Committee
Conference Chairs
- Mara Galmarini, CONICET, Argentina
- Carlos Gómez–Corona, Firmenich, France
- Ivan Mendez, MB Sense, Mexico
Pangborn Conference Committee
- Cindy Beeren, EdiBee, Scotland
- Armand Cardello, Natick RD&E, USA
- Conor Delahunty, Symrise Singapore, Singapore
- Julien Delarue, UC Davis, USA
- Rosires Deliza, Embrapa Food Technology, Brazil
- Anne Goldman, ACCE, Canada
- John Hayes, Penn State, USA
- Joanne Hort, Massey University, New Zealand
- Sylvie Issanchou, INRA CSGA, France
- Sara Jaeger, Aarhus University, Denmark
- Russell Keast, Deakin University, Australia
- Liisa Lähteenmäki, Aarhus University, Denmark
- David Lyon, UK
- Herbert Meiselman, USA
- Erminio Monteleone, University of Florence, Italy
- Claudiney Neto, Evoke Research and Sensory Analysis, Brazil
- Regina Lúcia F. de Noronha, RN Sensory Training and Consultancy, Brazil
- John Prescott, TasteMatters, Australia
- Zata Vickers, University of Minnesota, USA
Scientific Committee
- Alissa Bakke, Kraft Heinz, USA
- Cindy Beeren, EdiBee, Scotland
- Sharon Bender, Gehl Food & Beverage, USA
- Maame Yaakwaah Blay, University of Ghana, Ghana
- Armand Cardello, Natick RD&E, USA
- John Castura, Compusense, Canada
- Regina Lúcia F. de Noronha, RN Sensory Training and Consultancy, Brazil
- Riëtte deKock, University of Pretoria, South Africa
- Conor Delahunty, Symrise Singapore, Singapore
- Julien Delarue, UC Davis, USA
- Rosires Deliza, Embrapa Food Technology, Brazil
- Maryanne Drake, North Carolina State University, USA
- Lisa Duizer, University of Guelph, Canada
- Ciarán G. Forde, Wageningen University and Research, The Netherlands
- Mara Galmarini, Conicet, Argentina
- Anne Goldman, ACCE, Canada
- Carlos Gómez–Corona, Firmenich, France
- Jean-Xavier Guinard, UC Davis, USA
- John Hayes, Penn State, USA
- Hildegarde Heymann, UC Davis, USA
- Joanne Hort, Massey University, New Zealand
- Sylvie Issanchou, INRA CSGA, France
- Sara Jaeger, Aarhus University, Denmark
- Russell Keast, Deakin University, Australia
- Sarah Kirkmeyer, Kroger, USA
- Jake Lahne, Virginia Tech, USA
- Liisa Lähteenmäki, Aarhus University, Denmark
- Hye-Seong Lee, Ewha University, Korea
- Soo-Yeun Lee, Washington State University, USA
- Isabelle Lesschaeve, InnoVinum LLC-online education and consulting, USA
- Djin Gie Liem, Deakin University, Australia
- Juyun Lim, Oregon State University, USA
- Julia Low, RMIT University, Australia
- David Lyon, UK
- Emily Mayhew, Michigan State University, USA
- Matt McSweeney, Arcadia University, Canada
- Herbert Meiselman, USA
- Erminio Monteleone, University of Florence, Italy
- Claudiney Neto, Evoke Research and Sensory Analysis, Brazil
- Valentina Parma, Monell, USA
- Bob Pellegrino, Monell, USA
- Mei Peng, University of Otago, New Zealand
- Richard Popper, P&K, USA
- John Prescott, TasteMatters, Australia
- Benoît Rousseau, The Institute of Perception, USA
- Cordelia Running, Purdue University, USA
- Han-Seok Seo, University of Arkansas, USA
- Chris Simons, The Ohio State University, USA
- Sara Spinelli, University of Florence, Italy
- Markus Stieger, Wageningen University and Research, The Netherlands
- Beverly Tepper, Rudgers University, USA
- Zata Vickers, University of Minnesota, USA
- Qian Janice Wang, University of Copenhagen, Denmark
ECR Chair
- Gaston Ares, Universidad de la Republica, Uruguay
Organizing Committee
- John Castura, Compusense, Canada
- Julieta Dominguez-Soberanes, Universidad Panamericana, Mexico
- Amanda Dupas De Matos, Massey University, New Zealand
- José Andrés Herrera-Corredora, Colegio De Postgraduados, Mexico
- Neith Aracely Pacheco López, Ciatej-Unidad Sureste, Yucatán. Mexico
- Tatiani Ribeiro, Sensorylab, Brazil
- Juan Diego Torres, Universidad de Antioquia, Colombia
- Paula Varela, Nofima and Norwegian University of Life Sciences, Norway