We are pleased to announce the third edition of the Summer Program in Sensory Evaluation SPISE 2012: TASTE AND THINK. INTEGRATING SENSORY EVALUATION INTO PRODUCT DEVELOPMENT: AN ASIAN PERSPECTIVE which will be organized from July 24 to July 26, 2012 at the main campus of HoChiMinh City University of Technology (HCMUT), Vietnam.
This third edition will focus on how to integrate sensory evaluation into product development. There is widespread agreement in the food and beverage sector that competitiveness in food markets relies in developing new differentiated products that are adapted to the different and specific preferences of consumers or consumer segments. The use of sensory evaluation in product development programs by food manufacturers is becoming a major tool to reach this goal. This symposium will provide a unique opportunity for delegates from academic and industrial to exchange ideas on issues related to this topic.
In addition, we would like to invite you to join in a Workshop which will be held July 21-24, 2012. This workshop aims to provide participants with sensory and statistical tools useful for integrating sensory evaluation and product development.
Please refer to the website of the symposium at http://www.conferences.hcmut.edu.vn/spise2012/
for detailed information about SPISE2012 Symposium and Workshop.