Travel to UK in attendance at 13th Pangborn Sensory Science Symposium
Abstract
Shaoyang Wang attended the 13th Pangborn Sensory Science Symposium (28 July – 1 August 2019) and visited to A/Prof Gleb Yakubov at The University of Nottingham (5 August 2019) and A/Prof Elke Scholten at Wageningen University and Research (7 August 2019). He presented a poster at Pangborn Symposium and gave oral presentations at seminars organised in both universities. The travel provided Shaoyang with feasible ideas thus adding scientific value to his own research. Also, it created terrific opportunities to make contacts with leading scientists in the related fields, which would bring enormous benefits both to his own research and Australian wine sector.
Summary
The Wine Australia travel bursary awarded to Shaoyang Wang was expended solely for his travel to attend the 13th Pangborn Sensory Science Symposium and visit to The University of Nottingham (UoN, UK) and Wageningen University and Research (WUR, Netherlands). Shaoyang presented a poster in Pangborn Symposium and gave oral presentations at UoN and WUR.
Key information of Pangborn Symposium is summarised as below:
• Summary of Early Career Research Seminar
• Keynote speeches in the main symposium
• Oral physiology and sensory perception
• Cross-cultural sensory perception
• Skills for better visualising sensory data
• Integrating augmented reality
• Collaboration opportunities
Key information of the visits to A/Prof Gleb Yakubov and A/Prof Elke Scholten is summarised as below:
• Keynote speeches in the main symposium
• Oral physiology and sensory perception
• Cross-cultural sensory perception
• Skills for better visualising sensory data
• Integrating augmented reality
• Collaboration opportunities
Key information of the visits to A/Prof Gleb Yakubov and A/Prof Elke Scholten is summarised as below:
• Highlights on saliva and wine astringency
• Application of 3D-printed model tongue in investigating individual oral physiology and wine astringency research
• Potential collaboration opportunity – Application of Receptormics in the study of wine mouthfeel
This travel provided Shaoyang with the benefits of professional development by receiving feedback and ideas on his own research. Also, it helped him build and strengthen international research collaboration bonds. As for the Australian grape and wine community, this travel provided the opportunity to integrate the international research capabilities in the wine sensory science and unique consumer insights in terms of astringency quality.