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Scientific Sessions

Idea Design Phase: Defining the Question

Thursday, October 27 • 10:20–11:20 a.m.
Capitol Ballroom

Moderator Lauren Dooley, Kellogg Company

10:20 a.m.	Why sensory makes business sense Donya Germain, Pearl Strategy and Innovation Design Inc.; Lisa Beck, Insight Factory LLC
10:40 a.m.	Leveraging online listening, creative consumer and sensory methodologies to unpack a concept: a case study in luxury Clare Dus, Sensory Spectrum
11:00 a.m.	Motivations of everyday food choices: An application of the food choice map Uyen Phan, Food Science & Technology, University of Georgia

Product Design Phase: Strategies for Understanding Products and Consumers

Thursday, October 27 • 2:50–3:50 p.m.
Capitol Ballroom

Moderator Dawn Chapman, Covance Food Solutions

2:50 p.m.	Contextualizing context: Investigating the role of environmental cues on product acceptance using immersive technologies Christopher Simons, The Ohio State University
3:10 p.m.	Comparing visual food images vs. actual food when measuring emotional response of children using emojis Katherine Gallo, Kansas State University
3:30 p.m.	Why some psychographic scales may not be telling you what you think they are Alexandra Grygorczyk, Vineland Research and Innovation Centre