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Scientific Programme Organisers: 

The Institute of Food Science and Technology (IFST) - Sensory Science Group


Sustainability of business processes is a key concern. This event will look at how to increase sustainability of sensory and consumer science research and testing via elements such as materials used, preparation methods, remote vs onsite testing, etc. This is a face to face event and will include speaker presentations, group discussions, and networking. It will be of interest to sensory and consumer scientists and their business partners.

 

What you will learn about: 

Sustainability issues in operational aspects of sensory and consumer science.
 

Target audience:

Sensory and consumer science professionals.
 

Chair:

Dr Stella Lignou, FIFST, FHEA, Associate Professor in Sensory and Consumer Science, University of Reading

 

IFST member - £25.00
Non-IFST member - £45.00

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