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Display Title
Page Content Poster Schedule
Schedule is subject to change.
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Wednesday, September 17
12:00–3:00 p.m. |
Poster Set-up |
4:00–5:30 p.m. |
Cocktail Reception with Exhibits and Posters |
Thursday, September 18
8:45–9:45 a.m. |
Speed Posters |
9:45–10:20 a.m. |
Exhibits and Posters (Even posters attend 9:45–10:15 a.m.) |
12:20–1:50 p.m. |
Exhibits, Posters, and Lunch (All posters recommended to attend 1:20–1:50 p.m.) |
3:30–4:00 p.m. |
Exhibits and Posters (Odd posters attend 3:30–4:00 p.m.) |
4:00–5:00 p.m. |
Poster Take-down
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Speed Posters
Selected poster presenters will present their research in three slides (not including the title slide) and no more than 5 minutes. Many diverse topics and points of view will be presented in a short period of time.
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13. Rachel Antenucci. Non-nutritive sweeteners are not supernormal stimuli
- 14. Michelle Niedziela. Differentiation: Methodology for testing liking and intensity
- 19. Lauren Dooley. Rapid category understanding: An alternative approach for competitive assessment using consumer-generated CATA
- 23. Alexandra Grygorczyk. Too many questions, not enough room in the design! How combining conjoint data with follow-up preference questions can provide valuable insights
- 25. Huajing (Jing) Xing. Application of conceptual profiling to GI antacid tablet and chewable product category
- 39. Toral Zaveri. Improving acceptability of vaginal drug delivery systems by using sensory methods
- 40. Darla Hall. Integrating qualitative and quantitative methods to build a dynamic narrative for product optimization
- 46. Daniel Kim. Understanding the impact of 4-ethylphenol and 2-isopropyl-3-methoxypyrazine on the acceptability for sale of Ontario Riesling wines
- 56. Jenny Wu. Global exploration of consumer psychographics for the phytonutrient supplement product category in the abstract database
- 59. Nadia Byrnes. Significant relationships between liking of sampled spicy foods and self-report and behavioral measures of risk-related personality traits
Poster Topics
Ingredient Research
- 11. Determination of 4-ethyl catechol in faulted wine using sensory evaluation and the electronic tongue
Carolyn Ross, Washington State University -View abstract-
- 12. In search of the ideal high intensity sweetener: understanding the impact of repeated consumption using temporal sequential profiling
Valerie Mialon, MMR Research Worldwide -View abstract-
- 13. Non-nutritive sweeteners are not supernormal stimuli
Rachel Antenucci, Pennsylvania State University -View abstract-
Method Research
- 14. Differentiation: Methodology for testing liking and intensity
Michelle Niedziela, HCD Research -View abstract-
- 15. Effects of background sound on consumers’ sensory discriminatory ability among foods
Robert Pellegrino, University of Arkansas -View abstract-
- 19. Rapid category understanding: an alternative approach for competitive assessment using consumer-generated CATA
Lauren Dooley, Kellogg -View abstract-
- 21. Temporal dominance of sensation as new tool for sensory shelf life in food products
Silvia Peleteiro Costa, Leatherhead Food Research -View abstract-
- 22. Test methodology comparison for fragrance screening: forced choice vs. rating scales
Marie-Vee Santana, Procter & Gamble -View abstract-
- 23. Too many questions, not enough room in the design! How combining conjoint data with follow-up preference questions can provide valuable insights
Alexandra Grygorczyk, Vineland Research and Innovation Centre -View abstract-
- 24. Utilizing CATA analysis to help differentiate across a range of prototypes to ensure strategic objectives are met
Lisa McGurk, Blueberry -View abstract-
Product Optimization
- 25. Application of conceptual profiling to GI antacid tablet and chewable product category
Huajing (Jing) Xing, GlaxoSmithKline -View abstract-
- 26. Aspirations to attributes: Linking aspirational personas to desired product attributes in the homecare category
Lauren Yourshaw, Blueberry -View abstract-
- 27. Assessing variability in product quality
Jeff Kerr, P&K Research -View abstract-
- 28. Comparing the results of check-all-that-apply questions versus open-ended questions in angel food cake
Marianne Swaney-Stueve, Kansas State University -View abstract-
- 29. Consumer profiling with CATA to determine optimal flavor attributes for a product
Margaret Hinds, Givaudan Flavors -View abstract-
- 30. Consumer sensory evaluation and validation of baking time using various heating methods on frozen ready-to-bake peach pastries
Malori Comer, California Polytechnic State University -View abstract-
- 31. Cross-category market mapping of mango-flavored products as inspiration for new product development
Collette Perozzi, Givaudan Flavors -View abstract-
- 32. Drivers of vaginal drug delivery system acceptability from internet based conjoint analysis
Rachel Primrose, Pennsylvania State University -View abstract-
- 33. Formulations: a stable chemical/sensory equivalent to natural products for permeation/package testing
Roger Bleiler, Mocon Inc. -View abstract-
- 34. Hedonic data analysis of the shelf-life of ready-to-drink mango nectar with sweeteners and fructooligosaccharide
Helena Bolini, Universidade Estadual de Campinas -View abstract-
- 35. How does product preparation affect sensory properties? An example with coffee
Karolina Sanchez, Kansas State University -View abstract-
- 36. How does seasonal variation affect flavor profile? A case study with black walnuts
Catherine Lynch, Kansas State University -View abstract-
- 37. Impact of food consistency in dynamic perception of simple model systems
Silvia Peleteiro Costa, Leatherhead Food Research -View abstract-
- 38. Impact of storage time on consumer preference of chocolate with high-intensity sweeteners
Helena Bolini, Universidade Estadual de Campinas -View abstract-
- 39. Improving acceptability of vaginal drug delivery systems by using sensory methods
Toral Zaveri, Pennsylvania State University -View abstract-
- 40. Integrating qualitative and quantitative methods to build a dynamic narrative for product optimization
Darla Hall, Research Vibe, LLC -View abstract-
- 41. Investigating potassium chloride as a salt replacer in food products—How much is too much?
