SenseAsia 2014: The Asian Sensory and Consumer Research Symposium

Abstract

SenseAsia 2014: The Asian Sensory and Consumer Research Symposium, was held in SingEx, Singapore from 11th – 13th May, 2014 and attracted 268 delegates from 32 countries. It was the first sensory conference to be held in the Asian region focussing on the consumer. The research symposium consisted of oral and poster presentations and the topics covered included: • Basic processes: psychophysics and physiology • Developments in measures of food hoice/preference • Developments in sensory measures • Sensory science and health • Food choice and consumer behaviour • Cross-cultural influences on food choice • Sensometrics • Sensory and consumer research into non-food products • Applications of sensory methods This travel grant enabled Dr. Julie Culbert to attend the symposium and participate via a poster presentation entitled “Consumer Preferences for French Champagne and Australian Sparkling Wine” as well as provide an opportunity to gain new knowledge and network with expert researchers in the field of sensory and consumer science.

Summary

The Wine Australia travel grant financially supported Dr. Julie Culbert (Postdoctoral Fellow, The University of Adelaide) to attend SenseAsia 2014 which was held in SingEx, Singapore from 11th – 13th May, 2014. Dr. Culbert participated in the symposium by exhibiting a poster presentation entitled “Consumer Preferences for French Champagne and Australian Sparkling Wine”. This symposium was the first international sensory conference to be held in the Asian region focussing on the consumer. The strategy is to continue with this symposium every two years to compliment the European Conference on Sensory and Consumer Research (EuroSense) which is typically held in September of the same year. Over two and a half days the symposium comprised of 1 keynote presentation, 8 plenary lectures (invited speakers), 26 oral presentations and 94 posters. There were also 3 workshops that were run concurrently with the oral presentations and involved presentations from a further 15 speakers over 3 common themes, (i) cross-cultural sensory behaviour and perception; (ii) temporal dominance of sensations and emotions; and (iii) umami. Other common themes throughout the conference included sensory science and health, applications of sensory methods, basic processes, influences on food choice, developments in sensory methods and consumer behaviour. During the session breaks there was an opportunity to network with fellow delegates and to visit the exhibition stands. Attendance at the conference resulted in obtaining new knowledge and extending networks in the field of sensory and consumer science which may lead to collaborative projects in the future.