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Pangborn Sensory Science Symposium
The Pangborn Sensory Science Symposium is a 4–5 days biannual academic conference focusing on sensory and consumer science, named after sensory pioneer Rose Marie Pangborn. Usually, the event has 800–1000 participants and takes place in a different country every uneven year, which is chosen two years in advance. Program The main component of the conference consists of oral presentations given by the attendees. Keynote lectures, interactive workshops, and poster sessions complete the scientific program. Oral and poster presentations are selected by the scientific committee on the basis of submitted contributions, whereas keynote talks are generally by invitation. History The first Pangborn Sensory Science Symposium was held in Järvenpää, Finland in 1993. Since its fifth edition (2003) it has been operated by Elsevier. The journal ''Food Quality and Preference'' is the official supporting publication of the symposia and usually publishes a special issue featuring selected con ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Academic Conference
An academic conference or scientific conference (also congress, symposium, workshop, or meeting) is an event for researchers (not necessarily academics) to present and discuss their scholarly work. Together with academic or scientific journals and Preprint archives such as arXiv, conferences provide an important channel for exchange of information between researchers. Further benefits of participating in academic conferences include learning effects in terms of presentation skills and “academic habitus”, receiving feedback from peers for one’s own research, the possibility to engage in informal communication with peers about work opportunities and collaborations, and getting an overview of current research in one or more disciplines. Overview Conferences usually encompass various presentations. They tend to be short and concise, with a time span of about 10 to 30 minutes; presentations are usually followed by a . The work may be bundled in written form as academic pape ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sensory Analysis
Sensory analysis (or sensory evaluation) is a science, scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses (visual perception, sight, olfaction, smell, taste, touch and Hearing (sense), hearing) for the purposes of evaluating consumer products. The discipline requires panels of human assessors, on whom the products are tested, and recording the responses made by them. By applying statistical techniques to the results it is possible to make inferences and insights about the products under test. Most large consumer goods companies have departments dedicated to sensory analysis. Sensory analysis can mainly be broken down into three sub-sections: * Analytical testing (dealing with objective facts about products) * Affective testing (dealing with subjective facts such as preferences) * Perception (the biochemical and psychological aspects of sensation) Analytical testing This type of testing is concerned with obtain ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rose Marie Pangborn
Rose Marie Valdes Pangborn (1932 – March 17, 1990) was a Mexican-American food scientist, food technologist, professor, and a pioneer in the field of sensory analysis of food attributes. She worked as a sensory scientist in the Experiment Station, Step VIII, served for 35 years at the University of California, Davis. She co-founded the Association for Chemoreception Sciences (ACHEMS), and the Sensory Reception Scholarship Fund (SSSF). Early life and education Born as Rose Marie Valdes in 1932 in Las Cruces, New Mexico to Mexican immigrant parents Leo and Rosalie Valdes. She earned a B.S. in 1953 at New Mexico State University and a M.S. in 1955 in Foods at Iowa State University. She married Jack Pangborn in 1956. Career After joining the Department of Food Technology at the University of California, Davis (UC Davis) in 1955, Pangborn was pioneer in the field of sensory analysis of food attributes, publishing over 180 scientific articles and supervising over 40 graduate stude ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Elsevier
Elsevier () is a Dutch academic publishing company specializing in scientific, technical, and medical content. Its products include journals such as ''The Lancet'', ''Cell'', the ScienceDirect collection of electronic journals, '' Trends'', the '' Current Opinion'' series, the online citation database Scopus, the SciVal tool for measuring research performance, the ClinicalKey search engine for clinicians, and the ClinicalPath evidence-based cancer care service. Elsevier's products and services also include digital tools for data management, instruction, research analytics and assessment. Elsevier is part of the RELX Group (known until 2015 as Reed Elsevier), a publicly traded company. According to RELX reports, in 2021 Elsevier published more than 600,000 articles annually in over 2,700 journals; as of 2018 its archives contained over 17 million documents and 40,000 e-books, with over one billion annual downloads. Researchers have criticized Elsevier for its high profit marg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Quality And Preference
