Monday, 10 February 2020 - Wednesday, 12 February 2020
9:00 am to 6:00 pm
Please email if you wish to be put on the waiting list.
The 2020 NZOZ Sensory and Consumer Science Symposium is designed to provide new inspiration and knowledge for sensory and consumer professionals.
The Symposium will be held at the Eltham Gateway Hotel and Conference Centre, Melbourne VIC.
The Symposium is an excellent platform for New Zealand and Australian sensory and consumer researchers and professionals to:
- Interact with international science leaders in this field
- Learn about the latest developments in research methods
- Network and exchange ideas
The NZOZ sensory consumer science organising committee is proud to announce that Professor Wender Bredie is our keynote speaker for the 2020 NZOZ Sensory and Consumer Science Symposium.
Professor Wender Bredie is head of the Section for Food Design and Consumer Behaviour at the Department of Food Science (FOOD). His research team (40+ people) covers a range of food-related disciplines within functional food design (including 3D printing), food exploration and innovation and instrumental flavour characterisation.
At FOOD, Wender Bredie has established a modern research facility – Future Consumer Lab – allowing in-depth studies on food perception, observation of food choice and consumption behaviour.
Furthermore, the lab investigates the impact of simulated multisensory contexts using Virtual Reality on people’s food desires, appetite and preferences. Future Consumer Lab allows combining research at the molecular, structural and gastronomy levels with sensory perception using analytical and consumer panels. This end-user perspective should contribute towards healthy, individualised and sustainable consumption patterns and create an appetite for food in older people and patients.
Wender Bredie has contributed 135+ scientific works and was Chairman for the Weurman Flavour Research Symposium (2005). He has been principal/co-investigator in over 50 research projects and supervised 19 PhD students. During 2009-2014 he has been an academic director (UCPH) of the Sensory Science Master Education with Wageningen University and continues teaching sensory science in the Food Science and Nutrition programmes at UCPH.
Read more about Professor Wender Bredie here:
Google Scholar 
AIFST Members: $650.00
AIFST Student & Graduate Members: $400.00
Non-Member: $750.00
Student & Graduate Non-Member: $500.00
* Prices includes two nights accommodation in a shared (Twin Bed) room & all meals (see below).Please note - if you wish to have your own room it will be an extra $50 per night. Please email us to request this.
Afternoon tea & dinner
Breakfast, morning tea, lunch, afternoon tea & two-course dinner
Day-3 Breakfast & morning tea