Exploring the link between oral processing and the sensory perception of foods we consume, and how this is impacted by food ingredients and their interaction.
Food formulators are constantly challenged to formulate foods consumers love. The complex nature of foods presents a challenge in determining the role of specific ingredients in the food’s overall sensory performance. In addition, our chewing behaviour impacts our sensory perception of the foods we consume. Designing food products with knowledge of sensory properties and oral processing will increase the consumer acceptance of foods.
This seminar will outline the multidimensional approach in understanding ingredient behaviour and its impact on consumer perception.
ABOUT THE SPEAKER
Layo Jegede
Senior Manager, Global Sensory
Layo Jegede has an established track record of consistently delivering strategic innovative products over the past 25 years , with a career spanning between Ingredion, Nestlé SA./Nestec SA. and the Campbell Soup Company.
In her current role at Ingredion, she leads the Sensory Global Expertise Team to provide direction to the Global Innovation team in the development innovative sensory methodologies and reinforcement of established sensory approaches, in delivering consumer preferred food solutions.
The seminar is designed for professionals who are interested in behavioural measurements involving sensory and consumer testing.
- Sensory
- Marketing Research
- Consumer Insight
- Product R&D
- Other related domains
Date: 3 December 2015 (Thursday)
Venue: Ingredion Singapore Pte Ltd
21 Biopolis Road, #05-21/27
Nucleos, Singapore 138567
Time: 4pm – 5pm
For registration & enquires, please e-mail to: lina.razali@ingredion.com t: +65 6872 6006
Closing date for registration: 27 November 2015 Limited to first 40 participants
Singapore Sensory Network 