Workshops

WORKSHOP: Use of AI in sensory and consumer research -Industry applications
Katja Tiitinen1, Julien Rogues2, Emira Mehinagic2, Dariah Lutsch1, Danielle Van Hout/3, Pascal Pachot2,
Vanessa Rios de Souza3 ; 1Symrise, Holzminden, Germany. 2Symrise, Elven, France. 3Aigora, Midlothian, USA

Artificial Intelligence (AI) is increasingly used in food industry to solve business challenges and to increase efficiency. From sensory and consumer researchers' point of view this often applies on leveraging machine learning approaches on data analysis, modelling and prediction tools. In the past Eurosense conferences AI approaches have been considered from research and data analysis point of view, whereas the actual opportunities and practical applications in industry have been less in focus. The aim of the workshop is to demonstrate practical industry applications which leverage AI as well as present different user cases from the organising affiliates. We will also discuss the challenges on the implementation of such approaches, both from sensory and consumer researchers’ point of view as well as in general within organisation. Time will be dedicated for a panel discussion with experts and participants.

Presentations:
“Cat’s feeding behaviors and their personality traits – insights from unsupervised learning”. Julien
Rogues, Pascal Pachot

“Using AI in industry: challenges and tips from the user’s point of view”. Emira Mehinagic

“Predicting Flavor trends from multisource data.” Dariah Lutsch

“SWOT- How to assess your company’s Consumer and Sensory sciences teams AI capabilities?” Danielle van Hout & Vanessa Rios de Souza



WORKSHOP: Reinforcing adoption of sustainable products innovation: new tools for new
challenge in sensory & consumer science

David Morizet1, Sara Spinelli2, Carlos Gomez-Corona3 ; 1L'Oréal Research & Innovation, Paris, France. 2University Of Florence, Florence, Italy. 3Firmenich, Paris, France

The change in consumption and sustainable development has been the flag of international organizations such as the United Nations Industrial Development Organization, which focuses on inclusive and sustainable industrial development to address what they call ‘three-dimensions” of sustainable development: social equity, economic growth, and environmental protection. Several initiatives have emerged to tackle all three development sustainable dimensions, such as new type of agrobusiness activities that focus on strengthening food processing sector in developing countries, increase availability of wholesome and nutritious food with reduced environmental impact, application of more eco-friendly processes, or re-use of multiple by-products that transform waste into value-added options for the consumers. In the same way, recycling and up-cycling has started to be a common word in society.

Besides all the industry efforts, certain challenges emerge in the consumer adoption of innovative sustainable products that requires new approaches and methodologies. Therefore, the objective of this workshop is to better understand which are the methodological constraints and opportunities when studying sustainable products innovation from different perspectives and considering different case studies belonging to food and cosmetic industry.

The workshop is structured on three main themes, that will be presented by the three speakers, followed by an interactive Q&A/discussion with the involvement of the audience using Mentimeter-like response system and a number of invited speakers per theme, with different expertise and from different fields. Invited speakers will answer to some of the main questions via a pre-recorded video of 90 sec. This new way of conducting Q&A/discussion will bring an interactive dynamic, allowing the integration of perspectives from different disciplines and industrial applications.

360° Sensory & consumer science toolbox for sustainable beauty innovation.
Exploring the perception of the future of sustainable proteins using Design Fiction.
Sensory and consumer methods for sustainable food innovation: from co-creation to product
formulation.



WORKSHOP: Towards good consumer data quality

John Castura1, Terhi Pohjanheimo2, Lise Dreyfuss3, Jean McEwan4 ; 1Compusense Inc., Guelph, Canada. 2Aistila Oy, Turku, Finland. 3SAM Sensory and Consumer Research, Paris, France. 4Jean A McEwan Consulting, Bishop's Stortford, UK

This workshop will explore emerging ways of obtaining better-quality data from product- and concept related self-administered questionnaires. Not all consumers answer these questionnaires optimally. Some consumers give incomplete answers, others give answers that are dishonest or misleading. In this workshop, we explore two approaches for improving data quality.

The first approach involves gamification. This approach mitigates the occurrence of bad data by creating a ballot that uses game-like elements to make it more engaging and fun. Sorting and grouping tasks might be used rather than conventional scales. Consumers might be asked to assume the role of a critical judge on a talent show when answering what is liked least. Recent studies show that gamification provides similar outcomes to conventional tests, but gathers more detailed consumer responses. Workshop attendees will have the opportunity to see examples of a conventional questionnaire before and after gamification.

A second approach is to incorporate data quality checks into the screening procedure. The purpose is to mitigate bad data by excluding consumers who give bad data from participating in the consumer test. Results from a recent two-country study demonstrate the effectiveness of excluding consumers who give screener answers that are wrong, contradictory, incomplete, or dubious. This study shows the potential of getting more actionable and discriminating results. Workshop attendees will be shown examples of the screening procedure.

The audience will be split into discussion groups. Each group will discuss a specific challenge or question, then present results at the end of the workshop.



WORKSHOP: North, South, East, West: a diverse cross-cultural perspective on consumers food choices and preferences

Chairs: Paula Varela1 & Carolina Chaya2
Presenters & Discussants: Ratapol Teratanavat3, Kristine Wilke4, Lauren Rogers5, Carlos Gomez-Corona6, Leticia Vidal7, Riëtte de Kock8, N Magano8, Sara Spinelli9

1Nofima, Norway; 2Universidad Politécnica de Madrid, Spain; 3Takasago International Corporation, USA; P&K Research, USA; 5Freelance Sensory Scientist, UK; 6Firmenich SA, France; 7Universidad de la Republica, Uruguay; 8University of Pretoria, South Africa; 9University of Florence, Italy

This workshop is the result of the collaboration among four sensory science societies: the African Network for Sensory Evaluation Research (ANSWER), the Society of Sensory Professional (SPSS), the Latin-American sensory network (SenseLatam) and the European Sensory Science Society (E3S), representing different regions in the world, that met together online during 2021 to explore how their common efforts could contribute to the growth of sensory science globally.

The overarching theme of the workshop will be diversity in sensory and consumer science, from different perspectives: product development targeted to consumers with different ethnic backgrounds (SSP), gender and food preferences (E3S), food choice from a cross-cultural perspective (ANSWER) and social media exploration in a continent with the same language but diverse cultures (SenseLatam). All topics having different underlying methodological issues, that will be addressed during the workshop.

 

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