seminar and workshops - esn-network.com · iso 4120:2004 sensory analysis -- methodology --...

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EUROPEAN Sensory NETWORK seminar and workshops

Sensory and Consumer Science: The interface between

research and marketing

15 and 16 April 2008

University of PretoriaPretoria

South Africa

Faculty of Natural and Agricultural Sciences, University of Pretoria

Department of Food Science, University of Pretoria

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Programme15 April 2008

ESN Seminar Sanlam Auditorium, Conference Centre, University of Pretoria

12:30 – 13:00 Registration13:00 – 13:10 Introduction by the Chairperson of ESN Emilía Martinsdòttir, MATIS Food Research Innovation and Safety, Iceland13:10 – 13:35 Problem definition and test planning: What answers are required for a “best scenario” experiment Anne Goldman, ACCE Canada13:35 – 14:00 Choice of the test method and appropriate panel selection criteria MariaJoấoN.P.MonteiroP.Faria,CatholicUniversity,Porto,Portugal14:00 – 14:30 Designing your sensory test for simple and effective statistical analysis Chantal Gilbert, Campden & Chorleywood Food Research Association (CCFRA), United Kingdom14:30 – 15:00 Refreshment break15:00 – 15:30 Training techniques for uniform interpretation of attributes and sensory rating Claire Sulmont-Rossé, UMR FLAVIC, INRA, ENESAD, Université de Bourgogne, France15:30 – 16:00 Sensory consumer preference - not only due to taste Keren Corley, Analyst, Israel16:00 – 16:30 Sensory testing with consumers Conor Delahunty, CSIRO Food Science Australia, Australia16:30 – 17:00 Advances in sensory & consumer sciences – Insight in the dynamics of preference for novel products Jos Mojet, Wageningen UR (WUR-CICS), Netherlands17:30 Break Registration for evening lecture18:00 SAAFoST Northern Branch lecture: Future directions for Sensory and Consumer Science Wender Bredie, University of Copenhagen (Denmark) & Irouchka Moyersoen, Rogil (Belgium)19:15 University of Pretoria Centenary Dinner Entertainment supplied by the Impact Dance Group

16 April 2008

ESN Workshops

SRC Hall, Conference Centre, University Of Pretoria

8:30 – 9:00 Registration9:00 – 9:15 Welcome and introductory comments by workshop chair David Lyon, Firmenich (Switzerland) ESN Industrial Advisor

9:15 – 10:00 Short 15 min presentations on each of the workshop topics.

Managing a sensory panel for day-to-day QC activities

Riëtte de Kock, University of Pretoria (South Africa), Gerner Hansen, Danish Technological Institute (Denmark), Emilia Martinsdottir, MATIS Food Research Innovation and Safety (Iceland), Keren Corley, Analyst (Israel)

Testing of products with consumers across diverse cultures and literacy levels Anne Goldman, ACCE (Canada) & Huguette Nicod, Adriant (France)

Psychophysical transformation – translation of consumers needs and wants into concrete sensory product characteristics Olaf Biedekarken, Institute of Sensory Research and Innovation Consultancy (Germany)10:00 – 11:00 Delegates join one of the workshop sessions SRC Hall Room 2 - 71 Graduate Centre Room 2 – 65 Graduate Centre11:00 – 11:30 Refreshment break11:30 – 12:15 Workshop sessions (continue)12:15 – 12:50 Feedback from workshop sessions SRC Hall12:50 – 13:00 Conclusion of workshop David Lyon, Firmenich (Switzerland ) 13:00 – 14:00 Lunch in function hall of the Conference Centre



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PanelCheck Workshop12:30 – 14:00 Registration for Panelcheck Workshop Delegates that only register for the Panelcheck workshop can do so from 12:30 and then join the lunch at 13:00. 14:00 – 17:00 Hands on training for using Panel check Asgeir Nilsen, MATFOSK, Norway15:30 – 15:45 Refreshment break15:45 – 17:00 Workshop (continue)16:50 – 17:00 Conclusion of workshop Riëtte de Kock, University of Pretoria, South Africa

ESN Seminar abstractsProblem definition and test planning: What answers are required for a “best scenario” experiment.

Anne Goldman

Director of Consumer Guidance ResearchACCE2575B Dunwin DriveMississauga, Ontario L5L 3N9Canadawww.acceintl.com

[email protected]

Thispresentationwilldiscusstheimportanceofproblemdefinitionandtestplanningattheearly stages of a sensory project. The questions that must be asked by the researcher in order to obtain the answers that are required for a “best scenario” experiment.The use of the following Checklist to guide the questioning for:● BackgroundInformation● Objectivesoftheresearch • Business Objectives • Research Objectives● ActionStandards● Methodology • Consumer Acceptability • Analytical Sensory● Resources● Products● Deliverablesfromtheresearch● Timing● Budgetandcosts● Responsibilities • Researcher • Client



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Curriculum Vitae

Anne Goldman is a principal and co-founder in 1986 of ACCE, a full service Canadian - owned market research company specializing in consumer guidance sensory research for clients in the consumer packaged goods, food service and pharmaceutical industries. Anne Goldman holds the position of Director of Consumer Guidance Research.

