July 27 – August 1, 2026 | Nha Trang University
For nearly two decades, SPISE has served as a vibrant forum for sensory and consumer scientists, industry professionals, and students to exchange groundbreaking ideas, share research, and collectively advance the field in Asia.
Building on the success of SPISE 2024 in Ho Chi Minh City, we are thrilled to announce the next edition, hosted by Nha Trang University in the beautiful coastal city of Nha Trang, Vietnam.
This symposium is a collaborative effort with the esteemed Vietnamese partners, Vietnam Japan University and the School of Chemistry and Life Sciences at Hanoi University of Science and Technology, and our distinguished international partners, Institut Agro Rennes-Angers and Institut Agro Dijon.
In a world where the urgent need for sustainability is ever more apparent, sensory and consumer science is playing a pivotal role in steering the transition towards more resilient food systems and conscious consumption. SPISE 2026 will explore how sensory evaluation can bridge the gap between sustainability goals and consumer behavior, influencing everything from product design to meaningful changes in consumer habits.
The symposium’s program will revolve around three core pillars:
Methodological Innovations in Sensory and Consumer Science
- AI and digital tools for sensory and consumer insights
- Remote and mobile sensory testing
- Accessible and scalable research protocols
Sensory and Consumer Studies in Sustainable Food Systems
- Sensory evaluation of sustainable, plant-based, alternative protein, and upcycled foods
- Consumer perception of “green” products and eco-friendly packaging
- The attitude–behavior gap and cross-cultural perspectives
- Labeling and storytelling as tools for communicating sustainability
Sensory Nutrition and Health
- Chemosensory function in health and disease
- Individual differences and hedonic biomarkers
- Links between chemosensory perception, diet, and metabolism
Keynote Speakers
SPISE is honored to announce the keynote speakers:
Professor Hildegarde Heymann
Distinguished Professor, Department of Viticulture and Enology, University of California, Davis (USA)
A world-renowned expert in sensory science, Professor Heymann is celebrated for her seminal work on descriptive analysis and multivariate data analysis. She is also the co-author of the field-defining textbook Sensory Evaluation of Foods: Principles and Practices.
Professor Jeehyun Lee
Professor, Department of Food Science and Nutrition, Pusan National University, Korea.
Professor Lee is a leading researcher in sensory and consumer science with extensive contributions to understanding cultural and emotional aspects of food perception. Her work integrates sensory evaluation, cross-cultural consumer research, and affective responses to food experiences, bridging scientific rigor with real-world consumer insights.
Workshops
True to the SPISE tradition, the symposium will be preceded by two hands-on workshops:
Workshop 1 (Advanced): Building and Using Psychometric Scales to Understand and Drive Sustainable Consumer Behavior
Objective: This workshop will equip researchers with advanced knowledge and practical skills to develop and apply robust psychometric scales, enabling deeper insights into consumer food behavior and strategies to promote sustainable choices.
Workshop 2 (Fundamental): Applying Sensory Evaluation in Quality Control
Objective: This workshop will provide participants with the essential principles and practical techniques of sensory evaluation for effective quality control and product improvement in the food industry.
The SPISE 2026 experience will feature a rich program including an opening ceremony, dynamic oral and poster sessions, and interactive discussions. Participants will also enjoy a gala dinner celebrating local Vietnamese cuisine and have ample networking opportunities to forge new collaborations.
Full details on the program, registration, and abstract submission will be available soon on the official website: