Abstract
The award of this travel grant permitted University of Adelaide academic, Dr Sue Bastian to; 1. attend and participate, by presentation of four posters, in the 10th Pangborn Sensory Science Symposium held in Rio De Janeiro, Brazil in August 2013; plus 2. meet with her collaborators and 3. meet new scientists including Dr Jun Niimi who will be commencing in Dr Bastian’s laboratory late in 2013 as a postdoctoral fellow on another Wine Australia funded project in conjunction with CSIRO Plant Industries led by Dr Paul Boss. The Pangborn Symposium is an eminent, international meeting of sensory and consumer scientists held in order to acknowledge the late Rose Marie Pangborn’s spearheading work in and contribution to the field of sensory science. The symposium is held biannually, and is regarded as the most important scientific meeting for the disciplines of sensory and consumer science. Over the five days, the program comprised 2 keynote presentations, 10 plenary lectures, 12 oral sessions, 6 workshops and 540 posters. Approximately 750 participants from over 30 different countries attended the conference.
Summary
The award of this travel grant enabled Dr Bastian to;
1. Participate in the conference via four poster presentations entitled:
Quality and cell death in Vitis vinifera L. (cv. Shiraz) berries: lipoxygenase and defender against apoptotic death gene expression and sensorial profiles for two grades of fruit
C. Jordans, C. Collins, S.D. Tyerman, S.M. Olarte-Mantilla, S. Fuentes, and S.E.P. Bastian*
Relationships between sensory profiles and instrumental measurements in raw fruit to predict quality of final product
Sandra M. Olarte Mantilla1, Cassandra Collins1, Patrick G. Iland2 Catherine M. Kidman1, Charlotte Jordans1 Renata Ristic1, Paul K. Boss3 and Susan E. P. Bastian*1
What wine styles do consumers prefer with chocolate?
S.E.P. Bastian*, M. Adam, S.M. Olarte-Mantilla, M. Gilliham, C. Collins and T.E. Johnson
Do oak volatiles influence consumers’ emotions and acceptance of wine?
Anna M. Crump*, Kerry L. Wilkinson, Trent E. Johnson and Sue E.P. Bastian
2. Have meetings with two collaborators
Dr Herb Meiselman, of Herb Meiselman Training and Consulting Services, Rockport Massachusetts, USA was the first to recognise the importance of understanding consumer emotions pertaining to food and other consumer goods in the world. He is also a member of the Pangborn Sensory Science Symposium executive committee, the founding editor of the Journal of Foodservice and is currently an editor of Food Quality and Preference.