Speakers
- Debra, A. Zellner, Montclair State University, USA
- Kees De Graaf, Wageningen University, The Netherlands
- Mari Sandell, University of Turku, Finland
- John Prescott, TasteMatters Research and Consulting, Australia; University of Florence, Italy
- Jessica Aschemann-Witzel, Aarhus University, Denmark
- Agnès Giboreau, Institut Paul Bocuse Research Center, France
- Caterina Dinnella, University of Florence, Italy
- David Morizet, L'Oréal Research & Innovation, France
- Sylvie Issanchou, French National Institute for Agricultural Research (INRA) Centre des Sciences du Goût et de l’Alimentation (CSGA), France
Supporting Publication
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