Orlando Wines now welcomes 30 professionals and students as part of the 6th annual New Zealand/Australian Sensory Symposium, held at the Jacob's Creek Visitor's Centre on February 8 and 9.

According to Orlando Wines, the symposium targets sensory professionals who are looking for new ideas and knowledge to use in their research or work environment and would like opportunities to discuss current sensory issues with others working in the field.

It is also designed for maximum networking and interaction with other sensory professionals who work across a broad range of products involving wine, beer, food and cosmetics.

A spokesperson for Orlando explained that flavour is a major contributor to the sensory profile of a food or beverage.

“Food and beverage companies are always trying to understand in their products,” the spokesperson said.

At this year's symposium, sensory professionals will learn more about flavour and how it is perceived by individuals, how it interacts with other components in foods and what psychological influences impact flavour perception perceive this.

“We are taking the opportunity to turn on a Jacob's creek experience for them as well as highlighting how important sensory science is to the business within Orlando Wines," the spokesperson said.

The symposium also attracts several international speakers.

Ultimately, a better understanding of flavour is expected to help sensory professionals support the creation of appealing consumer products, with aims of the event to include:

- To better understand the science of flavour and how sensory and consumer science can use that understanding to develop better consumer products

- To learn about the newest frontiers of social media and how it can help your sensory and consumer science program

- To provide an opportunity for sensory professionals in New Zealand and Australia to network and exchange ideas.

Visitors to the Barossa also be treated to the usual hospitality, food and wines and will stay at Novotel Resort.