She has over 30 years of research experience in the design and execution of projects for the developmentofnewproducts,productoptimization,costimprovements,qualityspecificationsand product claims substantiation. Her international work in the food industry, with regulatory bodies and academia has formed the groundwork of her research output which has always focused on managing the business needs of research and development and marketing groups. The research techniques that Anne directs at ACCE use customized methodologies and experimental designs that combine qualitative and quantitative research techniques with expert sensory evaluations to leverage the consumer drivers of product excellence.

In1996underAnne’sdirectionACCE,becamethefirstandonlyconsumermarketresearchfirminNorthAmericatobecomeISO9001certified.Thecertificationhasbeenmaintainedunderayearly external audit process to ensure the highest level of service quality.

In the last 22 years ACCE has built a reputation for being the premier consumer sensory research house in Canada and has been associated with the continued success of many tradi-tional brands as well as many successful new product introductions.

AnneisaleaderinherfieldandisrecognizedinNorthAmerica,EuropeandtheSouthPacificforherresearchcapabilitiesinthefieldofconsumersensoryscience.SheisapastChairofASTM – E-18 Sensory Evaluation of Materials, executive member of the Sensory Evaluation DivisionofIFT,memberofthescientificcommitteeofthePangborn7Conferenceandcommittee member of the newly formed Society of Sensory Professionals http://www.sensory.org/SSP/. ACCE is the only North American associate member company of ESN. Well respected amongst her client base and colleagues in the food industry, her counsel is regularly sought to better communicate research understanding to cross-functional teams with workshops and individual consulting as these clients adapt to emerging business needs.

Choice of the test method and appropriate panel selection criteria

Maria João N. P. Monteiro P. Faria

Biotechnology CollegeCatholic UniversityPorto, Portugalwww.esb.ucp.pt

[email protected]

This presentation aims to give a systematic overview of the most used sensory evaluation techniques applied to food products, providing a brief background of the essential features of these methods, while focusing on choosing the appropriate methods in accordance with the goals, for optimal performance. During the presentation examples will be given about the usage of these methods in Quality Control and R&D.

Schutz, H. G.; Cardello A. V. A (2001) Labeled affective magnitude (LAM) scale for assessing food liking/disliking , Journal of Sensory Studies 16 (2):117-159 (3 p)Gacula, M., Rutenbeck, S., Pollack, L., Resurreccion, A.V., Moskowitz, H.R. (2007) The Just-about-right intensity scale: Functional analysis and relation to hedonics Journal of Sensory Studies, 22 (2):194-211.Moskowitz, H.R. ( (2005), Thoughts on subjective measurements, sensory metrics and usefulness of outcomes. Journal of Sensory Studies 20 (4), 347–362Meilgaard, M., Civille, G. V. and Carr, B. T. (1999). Sensory Evaluation Techniques, Boca Raton: CRC Press.ISO 13301:2002 Sensory analysis -- Methodology - General guidance for measuring odour, flavorandtastedetectionthresholdsbyathree-alternativeforced-choice(3-AFC)procedure.ISO 13299:2003Sensory analysis - Methodology - General guidance for establishing a sensoryprofileISO 11056:1999 Sensory analysis -Methodology - Magnitude estimation methodISO 10399:2004 Sensory analysis -- Methodology -- Duo-trio test ISO 8587:2006 Sensory analysis -- Methodology – RankingISO 4120:2004 Sensory analysis -- Methodology -- Triangle testISO 6658:2005 Sensory analysis -- Methodology -- General guidance

AFNOR XP V 09-500:2000 Analyse sensorielle- Directives générales pour la réalisation d'épreuves hédoniques en laboratoire d'évaluation sensorielle ou en salle en conditions contrôlées impliquant des consommateurs



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Curriculum Vitae

Degree in Chemical Engineering, Faculty of Engineering of University of Porto

Master Degree in Enology-Ampelology, Institute of Enology of University of Bordeaux II

Coordinator of Food Chemical and Organoleptics Department at Biotechnology College – Catholic University

Lecturer of Sensory Analysis of Graduate and Undergraduate Courses of College of Biotechnology

Organization, co-ordination and lecturing of several seminars, short courses and technical diplomas of the College of Biotechnology and Association for the College of Biotechnology, in the areas of Instrumental Methods of Analysis, Food Quality Control, Food Legislation.

Participation in research projects and contract work for industry related to Sensory and Chemical Assessment and Development of Food Products ISO 17025 Auditor – Food sensory and food chemical analysis

President of Portuguese Technical Committee of Standardization on Sensory Analysis

Designing your sensory test for simple and effective statistical analysis

Chantal C. Gilbert

Sensory and Consumer Research ManagerDepartment of Consumer & Sensory SciencesCampden & Chorleywood Food Research AssociationChipping CampdenGloucestershire, UKGL55 6LDTel: +44(0) 1386 842256www.campden.co.uk

[email protected]

Experimentaldesignisanimportantcomponentofanyscientificresearchincludingsensoryevaluation. The data collected in sensory and consumer sciences are obtained from responses to stimuli as perceived through the senses. The assessors who generate these datacanbeasignificantsourceofvariation,whichneedstobeaccountedforintheanalysis. Furthermore, because of the nature of this data, experimental design takes on added importance because of the need to ensure that other extraneous sources of variation are randomised or controlled for during experiments.

