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Many know IFT for its annual event, but there is so much more to IFT. Trying to figure out how to tap into IFT's vast network or have a certain skill or area of concentration you need to gain more experience in? Then you can't miss this informative info session. In this session you will learn all about the great networking, learning and engagement resources and services IFT provides its members all year long.
Informed by current and former members, IFT's new membership offerings provide options designed to meet you where you are in your professional journey with the resources, services and affordable options you need to succeed.
An important aspect to many food and non-food products is aftertaste or after-feel, the lingering sensory sensations perceived after the product is swallowed, expectorated, applied, or used. Over the past several years, this important area of sensory science has received more attention in the scientific literature, as well as by those in product development, as professionals are appreciating its relevance and influence on consumer acceptance and product usage. In addition, several scientific studies have sought to understand the influence of product composition on the perception of aftertaste, a topic that is of interest to product developers. Even though this topic has great industry application, a session at IFT has not been organized around sensory aftertaste/feel for a number of years.

Thus, the overall objective of this session is to educate attendees on the importance of aftertaste/feel and the sensory considerations associated with measuring this perception. Our moderator, Dr. Stella Salisu, will introduce the area of aftertaste/afterfeel and present the three speakers in the session. Our first speaker, Dr. Zata Vickers, will introduce the fundamentals surrounding aftertaste/afterfeel, including its perception and importance in consumer product choice and acceptance. She will also describe methodological considerations when measuring aftertaste/feel, including minimizing carryover between samples. The next speaker, Dr. Carolyn Ross, will talk about the application of research methods for the study of aftertaste in various foods and beverages. Using a wide variety of specific examples including wine, seafood, and gum, she will describe specific studies, including methodologies used to measure aftertaste in different systems and the importance of aftertaste in the acceptance of these different products. She will also present how changing the composition of the food can influence aftertaste perception. Our last speaker will be Ms. Lee Stapleton. Using several examples in the area of personal-care products and her extensive experience in this area, Ms. Stapleton will present the area of afterfeel, including the development of appropriate sensory terms to describe these sensations and the consumer reaction to different aspects of afterfeel. After our last speaker, Dr. Salisu, our moderator, will summarize the session and open up the microphones for questions.