Courses

The Intersection of Sensory Evaluation and Design Thinking

Existing sensory-consumer research skills provide a strong foundation for User-focused design
COURSE DESCRIPTION
Design Thinking has become a prominent process in the CPG world for generation of new products and services through user-focused empathetic design. The quest to understand consumers’ unexpressed needs has been a staple of sensory-consumer research for well over a decade. What in Design Thinking is new? How do Sensory and Design Thinking Interface?
Working through a practical example as a group, workshop instructors guide you through the steps of the Design Thinking Process: Empathize – Define – Ideate – Prototype – Test and highlight existing sensory –consumer research methods for identifying multi-sensory cues and for fostering emotional connections.
WHO SHOULD ATTEND
Sensory and Consumer Researchers, Product Developers, Marketers/Market Researchers, and Designers interested in identifying Sensory Cues
ABOUT THE COURSE
Spend the day learning the goals and steps of the Design Thinking Process and notice where existing sensory-consumer research skills can be applied. Immerse yourself in the process for a day and leave with ideas for incorporating the process into your workflow.

Location: New Providence, NJ, USA
Date: 3/16/2017 - 3/16/2017
Company: Sensory Spectrum, Inc
Target Audience:
Cost: $750
Course Type:
Further Information:


Descriptive Panel Leadership

For working Panel Leaders: Explore best practices for leading and managing a descriptive analysis panel, discuss challenges in the panel environment, and receive feedback and coaching
Course Description
Strengthen your panel leadership skills through reviewing and expanding the conceptual and practical background necessary to successfully develop, select, cultivate, monitor, and motivate an existing or expanding descriptive analysis panel.
This participatory workshop allows time for Panel Leaders to consider application of new/refined practices for panels and also to talk through challenges and successes in their panel environments and in their companies while receiving coaching from Spectrum instructors.
Practice panel leader skills in one or more areas such as training, providing feedback, or presenting results.  Feedback and coaching come from both instructors and peers.
Course will include an evening session on Days 2 and 3.
Who Should Attend
Practicing sensory professionals who are currently leading descriptive analysis panels (Spectrum, Flavor or Texture Profile, QDA, Odor Profile, Skin Feel, Fabric Feel, etc.) as an opportunity for continuing education. An open interchange is encouraged as participants learn styles and techniques to bring back to their panels.
About the Course
After reviewing descriptive analysis components and use of trained panels, deepen your knowledge into the importance of panelist selection, panel motivation/monitoring, and controlled procedures in panel success. Continue with terminology and scaling discussions as well as drawing conclusions from data through data analysis and common sense interpretation. Design and practice one or more of several panel leader skills and receive personalized feedback and coaching.
Location: New Jersey, USA
Date: 3/21/2017 - 3/24/2017
Company: Sensory Spectrum, Inc.
Target Audience:
Cost: $2800
Course Type: Descriptive Analysis, Management / Leadership, QC, Sensory Methodology, Other
Further Information:


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: www.ifpress.com/short-courses/ad-claims-2017/


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:


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: www.ifpress.com/short-courses/2017-master-class/


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