. Jourjon; UMT Vinitera, France
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Variation of less than one JND of individual component concentrations modifies mixture perception E. Le Berre*¹², A. Ishii¹, N. Béno¹, P Etiévant¹, T. Thomas-Danguin¹, et al; ¹UMR FLAVIC - INRA, France, ²James Cook University, Australia

17.00

Strategic sensory and marketing research methods for bridging the winemaker and marketing gap
E.J. Robichaud*¹, R.N. Bleibaum¹, L. Lyothier²; ¹Tragon Corporation, USA, ²Tragon Corporation, France

A novel hybrid method to analyze the coherence between fluid mechanics and texture perception
K. Mathmann*¹², W. Kowalczyk², A. Delgado²; ¹TU München-Weihenstephan, Germany, ²FAU Erlangen-Nürnberg, Germany

17.20

Beer talk: does the talk improve the taste? How do beer experts and novices categorize beers and how do they integrate linguistic information with their categorization?
M. Lelièvre*¹², S. Chollet¹, D. Valentin¹, H. Abdi³; ¹Institut Supérieur d'Agriculture, France, ²Université de Bourgogne, ³The University of Texas at Dallas, USA

Physiology of swallowing in connection to flavour release and perception
I.O.L. Ovejero-Lopez*¹, F.B. van den Berg²; ¹Danisco (UK), UK, ²University of Copenhagen, Denmark
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17.40

Validation of a degree of difference method using corss-cultural consumer insight for quality purposes
C. Michon*, E. McDonnell; Pepsico International, Ireland

The effect of oil on perception of flavour and texture: a comparison of cortical response and cognitive processing
T.A. Hollowood*¹, S. Bayarri¹², L. Marciani¹, S. Eldeghaidy¹, J. Hort¹, et al; ¹University of Nottingham, UK, ²Insituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spain

Thursday 16 August, 2007

08.30

Oral Session 7

Concurrent Session 10

Concurrent Session 11

Poster Session 6

Sensometrics

Mini-Symposium: Do you know what motivates your trained panelists?

Mini-Symposium: The hidden consequences of labels

Sensory & Health

Session Chairs: P. Schlich, European Centre for Taste Sciences, France, H. MacFie, Hal MacFie Consulting, UK

Chairs:
C. Lund, The Horticulture and Food Research Institute of NZ, New Zealand, V. Jones, Fonterra Co-operative Group Ltd., New Zealand

Chair:
B. Wansink, Cornell University, USA

08.30

A new model for the conversion of ranks to sensory intensities
D.M. Ennis*; The Institute for Perception, USA

Trained panels: A review of past motivation research results
C.M. Lund*; The Horticulture and Food Research Institute of New Zealand Ltd., New Zealand
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Fostering intrinsic motivation: Lessons from sport psychology N.M. LaVoi*; University of Minnesota, USA
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Is your sensory panel motivated? Insights from a panellist survey
C.C. Gilbert; Campden & Chorleywood Food and Research Association, UK
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Factors affecting the motivation of trained panelists – an initial investigation
V. Jones*¹², S. Spanitz¹, C. Lund², S. Olney¹; ¹Fonterra Co-operative Limited, New Zealand, ²The Horticulture and Food Research Institute of New Zealand Ltd, New Zealand
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Methods of motivating panelists: Targeting job performance feedback and promoting job satisfaction
L.C. Stapleton*, J. Seltsam; Sensory Spectrum, Inc., USA
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Do “low fat” nutrition labels make us fat?
B. Wansink*¹, P. Chandon²; ¹Cornell University, USA, ²Insead, France

Fine as North Dakota wine: Sensory expectations and the intake of companion foods
B. Wansink¹, C. Payne*¹, J. North²;¹Cornell University, USA, ²University of Illinois, USA

The McSubway Study: How health claims bias calorie estimations and lead to overeating
P. Chandon*¹, B. Wansink²; ¹Insead, France, ²Cornell University, USA

08.50

Bayesian analysis as a sensory tool
H.T. Lawless*; Cornell University, USA

09.10

Preference segments: A deeper understanding of consumer acceptance or a seving-order effect
A. Hottenstein*¹, R. Taylor², T. Carr²; ¹McCormick & Company, Inc., USA, ²sCarr Consulting, USA
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09.30

Tracking liking segmentation over time: A new method to link landscape segmentation analysis maps
R. Xiong, K. Blot*, J.M. Dessirier; Unilever, USA

09.50

A comparison of statistical approaches for the optimization of strawberry yogurt formulation
C. Lovely*, J.F. Meullenet; University of Arkansas, USA
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10.10

Influence of label information on purchase intent for wines – analysed by con-joint analysis and L-PLSR
L.H. Mielby*¹, M.B. Frøst¹, H. Heymann²; ¹Copenhagen University, Denmark, ²University of California, Davis, USA
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Plenary Session New Horizons for Sensory Science
Session Leaders: Richard Popper, Peryam & Kroll Research, USA & Mostapha Qannari, ENITIAA-INRA, France

Consumer trends: The future is now.
Carol Bagnoli, General Mills Inc, USA

Neuroimaging of food reward: promises and pitfalls
Maria Veldhuizen, The John B. Pierce Laboratory, USA
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New trends in data acquisition and analysis.
Mostapha Qannari , Unité de Sensométrie et de Chimiomérie, ENITIAA, France
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Future perspectives: From simplicity to complexity in sensory science.
E. Risvik*, M. Martens, Ø. Ueland, J. Bitries, P. Lea, M. Hersleth, et al. Matforsk Norwegian Food Research Institute, Norway
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