International Congress on Advances in Sensory Science and Consumer Research
2nd ICASS - International Congress on Advances in Sensory Science and Consumer Research
Living Science to Maximize Innovation
LCSEC - Laboratório de Ciência Sensorial e Estudo de Consumidor da Faculdade de Engenharia de Alimentos da UNICAMP.
Dear colleagues, our first sensory analysis workshop at UNICAMP brought together the world's most renowned and experienced experts in Sensory Science, Consumer Insights, Innovation and Marketing. The event was held at UNICAMP, and the lecturers from abroad made their presentations in real time via video conference that was projected on-site for the participants.
Previous Edition
Dra Dulce Paredes
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2022: Integration of behavior, emotion and perception (beepertm) in product design
Dr Howard Moskowitz
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2022: Mind Genomics
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2023: Teaching high school students about healthy eating and living: accelerating & expanding knowledge of the everyday through mind genomics
Dra Ulla Kidmose
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2022: How do our senses influence our taste perception?
Dr Pascal Schlich
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2022: Temporal intensity, dominance or applicability of sensations
Dr Jonas Yde Jung
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2022: Investigating sweet-sour interactions using a split tongue setup
Dr Hebert Stone
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2022: QDA and its role in today's environment
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2023: Quantitative descriptive analysis: development and rapid applications
Dra Maryanne Drake
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2022: Novelties in sensory evaluation of dairy products
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Dra Victoria Coutino
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2022: Sensory & consumer product insights in industry setting
Dra Aline Garcia
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2022: From tasting the cup to the quality of the coffee that arrives at the consumer's table
Dra Ana Paula Nicolino
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2022: Sensory analysis in today's brewing industry
Dra Ana Carolina de
Sousa Silva
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2022: Neuroscience and digital signal processing: how can these concepts contribute to sensory analysis?
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2023: What a yummy smell: The Relationship Between Brain Signals and aromas
Dra Ana Paula M. Buainain
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2022: Sensory science: the consumer today and the future
Dra Rosires Deliza
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2022: The role of sensory and consumer science in public policy regulation
Dra Natália A. V. Fialho &
Dra Taís Ricciardi Rodrigues
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2022: Sensory and consumer science and pratical application example on food indusri unnovation
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2023: Disruptive tools for sensory and consumer science: neuroscience and virtual reality case studies
Dra Carime A. Baracat Fariano
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2022: Sensory solutions for R&D challenges
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2023: How to lead R&D projects from a consumer-driven perspective
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Dr Ivan Mendez
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2022: Reformulación calórica de uma bebida carbonatada:
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determinación de equidulzura y valoracíon afectiva
Dr Rafael Barroso
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2022: Measuring the impact of the new front of packaging (FOP) labelling on consumer perception through neuroscience techniques
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2023: Exploring & driving food innovation through consumer & sensory social media insights
Dr Glenn Hjorth Andersen
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2022: Consumer liking and temporal perception of a chocolate-flavored milk with sugar replacement
Presentation of submitted papers in poster format
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Varied studies
Presentation of
submitted papers in presentation mode
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Varied studies
Dra Valeria Paula Rodrigues MinimUFV MG - Brazil
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2023: Programming theresholds methodology and its application in food industry
Dra Gail Vance CivilleSpectrum SensoryNJ – USA
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2023: The Value of Sensory Science Beyond R&D: Innovation, QA/QC, and Ad Claims
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Dra Natalie StoerGeneral MillsMN – USA
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2023: Tapping into consumer technology to enhance product research
Dr Marek Kardas
SUM, Poland
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2023: The quality of selected organic and comercial honeybbased on their sensory profiles and consumer preferences
Dr Tom CarrSensory Statistician SpecialistIL – USA
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- 2023: A model-robust approach to the analysis of replicated discrimination tests
MsC Fábio MelloKERRYSP - BRAZIL
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2023: Plant Based: a LATAM consumer study
Matheus Partel
& Janaína Honma
Ingredion
SP - Brazil
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2023: Sensory Science: An enabler tool for ingredion innovation process
Programming - 2023
Photo Gallery - 2022
Second edition - 2023
Photo Gallery - 2023
