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Today: May 19, 2012
Welcome!
Ho Chi Minh City University of Technology welcomes you to the SPISE 2012 Symposium. We will be delighted to host you and the other delegates to explore the role of sensory evaluation on food research & development in the largest and most dynamic Vietnam city.
DOWNLOAD SPISE 2012 FIRST ANNOUNCEMENT HERE
DOWNLOAD SPISE 2012 SECOND ANNOUNCEMENT HERE
DOWNLOAD SPISE 2012 THIRD ANNOUNCEMENT HERE
Introduction
Since its birthday in 2005, the Summer Program in Sensory Evaluation, SPISE, has grown from the size of a workshop to that of an international Symposium and we hope it will continue to grow.
On behalf of the organizing committee we have the great honor to announce the SPISE2012 symposium TASTE AND THINK. INTEGRATING SENSORY EVALUATION INTO PRODUCT DEVELOPMENT: AN ASIAN PERSPECTIVE, which will be organized from July 24-26, 2012 at the Ho Chi Minh City University of Technology in Vietnam. This meeting aims to offer the opportunity for all delegates to present their latest works in sensory and food consumer research to give insights into one of the most challenging fields of study in sensory science: How to use sensory evaluation in development of new food product. This symposium also provides a chance for delegates from academic and industrial to exchange ideas on issues related to the symposium’s topics and to their research interests.
We plan to continue the successful program features of SPISE2007, SPISE2009 with an opening ceremony, workshops and symposium sessions allowing for a variety of oral and poster presentations covering a wide scope of new ideas related to sensory and consumer research, a banquet with Vietnamese flavor, and many occasions to meet colleagues and start new collaborations.
We are pleased to announce the following keynote speakers of the SPISE2012: Dr. Harry T. Lawless, (Professor at Cornell University, USA) and Mr Hajime Nagai (Executive General Maganer at Suntory Business Expert Limited)
In addition, we would like to invite you to join in a Workshop on New Food Product Development, which will be held from July 21-24, 2012. This Workshop aims to provide participants with methodologies to deepen their understandings of the role of sensory evaluation on Food Product Development. The instructors of this workshop are from universities in Vietnam, France, and The United States of America.
Dzung Hoang Nguyen and Dominique Valentin,
Chairs of SPISE2012
