Since 2005, the Summer Program in Sensory Evaluation (SPISE) has grown from the size of a workshop to that of an international Symposium, including six successful symposiums: SPISE 2007 “New trends in sensory evaluation of food and non-food products”, SPISE 2009 “Food consumer insights in Asia: Current issues and future”, SPISE 2012 “Taste and think, integrating sensory evaluation into product development: An Asian perspective”, SPISE 2014 “From senses to quality: What can sensory evaluation can bring to quality control?”, SPISE 2016 “Taste and Try before you fry: From product formulation to consumer experience”, SPISE 2018 “Measuring the Multiple Facets of Consumers’ Experience: Inter-Individual Differences in Sensory Evaluation”.
SPISE’s mission is to promote sensory and consumer science in Asia. SPISE provides opportunity for sensory professionals and food scientists to meet, to exchange, and to collaborate in the field of sensory science and other related fields. SPISE is also a place where young scientists can learn from tutorials and can also introduce their latest research. SPISE is a place where students, academia, and industrials from all over Asia and the world gather and interact. In other words, this conference is the conference for us all.
In the past two years, we have been living under the disastrous impact of COVID-19, which have caused numerous damages all over the world. Due to the pandemic, SPISE2020 has been canceled and postponed up until now. Therefore, with great pleasure, we announce the comeback of SPISE in 2022, SPISE2020+2, with the theme: From Concept to Market: Sensory Evaluation in Asia. The conference will be organized at the main campus of the Hanoi University of Science and Technology, Ha Noi city, Vietnam.
We plan to continue the successful program features of SPISE 2007, SPISE 2009, SPISE 2012, SPISE 2014, SPISE 2016, and SPISE 2018 with an opening ceremony, workshops, and symposium sessions allowing for a variety of oral and poster presentations covering a wide scope of new ideas related to sensory and consumer research, a gala dinner with delicious Vietnamese foods, and various opportunities for collaborations.
In addition, we would like to invite you to join us for two workshops: one “Advanced” course on relating physicochemical data to sensory data (two table analysis) and one “Industrial” course on understanding products from a consumer perspective (in English with Vietnamese translation), which will be held parallel on July 25-28, 2022. The instructors of this workshop are from universities in Vietnam, France, and The United States of America.
Detailed information about SPISE2020+2 Symposium Program and Workshop will be soon available at http://sbft.hust.edu.vn/spise2022/ and http://sensorylab.hcmut.edu.vn/SPISE2022/.
We will be delighted to welcome you to SPISE2020+2 in Hanoi— the capital of Vietnam.
Dzung Hoang Nguyen and Dominique Valentin,
Chairs of the Symposium