Speakers

• Per Bruun Brockhoff, Danish Technical University, Denmark
  

  Sensometrics: Statistics, psychometrics or chemometrics?

  • Pierre Chandon, INSEAD, Paris, France
    

    Pleasure, size, and food marketing: Can we make eaters happier to pay more for less?

  Sylvie Droit Volet, Clermont-Ferrand University, France
  

  Our Sense of Time

• Lisa Feldman Barrett, Northeastern University, Boston, USA
  

  Emotion inside out:  From cartoon neuroscience to the predictive brain

  Suzanne Higgs, University of Birmingham, UK
  

  The role of food memories in food choice

• Hal MacFie, Hal MacFie Training, UK
  

  Sensory science has got to move on

• Lisa Methven, University of Reading, UK
  

  Age-related sensory perception and food behaviour

• Kathrin Ohla, German Institute of Human Nutrition, Potsdam-Rehbrücke, Germany
  Psychophysiological mechanisms of multisensory food perception
• Ana Thomas, Unilever, UK
  Unravelling the differences that matter: learning from innovating across markets and product categories