Scientific Sessions


Idea Design Phase: Defining the Question

Thursday, October 27  •  10:20–11:20 a.m.
Capitol Ballroom

Moderator Lauren Dooley, Kellogg Company

10:20 a.m. Why sensory makes business sense
Donya Germain, Pearl Strategy and Innovation Design Inc.; Lisa Beck, Insight Factory LLC
​10:40 a.m. Leveraging online listening, creative consumer and sensory methodologies to unpack a concept:  a case study in luxury
Clare Dus, Sensory Spectrum
11:00 a.m. Motivations of everyday food choices: An application of the food choice map
Uyen Phan, Food Science & Technology, University of Georgia

Product Design Phase: Strategies for Understanding Products and Consumers

Thursday, October 27  •  2:50–3:50 p.m.
Capitol Ballroom

Moderator Dawn Chapman, Covance Food Solutions

2:50 p.m. Contextualizing context:  Investigating the role of environmental cues on product acceptance using immersive technologies
Christopher Simons, The Ohio State University
​3:10 p.m. Comparing visual food images vs. actual food when measuring emotional response of children using emojis
Katherine Gallo, Kansas State University
3:30 p.m. Why some psychographic scales may not be telling you what you think they are
Alexandra Grygorczyk, Vineland Research and Innovation Centre
Copyright © The Society of Sensory Professionals • All rights reserved.
LinkedIn Twitter Facebook