Broadcast Date: Rescheduled date TBD | Time TBD
This webinar was postponed due to an IT outage. We will share the new date as soon as it’s confirmed. Please keep checking the website for updates. Thank you for your patience and understanding.
Price: FREE for members and nonmembers
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Webinar Summary
Join us for a special SSP Scientific Webinar featuring award-winning researchers from the SSP and Pangborn communities. Each speaker will share a short highlight of their research — uncovering fresh insights, breakthrough methods, and future directions shaping sensory and consumer science.
We'll hear from:
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Morgan Failla: Consumers as co-developers in cell-cultivated meat innovation
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Sam Hoffman: Incorporating Non-Linear Sensory Characteristics and Just-About-Right Scaling within a Discrete Choice Experimental Framework
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Sofia Trentanove: Promoting healthy and sustainable eating in school canteens also in neophobic children: validation and selection of co-created legume-based dishes through hedonic and emotional responses
Webinar Presenters
Morgan Failla
The Pennsylvania State University
Morgan Failla is a Ph.D. candidate at The Pennsylvania State University studying Food Science and International Agriculture and Development. Her research explores how people perceive and accept novel foods, through the lens of cell-cultivated meat. Specifically, she investigates how different label terms influence consumer emotions, understanding, and choice. Combining qualitative insights with quantitative data, Morgan seeks to identify facilitators and barriers of novel food acceptance.
Sofia Trentanove
PhD Student in Food Science and Technology, University of Florence, Florence, Italy
Sofia Trentanove holds a Bachelor's degree in Food Technology and a Master's degree in Food Science from the University of Florence. During her studies, she gained professional experience in the sensory analysis department of a company specializing in food and cosmetic testing. Since November 2024, she has been pursuing a PhD in Sustainable Management of Agricultural, Forestry, and Food Resources at the University of Florence, focusing on Food Science and Technology. Her research explores strategies to promote healthy and sustainable eating habits among children and adolescents, and how sensory dietary patterns of children and their parents affect the acceptance of plant-based school meals with the goal of supporting innovation in school food offerings.
Sam Hoffman
Nestle Research and Development
Samuel Hoffman, upon completing his Bachelors in Food Science and Technology from Oregon State University, Sam began his career in Winemaking. After which he then held various roles in Quality Assurance and Research and Development across the food industry. Eventually Sam returned to Oregon State University to complete his Masters in Food Science and Technology under Drs Elizabeth Tomasino and James Osborne, before pursuing his PhD at the Ohio State University under the advisement of Dr. Christopher Simons. His research at the Ohio State lead to his connection with Nestle’s research and development team in Marysville Ohio, and after his graduation he joined the Nestle team where he currently sits as a Sensory & Product Experience Specialist focusing on Coffee and Coffee Enhancers.
