FOP Group have been busy attending discussions and conferences. Led by Dr. Xinmiao Wang, students of the FOP group participated in organizing the 2^nd Asian Sensory and Consumer Research Symposium, held in Shanghai between 15th and 17th of May 2016 and actively participated as volunteers. Members included Master students: Lv Zhihong, Gang Zheng Ying, Huifang Cai, Lv Cong; PhD student: Ms. Xia Hu; Postdoctoral fellow: Dr. Rutuja Upadhyay. Prof. Jianshe Chen was the key member of the scientific committee and had two invited lectures at the Conference. FOP students presented posters which received a very good response from the delegates from industry and academia. There was wonderful exchange of ideas during the Food Oral Processing conference workshop and the FOP members Marco Morgenstern, Prof. Jianshe Chen and Dr. Rutuja Upadhyay had all the questions answered from the audience. Hopefully next year the FOP students will pluck up the courage to contribute towards oral presentation during the next International Conference. Zhejiang Gongshang University was the co-organizer of the conference.

FOP Group had organized a workshop at SenseAsia on “Food Oral Processing”. The session was chaired by Marco Morgenstern, New Zealand Institute for Plant & Food Research Limited. Topics included were:

1. Oral physiological and food physical perspectives of eating and sensory perception

J. Chen, Zhejiang Gongshang University, China

2. Importance of dynamic texture for flavor and interactions with consumers

D. Paredes, Takasago International Corp (USA), USA

3. Tribological approach to the sensory properties of oil-in-water emulsions

R. Upadhyay, J. Chen, Zhejiang Gongshang University, China