- Cognition in Food: The legacy of EP Köster
- Sensory and Culinary Innovations for Health, Sustainability and Deliciousness
Cognition in food: The legacy of EP Köster
Led by: Sylvie Issanchou and John Prescott
The research work of Egon Peter (EP) Köster, who died earlier this year, spanned almost six decades. Although he is well-known for publishing many important and influential papers on olfactory psychophysics and olfactory memory and learning, his research interests spanned almost all aspects of sensory and consumer science. A particular theme of his publications in recent decades was the need to ensure that sensory/consumer research was ecologically valid.
EP was Professor of Experimental Psychology at the University of Utrecht from 1976 to 1997, and an Emeritus Professor thereafter. Among his many achievements was being founder and editor of the journal Chemical Senses and Flavour (more recently shortened to Chemical Senses) and a founding member of the European Chemosensory Research Organisation (ECRO). EP’s papers, from the mid-1960s onwards, are well cited but some individual papers illustrate his broad influence particularly well. Two papers on food choice published in FQAP in 2003 and 2009, for example, have together garnered over 1400 citations. EP was also a highly valued industrial consultant with a keen eye for translating his research into industrial best practices. In 1989, EP was a cofounder of the European Sensory Network, an international network of leading research institutions and industrial partners, in order to share and spread new ideas and up-to-date methodological guidelines in the field of sensory and consumer sciences, perception, and eating behaviour.
Recognizing that any attempt to encapsulate EP’s enormous contributions to our field in one session is unrealistic, this workshop aims to focus specifically on his impact on aspects of basic and applied cognitive science in relation to sensory and consumer science. The workshop will take the form of talks from four speakers from the sensory/consumer science community, all of whom have been EP’s professional research colleagues and collaborators at some stage. The common link in the presentations is to illustrate the profound and enduring impact of EP’S work in bringing cognitive processes into the mainstream of sensory and consumer science. Hence, each talk will discuss a different aspect of cognitive science, focusing on how EP’s own work influenced that area, and in particular food aversions, preferences and food choice. Original experimental paradigms proposed by EP will also be presented.
Questions will be invited from the audience and in addition, audience members will be invited to share their own research histories to illustrate EP’s impact. Moreover, there will be an engaging Kahoot! multiple choice quiz which can be played by everyone in the audience via their smart phone.
Talks are 15 mins plus 5 mins for discussion.
Introduction - EP Koster’s enduring legacy (5 mins)
Sylvie Issanchou & John Prescott
Memory for food: properties and functions
Claire Sulmont-Rossé, Centre des Sciences du Goût et de l'Alimentation, Université Bourgogne Franche-Comté, France
Fallacies in psychology of food choice research: Considerations for and importance of studying olfactory memory
Leslie Cameron, Department of Psychological Science, Carthage College, USA and Per Møller,
Per Møller Consulting, Copenhagen, Denmark.
Incidental learning is an unaware learning: Evaluative olfactory conditioning as a candidate for preferences and aversions for food
Gesualdo M. Zucco, Department of General Psychology, University of Padova, Italy and
Isabella La Rovere, Department of Philosophy, Sociology, Education and Applied Psychology, University of Padua, Italy
Good consumer research is expensive, but bad (or no) consumer research is even more expensive
Stefanie Kremer, FrieslandCampina, Amersfoort, The Netherlands
Summing up (5 mins)
Sylvie Issanchou & John Prescott
Sensory and Culinary Innovations for Health, Sustainability and Deliciousness
Organizers: Dr. Agnes Giboreau, Institut Lyfe Research & Innovation (ex-Institut Paul Bocuse) (FR), Dr. Laura Vazquez-Araújo, BCC Innovation, Basque Culinary Center (ES) and Prof. Jean-Xavier Guinard, University of California Davis (USA)
The goal of this workshop is to highlight innovative sensory and culinary strategies for the delivery of health, sustainability, and deliciousness, as today’s consumers increasingly expect or even demand all three from their food and drink.
First part 1 (60 minutes)
- Invited speaker Nais Pirollet, Leader of the France team at the last Bocuse d’Or gastronomic competition and winner of the “Feed the Kids” culinary contest, will illustrate the deliciousness piece with the culinary approach.
- Dr. Damien Vansteene, Oncologist at Institut de Cancérologie de l’Ouest, Nantes Cancer Center, will address the role of eating and drinking in health prevention and patients care.
- Dr. Ratapol Teratanavat, Global Vice President, Consumer Insights & Market Research at Takasago International Corporation will highlight the global consumer perspective on sustainability into food choices and purchases.
Second part (30 minutes)
The workshop organizers will highlight elements of their own innovative strategies and research examples to address the role of food, context, and subject factors to be considered in this research space for tasty, healthy, and sustainable diets.
The audience will share their own experience of successes and challenges thanks to a real-time on-line chat. The concluding discussions with speakers and participant wrap-up of the workshop will be an open forum for the audience to share their own strategies, engage in a discussion with the organizers, presenters, and participants, and delineate objectives for future research.
11.05 N. Pirollet
11.30 D. Vansteene
11.45 R. Teratanavat
12.00 JX. Guinard - L. Váquez-Araújo - A. Giboreau
12.15 Discussions with the audience