10th Pangborn Sensory Science Symposium, Rio de Janeiro, Brazil, 2013

Conference Committee

Conference Chairs

Rosires Deliza, Embrapa Food Technology, Brazilian Agricultural Research Corporation, Brazil
Claudiney Neto, Sensenova Desenvolvimento e Pesquisa Sensorial LTDA, Brazil
Regina Noronha, Perception Sensory and Consumer Studies, Brazil

Organising Committee

Helena Bolini, Faculty of Food Engineering, University of Campinas, Brazil
Silvia Deboni Dutcosky, About Solution Consulting
Lauro Melo, School of Chemistry, Federal University of Rio de Janeiro
Patricia Arnostti Nepomuceno, IFF International Flavors & Fragrances Inc.
Ellen Menezes, Federal University of Rio De Janeiro State (Unirio), Brazil

Executive Committee

Armand Cardello, Natick R,D&E Center, USA
Conor Delahunty, CSIRO, Australia
Sylvie Issanchou, CSGA, INRA Dijon, France
Sara Jaeger, The New Zealand Institute for Plant & Food Research, New Zealand
David Lyon, Firmenich, Switzerland
Herbert Meiselman, USA
Erminio Monteleone, Università degli Studi di Firenze, Italy
Ann Noble, University of California-Davis, USA
Suzanne Pecore, General Mills, USA
John Prescott, The University of Newcastle, Australia
Einar Risvik, Nofima Food, Norway
Hely Tuorila, University of Helsinki, Finland
Zata Vickers, University of Minnesota, USA

General Scientific Committee

Gastón Ares, Universidad de la República, Uruguay
Wender Bredie, KVL, Denmark
David Cox, CSIRO, Australia
Kees de Graaf, Wageningen University, The Netherlands
Rene de Wijk, Wageningen University, The Netherlands
Julien Delarue, AgroParisTech, France
Jeannine Delwiche, Firmenich, USA
Garmt Dijksterhuis, Unilever R&D Vlaardingen and University of Copenhagen, Denmark
Agnes Giboreau, Institut Paul Bocuse, France
Roger Harker, The New Zealand Institute for Plant & Food Research, New Zealand
Hildegard Heymann, University of California-Davis, USA
Nguyen Hoang Dzung, Ho Chi Minh City University of Technology, Vietnam
Joanne Hort, University of Nottingham, UK
Guillermo Hough, DESA-ISETA, Argentina
Russell Keast, Deakin University, Australia
Hye-Seong Lee, Ewha Womans University, South Korea
Kwang-Ok Kim, Ewha Womans University, South Korea
Liisa Lähteenmäki, Aarhus University, Denmark
Larry Lockshin, University of South Australia, Australia
Nathalie Martin, Nestle Research Center, Switzerland
Jean-Francios Meullenet, University of Arkansas, USA
Hajime Nagai, Suntory, Japan
Richard Popper, Peryam & Kroll, USA
El Mostafa Qannari, ONIRIS, France
Pascal Schlich, INRA, Centre Européen des Sciences du Goût, France
Howard Schutz, University of California-Davis, USA
Tongchai Suwonsichon, Kasetsart University, Thailand
Martin Yeomans, University of Sussex, UK

Organised by

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Financial supporters

Sponsors

Sponsors: ACCE
Sponsor: Biosystèmes
Sponsor: Campden BRI
Sponsor: Compusense
Sponsor: Contract Testing Inc
Sponsor: Diageo
Sponsor: GMC
Sponsor: Gl Laboratories
Sponsor: Kerry
Sponsor: Kerry
Sponsor: Procter & Gamble
Sponsor: Pepsico
Sponsor: Rogil
Sponsor: SIMS sensory software
Sponsor: Takasago
Sponsor: Takasago

Supporting publication

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