Experimental design is more than just sample presentation order, and includes: • Specifyingexperimentalandstatisticalobjectives• Selectionofsensorytestmethod• Choiceofscales• Calculationofsamplesize• Practicalconstraints,suchastheneedtocookandservesampleswarm• Identificationoffactorsofinterest(forexample,storageconditions,packaging types, ingredient types and levels)• Choiceofsamplepresentationdesign(suchasrandomisedcompleteblock designs, completely randomised designs or balanced incomplete block designs)• Planningforcorrelationofsensoryresultswithotherinformation,suchas consumer or chemistry data.



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Decisions made at each of these stages are directly linked to the choice of statistical analysis. For example, the choice of statistical model used in an Analysis of Variance is directly linked to the sample presentation design used to collect the data.

An example will be shown where two different types of gelatin substitutes were selected and compared with gelatin. A full factorial design was used, combining type of stabiliser (gelatin, replacement A, replacement B), concentration (high, medium, low) and sugar (high, low), creating18samplesofmousses.Descriptiveprofilingofthemousseswascarriedoutusingatrained sensory panel. In addition, the rheology of the mousses was measured and correlated withthesensorytextureattributes.Thechoiceofafullfactorialdesignprovidedanefficientmeans of analysis, where the ingredients and concentration levels could be individually evaluated and the interaction between them assessed.

Using this and other examples from sensory and consumer research, the link between design and statistical analysis will be demonstrated. In particular, sample size considerations will be discussed.

Curriculum Vitae

Chantal Gilbert manages the Sensory and Consumer Research team at Campden & Chorleywood Food Research Association in Chipping Campden, UK. She holds a Master’s degree in Statistics from York University (Toronto, Canada) and has over 10 years of experience applyingstatisticaltechniques,conductingresearchandteachinginthefieldofSensoryandConsumer Sciences.

Chantal is responsible for coordinating and managing various CCFRA research projects, including research into the development and validation of methods for sensory and consumer sciences. In particular, Chantal is responsible for the EU-funded project “Healthy Lifestyle in Europe by Nutrition in Adolescence” (HELENA), where she is managing a work programme conducting qualitative and quantitative consumer research throughout Europe on adolescent food choices and preferences.

As departmental statistician, Chantal provides advice, consultation and support for the analysis and interpretation of client-funded contract work. She is an IFST-accredited trainer on the intermediatelevelsensoryworkshopandalsoteachesstatisticsonthePostgraduateCertificatein Sensory Science, jointly offered by the University of Nottingham and CCFRA.

Chantal is an active member of the Sensometric Society and the American Society for Testing Materials.

Training techniques for uniform interpretation of attributes and sensory rating

Claire Sulmont-Rossé

UMR FLAVIC, INRA, ENESAD, Université de Bourgogne17 rue Sully, BP 86510, 21065 Dijon CedexFrance(33) 380-69-32-71http://www2.dijon.inra.fr/flavic/site_en/index.htm

[email protected]

Thequantitativedescriptiveprofileoffoodproductsorsensoryprofileisconsideredasoneof the most complex sensory tasks. Indeed, panelists have to analyze their perception when tasting the product, verbalize them and quantify them relative to the product space under study. Besides its complexity, this method provides reliable results, providing that the panel has been properly selected and trained (Einstein, 1991). As selection and training require the investment of a lot of resources, I will try to give an overview on essential factors that should betakenintoaccounttoimprovetheefficiencyofthesesteps.

Many recommendations are available in the literature to screen descriptive panelists (see for instanceMeilgaardetal.,1991;ISO,1993).Afirstpartofmytalkwillbededicatedtotheexplorationoftherelationshipbetweenselectiontestsandprofilingperformances.Infact,somelinkswereobservedbetweeninitialcapabilitiesandprofilingperformances.For instance, the ability of panelists to discriminate among products may be linked to previous odor knowledge and to a good olfactory memory (Lesschaeve & Issanchou, 1996). Moreover, consistency seemed to be related to non sensory capabilities such as concentration.

Inasecondpartofmytalk,Iwillexploretheimpactoftrainingconditiononprofilingperformance. Training consists of vocabulary development and sensory concept alignment. In other words, the main objective of training is to obtain panelists agreement on vocabulary. Ithasbeenshownthattraininglengthandcontentmayinfluencesubsequentperformances.Forinstance,sensoryconceptalignmentseemedtobemoreefficientwithtastingproductsthan with qualitative standards (Sulmont et al., 1999).

