European Association
of Wine Economists
Vineyard Data
Quantification Society
Database contains
Target of this association
The purpose is to facilitate interactions between academic researchers and professionals in the field of Gastronomy and belonging to different disciplines: economics, econometrics, sociology, psychology, management, marketing, chemistry, sensometrics, and to develop academic research from all these aspects.

To reach this aim, we organize workshops and conferences where chefs, food critics and researchers meet and exchange ideas.

10th Annual Conference of SQG joined with the 22st annual VDQS Conference 
May 27 - 30, 2015 in BRNO - Czech Republic

The "gastronomic" approach can be applied to all kind of food and their pairings.
  • Validity of the process how to evaluate taste (applies to restaurants too!)
  • Determination of the "hedonic" price (what the consumer is willing to pay)
  • Determination of the various components in the hedonic price of the product (excluding cost of production in the strict sense): Protected Geographical Indication PGI (in French IGP), Protected Designation of Origin PDO (in French AOP), quality labels, information, presentation, location, ...
  • Participation of the gastronomy in economic development (local, regional, national, ...) and social life (health, conviviality).
Its purpose is to validate results, established by scientific and verifiable procedures. To reach this aim, the association uses qualitative economic studies, experimental studies, sociological analysis, as well as geographical or historical analysis.
About the Brno Conference:
Scientific Committee:
Click on the names for more information

Scientific Committeechaired by:
BARRERE Christian
Université de Reims - FR

Agro-Food Economics Zaragoza - ES
ESC Dijon - FR
INRA Paris - FR
Univ. de Turin - IT
University of Arkansas - US
Univ. of Palermo - IT
President-founder of Geofood - FR

General and Usual Topics

Quality and Taste of Foodstuffs, Analysis of Results
  • of the Experiments
  • of Tasting and Classifications
Quality & Gastronomy
  • Eligibility as a "Gourmet-Product"
  • Intrinsic Quality and Tasting
  • Impact of Labeling (on Quality, Quantity, Price)
Evolution and Institutions of Gastronomy
  • Appearance of New Styles (slow food, ...)
  • Internationalization
Gastronometric Studies
  • Evolution of Demand and Prices
  • Modeling Purchasing Behaviors
  • Impact on economic or social growth

Key Dates:

Febuary 28, 2015
Deadline for submission of your abstract on-line submission on VDQS website
March 28, 2015
Program on-line
April 10, 2015
End of possibility to send a modified text
April 10, 2015
End of early bird tariff
May 27 - 30 , 2015
Conference in Brno, Czech Republic