Sensory Science Center Conference Explores What Drives Behavior Oct. 19-22

The Science-Telling-About-Revolution (STAR) in Sensory Nudges Conference will take place on Oct. 19-21 at the U of A Food Science Department, 2650 N. Young Ave., and at the Don Tyson Center for Agricultural Sciences, 1371 W. Altheimer Dr., in Fayetteville. 

"Even among food scientists and industry professionals, sensory science is often viewed primarily as a way to measure consumer perception and acceptance of food products," said Han-Seok Seo, director of the Sensory Science Center. "In reality, the influence and application of sensory cues extend far beyond that traditional view.

"Through this interdisciplinary conference, we hope to highlight how sensory cues can meaningfully shape not only perception, liking and emotion, but also behavior and well-being. By bringing together advanced knowledge and insights from diverse disciplines, we aim to explore how sensory cues can be used to support healthier, happier, smarter and more sustainable choices, as well as everyday experiences."

Seo is also a Tyson Endowed Professor in Food Sensory Science in the Department of Food Science with the Dale Bumpers College of Agricultural, Food and Life Sciences at the U of A.

This year marks the 30th anniversary of the Sensory Science Center, which was founded in 1996 as the U of A Sensory Service Center. To mark the center's evolution into, as described by Seo, "Version 2.0," it was renamed the Sensory Science Center on Feb. 2, 2020, a date chosen to reflect this new chapter. The center is part of the Arkansas Agricultural Experiment Station, the research arm of the U of A Division of Agriculture.

The final day of the conference will include a workshop for local food service professionals focused on applying sensory nudges to enhance the dining experience for individuals with low vision. The workshop will be led by Seo and Sensory Science Center graduate students Natalia Calderón, Lei Chen and Nguyen Ngo, with additional support from undergraduate students.

In all, there will be more than 30 speakers presenting on a variety of topics, from the effects of GLP-1s on consumer behavior to the role of sounds in dining. 

Keynote Speakers and Their Topics

• Seo-Jin Chung, professor in the Department of Nutritional Science and Food Management at Ewha Womans University in Seoul, South Korea — "Framing the unfamiliar palate: Acquiring a liking for novel, sustainable, and ethnic foods"
• Deanna Hanson-Abromeit, professor in the School of Music at the University of Kansas — "What's that I hear? Optimizing music as a complex sensory experience"
• Melinda Karalus, director of sensory research for Tyson Foods in Springdale — "From idea to market: Applying sensory and consumer insights end-to-end"
• Dave Lundahl, founder and CEO of InsightsNow, Inc., in Corvallis, Oregon — "Why 'winning' product concepts fail in the market - and what we're missing"

UADA and U of A Presentations

In addition to Seo's presentation — "Beyond Perception and Liking: The power of sensory nudges" — other researchers with UADA and the U of A will present on the following topics:

• Lei Chen, Ph.D. student with the Sensory Science Center — "Enhancing the eating experience: The role of auditory information in multisensory dining"
• Weiyi Ma, associate professor in the School of Human Environmental Sciences — "Children's integration of music and visual cues in identifying dancing"
• Brandon McFadden, professor and Tyson Chair in Food Policy Economics in the Department of Agricultural Economics and Agribusiness — "Emerging FDA labeling policies and the potential behavior impacts"
• Scott Lafontaine, assistant professor of food chemistry in the Department of Food Science — "From molecules to motivation: How flavor chemistry and sensory cues shape consumer behavior"
• Khoa Luu, associate professor in the Department of Electrical Engineering and Computer Science — "Advanced generative AI approaches to consumer shopping behavior?"

For other conference details - including registration information, a full list of speakers and presentation topics, and submission deadlines for poster presentations - visit the STAR in Sensory Nudges Conference website.

Poster Submission Deadline Extended

The deadline for submitting student poster presentations and documents for the Meullenet Research Award has been extended to Sept. 22.

The award is named for Jean-François Meullenet, senior associate vice president for agriculture-research and director of the experiment station. Meullenet co-founded the center in 1996 when he was a professor in the Department of Food Science.

Applicants must either be currently enrolled in an undergraduate degree program, a graduate degree program or have graduated from an undergraduate or graduate degree program after Jan. 1, 2026. Human sensory or consumer research must be a primary focus of submissions, rather than a minor component of a broader project.

To learn more about ag and food research in Arkansas, visit aaes.uada.edu. Follow the Arkansas Agricultural Experiment Station on LinkedIn and sign up for our monthly newsletter, the Arkansas Agricultural Research Report. To learn more about the Division of Agriculture, visit uada.edu. 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 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 22 entities within the University of Arkansas System. It has offices in all 75 counties in Arkansas and faculty on three system campuses. 

Pursuant to 7 CFR § 15.3, the University of Arkansas Division of Agriculture offers all its Extension and Research programs and services (including employment) without regard to race, color, sex, national origin, religion, age, disability, marital or veteran status, genetic information, sexual preference, pregnancy or any other legally protected status, and is an equal opportunity institution.