To conclude, I will give some comparative insights on two quantitative descriptive techniques, namelytheQuantitativeDescriptiveAnalysis®orconventionalprofile(Stoneetal.,1974)andthe Sensory Spectrum® method (Civille & Lyon, 1996), as these two methods adopted ifferent strategies to trained panelists.



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Civille G.B. & Lyon B.G. (1996). Aroma and Flavor Lexicon for Sensory Evaluation. Terms, Definitions,ReferencesandExamples.ASTMDataseriespublication,WestConshohocken.Einstein M. A. (1991). Descriptive techniques and their hybridization. In Lawless H. T. & Klein B. P. (eds), Sensory Science Theory and Applications in Foods, New-York: Marcel Dekker, 317-338.ISO (1993). Guide Général pour la Sélection, l’Entraînement et le Contrôle des Sujets. Partie I : SujetsQualifiés,Paris:AFNOR.Lesschaeve I. & Issanchou S. (1996). Could selection tests detect the future performance of descriptive panellists? Food Quality and Preference, 7, 177-183.Meilgaard M., Civille G. V. & Carr B. T. (1991). Sensory Evaluation Techniques, Boca Raton: CRC Press.Stone H., Sidel J., Oliver S., Woolsey A. & Singleton R.C. (1974). Sensory evaluation by quantitative descriptive analysis. Food Technology, November, 24-34.Sulmont C., Lesschaeve I., Sauvageot F. & Issanchou S. (1999). Comparative training procedurestolearnodordescriptors:effectsonprofilingperformance.JournalofSensoryStudies, 14, 467-490.

Curriculum Vitae

Born 1974-01-14Married, 3 children

Activities:Research (mainly): characterization of sensory memories and learning mechanisms activated during food consumption and impact of those memories on food behaviorTraining: sensory evaluation, food memory, odor memoryExpertise: sensory evaluation (International Dairy Federation)Professional careerPhD in Sciences of Feeding, Université de Bourgogne, Dijon, France (1996-1999): Effect of odour memory on affective ratings during repeated exposures.

Post-Doc at the School of Human Development, University of Texas, Dallas, USA (2000-2001): Cross-cultural study on odor perception and odor mental representation.

INRA Researcher, UMR 1129 FLAVIC, Dijon, France (since 2001): Food preference and behavior: formation and evolution, with a special interest in food memory, its properties and its impact on food perception.

Publications- Issanchou, S., Valentin, D., Sulmont, C., Degel, J. & Köster, E.P. (2002). Testing odor memory: incidental vs. intentional learning, implicit vs. explicit memory. In C. Rouby, B. Schaal, D. Dubois, R. Gervais & A. Holley (Eds.), Olfaction, Taste, and Cognition(pp. 221-230). Cambridge : University Press.- Sulmont C., Issanchou, S. & Köster, E.P. (2002). Selection of odourants for memory tests on the basis of familiarity, perceived complexity, pleasantness, similarity and identification.Chemical Senses, 27, 307-317.- Chréa, C., Valentin, D., Sulmont-Rossé, C., Ly Mai, D., Hoang Nguyen, D. & Abdi, H. (2004). Culture and odor categorization: agreement between cultures depends upon the odors. Food Quality and Preferences, 15, 669-679.- Sulmont-Rossé, C., Issanchou, S. & Köster, E.P. (2005). Odor naming methodology:correctidentificationwithmultiplechoiceversus repeatableidentificationinafree task. Chemical Senses, 30, 23-27.- Tournier, C., Martin, C., Guichard, E., Issanchou, S. & Sulmont-Rossé C. (2007). Contribution to the understanding of consumers’ creaminess concept: a sensory and a verbal approach. International Dairy Journal, 17, 555-564.- Sulmont-Rossé, C., Chabanet C., Issanchou, S. & Köster, E.P. (in press). Impact of the arousal potential of uncommon drinks on the repeated exposure effect. Food Quality and Preference.- Morin-Audebrand, L., Laureati, M., Sulmont-Rossé, C., Issanchou, S., Köster, E.P. & Mojet J. (in press). Different sensory aspects of a food are not remembered with equal acuity. Food Quality and Preference.- Laureati, M.D., Morin-Audebrand, L., Pagliarini, E., Sulmont-Rossé, C., Köster E.P.&MojetJ.(inpress).Influenceofageandlikingonfoodmemory:anincidentallearningexperiment with children, young and elderly people. Appetite.



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Sensory consumer preference - not only due to taste

Keren Corley

V.P. Research, Analyst – Sensory EvaluationANALYST – Sensory Evaluation and TrainingAnalyst House, 3 Hamanof St. Rehovot 76386 Israelwww.analysts.co.il

[email protected]

Isourlikeabilitytodifferentfoodproductsinfluencedonlybytheirtaste?Thetasteisdefinitelyanecessaryfactorbutnottheonlyone.Aswecometoestimatefoodproducts,weareinfluencedbymanyanddifferentfactors.Therearethreemainfactors:theproduct itself, the tasting environment and the taster itself.

