We are pleased to announce the third edition of the Summer Program in
Sensory Evaluation SPISE 2012: TASTE AND THINK. INTEGRATING SENSORY
EVALUATION INTO PRODUCT DEVELOPMENT: AN ASIAN PERSPECTIVE which will
be organized from July 24 to July 26, 2012 at the main campus of
HoChiMinh City University of Technology (HCMUT), Vietnam.

This third edition will focus on how to integrate sensory evaluation
into product development. There is widespread agreement in the food
and beverage sector that competitiveness in food markets relies in
developing new differentiated products that are adapted to the
different and specific preferences of consumers or consumer segments.
The use of sensory evaluation in product development programs by food
manufacturers is becoming a major tool to reach this goal. This
symposium will provide a unique opportunity for delegates from
academic and industrial to exchange ideas on issues related to this
topic.

In addition, we would like to invite you to join in a Workshop which
will be held July 21-24, 2012. This workshop aims to provide
participants with sensory and statistical tools useful for integrating
sensory evaluation and product development.

For detailed information about SPISE2012 Symposium and Workshop , please refer to the website of the symposium at
http://www.conferences.hcmut.edu.vn/spise2012/
or
click here >>

On behalf of the organizing committee :

Dzung Nguyen and Dominique Valentin