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.[1] Usually, the event has 800–1000 participants[2] 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.[3] 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 contributions presented at each event.[4]

gollark: I have so many stupidly messy things I could breed a CB prize with.
gollark: Fun Things to Do With a CB Prize:- breed with random high-gen messy- breed with own children- randomly dump 2Gs in the AP or offer them on trades for low-value stuff- ND the 2Gs- give the 2Gs only to those who figure out the answer to a riddle
gollark: Well, at least ones on here.
gollark: Yes, there are viewbombers secretly watching our every message.
gollark: I kind of want a CB prize just to irritate people with what I do with its offspring.

See also

References
  1. "Home-13th Pangborn Sensory Science Symposium". Homepage. Elsevier.
  2. Hayes, John E. (June 2018). "Overview of the 12th Pangborn Sensory Science Symposium and special issue". Food Quality and Preference. 66: 111–112. doi:10.1016/j.foodqual.2018.01.012.
  3. "Conference programme" (PDF). www.pangbornsymposium.com. Elsevier.
  4. Hayes, John E. (June 2018). "Overview of the 12th Pangborn Sensory Science Symposium and special issue". Food Quality and Preference. 66: 111–112. doi:10.1016/j.foodqual.2018.01.012.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.