Themainandtheobviousfactorthatinfluencesourpreferencetotheproduct,isfirstofalltheproduct itself and its sensory profile, which activates our different senses: sense of taste, smell, sight, touch and hearing. The product activates our senses in varied ways and it is important to remember that it is impossible to review each sense separately; they work together. We need to refer to them and analyze them as a complete unit with consideration of the possibleinteractionsbetweenthem.Thesefactorsareconnectedtotheprofileandtothesensory DNA of the product and to their ability to activate our senses. Butbeyondtheproductprofile,weneedalsotorefertotheadditionalfactorsthatinfluenceour sensory preferences: Still at the level of the product, the form of its presentation also affects its acceptability.This starts with the package, which serves as a point of preliminary encounter with the consumer,andcontinueswiththebrandingoftheproduct,itstechnologicdefinition,itsnutritional composition, the price and the expired date. Those elements have different effects on sensory preferences and in some cases we tend to neutralize them in the sensory study, according to the research goal.

Beyond the product itself, the tasting environment and the consumption occasion also have a strongimpact.Inthefirststage,thereisaneffectbythetasting environment, starting with the illumination, temperature, ventilation and noise. Moreover, we need to examine the effect of the tasting order of the products that are been tasted (initial effect) and the amount of products. In addition, the tasting occasions, such as the hour during the day or the consumption

situation, has an effect on acceptability of the product.

Thiswaywedrawincreasinglyawayfromtheeffectoftheproductitselfandfindtheeffectscaused by the person, like physiological effects and sickness (physical and mental). The Socio-demographic situation also has a great effect, starting from the age and gender. The preference different between men and women is connected to biological effects (such asdifferentlevelsofneurotransmitter)andalsosocialfactorsthatinfluencetheirdifferentconsumption habits and cause to different sensory preference.Finally we need to refer also to the genetic effects of the individuals and to the phylogenetic development of humanity, on which we, as sensory researches have minor control over. Curriculum Vitae

Education: B.Sc. in Biochemistry and Food sciences and an M.B.A. in Marketing and Business Administration. Keren has technological experience in the food industry and extensive experience in the fieldofsensoryresearchandapplicationsinconsumerstudiesforthefood,toiletries,anddetergent industries. She is working at Analyst – Sensory Evaluation, in Israel, since 2000. Analyst, sensory and psychosensory market research institute, is a pioneer in sensory research in Israel, providing a range of professional sensory research and training services on a regular ongoing long-term basis to leading local companies and international concerns in the food, toiletry and detergent industries.



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Sensory testing with consumers

C.M. Delahunty

Food Science Australia, PO Box 52, North Ryde, NSW 1670www.foodscience.afisc.csiro.au

[email protected]

The sensory properties of foods that are perceived in mouth, including aroma, taste, texture andmouthfeel,stronglyinfluencefoodacceptance.Thesesensorypropertiesarestimulatedby volatile, non-volatile, structural, rheological and irritant composition. In general, food components, and perceived sensory properties, do not determine acceptance separately from one another, but rather acceptance is based on an integrated perception of the mixture. Experience with foods begins at the start of life, and continues as we age. The sensory properties of a food that is regularly consumed will be intrinsically learned. The sensory properties that are acceptable will often be those that are most familiar. It is also the case that therelationshipbetweenperception,acceptanceandpriorexperiencecanbefurtherinfluencedby an interaction of the product characteristics with external factors [e.g. eating context, product information] and internal factors [e.g. physiological response, hunger state], creating in effect a dynamic acceptance in both the short term [leading to high / low acceptance, and or eating onset / termination], and the longer term [leading to increased liking, or onset of boredom].Preference can be measured by comparing two or more samples. Acceptability can be measured using a scale. However, there are numerous variations of these basic approaches that differ in sensitivity, practicality, and how they must be used by test participants. In addition methods differ in how they can be applied alongside collection of additional sensory and non-sensory data. This presentation will address sensory evaluation with consumers, where the aim is to measure acceptance or preference for sensory properties. When carried out in context, and with additional product and consumer behavioural factors in mind, this testing can offer a powerful approach to successful product innovation and marketing.

Curriculum Vitae

Dr Conor Delahunty is Science Manager, Food Quality, Measurement and Perception at Food ScienceAustralia.Heleadsresearchareasinanalyticalchemistry,flavourscience,andsensoryand consumer science.

Prior to his current position, Dr Delahunty was Senior Lecturer and Director of the Sensory Science Research Centre at the University of Otago, New Zealand. Prior to this he was Principal Investigator of Sensory Science Research at University College Cork, Ireland.

He received his BAgrSc and MSc in food science at University College Dublin, Ireland, and hisPhDinflavourandsensoryscienceattheUniversityofStrathclyde,Scotland.

Dr Delahunty is known for his research with dairy products, in particular that with cheese flavourandthesensorypropertiesofcheese.Hehasalsomadesignificantcontributionstothedevelopmentofflavourscience,sensoryandconsumersciencemethodology.In the sensory and consumer science area, he has worked extensively with descriptive analysis and preference mapping techniques, with many different product types. Intheflavourscienceareaheisbestknownforhiscontributionstothestudyofvolatilecompound release and perception, particularly in mouth, and for research concerning real-time and rapid measurement of volatile composition and release for food quality applications. He has also worked with gas chromatography-olfactometry, in both method development and in applications.

