Masan Consumer offers sensory science insight at SPISE 2024

SPISE, or the Summer Programme In Sensory Evaluation, is an international symposium held in Vietnam with the participation of the global experts in sensory science, consumer science, applied statistics, and machine learning.

The event offered an opportunity for scientists, students, and businesses from all over the world to interact with the world's top scientists. This year’s symposium aims to promote digital transformation and consumer science at fast-moving consumer goods (FMCG) companies.

Riding on the success of the previous editions, SPISE 2024 was organised in Ho Chi Minh City from July 26 to 27 with the participation of 100 professors, scientists, and research and development (R&D) teams of enterprises from nations such as the US, France, Japan, South Korea, and Singapore.

There were also representatives from the University of Texas, Zensho Holding in Japan, Université Polytechnique Hauts-de-France, Institut Agro-rennes, and more besides.

Some Vietnamese food and FMCG companies also participated in the symposium, like Masan Consumer, Vinamilk, Suntory, and Vinasoy.

The event discussed the latest topics in developing product formulas, researching consumer behaviour, and applying machine learning to big data processing to meet the increasing and diverse needs of Vietnamese consumers, as well as expanding exports to international markets.

At the symposium, Masan Consumer’s R&D team made a presentation on the contribution of sensory science to winning products. Le Thi Nga, R&D director of premium products at Masan Consumer, said that sensory science is applied in its Consumer Innovative Center and Consumer-In-Love models.

"Through this new approach, we can directly communicate and closely work with consumers to develop products serving consumer demand," Nga said. "These models consist of qualitative and quantitative sensory methodologies. At Masan Consumer, sensory science applications in the product development process greatly support R&D to deliver winning products. Sensory science thus continues to be an essential tool for increasing the success rate of new products in the market.”

On the sidelines of SPISE 2024, there were also separate workshops on analysing sensory and consumer data, new product development in the food industry, and others.

Huynh Ky Phuong Ha, vice president of Ho Chi Minh City University of Technology said that since its inception in 2005, the event itself has grown substantially.

"SPISE 2024 not only highlights the importance of sensory science but also reflects the ongoing commitment to fostering innovation and collaboration in scientific research. The pressing demand for more agile and faster approaches necessitated by the dynamic nature of product development in an era where time is of the essence challenges classical sensory evaluation methodologies,” Ha said.

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