Meghan Kane, Pennsylvania State University -View abstract-
- 42. Sensory characterization of dry dog food with different fiber composition
Brizio Di Donfrancesco, Kansas State University -View abstract-
- 43. Sensory characterization of Marquette and Frontenac wine grape cultivars by descriptive analysis
Emily Del Bel, University of Minnesota -View abstract-
- 44. Sensory profile and consumer study: Preferences and descriptor terms of low-calorie and lactose-free chocolate
Helena Bolini, Universidade Estadual de Campinas -View abstract-
- 45. The effect of consumption temperature on sensory characteristics and consumer acceptance of milk
Katherine Gallo, Kansas State University -View abstract-
- 46. Understanding the impact of 4-Ethylphenol and 2-Isopropyl-3-methoxypyrazine on the acceptability for sale of Ontario Riesling wines
Daniel Kim, University of Guelph -View abstract-
- 48. What happens to the product when consumers don’t follow preparation instructions? An example of a descriptive sensory tolerance test for cooked porridge.
Sirichat Chanadang, Kansas State University -View abstract-
Sensory & Consumer Behavior
- 49. Beyond acceptance: Aligning sensory cues with product function, emotional impact, and acceptance
Lydia Lawless, Sensory Spectrum -View abstract-
- 51. Considerations and implications of including auxiliary products in design CLTs for benchmarking purposes: Case studies from industry
Catherine Lee, General Mills -View abstract-
- 52. Development and validation of screening tools for classification consumers of food products based on eating healthy criteria
Edgar Chambers, Kansas State University -View abstract-
- 53. Do claims really make a difference to the price consumers are willing to pay? A study of the price sensitivity meter with orange juices
Silvia Peleteiro Costa, Leatherhead Food Research -View abstract-
- 55. Exploring how the perception of ethanol and alcoholic beverage liking relate to alcohol misuse
Alissa Allen, Pennsylvania State University -View abstract-
- 56. Global exploration of consumer psychographics for the phytonutrient supplement product category
Jenny Wu, Amway -View abstract-
- 57. Informational bias and demographic crossover in Curcumin Dairy Mocha Bar evaluation seen between new recruits and seasoned NCO military leaders
Alan Wright, U.S. Army, NSRDEC -View abstract-
- 58. Investigation of facial coding as a means of evaluating NPD concepts
Valerie Mialon, MMR Research Worldwide -View abstract-
- 59. Significant relationships between liking of sampled spicy foods and self-report and behavioral measures of risk-related personality traits
Nadia Byrnes, Pennsylvania State University -View abstract-
- 60. Taking the consumer pulse on sustainability
Silvia Peleteiro Costa, Leatherhead Food Research -View abstract-
- 61. The effect of chronic stress on consumer sensory perception
Curtis Luckett, University of Arkansas -View abstract-
- 62. Understanding the gap in consumer expectations: A focused and innovative sensory and consumer approach
Sarah Kirkmeyer; Givaudan Flavors -View abstract-
Similarity & Difference
- 63. Comparison of triangle and tetrad discrimination testing of a variety of products
Sara Carlisle, University of Tennessee—Knoxville -View abstract-
- 65. Perceptual maps of chemesthetic stimuli in Spanish and English speakers
Nadia Byrnes, Pennsylvania State University -View abstract-
- 67. Using a consensus degree of difference scale as an alternative to triangle testing
Gail V. Civille, Sensory Spectrum -View abstract-
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