Organised by IFSTs Sensory Science Group (SSG)
This webinar will be the first in the SSG 2021 series focussing on The Human Sensory Instrument. The topic is the effects of Covid-19 on the senses presented by Dr Jane Parker from the Flavour Centre at the University of Reading. Covid-19 has changed the world beyond recognition, but how does it affect the human senses and what are the implications for sensory scientists and the wider public?
What you will learn about: Effects of Covid-19 on the senses, particularly olfaction.
Target Audience: Sensory scientists, product developers, flavourists, anyone interested in the senses.
Chair: Stephanie Mitchell, FIFST, CSci, RSensSci, MCIEH
From her late teens, Steph developed a love of food, leading to the decision to study it further and gaining an MSc in Food Science, Reading University. This then instilled a fascination for sensory science and she has built her successful career in this area. Steph is Senior Sensory Manager at ppl Insights, an independent market research agency based near Gatwick in Surrey. Ppl offers both sensory and consumer, quantitative and qualitative research solutions and works with many of the UK’s top FMCG companies.
Current Chair of IFST’s Sensory Science Group, Steph is also a volunteer on their Membership Assessment Panel. In addition, she is involved in Reading University’s Industry Advisory Board, which ensures that their Food Science courses are relevant to employers.
Speaker: Dr Jane K Parker, Founder and Director of The Flavour Centre, University of Reading
Jane Parker is full-time manager of The Flavour Centre. Having spent the last 15 years working on collaborative projects with the food industry, Jane has considerable understanding of the needs of commercial customers. Her expertise is in the area of flavour chemistry and the mechanisms by which key odour compounds are formed during thermal processing. Research in flavour formation in a range of fresh produce and sensory and chemical characterisation provides her with a well-rounded perspective on industrial flavour problems.
Moderator: Carol Raithatha, FIFST, Committee Member of the Sensory Science Special Interest Group (SSG), Director, Carol Raithatha Limited
Carol has over 25 years of experience in the sensory and consumer research field. As Director of Carol Raithatha Limited, she works with large and small organisations including food and drink manufacturers, research agencies, and academic institutions. Project types include training, project management, method development, and many more. Carol has experience in a range of areas spanning ingredients, soft drinks, alcoholic drinks, fruit and vegetables, chocolate, meat products, and packaging among others. She is a member of the SSG events working group and is also active on the IFST Eastern region committee.
Live Q&A: Carol Raithatha and Dr Jane K Parker