Courses

Introduction to Food Science Course

Rutgers University invites you to transform, broaden and update your food science skills with this highly focused, practical training!
Get the Best of a 4-Year Food Science Education in Only 5 Days!

Location: New Jersey Institute for Food, Nutrition and Health, 61 Dudley Rd, New Brunswick NJ 08901, USA
Date: 8/21/2017 - 8/25/2017
Company: Rutgers University
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Emotion Measurement


New  Course Immediately Following
Pangborn Symposium 2017!
Emotion Measurement
Herb Meiselman Training Courses

This course is based on my new edited volume Emotion Measurement (from Woodhead Publishing). This book features the latest work from many of the world's leading experts in emotion and in applying emotions to a broad range of services and products from exercise and health to product development, and cross cultural studies. This course is applicable to those interested in sensory and consumer research, product development, marketing, and related tasks.
LEARN MORE AND READ A COURSE OUTLINE
The course will begin on August 24th at 3PM following the 2017 Pangborn Symposium and will conclude with a full day on August 25th. The course site will be the Omni Hotel in Providence, the headquarters hotel for the Pangborn Symposium and right next to the Convention Center.

Have questions? Email herb@herbmeiselman.com.
Location: Providence Rhode Island, USA
Date: 8/24/2017 - 8/25/2017
Company: Herb Meiselman Training and Consulting
Target Audience: Intermediate
Cost: $1195 ($1095 before July 15)
Course Type: Consumer Methodology
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Post Pangborn Re-Entry: Implementing New Knowledge within your Organization

Coming soon!
Location: Providence, RI, USA
Date: 8/25/2017 - 8/25/2017
Company: Sensory Spectrum, Inc.
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Cost: $800
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Sensory Quality Programs

Examine the most used methods for sensory focused quality control and assurance panels and discuss the complex challenges of developing, instituting and maintaining effective sensory quality programs
Course Description
Explore current methods for evaluation of Sensory Quality throughout the production and distribution environment.  Be guided through the complex challenges of developing, instituting, and maintaining a Sensory Quality Program at the plant level.  Learn how to identify key elements of a high quality program, be exposed to a variety of sensory tools, and discuss how to influence key stakeholders.
Advantages, limitations, recommended applications, and steps for developing programs for methods including Attribute Descriptive, Difference from Control, and In/Out will be discussed with a focus on practical use while maintaining scientific integrity.  Real-world examples are provided for quality assessment of incoming raw materials, in-process production, finished products, and post-distribution.
Participants are encouraged to bring their individual challenges and situations for a roundtable discussion with the instructors and the group.
Who Should Attend
QC/QA and sensory professionals responsible for implementing in-plant sensory programs, as well as for plant management and technical personnel (sensory coordinators and quality professionals) who are responsible for the routine operation of the established program and use of generated data in decision making. Technical sensory and quality professionals will benefit from the in-depth discussion of the role of Sensory QC/QA within the larger context of Quality.
About the Course
Participants will learn
The importance of having a good sensory quality program
The role of sensory quality within a company’s quality program
Sensory Quality program methods and best uses of each one
The mechanics of a working sensory quality panel: training, use, and maintenance
Deeper understanding of production variability its measurement
Benefits of connecting sensory quality specifications with technical production specifications and statistical process control
Uses of sensory quality data in decision making


Location: Kannapolis, NC, USA
Date: 9/12/2017 - 9/14/2017
Company: Sensory Spectrum, Inc.
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Cost: $2650
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Tools and Applications of Sensory and Consumer Science

By attending this 3-day course you will:
• Understand why different sensory methodologies can results in different conclusions
• Explore the tetrad test as a powerful alternative to the triangle test
• Learn to assess and manage risks in product testing decisions
• Develop internal standards taking into account consumer expressed preferences
• Connect results of internal panel testing to consumer response
This course has been developed for personnel involved in sensory evaluation, market research, product development, quality assurance, and general management within consumer product companies. The content is easily accessible and will provide lasting benefits for attendees with both introductory and advanced level knowledge in sensory evaluation and market research.
Dr. Benoît Rousseau of The Institute for Perception will teach this course. On Friday, Dr. Chinatsu Kasamatsu of Ajinomoto will share an application of Landscape Segmentation Analysis® to strawberry jam products. The course will be taught in English. Clarification in Japanese will be provided as requested by participants.
A printed manual of the presentation slides, lunches and refreshments each day is included. You will also receive access to a free 3-month trial version of IFPrograms™ software and our current books, Tools and Applications of Sensory and Consumer Science and Thurstonian Models: Categorical Decision Making in the Presence of Noise.
Location: Tokyo, Japan at Chuo University - Korakuen campus , JAPAN
Date: 9/13/2017 - 9/15/2017
Company: The Institute for Perception
Target Audience: Intermediate
Cost: $1975 USD; 20% discount for each additional registrant from same organization.
Course Type: Consumer Methodology, Management / Leadership, Psychophysics, QC, Sensory Methodology, Software, Statistics
Further Information: Visit http://ifpress.com/short-courses/tokyo-2017/ for more information.


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