Committee
Conference Chairs
- Mara Galmarini, CONICET, Argentina
- Carlos Gómez–Corona, dsm-firmenich, France
- Iván Méndez, MBSense, 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
- Lucía Antúnez, Universidad de la Republica, Uruguay
- Cindy Beeren, EdiBee, Scotland
- Rebecca Bleibaum, Dragonfly, USA
- Michael Bom Frost, University of Copenhagen, Denmark
- Armand Cardello, Natick RD&E, USA
- Camilla Cattaneo, Italy
- Donato Cereghetti, dsm-firmenich, Switzerland
- Carolina Chaya, Universidad Politecnica de Madrid, Spain
- Riëtte de Kock, University of Pretoria, South Africa
- Conor Delahunty, Symrise Singapore, Singapore
- Julien Delarue, UC Davis, USA
- Rosires Deliza, Embrapa Food Technology, Brazil
- Rafal Drabek, ACCE, Canada
- Maryanne Drake, North Carolina State University, USA
- Lise Dreyfuss, SAM, France
- Ciarán G. Forde, Wageningen University and Research, The Netherlands
- Agnes Giboreau, Lyfe Institut, France
- Marcia. A. Gularte, Federal University of Pelotas, Brasil
- Andrés Herrera, Mexico
- Helene Hopfer, Pennstate University, USA
- Joanne Hort, Massey University, New Zealand
- Sara Jaeger, Aarhus University, Denmark
- Ulla Kidmose, Aarhus University, Denmark
- Eliza Kostyra, Poland
- Laura Lagunes, IATA, Spain
- Jake Lahne, Virginia Tech, USA
- Liisa Lähteenmäki, Aarhus University, Denmark
- Hye-Seong Lee, Ewha University, Korea
- Soo-Yeun Lee, Washington State University, USA
- Djin Gie Liem, Deakin University, Australia
- Fabien Llovel, Senselevation, France
- Michael Meyners, P&G, Germany
- David Morizet, L'Oreal
- Erminio Monteleone, University of Florence, Italy
- Quoc Cuong Nguyen, HTU, Vietnam
- Valentina Parma, Monell, USA
- Mei Peng, University of Otago, New Zealand
- John Prescott, TasteMatters, Australia
- Heber Rodrigues, University of Surrey, UK
- Benoît Rousseau, Mondavi Center USA
- Cordelia Running, Purdue University, USA
- Anne Saint Eve, Paris Saclay, France
- Voltaire Sant'Anna, Federal University of Rio Grande do Sul, Brasil
- 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
- Ronan Symoneux, Angers, France
- Amparo Tarrega, IATA, Spain
- Zata Vickers, University of Minnesota, USA
- Michel Visalli, CSGA-INRAe, Dijon, France
- Qian Janice Wang, University of Copenhagen, Denmark
- Thierry Worch, Friesland Campinas, The Netherlands
- Maame Yaakwaah Blay, University of Ghana, Ghana
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
- Hector Escalona Buendía, Universidad Autónoma Metropolitana (UAM), Mexico
- José Andrés Herrera-Corredora, Colegio De Postgraduados, Mexico
- Laura Garcia Trevino, Sigma Alimentos, Mexico
- Lauro Melo, Federal University of Rio de Janeiro, Brazil
- Neith Aracely Pacheco López, Ciatej-Unidad Sureste, Yucatán. Mexico
- Katie Osdoba, Kerry, USA
- Tatiani Ribeiro, Sensorylab, Brazil
- Juan Diego Torres Oquendo, Universidad de Antioquia, Colombia
- Paula Varela, Nofima and Norwegian University of Life Sciences, Norway