Run by the organisation’s Sensory Science group, the ‘interactive meeting’ will take place 14 November at the University of Nottingham, looking at the impact of diversity on sensory and consumer science.
With keynotes from Emma Gubisch, head of consumer and sensory insight at Leatherhead Food Research, and Martha Skinner, research fellow at the University of Nottingham, talks will focus on thermal tasters, fat perception and personalisation.
The IFST said that as technology opens up a world of possibilities, it allows consumers to have what they want, when they want it, so the food and drink industry needs to consider how to respond.
Be it customising and tailoring an existing product or teaching individuals about their DNA and choosing products which match their medical and health needs.
For more information or to book your place, visit: https://www.ifst.org/events/ifst-sensory-science-group-event-celebrating-individuality.