Workshops:

 

Annika Åström in collaboration with the ESN- European Sensory Network

Cross-cultural Sensory and Consumer Studies

 

Garmt Dijksterhuis, Jos Mojet

Workshop: The role of memory in food choice and liking

 

M. Everitt

Ethnographic Research: Adding that extra dimension into consumer studies

 

 

Presentations and Posters:

 

A. Arvola, M. Vassallo, M. Dean,  A. Saba, L. Lähteenmäki and R. Shepherd

Purchase intentions of organic apples and pizza. Including affective and moral norms into the Theory of Planned Behaviour.

 

I. Baxter, D. Zabaras, T. Bardelot, P. O'Riordan, D. Frank, C. Forde

Effects of high pressure processing on sensory & volatile characteristics of carrots

 

C. Dacremont, C. Egoroff, A. Jauneau, A. Giboreau, S. Guerrand, D. Candel et al.

Rules to elaborate attribute definitions: Do they improve definition efficiency?

 

S. Kemény, A. Hegyi, T.  Kuti

New physiology based training programmes for improving effectiveness of the sensory benchmarking method

 

H L de Kock*, A Minnaar, M Kinnear

Six Steps to Sensory Evaluation:  A practical tool to apply Sensory Science

 

W. Dessel, R. Möslein, A. Scharf

Optimization of product odours using Flash Profiling – Potentials and limitations

 

R. A. de Wijk, A.M. Janssen, G.B. Dijksterhuis, J.F. Prinz

Explaining creaminess from standard and novel instrumental tests

 

G.B. Dijksterhuis, R. A. de Wijk

A hypercubic model for oral perception

 

L. Dreyfuss,  J. Tardieu, H. Nicod, S.Guerrand, A. Giboreau

The soundscape of public places : a new field for sensory research

 

C. Forde, D. Frank, P. O'Riordan, P. Boss, B. Loveys, M. Thomas, A. Koltunow

Using sensory analysis to understand cabernet sauvignon flavour

 

Giboreau A, Dacremont C, Guerrand S, Dubois D

Term generation: the relative efficiency of comparative and monadic protocols.

 

C. Gilbert

Panel calibration methods for sensory testing of food contact materials: Results of inter-comparison trials

 

C. Gilbert and H. Newsholme

Comparing traditional methods of consumer research with an Internet approach

 

C. Gilbert, S. Sahi, and S. Chapman

Effect of replacing gelatin in mousses on sensory and rheological properties

 

R.-L. Heiniö, A. Mustranta, L. Lähteenmäki, K. Poutanen, J. Buchert

Modifying the bitterness of rye flour with hydrolytic enzymes

 

S. Henneberg

The  influence of brands and prices on taste: a conjoint case study

 

Svenja Kaufmann, Karin Wendin, Gunnar Hall

Influence of chewing and swallowing on flavour perception

 

M. Kinnear* & H.L. de Kock

Sensory perception of acidulants at equal weight and equal sourness concentrations

 

S. Kremer, J.H.F. Bult, J. Mojet

Compensation for sensory losses: a novel health drink for the elderly?

 

E. Kubberød, M. Rødbotten

A three-stage methodological approach for launching new food products

 

Liisa Lähteenmäki

Functionality creates challenges to consumer acceptance

 

H. Luyten, W. Lichtendonk, G. Dijksterhuis, T. van Vliet

Judging crispy and crunchy biting sounds

 

M. Lyly, K. Roininen, K. Honkapää, K. Poutanen, L. Lähteenmäki

Factors influencing consumers’ willingness to use beverages and ready-to-eat frozen soups containing oat ß-glucan in Finland, France and Sweden

 

A. Marchat, H. Nicod, A Giboreau, N. Blot

Characterization of clusters of consumers

 

J. Mojet, E.P. Köster

The influence of verbal creativity on generation and usability of attributes

 

A.A.M. Poelman, G.B. Dijksterhuis

How do consumers appreciate differences between common and uncommon tomato varieties?

 

P.J. O'Riordan, I.A. Baxter, C. McConchie, C. Hardner, P. Albertson, E. Williams

Consumer Sensory Preferences for Macadamia Nuts

 

K. Roininen, A. Arvola, J. Mäkelä, M.Isoniemi, S. Forsman-Hugg, J. Paananen, L. Lähteenmäki

Consumer perceptions of local and organic foods

 

K. Roininen, S. Leikas, M. Lindeman and L. Lähteenmäki

Consumer perceptions of food risks and responsibility

 

T. Sander, T. Lurati

Development of a new tool in descriptive analysis – applicable by untrained consumers and children

 

T. Sander, C. Ringe E.P. Köster

The Change of the Optimal Complexity Level after extended Exposure - Comparison of senior citizens, young adults, and children

 

F. Sinesio, E. Moneta, M. Peparaio & F.J. Comendador

Key sensory attributes and visual and flavour references for sensory assessment of PDO Mozzarella di Bufala cheese

 

F. Sinesio, E. Moneta, M. Peparaio, M. Esti

Exploring sensory properties of Frascati Superiore DOC wine using Correspondence Analysis

 

K. Sveinsdottir, E. Martinsdottir, G. Hyldig

Improved seafood sensory quality for the consumer sensory characterisation of different cod products

 

C. Tournier, C. Martin, D. Valentin

Definition of unctuousness concept in dairy product

 

N, Urala, L. Lähteenmäki

Predicting consumers’ repeated food choices

 

H.M. van Eck, M. Kinnear & H.L. de Kock*

Sensory evaluation and physico-chemical analyses of super maize meal

 

PLG Weijzen, C de Graaf, GB Dijksterhuis

Some choice theories compared in the light of the emotion/cognition controversy

 

PLG Weijzen, GB Dijksterhuis, C de Graaf

Tomorrow we’ll start eating healthily