Program - Transforming Science to Strategy
The conference program is shown below, and is also available as a PDF. Additional details, such as invited speakers, will be available at a later date.| Wednesday, October 27, 2010 | Time |
|---|---|
| Lunch and networking | 12:00 - 1:15 |
Keynote Speakers
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1:15 - 2:15 |
| Networking Break — Exhibit Booths & Posters | 2:15 - 2:45 |
| Interactive Group and Individual Professional Development Activities | 2:45 - 4:00 |
|
Wine, Beer, and Distilled Spirits Industry - Dedication to Morten Meilgaard 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 - 5:30 |
| Social Networking & Sensory Tastings – Yountville Community Center, Heritage Room | 5:30 - 7:00 |
| Thursday, October 28, 2010 | Time |
| Continental Breakfast | 6:30 - 8:00 |
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Exploratory, Front End of Innovation, & Rapid Methodology 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.
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8:00 - 9:30 |
| Beverage Break — Exhibit Booths & Posters | 9:30 - 10:30 |
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Innovations in New Product Development, Product Improvements 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?
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10:30 - 12:00 |
| Lunch & Networking | 12:00 - 1:30 |
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Marketplace Maintenance, Retail Audits, Marketing Mix The role of Sensory Science in audits, plant scale up, product quality, product & process
variability and in-market tracking
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1:30 - 3:00 |
| Beverage & Snack Break mdash; Exhibit Booths & Posters | 3:00 - 4:00 |
Sensory Science's Role in Transforming an Industry: "How has sensory transformed - opportunities for sensory to transform your industry?"
| 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 | 7:00 - 8:30 |
The Olive Oil Challenge - Sensory Science's Role in Transforming an Industry
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8:30 - 10:00 |
| Beverage Break — Review of professional development activities | 10:00 - 10:30 |
Professional Development & Academic/Business Partnering
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10:30 - 11:30 |
| "Transforming Science to Strategy" - Valerie Hall Anderson - Business Perspective - Director, Product Guidance and Innovation | 11:30 - 12:00 |
| Conference Closing | |