Abstract Submission
Submit Abstract Online
Abstract Submission Deadline: Friday 16 March, 2012
Oral and poster abstracts are now invited on the following topics and should be submitted using the online abstract submission system.
- How does the physiology of the senses influence perception?
- How does sensory science bring understanding to consumer insights and help to explain consumer diversity?
- How do emotions impact liking?
- How can we explore the full consumer product experience?
- How can we improve the value of sensory science with innovation in methods?
- How can faster, cheaper methods give us reliable results?
- How is sensory and consumer science relevant to health and nutrition behaviour?
- How can we communicate sensory and nutritional benefits to consumers?
- How can we take account of risk assessment, legislation and ethical issues in applied sensory science?
Successfully submitted abstracts will be acknowledged with an electronic receipt including an abstract reference number, which should be quoted in all correspondence. Allow at least 2 hours for your receipt to be returned to you.
Once the paper is accepted, at least one of the authors must register for the conference and present the paper at the conference.
All authors who register for the conference may have their article considered for publication in the Elsevier journal Food Quality and Preference, by indicating this at abstract submission stage. Acceptance of a paper for conference presentation does not guarantee subsequent acceptance for journal publication.
Abstracts of all accepted contributions will be included within the abstract book which will be distributed to all registered conference participants.
For revisions or queries regarding papers already submitted
If you do not receive acknowledgement for your abstract submission or you wish to make any essential revisions to an abstract already submitted, please DO NOT RESUBMIT your abstract, as this may lead to duplication. Please email the PCC, Young Wu, with details of any revisions or queries. Please quote your reference number if you have one.
