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PANGBORN 2011 : 9th Pangborn Sensory Science Symposium (Elsevier) | |||||||||||
Link: http://www.pangborn2011.com | |||||||||||
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Call For Papers | |||||||||||
** Change of location and abstract submission deadline extended**
Due to the current situation in Japan, the decision has been made to relocate the 9th Panagborn Sensory Science Symposium Sheraton Centre Toronto Hotel, Canada. The meeting dates remain unchanged, 4-8th September, 2011. As a result, the abstract submission deadline has been extended to Friday, 15th April. We continue to invite submissions of abstracts for short oral communications and poster presentations on the topics listed below until this date. Please submit abstracts using the Online Submission Form according to the abstract preparation guidelines. With the last symposium attracting 1000 delegates, Pangborn is the most prestigious conference within the field of sensory science and is the only meeting that allows sensory science practitioners to discover, discuss and develop the latest in fundamental and applied sensory science. Topic List Fundamentals of sensory perception Effective use of sensory analysis / quality assurance Multi-modal sensory analysis and integration across modalities Sensometrics New methods for consumer research Food choice and consumer behaviour Cross-cultural sensory and consumer research Sensory and consumer research of personal and home-care products Sensory properties for health and wellness Sensory perception and human behaviour in children and the elderly Advances in sensory methodology Sensory science and challenging products Invited Speakers Dr Jeff Brunstrom, University of Bristol, UK Dr Gail Civille, Sensory Spectrum, USA Professor John S.A. Edwards, Bournemouth University, UK Professor Stuart Firestein, Columbia University, USA Professor Liisa Lähteenmäki , Aarhus University, Denmark Professor Herb Meiselman, USA Dr David J. Mela, Unilever R&D Vlaardingen, The Netherlands Dr Julie Mennella, Monell Chemical Senses Center, USA Dr Pascal Schlich, Centre des Sciences du Goût et de l'Alimentation, France Professor Joachim Scholderer, Aarhus University, Denmark |
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