第二届亚洲感官与消费者研究研讨会（SenseAsia 2016）将于5月15至17日在上海召开。会议由国际知名出版集团公司Elsevieri主办，我校作为国内率先开展食品口腔加工研究的唯一高校参与本届会议承办的相关工作，陈建设教授作为本届会议的学术委员会成员将参加本次会议。

本届SenseAsia将汇集亚洲及世界食品感官方面的专家学者，聚焦心理物理及生理的基本过程、食品选择及偏好测量、感官测量方法、感官科学及健康、食品选择及消费者行为、跨文化对食品选择的影响、感官指标、非食物产品的感官和消费者研究、感官研究方法应用以及感官和烹饪学等诸多主题展开前沿研究的交流和研讨。同时，会议也将成为地区性和国际性学术研究人员和企业从业人员展示研究成果、建立科研合作的平台。

有关参会等相关事宜，详见会议网址：http://www.senseasia.elsevier.com

We are delighted to announce that the 2nd Asian Sensory and Consumer Research Symposium (SenseAsia 2016) will be held in Shanghai from 15-17th May 2016, building on the success of the first SenseAsia held in Singapore in 2014.

The conference, which attracted 300 delegates in Singapore, will focus on providing updates on key areas in sensory and consumer science by the world’s experts in these fields. In addition, the meeting will be a showcase for the region’s scientific and industrial practitioners to present their research in a prestigious, international context.

Topics covered include:

• Basic processes: psychophysics and physiology

• Developments in measures of food choice/preference

• Developments in sensory measures

• Sensory science and health

• Food choice and consumer behavior

• Cross-cultural influences on food choice

• Sensometrics

• Sensory and consumer research into non-food products

• Applications of sensory methods

• Sensory and Culinary