Scientific Committee

Tom Carr – Carr Consulting, Wilmette, IL, USA.

Graham Cleaver – Unilever Research & Development, Vlaardingen, The Netherlands.

Garmt Dijksterhuis – Unilever Food & Health Research Institute, Vlaardingen, The Netherlands.

Chris Findlay – Compusense Inc., Guelph, Ontario, Canada.

Hildegarde Heymann – Department of Viticulture and Enology, University of California, Davis, CA, USA.s.

Claire Hidrio – Anheuser-Busch InBev, Leuven, Belgium.

François Husson – Laboratoire de Mathématiques Appliquées, Agrocampus, Rennes, France.

Sébastien Lê – Laboratoire de Mathématiques Appliquées, Agrocampus, Rennes, France.

Jean MacEwan - Diageo Innovation, Chelmsford, United Kingdom.

Hal MacFie – Hal MacFie Training Services, Bristol, United Kingdom.

Michael Meynes - Procter & Gamble Service GmbH, Schwalbach, Germany.

Jean Francois Meullenet – Department of Food Science, University of Arkansas, Fayetteville, AR, USA.

Tormod Naes – NOFIMA, The Norwegian Institute of Food, Fisheries and Aquaculture Research, Tromsø, Norway.

Jérôme Pagès – Laboratoire de Mathématiques Appliquées, Agrocampus, Rennes, France.

Pieter Punter – OP&P Product Research, Utrecht, The Netherlands.

El Mostafa Qannari – ENITIAA, Ecole Nationale d’Ingénieurs des Techniques des Industries Agricoles et Alimentaires, Nantes, France.

Pascal Schlich – CESG, Centre Européen des Sciences du Goût, Dijon, France.

Organizing Committee

President: Marine Cadoret, France

Vice: Sébastien Lê, France

Secretary: Karine Bagory, France

Secretary: Elisabeth Lenauld, France

Alain Bernardeau, France

Anne Bourdeau, France

Stéphane Crespel, France

Thibaut Dutrion, France

François Husson, France

Julie Josse, France

Jérôme Pagès, France