The Pangborn Symposium has always been a bellwether for the state of our discipline. We look forward to it for so long and it vanishes far too quickly. Reflecting on the camaraderie of our discipline and the friendliness of our peers, some recurring themes occur. One of the recurring themes is the role that Sensory Science plays in the realm of Health and Nutrition.

One thing that continues to impress me about my peers is their ability to use the techniques and skills we have at our disposal in addition to new techniques (i.e., A.I.) to better understand what drives consumer behavior and the success of product launches. Undoubtedly, health and wellness, specifically healthy eating continues to be a recurring theme in our society. Our discipline is at the forefront of understanding the physiological perception of taste and smell and its association with health issues such as obesity, depression, and lifestyle choices. Most recently, the impact of COVID on the loss of taste and smell has furthered the research focusing on the mechanisms of perception. This continues to be an active area of research. Further, scientists have started to look at the connection of loss of taste and smell as key early sign of Alzheimer’s-related cognitive impairment and biomarkers. While the research is in its infancy, it will provide valuable insight into potential early intervention in slowing the progression of the disease.

Health and Nutrition is one of many research areas at all Pangborn Symposium that highlights the contribution of sensory/consumer methodologies to ensure products developed deliver healthy and nutritious food and beverages in the context of sustainability and deliciousness which is a growing expectation of the consumer. These themes have been gaining momentum for a long time and do not appear to be slowing.