Graduate students win awards at food science sensory conference

UNIVERSITY PARK, Pa. -- Three graduate students studying food science, with an emphasis in sensory science, in Penn State's College of Agricultural Sciences won awards in a poster contest held at the recent 2012 Society for Sensory Professionals Conference in Jersey City, N.J.

The theme of the conference, "Managing Complexity to Drive Clarity," was designed to bring together new and strategic approaches in all aspects of sensory research that supports product development through product maintenance.

Penn Staters took home three of the five awards given to poster contest competitors:

-- Alissa Allen, of Mattapoisett, Mass., won the Beverley Kroll Award for Outstanding Presentation that Develops or Expands a Method. Her poster addressed how bitterness of the non-nutritive sweetener Acesulfame Potassium varies with polymorphisms in TAS2R9, TAS2R31 and TAS2R38.

-- Bangde Li, of Fuzhou, China, won the Jean Caul Award for Outstanding Use of Scientific Principles in Research Design, Execution and Interpretation. His poster dealt with optimization of coffee-milk formulation using a mixture design.

-- Nadia Byrnes, of Doylestown, won the General Award for Outstanding Presentation of Innovation for her poster about relationships between chemesthesis and personality factors.

The Society of Sensory Professionals is a nonprofit organization devoted to developing and promoting the field of sensory science. The group holds a conference each year to continue its mission of partnering business professionals and academia across all consumer packaged goods categories to advance the field of sensory evaluation, share knowledge, exchange ideas and educate members.
 

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Last Updated November 26, 2012