Courses

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
Regulatory/legal
Market research
Technical service



Location:
Date: 5/9/2017 - 5/11/2017
Company: Penn State University
Target Audience: Beginner
Cost: 1650
Course Type: Consumer Methodology, Descriptive Analysis
Further Information: http://www.cvent.com/events/principles-of-sensory-evaluation/event-summary-78cdfcec1f03435e976dcf0cfa5b1c11.aspx


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/


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:


UNDERSTANDING CONSUMERS. PREFERENCES, EMOTIONS, EXPECTATIONS, CONTEXTS AND SENSORY CHARACTERISATION

The course will feature recent advances in cognitive psychology applied to sensory and consumer studies on food, beverage,
cosmetic, personal care and home care products.

You will also get an overview of some of the most important methods and statistical tools that can be used for collecting
and extracting useful information from sensory and consumer data.

The course will give you an updated basis for planning an experimental design, understanding your results more in depth
for decisions in a commercial setting.
Level: Intermediate-Advanced

The course will cover both theoretical background, a large number of relevant examples and case studies, computer demonstrations
and hands on activities.

THE COURSE IS BASED ON A MULTIDIMENSIONAL APPROACH, WITH FIVE MODULES, EACH FOCUSED ON A HOT TOPIC:
CONSUMER PREFERENCES, EMOTIONS, EXPECTATIONS, CONTEXTS AND SENSORY CHARACTERISATION

The course is taught by:
Prof. John Prescott (TasteMatters Research & Consulting, Australia; University of Florence, Italy)
Prof. Erminio Monteleone (University of Florence, Italy)
Dr. Gastón Ares (Universidad de la República, Uruguay)
Dr. Paula Varela (Nofima, Norway)
Dr. Betina Piqueras-Fiszman (Wageningen University, The Netherlands)
Dr. Sara Spinelli (University of Florence, Italy; SemioSensory | Research & Consulting, Italy)
Location: Florence, ITALY
Date: 6/7/2017 - 6/9/2017
Company: Italian Sensory Science Society
Target Audience: Intermediate
Cost: 900/1100
Course Type: Consumer Methodology, Sensory Methodology, Statistics
Further Information: Deadline for Early-bird Registration: 12th May, 2017
Apply now: https://goo.gl/forms/jrQigHYIDORjGqzz1

Further information: http://www.scienzesensoriali.it/inPrimoPiano.page?docId=6230





Rapid Prototyping for Product Development

Coming soon!
Location: New Providence, NJ, USA
Date: 6/7/2017 - 6/7/2017
Company: Sensory Spectrum, Inc.
Target Audience:
Cost: $800
Course Type:
Further Information:


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