More recently Dr Delahunty was co-ordinator of the EU 5th Framework project Healthy Ageing: How Changes in Sensory Physiology, Sensory Psychology and Socio-Cognitive FactorsInfluenceFood.Thiswasasharedcostprojectthatinvolved24differentresearchcentres, who in collaboration studied losses of sensory ability that accompany ageing, and the effects of these losses on food choice. At the University of Otago, Dr Delahunty collaborated closely with colleagues in Nutritional Sciences, with a view towards understanding infants and toddlers eating habits, and towards understanding acceptance of fruits in diet, and compliance with dietary advice to consume nuts.

In addition to his research activities, Dr Delahunty has developed and taught sensory and consumer science courses to undergraduate students at both University College Cork, and at the University of Otago, and he has supervised the research of numerous MSc and PhD students.

Dr Delahunty is (co-) author of more than 100 research papers and articles.



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Advances in Sensory & Consumer Sciences – Insight in the dynamics of preference for novel products

Jos Mojet

Wageningen UR – Centre for Innovative Consumer StudiesP.O. Box 176700 AA WageningenNetherlandswww.cics.nl

[email protected]

Food preferences are not stable over time. From their establishment in early childhood, they developundertheinfluenceofexposureandlearningandarechangedanddiversifiedbymanyfactors, such as food culture, physiological changes with ageing, and exposure to new products in a changing market. Tastes develop towards the appreciation of more complex products.Preferences are often also strongly situational. The same food maybe appreciated very differently in different situations. The study of the dynamics of preference is directed at detecting the general rules that underlie this multitude of changes and at applying them in the prediction of directions of change, rather than at measuring momentary preferences as is usual in traditional hedonic and market research. The role of food memory and the expectations based onthismemoryinthedevelopmentofpreferencesandtheinfluenceofsituationalfactorswillalso be discussed. New research methods, directed at the prediction of preference development will be presented and illustrated by research examples.

Curriculum Vitae

Dr Jos Mojet is Science Manager of the Centre for Innovative Consumer Studies (CICS), which is part of the research group Agrotechnology & Food Sciences of Wageningen University and Research (WUR).

She studied experimental and social psychology at Utrecht University, where during her studies she was already involved in many food-related behaviour projects. After obtaining her degree shecontinuedtoworkinthisfieldforacoupleofyearsattheUtrechtuniversityandthenbecame head of the Product Evaluation Department of a large international food company. She then switched to become senior researcher and head of the sensory and consumer research department of the Dutch Organisation for Applied Research TNO-FOOD and since 2001 she works at WUR-CICS. In total she has more than 25 years of experience in sensory and consumer research. In her doctoral thesis entitled “Taste perception with age”, she

comparedthesensitivityandtheappreciationforthefivebasictastes(includingumami)indifferent foods, using groups of young and elderly people.

In her present function she is strongly involved in the realisation of the “Restaurant of the Future”, a unique research facility that allows observational food choice and eating and drinking behaviour research in the widest sense. In this new facility it is possible to conduct longitudinal studies of natural food choice and eating behaviour as well as to study all aspects of eating behaviour in detail (time and attention spent on making food choices, speed of eating, order of eating of components in a composed meal, etc.). In her career, Dr. Mojet has also been responsible for the creation of new research methods which make it possible to get a better insight in the unconscious motives and feelings that determine and direct food–related behaviour.



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Future directions for Sensory and Consumer Science

Wender Bredie University of Copenhagen Denmark

A presentation in two parts. The speakers will review state of the art research methods for sensory and consumer science.

Prof Wender Bredie will describe how sensory product quality relates to sensory body responses and, ultimately, to human health.

Eye-movement registration and tachistoscopic research, added value for traditional techniques?

Irouchka Moyersoen

Irouchka Moyersoen, Rogil Belgiumwww.rogil.beCommercial engineer, Catholic University Leuven, Belgium, 2003Sensory researcher, Nima, NL 2007

[email protected]

On average an advertisement is noticed by 57% of the readers of which 42% can recall the correct brand or product name. This leads to an average net 'effective score'of 26%. Magazine advertisements can create an 'impact' when they can grab the attention of the reader, and when they can draw the reader’s gaze into the ad towards the most important elements of the message. The latter is what we call the 'attention path' Having seen and looked at, or read the advertisement are the necessary conditions to leave a trace in the memory of respondents. That memory trace is what we are looking for when we question consumers in a classical post-evaluation questionnaire.

Knowingwhatspecificelementsintheadvertisementthereaderfocuseson,the'attentionpath',cannotbemeasuredwithconfidencebyasimplequestionnaire.Tocollectthatkindofinformation one needs observation techniques, from which eye-tracking is a very robust one.

