Workshop: Small But Mighty: Delivering Big Results With Minimal Resources
Annette Hottenstein, Program Manager, Sensory & Consumer Insights, Fuchs North America;
Julie Drainville, Sensory Manager, Edlong Flavors
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Technical Session: Fresh Applications of Traditional Methods
Sensory Attributes and Volatile Composition in Pulse Flour Quantified Using Descriptive Sensory Analysis and GC-MS.
Kaveri Ponkshe, Michigan State University
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Lessons from the Sensory Characterization of Plant-based Proteins
Amy Bowen, Vineland Research and Innovation Centre
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Posters: Commercial-Predictive Methods
(P-02) Using Package Survey Data to Guide Qualitative Research and Inform Future Descriptive Analysis
Brittany Griseta, Mérieux NutriSciences
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(P-03) A Standardized Tool to Evaluate Panel Leader Competencies: A Global Case Study
Ellie King, MMR Research Worldwide, Inc.
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(P-07) Development of Holistic User/Product Experiences is Driving Changes in Sensory Roles and Skillsets
Dolores Oreskovich, Nestlé Health Science
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(P-10) How to Train Your Flavor: Does Familiarization Enhance Liking of a Novel Jasmine Flavor?
Alex Feldmeyer, Mane, Inc.
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(P-15) The Sensory Wave: Reinventing the Wheel
Annette Hottenstein, Fuchs Gruppe North America
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Posters: Packaged Foods
(P-42) Improvements in Panelist Product Discrimination During Sensory Evaluations Within Personally Relevant Immersive Environments.
Thomas Reis, The Ohio State University
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(P-48) Consumer Acceptance of Sustainable Insect-Based Food Product Packaging with Eye Tracking and Emotion Tracking Technologies
Nichole Leach, Department of Food Science and Nutrition, California Polytechnic State University
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Posters: Non-Food (Personal/Home-Care)
(P-56) De-coding the Multisensory Dynamics in Cosmetics: Implicit Associations and Consumer Perceptions of Color, Fragrance and Application
Nina Poccia, L’Oréal USA
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(P-62) Unleashing Innovation through Three Integrated Areas of Expertise
Andrew Poveromo, Haleon
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Posters: Ingredients (food)
(P-73) Developing Lucuma Ice Cream for Diverse Consumer Preferences
Sidharth Babu, Department of Food, Nutrition, Dietetics, and Health, Kansas State University
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