Program - Transforming Science to Strategy

An outline of the conference program is shown below; the detailed and official program is available as a PDF. Information for poster presenters is now available in PDF format. The complete list of posters are available in an Excel document file.

Wednesday, October 27, 2010     Time    
Registration (Grand Foyer)8:00 - 5:00
Lunch and networking (Pool Patio)12:00 - 1:15
Keynote Speakers
  • 1:15 - 1:45 From Mumbai To Milwaukee: How The Consumer Defines Your Success — Marcia Young - Global Head Consumer Science, Kraft
  • 1:45 - 2:15 Sensory Methodological Developments & Industry Partnering — Jean-Xavier Guinard, Associate Vice Provost for International Programs and Professor UC Davis
 1:15 - 2:15
Networking Break — Exhibit Booths(Vintner's Ballroom) 2:15 - 2:45
Interactive Group and Individual Professional Development Activities (Napa and Grand Ballroom)
  • 2:45 - Interactive Personal & Career Development — Bob Eckert, New and Improved
  • 3:15 - Breakout Sessions - How to Have Difficult Conversations
  • 3:50 - Recap
 2:45 - 4:00
Wine, Beer, and Distilled Spirits Industry - Dedication to Morten Meilgaard (Grand Ballroom)
In honor of Morten Meilgaard, an early leader in the sensory field, topics will be presented on the role of Sensory Science in the Wine, Beer and Distilled Sprits Industry.
  • 4:00 - A Case Study: How Consumer Insights Drove the Successful Launch of a New Red Wine — L. Blauvelt, E&J Gallo Winery
  • 4:25 - Delivering Great Cocktails Through Full Serve Testing — J. McEwan, Diageo Innovation UK; J. McLean, Diageo Innovation USA
  • 4:45 - Drinking From a Pool of Words: Use of a Master Lexicon for Evaluation of Spirits Categories — J. Seltsam, L. Stapleton, Sensory Spectrum
 4:00 - 5:10
Social Networking & Sensory Tastings – Yountville Community Center, Heritage Room6:00 - 7:30
Thursday, October 28, 2010 Time
Continental Breakfast6:30 - 8:00
Exploratory, Front End of Innovation, & Rapid Methodology (Grand Ballroom)
The role of Sensory Science in the front end of innovation, from idea generation to prototype development, including: (1) new idea generation, (2) rapid response methods for moving from concept to in-market and (3) sensory methodologies for managing risk.
  • 8:00 - Use of Consumer Advisory Groups to Incorporate the Consumer Voice in Everyday Decision Making — N. Lynch Peper, D. Creighton, McCormick & Company, Inc
  • 8:30 - Nuances: Using Snap Judgements to Make the Right Decision — J. Heylmun, N. Keeler, J. Seltsam, Sensory Spectrum
  • 9:00 - Principles and Applications of Perceptual Mapping Techniques in Culinary Research and Menu Development — C.R . Loss, The Culinary Institute of America; M. Nestrud, Department of Food Science, Cornell
 8:00 - 9:30
Beverage Break — Exhibit Booths & Posters (Vintner's/Napa Valley Ballroom)9:30 - 10:30
Innovations in New Product Development, Product Improvements (Grand Ballroom)
How can Sensory Science facilitate new product development and product improvements? How can it be used for acquisitions, working with alternate suppliers, new technologies/enhancements or cost reduction/containment?