Eye-tracking can detect if crucial elements are optimally placed in the advertisement to draw the reader’s attention. The research makes it possible to suggest adaptations in order to optimize the 'attention path' and thus to improve the 'communication power' of the advertisement.

The uniqueness of the latest eye-tracking technologies consists out of the fact that the respondent does not need to wear a helmet or special glasses. The eye-movements are registered via infra-red measurements built in a 21 inch screen, without the respondent noticing.

Eye-tracking can also be used to measure shelf impact. In analysis the shelf is subdivided in different areas. It is possible to measure the observation length and percentage of respondents that have looked in a certain area. The viewing pattern learns how attracting the product is in the shelf and how quickly the products/ brands receive attention. Eye- tracking on shelf research is often combined with tachistocopic research. The cross-pollination of the advanced techniques and more traditional research methods like quantitative and qualitative research is a must. The objective measurements obtained by the techniques do not tell us why the packaging attracted the attention, or if the message was well understood. The classical techniques help us here to search for explanations.

During the presentation the different possibilities of eye-movement registration and tachistoscopic research will be explained and illustrated with examples of hotspots, attention paths on shelves and ads and two case-studies.

Irouchka is currently working as project manager at Rogil Research, a marketing Research company specialized in eye-tracking research, tachistoscopic research and sensory research. She started her career in 2003 at Terumo Medical Products as inventory controller where she focused herself on the data management and analysis. In 2006 she started as data-analyst at Rogil Research. After a schooling in sensory research she know works as project manager.



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ESN Workshops1. Managing a sensory panel for day-to-day QC activities

Riëtte de Kock

University of Pretoria (South Africa), Gerner Hansen, Danish Technological Institute (Denmark), Emilia Martinsdottir, MATIS Food Research Innovation and Safety (Iceland), Keren Corley, Analyst (Israel)The aim of company sensory quality assurance and control systems is to guarantee expected sensory quality to consumers. This workshop will give delegates an opportunity to discuss the developmentofsystematicapproachesfortheidentification,evaluationandcontrolofproductsensory quality in the production environment. Using case studies delegates will debate the practical requirements and challenges of sensory QC programmes.

Curriculum vitae Riëtte de Kock is a senior lecturer in the Dept of Food Science at the University of Pretoria (UP). Her responsibilities include teaching courses on Sensory Evaluation, Food Product Development and Meat Science & Technology. Research interestes include the development of effective test methodologies for Sensory Evaluation of food products for use in Product Development, Quality Assurance and Quality Control. She heads the Sensory Research Division of the Dept of Food Science at University of Pretoria (Pty) Ltd. The division conducts contract Sensory Evaluation research, provides consultation for clients and presents short courses.Shehascompiledmanyresearchreportsandistheco-authorof8scientificpapersin international journals.

Gerner Hansen

Current (2006-): Head of Section 'Sensory and Consumer Research' at Danish Technology Institute

Sensory and Consumer Research Section: -sensory analysis, accredited buy Danish authorities and consumer and market research on contract. Running innovation training projects with food companies and participate in research projects (p.t. in DK). Project management in product development projects (contract). International experience in training and implementation of sensory analysis for research laboratories and companies. 2006: Diploma in Innovation Management, SIMI, Copenhagen2000-2006: Leader of Sensory Dept. at Arla Foods Innovation (Dairy company)1996-2000: Project Manager at Biotechnological Institute, DK, Sensory and Consumer Research1995-1996: Own company: Research planning (experimental design) and statistical analysis1994-1995: Research assistant, Agr. Uni., Copenhagen, Food Technology and chemometrics

1994: M.Sc. Agronomy, Agr. Univ., Copenhagen

Keren Corley

Education: B.Sc. in Biochemistry and Food sciences and an M.B.A. in Marketing and Business Administration.

Keren has technological experience in the food industry and extensive experience in thefieldofsensoryresearchandapplicationsinconsumerstudiesforthefood,toiletries,anddetergent industries. She is working at Analyst – Sensory Evaluation, in Israel, since 2000. Analyst, sensory and psychosensory market research institute, is a pioneer in sensory research in Israel, providing a range of professional sensory research and training services on a regular ongoing long-term basis to leading local companies and international concerns in the food, toiletry and detergent industries.



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Testing of products with consumers across diverse cultures and lit-eracy levels

Anne Goldman

ACCE Canada and

Huguette Nicod

ADRIANT France

This workshop will cover the challenges and discuss solutions to consumer testing across different cultural groups and different literacy levels including children. There will be an introduction to the basic issues of cross cultural research including customs, beliefs, socioeconomic factors and preference differences.

Factors that impact the research design including translation and appropriate scaling and interviewing techniques in particular for children and individuals with low literacy levels will be highlighted.

The workshop presenters have considerable experience in the execution of consumer sensory research across a variety of product categories with diverse consumer populations. They will share their experiences with the workshop participants.

Curriculum vitae

Anne Goldman is a principal and co-founder in 1986 of ACCE, a full service Canadian - owned market research company specializing in consumer guidance sensory research for clients in the consumer packaged goods, food service and pharmaceutical industries. Anne Goldman holds the position of Director of Consumer Guidance Research.

