Nonfood Sensory Practices

Anne-Marie Pensé-Lhéritier is professor at Ecole de Biologie Industrielle (EBI) in France, she has developed more than 20 years ago a sensory panel that has become an international reference for the evaluation of topical products and oral forms. Her expertise has been recognized by the national agencies and standards organization in which Anne-Marie Pensé-Lhéritier is listened to for her expertise in the field of non-food sensory evaluation. In addition, she has conducted numerous research projects in partnership with industrialists for cosmetics, pharmaceutical but also for the fields of glass, automotive or even textiles. She is now coordinating, among others international projects, to improve the acceptability of medicines by children.Irène Bacle spent most of her career in the pharmaceutical industry where she developed a strong expertise of all areas of sensory evaluation. She has applied sensory analysis to many consumer good categories, including cosmetics, personal care products, oral and dental care, as well as to drugs and medical devices. She has experienced cultural diversity while working with panels in many different countries in Europe, Asia and South America. This led her to value the importance of product usage and specific consumption habits in all her projects. She is now a consultant in sensory analysis and works with companies to assess their needs and to design and set up efficient sensory and consumer studies.Julien Delarue is Assistant Professor of Sensory & Consumer Science at the University of California Davis. His research focuses on methods to measure consumer sensory perception and preferences and on their effective use in R&D. He seeks to develop high validity consumer-oriented methods. His research explores the role of context in hedonic measures using immersive environments and digital technologies. He also works to develop and validate rapid and flexible descriptive analysis methods with application to new product development and consumer research. Formerly a Professor at AgroParisTech in the food science and technology joint research unit with INRAE and Université Paris-Saclay, he has served as the Chair of the French Society for Sensory Analysis (SFAS) and of the European Sensory Science Society (E3S).