SSG Conference 2017

SSG Conference 2017

'It's not always just about the flavour!'

The 2017 Sensory Science Group (SSG) Conference will take place on Monday 22nd May, at the Jubilee Conference Centre in Nottingham, looking at the Sensory Modalities: appearance, aroma, flavour, texture and aftertaste. 

The event will include presentations, workshops and posters. Speakers from both academia and industry will highlight new developments in our understanding of how the sensory modalities are perceived; explore the practicalities involved in making assessments and measurements; and assess the role of new techniques in improving our understanding of how the modalities interact to create our overall product experience.

This Conference will be of value to Sensory and Consumer scientists working in the Food, Beverage, Personal and Home Care sectors who want to stay up to date with the latest developments in their field.

Booking details can be found on the IFST website.




Refreshments and registration


Welcome and Introductions

Cindy Beeren, VP Consumer Sensory & Market Insight, Leatherhead Food Research


Flavour Perception – The Goldilocks Principle

Andy Taylor, Emeritus Professor, University of Nottingham and Director, Flavometrix Limited

Andy will talk through how getting a product "just right" for the consumer requires ways to measure the different modalities.


Sensory Assessment of Sound

Torben Holm Pedersen, Senior Technology Specialist, DELTA Senselab

Torben will show that the methods for assessing sound may be similar to methods for other sensory modalities, but the short acoustic memory and the possibility of recording, storing, reproducing and sending the sound over the Internet gives other challenges and possibilities.




Texture: The Forgotten Sensory Modality. Challenges in Mouthfeel and Texture Evaluation

Saskia Hofmann, Post Graduate Student, The University of Nottingham

Saskia has been studying mouthfeel perception for her PhD at the University of Nottingham and will discuss the challenges experienced when evaluating texture and mouthfeel, using examples from her own research.


Unravelling the missing link(s) between food & sensory texture perception

Kelly Fourtouni, Associate Principal Scientist in Well-being Research & Nutrition, Mondelez International

Kelly’s talk will focus on the work she has been carrying out to enhance our understanding of the physical mechanisms influencing sensory perception. The outcomes of this work have been used to develop enabling technologies to support Mondelez’s wellbeing strategy, negate the textural impact associated with more cost-effective processes / ingredients and design more preferred products by flexing key textural attributes.




Linger Longer: The sensory science of Aftertaste

Professor Carolyn Ross, Professor, School of Food Science,Washington State University

Carolyn will introduce the fundamentals surrounding aftertaste, including its perception and importance in consumer product choice and acceptance.


Looking Good! A Workshop on the Fundamentals and Business Relevance of Product Appearance

Sam Heenan Global Flavour and Sensory Senior Scientist, Mars Food Global (Oud-Beijerland, Netherlands)
Veronika Jones, Sensory and Consumer Science Manager, Mars Petcare (Verden, Germany)

Join Veronika and Sam as they present a workshop discussing the fundamental theory and business relevance of considering the appearance of consumer goods.


An Odour Story

Abdallah Belhares, Sensory Consultant, Odournet UK Ltd
Andrew Meacham, Senoir Consultant, Odournet UK Ltd

Andrew and Abdallah will take you through the Odournet world to illustrate to you how an off note can be identified by mixing sensory science and analytical chemistry.


Crossmodal – Predicting and Liking: before and after effects on the multisensory perception of flavour

Barry Smith, Director of Institute of Philosophy, The University of London

Barry will close the conference enlightening us on the multisensory perception of flavour. He will talk to us about how the brain's ability to arrive at verdicts about the flavour and likeability of food depends on the disparity or lack of it between what we expect to perceive and the inputs our senses provide.


Q&A, Discussion and Wrap Up