The aim of the workshop is to give specific attention on how we can communicate the added value that sensory and consumer sciences bring to industry and society. Building a strong bridge between research, industry and final user depends on how we communicate our findings. Storytelling of where and when sensory and consumer studies made a difference for research, product development, new foods acceptance, sustainable society, education, etc.
Working title: “Consumer oriented sensory in a global company”
Sidsel Jensen, PhD
Carlsberg Breweries A/S
Title: "Texture, Tribology and Touch. The talk will focus on how to study what material and surface properties are important for tactile perception, i.e. what to control to deliver a desirable touch response. Methodology will be described and examples of found relationships between physical features and perceptual responses of various touch intensive products will be presented. Also, age differences of tactile ability will be addressed"
Lisa Skedung, RISE