''Food Quality and Preference'' is a peer-reviewed scientific journal in the field of sensory and consumer science, published by Elsevier. Its scope covers consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. It is the official journal oThe Sensometric SocietyanThe European Sensory Science Society The journal also publishes special issues associated with topical sensory conference worldwide, such as the Pangborn Sensory Science SymposiumEurosense anSensometrics Abstracting and indexing The journal is abstracted and indexed in: According to the ''Journal Citation Reports'', the journal has a 2018 impact factor of 3.684. See also * Consumer science * Food science * European Sensory Network * Pangborn Sensory Science Symposium * Sensory science Sensory may refer to: Biology * Sensory ecology, how organisms obtain information about their ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Järvenpää
Järvenpää (; sv, Träskända) is a town and municipality in Finland. It is located on the Helsinki–Riihimäki railway track in Uusimaa region, some north of Helsinki. Neighbouring municipalities are Tuusula, Sipoo and Mäntsälä. People also refer to Kerava as Järvenpää's neighbour, even though they do not technically share a border, thanks to the one kilometre-wide land area that belongs to Tuusula. History The first documented mention of the village of Järvenpää is found in a tax list from 1540, where it is named in Swedish as ; starting from the next decade, its Finnish name was used in parallel, in forms such as ''Jerffuepä'' or ''Järuenpää''. Around this time, the village was documented to consist of eight estates. Prior to being transferred to the newly formed chapel of Tuusula in 1643, Järvenpää was part of the parish of Sipoo; Tuusula, in turn, became an independent pastorate () in 1654. While the population in Järvenpää had long been stagnant, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Finland
Finland ( fi, Suomi ; sv, Finland ), officially the Republic of Finland (; ), is a Nordic country in Northern Europe. It shares land borders with Sweden to the northwest, Norway to the north, and Russia to the east, with the Gulf of Bothnia to the west and the Gulf of Finland across Estonia to the south. Finland covers an area of with a population of 5.6 million. Helsinki is the capital and largest city, forming a larger metropolitan area with the neighbouring cities of Espoo, Kauniainen, and Vantaa. The vast majority of the population are ethnic Finns. Finnish, alongside Swedish, are the official languages. Swedish is the native language of 5.2% of the population. Finland's climate varies from humid continental in the south to the boreal in the north. The land cover is primarily a boreal forest biome, with more than 180,000 recorded lakes. Finland was first inhabited around 9000 BC after the Last Glacial Period. The Stone Age introduced several differ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Science
Food science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology. Food science brings together multiple scientific disciplines. It incorporates concepts from fields such as chemistry, physics, physiology, microbiology, and biochemistry. Food technology incorporates concepts from chemical engineering, for example. Activities of food scientists include the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies, sensory evaluation of products using survey panels or potential consumers, as well as microbiological and chemical testing. Food scientists may study more fundamental phenomena that are directly linked to the production of food products and its properties. Definition The Institute of Food Technol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sensory Evaluation
Sensory analysis (or sensory evaluation) is a scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses (sight, smell, taste, touch and hearing) for the purposes of evaluating consumer products. The discipline requires panels of human assessors, on whom the products are tested, and recording the responses made by them. By applying statistical techniques to the results it is possible to make inferences and insights about the products under test. Most large consumer goods companies have departments dedicated to sensory analysis. Sensory analysis can mainly be broken down into three sub-sections: * Analytical testing (dealing with objective facts about products) * Affective testing (dealing with subjective facts such as preferences) * Perception (the biochemical and psychological aspects of sensation) Analytical testing This type of testing is concerned with obtaining ''objective facts'' about products. This could rang ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Journal Of Sensory Studies
The ''Journal of Sensory Studies'' is a peer-reviewed scientific journal that covers research on "human reactions to basic tastes on foods, beverages, wine, liquor/beer, the environment, medications, and other human exposures in every day life". It is published by Wiley-Blackwell Wiley-Blackwell is an international scientific, technical, medical, and scholarly publishing business of John Wiley & Sons. It was formed by the merger of John Wiley & Sons Global Scientific, Technical, and Medical business with Blackwell Publish ... in collaboration with the Society of Sensory Professionals. References External links * {{Official, http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1745-459X Society of Sensory Professionals Bimonthly journals Wiley-Blackwell academic journals English-language journals Food science journals Publications established in 1986 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
