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). J. Ben. Lawlor is a sensory and consumer scientist at Nestlé with a background in nutritional sciences. His primary interests are in the promotion and education of the value of sensory sciences, the translation of sensory science into impactful business solutions, and the use of sensory and nutritional sciences for healthy, and sustainable, eating behaviors.

• 1. The use of rapid sensory methods in R&D and research: an introduction2. Alternative methods of sensory testing: advantages and disadvantages3. Rapid and Slower Methods to Measure Emotion Responses to Food Products4. Measuring sensory perception in relation to consumer behavior5. Expedited procedures for conceptual profiling of brands, products and packaging6. Flash Profile, its evolution and uses in sensory and consumer science7. Free sorting as a sensory profiling technique for product development8. Free multiple sorting as a sensory profiling technique9. Free-JARs10. Napping and sorted Napping as a sensory profiling technique11. Polarized sensory positioning (PSP) as a sensory profiling technique12. Check-all-that-apply (CATA) questions with consumers in practice: experimental considerations and impact on outcome13. Open-ended questions in sensory testing practice14. Temporal dominance of sensations (TDS) as a sensory profiling technique15. Ideal profiling as a sensory profiling technique16. Adoption and use of Flash Profiling in daily new product development: a testimonial17. Improving team tasting in the food industry18. Alternative methods of sensory testing: working with chefs, culinary professionals and brew masters19. Sensory testing with flavourists: challenges and solutions20. Projective Flash Profile from experts to consumers: a way to reveal fragrance language21. Use of rapid sensory methods in the automotive industry22. Sensory testing in new product development: working with children23. Sensory testing in new product development: working with older people24. Non-Meat Analogs – A Mind Genomics Cartography of their perceived health benefits25. Natural Language Processing26. A perspective on the evolution of descriptive methods