The 16th NZOZ Sensory and Consumer Science Symposium is designed to provide new inspiration and knowledge for sensory and consumer professionals.
In 2022, we are excited to announce that, for the first time, we will also invite our colleagues from the Asian Sensory Network to participate in our symposium.
The Symposium will be virtual, hosted by QAAFI, The University of Queensland on 15th, 16th, 17th February 2022.
The Symposium is an excellent platform for New Zealand, Australian and Asian sensory and consumer researchers and professionals to:
We will again enjoy a full program of speakers and poster presentations. We encourage everyone to participate, including students.
Please submit your abstract now.
The NZOZ Sensory and Consumer Science Symposium organising committee are proud to announce that Dr Sara R Jaeger and A/Prof Sujinda Sriwattana will be our keynote speakers for the 2022 Symposium.
Dr Sara R Jaeger
Presentation title: The transition to plant-based foods and beverages: consumer insights based on empirical research
Dr Sara R Jaeger leads the Sensory and Consumer Insights Team at Plant and Food Research in New Zealand. In this role she has over the past decade supported New Zealand agri-food industries in pursuit of a greater consumer-focused orientation. Alongside this work, Sara is focused on development and implementation of novel methods for sensory and consumer research. She regularly publishes the team's work and presents it at international conferences. She currently serves as editor for Food Quality and Preference.
A/Prof Sujinda Sriwattana
Presentation title: Using sensory evaluation in the development of reduced sodium foods: Case studies
A/Prof Sujinda Sriwattana is a member of the Asian Sensory Network and Dean of the Faculty of Agro-Industry, Chiang Mai University, Thailand, and Chairman of the Curriculum Committee for the Higher Research Degree program in Agro-Industrial Product Development. Her research interests include sensory science and consumer research, value-added food product development and functional ingredients. Currently, A/Prof Sriwattana is working on texture and flavour development of plant-based meats, value-addition to raw agricultural materials and developing technologies to up-scale pilot plant processes for food industry applications to modernise the food industry in Thailand.