Conference explores sensory cues beyond food preference

SENSORY CONFERENCE — Han-Seok Seo, professor and director of the Sensory Science Center in the department of food science, will host the Science-Telling-About-Revolution, or STAR, in Sensory Nudges Conference the last two days of February in Fayetteville. | U of A System Division of Agriculture photo

By JOHN LOVETT | University of Arkansas System Division of Agriculture

FAYETTEVILLE, Arkansas — An international conference that explores the impact of sensory cues such as lighting and aroma will be hosted by the University of Arkansas System Division of Agriculture’s Sensory Science Center at the end of February.

Sensory cues can affect perceptions and behaviors. Other sensory cues may include sound, images and information.

The Sensory Science Center, a part of the Arkansas Agricultural Experiment Station, will host its second Science-Telling-About-Revolution, or STAR, in Sensory Nudges Conference Feb. 27-28. The theme is “Exploring the Magic of Sensory Cues beyond Food Preference.” The experiment station is the research arm of the Division of Agriculture.

The registration deadline is Feb. 24. For more information and to register for the conference, visit the event website.

Researchers, industry professionals and students from around the globe will gather for this two-day, in-person event to exchange information and discuss future trends on the influence of sensory cues on consumer perception and behavior in everyday life.

“Sensory cues, from both food and non-food sources, impact our daily lives in profound ways, influencing behavior, health and well-being,” said Han-Seok Seo, professor and director of the Sensory Science Center in the department of food science. “Optimizing these cues can help guide individuals toward healthier, happier, smarter and more sustainable choices. That is why I call sensory nudges ‘sensory magic for a better life.’”

This year’s conference is conducted in partnership with Onyx Coffee Lab in Rogers, InsightsNow Inc. of Corvallis, Oregon, and Compusense Inc. of Guelph, Ontario, Canada.

The first day of the conference features interactive workshops to gain practical insights into sensory science, including a presentation by the Sensory Science Center on how sensory loss shapes our daily experiences. Elika Liftee of Onyx Coffee Lab in Rogers will also hold a workshop on the consumer preferences of black coffee.

Helen Ngo, lab manager for the Sensory Science Center, will lead a reception at the end of the conference’s first day. Seo said the event will provide networking opportunities for attendees from academia, industry and government.

The second day of the conference will feature three engagement sessions with a lineup of keynote and invited speakers including Suzanne Jervis, director of research for Sam’s Club, Thomas Hummel, professor and director of the Smell and Taste Clinic at Technische Universität Dresden in Germany, Nobuyuki Sakai, professor in the department of psychology at Tohoku University in Sendai, Japan, and Michelle Niedziela, founder of Nerdoscientist LLC, Philadelphia.

“Sensory and consumer science conferences are often held on the East or West Coast, limiting opportunities for students, researchers and professionals in the central U.S. to engage with this field,” Seo said. “I hope this conference will serve as a pioneering platform to broaden access to cutting-edge sensory research and promote the practical application of sensory science in this region.”

This conference is sponsored by the Sensory Science Center and the Global Center for K-Food at the University of Arkansas System Division of Agriculture, Compusense LLC, and Sam’s Club’s Member’s Mark brand.