Conference Explores Sensory Cues Beyond Food Preference
Sensory cues can affect human behavior and perception
By John Lovett – Feb. 19, 2025
FAYETTEVILLE, Ark. — An international conference that explores the impact of sensory cues such as lighting and aroma will be hosted by the University of Arkansas System Division of Agriculture’s Sensory Science Center at the end of February.
Sensory cues can affect perceptions and behaviors. Other sensory cues may include sound, images and information.
The Sensory Science Center, a part of the Arkansas Agricultural Experiment Station, will host its second Science-Telling-About-Revolution, or STAR, in Sensory Nudges Conference Feb. 27-28. The theme is “Exploring the Magic of Sensory Cues beyond Food Preference.” The experiment station is the research arm of the Division of Agriculture.
The registration deadline is Feb. 24. For more information and to register for the conference, visit the event website.
Researchers, industry professionals and students from around the globe will gather for this two-day, in-person event to exchange information and discuss future trends on the influence of sensory cues on consumer perception and behavior in everyday life.
“Sensory cues, from both food and non-food sources, impact our daily lives in profound ways, influencing behavior, health and well-being,” said Han-Seok Seo, professor and director of the Sensory Science Center in the department of food science. “Optimizing these cues can help guide individuals toward healthier, happier, smarter and more sustainable choices. That is why I call sensory nudges ‘sensory magic for a better life.’”
This year’s conference is conducted in partnership with Onyx Coffee Lab in Rogers, InsightsNow Inc. of Corvallis, Oregon, and Compusense Inc. of Guelph, Ontario, Canada.
“Sensory and consumer science conferences are often held on the East or West Coast, limiting opportunities for students, researchers and professionals in the central U.S. to engage with this field,” Seo said. “I hope this conference will serve as a pioneering platform to broaden access to cutting-edge sensory research and promote the practical application of sensory science in this region.”
The conferences will feature speakers from the United States, Canada, Japan, Germany and Portugal. Following is a list of agenda highlights.
Day 1: Thursday, Feb. 27
Four interactive workshops will allow participants to gain practical insights into sensory science:
- “Sensing the gap: How sensory loss shapes our daily experiences,” led by Han-Seok Seo, Natalia Calderon, Lei Chen, Eniola Ola, and Sophia Stanzo of the Sensory Science Center.
- “Sparking the senses — An experiential workshop on discovering and measuring product cues,” led by Kristen Dale and Dave Lundahl of InsightsNow Inc.
- “Exploring the impact of black coffee strengths on consumer preferences,” led by Elika Liftee of Onyx Coffee Lab.
- “Sensory nudges in testing — A practical approach with Compusense,” led by Mark Laird of Compusense Inc.
The first day of the conference will conclude with a reception led by Helen Ngo, lab manager for the Sensory Science Center. The event will provide networking opportunities for attendees from academia, industry and government.
Day 2: Friday, Feb. 28
The second day of the conference will feature three consecutive engagement sessions with a lineup of keynote and invited speakers.
Session 1: Sensory nudges in various contexts
- Keynote speaker: Suzanne Jervis, director of research for Sam’s Club, will present “Application of sensory in retail.”
- Weiyi Ma, associate professor in the School of Human Environmental Sciences at the University of Arkansas, will present “Children’s decoding of emotional prosody — a multisensory perspective.”
- Natalia Calderon, program manager of consumer insights in the Sensory Science Center, will present “Effects of food exposure in packaging on consumer purchase intent and visual attention.”
Session 2: Sensory nudges in consumer behavior, health, and quality of life
- Keynote speaker: Thomas Hummel, professor and director of the Smell and Taste Clinic in the department of otorhinolaryngology at Technische Universität Dresden in Dresden, Germany will present “Plasticity of the olfactory system in a clinical context.”
- Dave Lundahl, CEO of InsightsNow Inc, will present “The sensory challenge in reframing the conversation about ultra processed foods.”
- Sungeun Cho, assistant professor in the department of poultry science at Auburn University will present “Effect of humanely processed labels on consumer acceptance and willingness to purchase chicken breast bites.”
Session 3: Multidisciplinary approaches for measuring sensory nudges
- Keynote speaker: Nobuyuki Sakai, professor in the department of psychology at Tohoku University in Sendai, Japan will present “Multi-dimensional sensory science in salt reduction: Applying sensory science to ‘nudge’ people to reduce salt intake.”
- Ryan Ardoin, food sensory scientist for the U.S. Department of Agriculture’s Agricultural Research Service in New Orleans, will present “Food-evoked sensation seeking emotions and their impact on trial of novel foods.”
- Gongshun Yang, Ph.D. candidate in the department of food science at Kansas State University in Olathe, Kansas will present “Exploring the perception of freshness in home care scents through sensory and psychological dimensions.”
- Keynote speaker: Michelle Niedziela, founder of Nerdoscientist LLC in Philadelphia, will present “Integrating neuroscience and behavioral insights: Overcoming challenges in consumer sensory research.”
Additionally, Seo will present an overview of sensory nudges and lead a group discussion with speakers and attendees.
This conference is sponsored by the Sensory Science Center and the Global Center for K-Food at the University of Arkansas System Division of Agriculture, Compusense LLC, and Sam’s Club’s Member’s Mark brand.
To learn more about the Division of Agriculture research, visit the Arkansas Agricultural Experiment Station website. Follow us on 𝕏 at @ArkAgResearch, subscribe to the Food, Farms and Forests podcast and sign up for our monthly newsletter, the Arkansas Agricultural Research Report. To learn more about the Division of Agriculture, visit uada.edu. Follow us on 𝕏 at @AgInArk. To learn about extension programs in Arkansas, contact your local Cooperative Extension Service agent or visit uaex.uada.edu.
About the Division of Agriculture
The University of Arkansas System Division of Agriculture’s mission is to strengthen agriculture, communities, and families by connecting trusted research to the adoption of best practices. Through the Agricultural Experiment Station and the Cooperative Extension Service, the Division of Agriculture conducts research and extension work within the nation’s historic land grant education system.
The Division of Agriculture is one of 20 entities within the University of Arkansas System. It has offices in all 75 counties in Arkansas and faculty on three campuses.
The University of Arkansas System Division of Agriculture offers all its Extension and Research programs to all eligible persons without regard to race, color, sex, gender identity, sexual orientation, national origin, religion, age, disability, marital or veteran status, genetic information, or any other legally protected status, and is an Affirmative Action/Equal Opportunity Employer.
More Recent News
