ADVERTISING CLAIMS SUPPORT: Case Histories and Principles

Comparative advertising can improve sales, but how do you address false claims or challenges made by your competitors? Claims support is a critical business focus for many companies in categories with aggressive competitors. There is a scientific and legal foundation necessary to support advertising claims.<br><br>The purpose of this 3-day course is to raise awareness of the issues involved in surveys and product tests to provide the type of evidentiary support needed in the event of an advertising claims dispute. <br><br>The 12 course speakers have decades of experience as instructors, scientific experts, jurors, and litigators in addressing claims with significant survey and product testing components.  National Advertising Division and litigated cases will be used to examine and reinforce the information discussed. (Approximately 18 CLE credits and 18CH for Certified Food Scientists can be claimed for attendance of this course.) <br><br>The course is taught by Dr. Daniel Ennis, Dr. Benoit Rousseau, and Dr. John Ennis with 9 invited speakers.
Location: The Greenbrier, White Sulphur Springs, West Virginia, USA, USA
Date: 4/18/2017 - 4/20/2017
Company: The Institute for Perception
Target Audience: Intermediate
Cost: $1975; 20% discount for each additional registrant from same organization. Reduced or waived course fees offered to non-profit entities, students, judges, government employees and others.
Course Type: Consumer Methodology, Management / Leadership, Psychophysics, QC, Sensory Methodology, Software, Statistics
Further Information: Complete information and registration:

How to Be a Taster: Flavor & Texture Basics

Increase abilities to detect and describe flavors and textures across common food product categories
Course Description
Link experiences across some of the US’s most common food product categories to the language of flavor and texture with this “how to” course. Focusing on improving your ability to objectively describe products, this course breaks open the flavor and texture of products into individual perceivable attributes, such as showing that “cola flavor” is a blend of spices, citrus, caramelized, sweet, sour, and bitter notes. With developed tasting skills, you can better understand and communicate what makes products similar and different, document product flavors and textures, work more effectively at the bench, and better interpret consumer research responses to products.
Who Should Attend
Sensory scientists, product developers, QA & QC personnel, marketers, managers, individuals involved in the development of food products, and anyone who wants to improve their communication skills through better understanding of the objective experience of foods. Experience in descriptive analysis is not required. Curiosity about food is a plus.
About the Course
Beginning with the physiology of taste and olfaction, move into reviewing the components of flavor and exploring attributes through multiple focused sessions. Move to the physiology of texture and the unique considerations that impact texture measurement of specific products, followed by experiencing texture attributes for different phases of the eating experience.
Through practice with a large number of foods, participants complete the course with robust learning about attributes, product experiences, and the process for evaluation so they return to work better equipped to assess products and clearly communicate findings.
Drawn from Spectrum Descriptive Analysis methodology for evaluation of flavor and texture, this course focuses on attribute learning rather than scaling attribute intensity.
Location: New Jersey, USA
Date: 4/25/2017 - 4/27/2017
Company: Sensory Spectrum, Inc.
Target Audience:
Cost: $2800
Course Type: Consumer Methodology, QC, Sensory Methodology, Other
Further Information:

Principles of Sensory Evaluation

This 2.5 day workshop addresses the basic principles of sensory science from discrimination and acceptance testing to good laboratory procedures to the theoretical underpinnings for these practices. The course is delivered in a classroom and laboratory environment, and includes a mixture of theory, demonstrations, and laboratory activities using Compusense Cloud.

At the completion of the course participants will:
Be familiar with the practical considerations that must be taken into account when running sensory tests
Understand chemosensory biology and how our sensory systems work
Gain a detailed understanding of sensory test methods and the role of sensory science and the product lifecycle
Learn how to interpret sensory test results and determine appropriate actions

Who should attend this course:
Individuals who want to increase their knowledge and skills in basic and applied sensory science testing and analysis. It is appropriate for professionals from the following roles:
Product development
Research & development
Quality assurance/ control
Market research
Technical service

Date: 5/9/2017 - 5/11/2017
Company: Penn State University
Target Audience: Beginner
Cost: 1650
Course Type: Consumer Methodology, Descriptive Analysis
Further Information:

Master Class in Sensory and Consumer Science

Drs. Daniel Ennis, Benoît Rousseau, and John Ennis are pleased to again present a Master Class in sensory and consumer science for participants who have experience in the field and possess a good understanding of existing methodologies.<br>,br>In this 3-day advanced course, we will begin by establishing a set of principles that we will use to interrelate a variety of techniques to understand how people perceive and assess items such as products, concepts, and brands. We will then show how the Thurstonian framework allows cross-method comparisons. Topics will include statistical and psychological aspects of Thurstonian modeling for discrete choice, difference tests, rating methods, and ranking.<br><br>In the second section, we will discuss unfolding – what it is and why the problem it solves has always been of high interest. It will be shown how the technical problems in unfolding have been solved using Landscape Segmentation Analysis® and how we can now realize the goal of fitting individuals and products into a Drivers of Liking® space.<br><br>The third and final section will focus on combinatorial tools including eTURF 2.0 and Graph Theoretic Analysis (GTA). Whenever combinations of a large number of discrete items need to be discovered, GTA can be extremely useful. <br><br>Technical leaders and team supervisors who have already developed significant expertise will benefit from the opportunity to delve deeper into the theory and application of traditional and newer methodologies than is typically offered in other courses. (18 Contact Hours for Certified Food Scientists can be claimed for attendance of this course.)
Location: The Williamsburg Lodge – Colonial Williamsburg, Virginia USA, USA
Date: 5/9/2017 - 5/11/2017
Company: The Institute for Perception
Target Audience: Advanced
Cost: $1975; 20% discount for each additional registrant from same organization. Academic discount available upon request.
Course Type: Consumer Methodology, Management / Leadership, Psychophysics, QC, Sensory Methodology, Software, Statistics
Further Information: Complete information and registration:

Identifying and Fostering Creative Consumers

Coming soon!
Location: New Providence, NJ, USA
Date: 6/6/2017 - 6/6/2017
Company: Sensory Spectrum, Inc.
Target Audience:
Cost: $750
Course Type:
Further Information:

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