11th Pangborn Sensory Science Syposium, 23-27 August 2015, Gothenburg, Sweden

Committee

Conference Chair:

Annika Åström, SIK – The Swedish Institute for Food and Biotechnology, Sweden
Liisa Lähteenmäki, Aarhus University, Denmark
Mia Prim, Gothenburg University, Sweden

General Scientific Committee:

Gastón Ares, Universidad de la Republica,Uruguay
Wender Bredie, University of Copenhagen, Denmark
David Cox, CSIRO, Australia
Moira Dean, Queens University Belfast, Irland
Henriette de Kock, University of Pretoria, South Africa  
Renee de Wijk, Wageningen University, The Netherlands
Agnes Giboreau, Institut Paul Bocuse, France
Anne Goldman, ACCE International, Canada
Kees de Graaf, Wageningen University, The Netherlands
John Hayes, Pennsylvania State University, USA
Margrethe Hersleth, Nofima, Norway
Hildegarde Heymann, University of California-Davis, USA
Joanne Hort, University of Nottingham, UK
Guillermo Hough, DESA-ISETA, Argentina
Russel Keast, Deakin University, Australia
Kwang Ok Kim, Ewha Womans University, South Korea
Silvia King, Mc Cormick, USA
Harry T. Lawless, Cornell University, USA
Hye-Seong Lee, Ewha Womans University, South Korea
Soo-Yen Lee, University of Illinois, USA
Juyun Lim, Oregon State University, USA
Larry Lockshin, University of South Australia, Australia
Liisa Lähteenmäki, Aarhus University, Denmark
Natalie Martin, Nestlé Research Center, Switzerland
Richard D Mattes, Purdue University, USA
Richard Popper, Peryam & Kroll, USA
El Mostafa Qannari, ONIRIS, France
Benoit Rousseau, Institute for Perception, USA
Pascal Schlich, INRA, Centre European des Sciences du Gout, France
Beverly Tepper, Rutgers University, USA
Paula Varela, Nofima, Norway
Yuji Wada, National Food Research Institute, Japan
Karin Wendin, SP, Kristianstad University, Sweden

Executive Committee:

Armand Cardello, Natick R,D&E Center, USA
Conor Delahunty, CSIRO, Australia
Rosires Deliza, Embrapa Food Technology, Brazilian Agricultural Research Corporation, Brazil
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

Organizing Committee:

Björn Carlsson, SP Technical Research Institute of Sweden
Susanne Ekstedt, SIK
Carina Gatzinsky, SIK
Bruno Hedlund, SIK
Mia Prim, Gothenburg University
Annika Åström, SIK
Andreas Öbrink, The Absolut Company, Pernod Ricard

Organised by

Elsevier

Supporting Journal

Food Quality and Preference

Sponsors/Exhibitors

ACCE
ACCE
Campden
City of Gothenburg
Compusense

Eye-question
Fizz
Flavoractiv

Haystack
IFF
ipsos

isi

Institute for Sensory research

Leatherhead

MMR

new food

Noldus

Nordic Taste & Flavour Centre

P&G

PPL Insights

Q Research

Red Jade

SAM

sensonics
Sensenova
SIK
SIK
SensoStat

Takasago
The Aboslut Company
Tragon
Opinions
Opinions
Twitter hashtag