- The SPISE 2014 symposium “FROM SENSES TO QUALITY: WHAT CAN SENSORY EVALUATION BRING TO QUALITY CONTROL?” which will be organized July 25-27, 2014 at the main campus of Ho Chi Minh City University of Technology (HCMUT)–Ho Chi Minh City National University, in Vietnam.
- This meeting is designed to promote and develop Sensory Sciences through South East Asia. This meeting will offer the opportunity for all delegates to present their latest work in sensory and food consumer research in order to better understand an important challenge for sensory science: How to integrate sensory evaluation into quality control.
- There is widespread agreement in the food and beverage sector that competitiveness in food markets relies in developing new differentiated products that are adapted to the different and specific preferences of consumers or consumer segments. Ultimately, in order to survive, products need to meet consumers’ expectations. Therefore, it is necessary, when developing new products, to investigate and to consider factors influencing quality and their effect on sensory properties. The use of sensory evaluation in product development and evaluation of quality programs by food manufacturers is becoming a major tool to reach this goal. As a consequence, the need for sound methodologies for sensory testing has increased these last years. This symposium will also provide a unique opportunity for delegates from academic and industrial to exchange ideas on issues related to the symposium’s topics and to their research interests.