Main workshop topics
- Using sensory and consumer research for business development
- Impacts of globalization on sensory research
- Consumer research in the changing world
Dr Linda Flammer
Accomplished Behavioral Scientist with more than 25 years of combined industrial and academic experience. Primary expertise in the Psychology of Perception. Using both qualitative and quantitative techniques investigated consumers’ reactions to products and the sensory experience of flavor and fragrance ingredients to identify products that win in the market. Validated methods generated business worth more than $50 million.
Dr John Prescott
Director of TasteMatters Research & Consulting, author of Taste Matters. Why We Like The Foods We Do (Reaktion Books, London, 2012), visiting Professor at the Università degli Studi di Firenze (Italy) where he is external adviser to the multi-centre Italian Taste project. He has more than 120 scientific publications covering a wide range of sensory research.
John is also editor of the pre-eminent journal for applied sensory and consumer science, Food Quality and Preference, and also serves on the editorial board of Chemosensory Perception.
John received his doctorate from the University of New South Wales, Australia in 1986 and he was subsequently foundation director of the Sensory Science Research Centre (University of Otago, New Zealand) and of the Sensory Research Centre (CSIRO, Australia), as well as more recently holding positions as Associate Professor in Psychology at the University of Newcastle and James Cook University in Australia.
The programme is yet to be finalised. We are able to confirm the dates for the dinners:
- Staff Club Networking Dinner - Sunday 3 February 2019
- St Margaret’s Dinner - Monday 4 February 2019