Scientific Committee

Tom Carr – Carr Consulting, Wilmette, IL, USA.

Graham Cleaver – Unilever Research & Development, Vlaardingen, The Netherlands.

Eduard Derks – Statistics & Applied Mathematics Dept, DSM Research Solutions, Geleen, The Netherlands. 

Garmt Dijksterhuis – Unilever Food & Health Research Institute, Vlaardingen, The Netherlands.

Chris Findlay – Compusense Inc., Guelph, Ontario, Canada.

Hildegarde Heymann – Department of Viticulture and Enology, University of California, Davis, CA, USA.

Danielle van Hout – Unilever Food & Health Research Institute, Vlaardingen, The Netherlands.

Hal MacFie – Hal MacFie Training Services, Bristol, United Kingdom.

Jean Francois Meullenet – Department of Food Science, University of Arkansas, Fayetteville, AR, USA.

Gerben Mooiweer – SARA LEE | DE, Utrecht, The Netherlands.

Tormod Naes – NOFIMA, The Norwegian Institute of Food, Fisheries and Aquaculture Research, Tromsø, Norway.

Jérôme Pagès – Laboratoire de Mathématiques Appliquées, Agrocampus, Rennes, France.

Pieter Punter – OP&P Product Research, Utrecht, The Netherlands.

El Mostafa Qannari – ENITIAA, Ecole Nationale d’Ingénieurs des Techniques des Industries Agricoles et Alimentaires, Nantes, France.

Pascal Schlich – CESG, Centre Européen des Sciences du Goût, Dijon, France.

Marjon Theunissen – Sara Lee | DE Utrecht, The Netherlands.

Hans van Trijp – Marketing & Consumer Behaviour Group, Wageningen University and Research Centre, Wageningen, The Netherlands.