Thursday, September 18 — 11:20 a.m.–12:20 p.m.
Presidio Ballroom
John Hayes, Pennsylvania State University
Although formal training in sensory science often occurs within academic food science programs in the United States, this is only one of many routes to a successful career as a sensory professional. A snapshot of the SSP membership from recent survey data will be presented, and the current state of the academic training environment in the U.S. will be discussed, with an eye toward future growth of the field. This session is intended to initiate a discussion that extends beyond this conference to future meetings.