She has over 30 years of research experience in the design and execution of projects for the developmentofnewproducts,productoptimization,costimprovements,qualityspecificationsand product claims substantiation. Her international work in the food industry, with regulatory bodies and academia has formed the groundwork of her research output which has always focused on managing the business needs of research and development and marketing groups. The research techniques that Anne directs at ACCE use customized methodologies and experimental designs that combine qualitative and quantitative research techniques with expert sensory evaluations to leverage the consumer drivers of product excellence.

In1996underAnne’sdirectionACCE,becamethefirstandonlyconsumermarketresearchfirminNorthAmericatobecomeISO9001certified.Thecertificationhasbeenmaintainedunder a yearly external audit process to ensure the highest level of service quality.In the last 22 years ACCE has built a reputation for being the premier consumer sensory research house in Canada and has been associated with the continued success of many traditional brands as well many successful new product introductions.

AnneisaleaderinherfieldandisrecognizedinNorthAmerica,EuropeandtheSouthPacificforherresearchcapabilitiesinthefieldofconsumersensoryscience.SheisapastChairofASTM – E-18 Sensory Evaluation of Materials, executive member of the Sensory Evaluation DivisionofIFT,memberofthescientificcommitteeofthePangborn7Conferenceandcommittee member of the newly formed Society of Sensory Professionals http://www.sensory.org/SSP/. ACCE is the only North American associate member company of ESN. Well respected amongst her client base and colleagues in the food industry, her counsel is regularly sought to better communicate research understanding to cross-functional teams with workshops and individual consulting as these clients adapt to emerging business needs.

Huguette Nicod,isapioneerinsensoryanalysis,andcreatedin1980thefirstsensoryservice laboratory in France.Laterin1984,shefoundedADRIANT,thefirstEuropeansensoryanalysisandconsultinginstitute to work extensively with Marketing and Research & Development groups. After several years as a General Manager of the company, she and ADRIANT joined SILLIKER group (the leading international company for Food safety) where she became European ScientificandTechnicalManagerforthegroupandforADRIANT.TodaysheisScientificandOperations Manager.

She has been Chairman of the sub-committee ISO/TC34/SC12 (International Standard Organisation) since 1996.She is founder member of the European Sensory Network, a worldwide organisation and regularly gives lectures (France, Europe, US)She published reference books and a series of papers about Sensory and Consumer research, for example in Revue Française du marketing 2004, Food quality and Preference 2004 , 2006, 2007.



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Psychophysical transformation – translation of consumers needs and wants into concrete sensory product characteristics

Olaf Biedekarken

ISI -Institute of Sensory Research and Innovation Consultancy Germanywww.isi-goettingen.de

In multivariate calibration, one establishes a functional relationship between the descriptive profilesandaffectiveconsumerjudgementsinordertoexplainwhatdrivesthelikingoffood.Nevertheless,whatispreferredisnotfixedbutdependsonconsumptionsituationsorrequiredbenefits.Simplyanalysingthefunctionalrelationshipbetweendescriptiveprofilesandconsumer acceptance might be misleading when the context changes. With this workshop the interdependencies between physical product characteristics (ingredients, sensory perception) andthetherebyderivedassociations(images,benefits,consumptionsituations)arediscussed.Bringing together the Marketing perspective and the perspective of the company’s R&D, the Sensory Science is seen as the “key” to understand what happens in the so-called process of “psycho-physical transformation” between the characteristics a food product has and the conclusions consumers draw.

Hands on training for using Panel check

Asgeir N. Nilsen

MATFOSK, Norway www.matforsk.no

[email protected]

Panelcheck is a tool for visualising performance of sensory panels and assessors. Panelcheck uses various plots to evaluate results from descriptive analyses. These plots help the user to easily identify the performance of individual assessors and allow for precise and rapid feedback for future training sessions. Panelcheck is open source software, meaning that it can be downloaded, used and distributed for free. During the workshop delegates will get to know some of the features of the Panelcheck software. The knowledge gainedwillenableuserstoutiliseinformationfromtheirsensoryprofilingdatainthebestpossible way. The workshop will include: Workshop subjects:• whyperformpanelmonitoringofsensoryassessors• dataimport• getfamiliarwiththegraphicaluserinterface• howtogeneratevariousplots• changingsettingsforplots• exportingplotsandresults• strategiesforinterpretationofresults

A free copy of the latest version (ver 1.3.0, not published yet) of the software will be distributed among the workshop participants.

Curriculum vitae

- Master degree in Food Science and Technology- Employed at Matforsk (Norwegian Food research Institute) since 1999. - Worked as panel leader for sensory panel and as a laboratory leader for several years- Experience with sensory work in Norwegian companies- Runs PanelCheck courses for industry and research companies in Europe- Co-authoronseveralscientificpapersonsensoryanalysisandconsumerstudies- Working now on a PhD degree with topic “Sensory evaluation of meals”

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