This webcast was organized by IFT’s Sensory and Consumer Sciences Division.
In sensory science, and arguably in all food science research, measurement is a critical component of obtaining reliable and valid results, which in turn leads to robust and accurate conclusions. This webinar will provide a deeper exploration of measurement in sensory and consumer science research from the perspective of a food industry professional. This webinar will encourage participation through the open question time and will also kick-off the “SCSD Ask the Expert” session. Participation in these sessions will provide participants opportunities to network with an experienced sensory scientist, as well as open the door to networking with other IFT members.
Program Goals:
1) Attendees will be able to identify the important components of measurement in sensory science.
2) Attendees will understand the challenges and limitations of various forms of measurements in sensory science. 3) Attendees will gain an appreciation of the diversity in perspectives of a food science professional (Suzanne Pecore) who has worked in numerous food industries.
Speaker
Suzanne Pecore
Suzanne Pecore is a sensory consultant specializing in the practical application of sound sensory and consumer methodology to ensure successful product development and quality maintenance. She has over 35 years of experience as a sensory professional within the global food and beverage industry, formerly with McKesson Contract Research, The NutraSweet Company, and General Mills. Suzanne is also active in furthering the sensory profession, through her own research, development of young scientists, and leadership in professional sensory organizations (SSP, ASTM, Pangborn Symposia). Her research interests include temporal methods related to sugar and salt reduction, discrimination methods to ensure consistent sensory quality, and holistic methods to capture the full eating experience.
Moderator
Carolyn Ross
Carolyn Ross is a Professor in the School of Food Science at Washington State University (WSU) and Affiliate Professor in the WSU School of Medicine. She earned her Bachelor’s degree in foods and nutrition from the University of Manitoba in Winnipeg, her M.Sc. from the University of Guelph in food science, and her Ph.D. from Michigan State University in food science/environmental toxicology. The overall objectives of Dr. Ross’ research and graduate education program are to understand the theoretical basis underpinning the sensory perception of foods and wines and to correlate these psychophysical attributes with quantifiable characteristics. Since starting at Washington State University in 2004, Dr. Ross has established her lab and the WSU Sensory Evaluation Facility as a center for graduate student training in the areas of sensory science and analytical chemistry. Through this research, Dr. Ross has published over 100 scientific research articles, with over 100 presentations at national and...
This webcast was organized by IFT’s Sensory and Consumer Sciences Division.
In sensory science, and arguably in all food science research, measurement is a critical component of obtaining reliable and valid results, which in turn leads to robust and accurate conclusions. This webinar will provide a deeper exploration of measurement in sensory and consumer science research from the perspective of a food industry professional. This webinar will encourage participation through the open question time and will also kick-off the “SCSD Ask the Expert” session. Participation in these sessions will provide participants opportunities to network with an experienced sensory scientist, as well as open the door to networking with other IFT members.
Program Goals:
1) Attendees will be able to identify the important components of measurement in sensory science.
2) Attendees will understand the challenges and limitations of various forms of measurements in sensory science. 3) Attendees will gain an appreciation of the diversity in perspectives of a food science professional (Suzanne Pecore) who has worked in numerous food industries.
Speaker
Suzanne Pecore
Suzanne Pecore is a sensory consultant specializing in the practical application of sound sensory and consumer methodology to ensure successful product development and quality maintenance. She has over 35 years of experience as a sensory professional within the global food and beverage industry, formerly with McKesson Contract Research, The NutraSweet Company, and General Mills. Suzanne is also active in furthering the sensory profession, through her own research, development of young scientists, and leadership in professional sensory organizations (SSP, ASTM, Pangborn Symposia). Her research interests include temporal methods related to sugar and salt reduction, discrimination methods to ensure consistent sensory quality, and holistic methods to capture the full eating experience.
Moderator
Carolyn Ross
Carolyn Ross is a Professor in the School of Food Science at Washington State University (WSU) and Affiliate Professor in the WSU School of Medicine. She earned her Bachelor’s degree in foods and nutrition from the University of Manitoba in Winnipeg, her M.Sc. from the University of Guelph in food science, and her Ph.D. from Michigan State University in food science/environmental toxicology. The overall objectives of Dr. Ross’ research and graduate education program are to understand the theoretical basis underpinning the sensory perception of foods and wines and to correlate these psychophysical attributes with quantifiable characteristics. Since starting at Washington State University in 2004, Dr. Ross has established her lab and the WSU Sensory Evaluation Facility as a center for graduate student training in the areas of sensory science and analytical chemistry. Through this research, Dr. Ross has published over 100 scientific research articles, with over 100 presentations at national and international scientific meetings. She remains active in several professional organizations and is the outgoing chair of the Institute of Food Technologists Sensory and Consumer Science Division.
http://www.sfs.wsu.edu/ross
http://sfs.wsu.edu/sensory/
https://www.linkedin.com/in/ross-carolyn-ab78761b/
All IFT webcasts are free for IFT Premier and Student members.