  • 10:30 - Consumer-Driven Rapid Product Navigation Process for Product Development — J. Lewis, R. Teratanavat, M. Jeltema, Altria Client Services, Inc.;, J. Beckley, The Understanding & Insight Group
  • 11:00 - Focused Guidance Groups: A Qualitative/Quantitative Approach for Product Development Guidance — A. Hottenstein, D. Creighton, S. King, McCormick & Company, Inc
  • 11:30 - To Brand or Not to Brand in Product Guidance Testing; When to Add Brand to Category Appraisal — L. Povolny, N. Stoer, General Mills, Inc
 10:30 - 12:00
Lunch & Networking (Pool Patio)12:00 - 1:30
Strategies in Maximizing Product Research (Grand Ballroom)
  • 1:30 - Consumer-Based Optimization of Juice Blends Using the ABCD Mixture Design Model — L. Rice, R. Threlfell, and J.F. Meullenet, University of Arkansas, Fayetteville
  • 2:00 - Comparison of 3 Discrimination Methods to Maximize Confidence in Internal Difference Decisions — J. Pool, G. Williams, A. Williams, Frito-Lay; B.T. Carr, Tom Carr Consulting
  • 2:30 - Can the Consumers Express Their Needs? Use of Ideal Profiles to Understand and Validate What Is in the Consumer’s Mind — T. Worch, OP&P Product Research, Netherlands and Agrocampus, Ouest, France; S. Lé, J. Pagés, Agrocampus, Ouest, France; P. Punter, OP&P Product Research, Netherlands
 1:30 - 3:00
Beverage & Snack Break — Exhibit Booths & Posters3:00 - 4:00
Strategies for Developing a Product Portfolio (Grand Ballroom)
  • 4:00 - An Alternative Approach for Selecting the Optimum Product Portfolio Using Placement in Consideration Set and Preference Ranking — R. Teratanavat, J. Mwai, M. Jeltema, Altria Client Services, Inc
  • 4:30 - Validating a Graph Theoretic Approach to Sensory Science Problems — M.A. Nestrud, H.T. Lawless, Department of Food Science, Cornell University; J.M. Ennis, C.M. Fayle, D.M. Ennis, The Institute for Perception
  • 5:00 - Addressing the Challenges of Developing Novel Flavors for Health and Wellness — S.V. Kirkmeyer, E. Melsby, C.E. Fritz, J.C. Parcon, R. Mansencal, C. Simons, Givaudan Flavors Corp.; C.E. Fritz, Fritz Consulting
4:00 - 5:30
GALA DINNER — Culinary Institute of America at Greystone, St. Helena
CIA Bookstore to remain open; 10% discount for SSP attendees
7:00 - 9:30
Friday, October 29, 2010 Time
Continental Breakfast (Grand Foyer)7:00 - 8:30
Sensory Science's Role in Transforming Industries (Grand Ballroom)
Moderators: Rebecca N. Bleibaum & Sharon McEvoy
  • 8:30 - 9:00 The Olive Oil Challenge - Herbert Stone, PhD, Senior Advisor, Tragon Corporation
  • 9:00 - 10:00 TRACK 1: Panel Discussion – Linking Grade Standards, Sensory Science, and Consumer Behavior (Grand Ballroom)
    • Herbert Stone, Ph.D., Senior Advisor, Tragon Corporation
    • Carol Kelly, Ph.D., USDC NOAA Fisheries, Fishery Products Grade Standards
    • Edgar Chambers IV, Ph.D., Kansas State University, Grain Grade Standards
    • Tanya Dillon, Assistant Regional Director, USDA, Processed Fruits and Vegetables Programs
  • 9:00 - 10:00 TRACK 2: Professional Development Activities Napa Valley (Napa Valley Ballroom)
    • Moderators: Bethia Margoshes & Richard Popper
 8:30 - 10:00
Beverage Break — Review of professional development activities (Vintner's Ballroom)10:00 - 10:30
Professional Development & Academic/Business Partnering
  • 10:30 - Internships & Mentoring — Doug Holt, PhD, Dr Pepper Snapple Group, Chemistry and Sensory Science; Pam Hartwig, Nestlé Infant Nutrition, Sensory & Consumer Insights
  • 11:00 - Discussion of Professional Development Activities — summary provided by Ann-Marie A. Allison, Clorox
 10:30 - 11:30
"Transforming Science to Strategy" - Sheri Schellhaass - Business Perspective - V. P., R&D, General Mills, Inc.11:30 - 12:00
Conference Closing