24 Oct 2019
How can the senses be used to develop innovative packaging and how will food and drink packaging be optimised using techniques such as sensory evaluation and consumer research?
This was the theme of a workshop co-sponsored by the SCI Food Group and the Institute of Food Science and Technology Sensory Science Group held at the 13th Pangborn Sensory Science Symposium in Edinburgh in July 2019. Food group members Carol Raithatha and Dr Qian Yang organised the event.
Visit the Institute of Food Science & Technology website to read more on the workshop
Related Links:
- Food Group
- SCI's Food Group upcoming event: Sustainable Food Packaging: Overcoming challenges through circular approaches
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