FRIDAY 7 AUGUST 2009
Keynote speech: John Prescott
Origins of Food flavour preferences
Poster session & Refreshments
Oral session 1: New methods and research tools
in consumer research
Session leaders: Agnès Giboreau and
M. Cadoret, S. Lê,
Exotic testing organized by FIZZ
Welcome reception at the symposium venue
All delegates are invited.
SATURDAY 8 AUGUST 2009
9:00 Keynote speech: Agnès
sensory analysis to perceptive judgment: new approaches to study
food preference and behavior
10:00 Poster session &
session 2: Food choice and Consumer behaviour studies
Dominique Valentin and Thongchai Suwonsichon
S. L. Godwin and E.
B.V. Do, B. Patris, T.
D. Ha , H. D. Nguyen, D. Valentin
C. Dacremont, A. Sutan, F. Galia, J-F.
Desmarchelier, D. Valentin
T.X.U Phan, C-F. Sheu
Lunch at the HCMUT’s
session 3: Application in the food industry / Product
Session leaders: Hervé Abdi and Ha Duyen Tu
H. Simpson & M. Moragudivenkata
(presented by Ai-Tsing Tan)
K. Khajarern, L.
Duizer, W. Posri
N. Bhumiratana, K.
Adhikari, E. Chambers IV
Poster session &
15:30 Fizz software presentation
presentation and demonstration
M. Cadoret, J. Bouche, G. Fournier, O.
Fournier, F. Le Poder, S. Lê
SUNDAY 9 AUGUST
Keynote speech: Prof. Thongchai Suwonsichon
Food Consumer Research in ASEAN Countries
9:00 Oral session 4:
Session leaders: Sylvie Chollet and Sébastien Lê
B.T. Nguyen, M.T. Le, H.D. Nguyen
P. Keawwimol, P.
Penroj, S. Samuhasaneetoo
Poster session &
Session leaders: Pieter H. Punter and Edgar Chambers IV
MARKET RESEARCH AND CONSUMER BEHAVIOUR STUDIES
P01: Attitude and spending behavior from middle
class’s points of view in economic recession period in vietnam,
Tam, M.L, and Duoc T.D
Determination of Heat Sensation of Thai Sweet Chili Sauces by Near
Infrared Spectroscopy and Back Propagation Neural Network,
Korrakot,W. and Thongchai, S.
P10: Preference mapping of commercial green tea
with roasted brown rice for thai consumers, Varaporn
Kritsanakriangkrai, Penkwan Chompreeda, Vichai Haruthaithanasan, and
behavioral survey of menopausal women in Thailand toward soy
and soy germ product, Sriwiang Tipkanon, Penkwan
Chompreedaa Vichai Haruthaithanasan and
What consumers are able to perform in beer tasting, S.
Chollet, M. Lelièvre-Desmas, H. Abdi and D. Valentin
P23: Effect of
age and geographical origin in global preference of consumers for
yam tubers and mix wheat yam flour cookies, B. Ranaivosoa, D.
Valentin, V.H. Jeannoda, and J.L. Razanamparany
Mapping the preferences of fish sauces, T.X.U. Phan, M.T. Le,
M.T. Lam, X. T. Truong, T.M.H Nguyen and D.H. Nguyen
P26. Vietnamese Retailer’s Perception of
U.S. Beef: A Focus Group Study, T. T. N. Dinh, H.
D Nguyen, J. Lusk, ,
S. Harp, J. C. Brooks, M. F. Miller, J. Boyce, D. Reed, K. C. Le, S. Maxner, L. D. Thompson
Generic Descriptive Analysis and
Principle Component Analysis for Sensory Characteristic of Thai
Commercial Coconut Milk, Saowapark, W. and Thongchai, S.
Correlation between Heat
Attributes and Capsaicin of Chili Sauces Studied by Near Infrared
Spectroscopy Combined with Chemometric, Thapanee, S. and
of Processing on Sensory Properties of Fresh Tomatoes, P.
Hongsoongnern, E. Chambers IV, and E. Carey
Combination chemical analysis and sensory evaluation for assessing
freeze-dried salmon product stability during storage at various
temperatures and packaging conditions,
Nguyen, X.D; Crapo, C ; Oliveira, A., and Nguyen, T.H
identification of aroma compounds in tom yum flavour using hs-spme
with gas chromatography-olfactometry with detection frequency
analysis, Ounjitti, S, Penroj, P. and Samuhasaneetoo, S.
Physical Chemical Properties and Sensory Characteristics of
Sukiyaki sauce, Sarisuk, S. and Thongchai, S.
profile analysis of Thai chilli paste using gc-ms, e-nose and
trained panel, Toontom, N., Meenune, M., Wichaphon, J.
and Posri, W.
Two fatty acids with potent
inhibitory activity purified from sea cucumber, stichopus
japonicus, T.H, Nguyen and S.M, Kim
Volatile Components and Sensory Characteristics and Consumer Liking
of Commercial Brand Oyster Sauces, T.H.D. Nguyen, X-C. Wang, Y. Z. Zhu
Relationship between sensory descriptive and chemical property of
jiaogulan (gynostemma pentaphyllum.) tea with lime juice,
N. Utama-ang and S. Jaisam
IN THE FOOD INDUSTRY / PRODUCT DEVELOPMENT
Changes of Green Tea when Brewed Multiple Times, J. Lee and D.
P06: Research in extension of
shelf-life of raw meat roll and sauce, Nguyen, A.T, Nguyen,T.T.H,
Nguyen, X.D, Nguyen, H.N, and Nguyen, T.B
P07: Research in producing
ready-to-eat product from pink salmon (O. gorbuscha) fillets,
Nguyen, X.D; Crapo, C ; Oliveira, A., and Do, T.S
of the sensory characteristics of mangoes of different varieties and
stages of ripeness, Suwonsichon, S., Chambers E.IV., Kongpensook,
V., Oupadissakoon, C., Yenket, R., and Retiveau, A.
of flour based peanut snack using mixture design, Pengboon,
N., Punsuwan, S. and Siriwongwilaichat, P.
of green tea extract to biscuit cream, Dang Minh Nhat
of Thai consumer behavior on 25% orange juice, Penroj, P. and
P25. Anchoring effect in
ideal profile methodology, T.H. Nguyen, M.T. Le, T.N.
Do, and H.D. Nguyen