Continuing Education

June 2013

Introduction to Graph Theoretic Tools Webinar

While sensory properties clearly affect a product’s market performance, considerations such as benefits, packaging, and advertising images also play a key role in product success. Thus it is helpful to define a product-bundle as the total of all aspects of a product that interact with consumers. In this webinar, we share results from research in which the recently developed tool of Graph Theoretic Analysis (GTA) was used to find best product-bundles in the sparkling fruit-juice beverage category. Specifically, compatibility information from a nationwide internet-based study was used to find best combinations of flavors, benefits, and images within a new product line of these beverages. This webinar is intended for a general audience of sensory professionals and graduate students. No detailed technical knowledge is assumed.

Location: Webinar, 2:00 pm EST; 1:00 pm CST; 11:00 am PST, United States
From: June 6, 2013 to June 6, 2013
Offered by: The Institute for Perception
Target audience: Beginner
Cost: Attendance only - $269 USD ; Webinar recording only - $289 USD; Webinar attendance and recording - $359 USD

Further information: Graph Theoretic Tools Webinar

A Powerful Framework for Improve Sensory Measurement

In this 2-day course, you will achieve a deeper understanding of traditional discrimination and rating methods by learning a common framework in which to interpret results across methodologies. In particular, you will learn how to select the most suitable and powerful discrimination methodology based on project objectives, how to develop standards to detect when sensory differences and ratings exceed a consumer-relevant acceptability threshold, how to assess and manage risks in product testing decisions, and effectively use the “no preference/difference” option. Invited speakers include Bert Borggreve - Consumer Insight Manager of H.J. Heinz Continental Europe, Pieter Punter - co-owner and research director of OP&P Product Research, and Frank Rossi - Associate Director of Statistics, Kraft Foods.

Location: The Radisson BLU EU, Brussels, Belgium
From: June 10, 2013 to June 11, 2013
Offered by: The Institute for Perception
Target audience: Intermediate
Cost: €750; 50% discount applied to each additional registrant from the same company, Academic discount available

Further information: http://ifpress.com/short-courses/brussels-2013/

Flavor Spectrum Descriptive Analysis

This course is a “how to taste” course and will cover, in depth, the components of descriptive flavor analysis; the characteristics (qualitative), the intensity (quantitative), the timing (temporal), and overall impressions, etc. Attention will be given to the physiology of taste and olfaction, and application of descriptive analysis to the evaluation of specific products. Upon completion of this course, participants will have gained an understanding of the physiology and the process of how to develop a lexicon for a specific product category. Participants will have had an opportunity to practice tasting several types of products and thus understand how, with a common lexicon, individuals can communicate clearly and similarly about flavors.

Location: Sensory Spectrum, 554 Central Avenue, New Providence, New Jersey, United States
From: June 11, 2013 to June 14, 2013
Offered by: Sensory Spectrum
Target audience: Beginner
Cost: $ 2,450 USD

Further information: See page 9 in the 2013 Course Booklet; 2013 Sensory Spectrum Course Booklet

Drivers of Liking® and Emotion Mapping

In this 2.5-day course, learn to “see” the market from your consumers’ perspective as you develop an understanding of similarity, Drivers of Liking®, and Landscape Segmentation Analysis®. You will also be introduced to recently developed novel combinatorial tools, which can enhance the use of the TURF technique and guide the optimal selection of products for consumer category appraisals. Invited speakers include Bert Borggreve - Consumer Insight Manager of H.J. Heinz Continental Europe, Pieter Punter - co-owner and research director of OP&P Product Research, and Frank Rossi - Associate Director of Statistics, Kraft Foods.

Location: The Radisson BLU EU, Brussels, Belgium
From: June 12, 2013 to June 14, 2013
Offered by: The Institute for Perception
Target audience: Intermediate
Cost: €950; 50% discount applied to each additional registration from the same company, Academic discount available

Further information: http://ifpress.com/short-courses/brussels-2013/

August 2013

EMOTIONS: Measurement and Analysis in Product Development

Emotions is one of the hottest topics in sensory and consumer research; the recent Eurosense conference in Switzerland had over 40 papers on product emotions. This Course on Emotions in Commercial Product Development provides a basis for working in emotion measurement, and then provides current applied methods and examples of those methods. From this course you should get a better understanding of emotion and emotion measurement, and practical information on what method(s) might work for you. After several years of updating and expanding the content of the EMOTION course, it has been expanded to 2 days, and important material to help you measure emotions has been added, as has critical sections on how to analyze emotion data. These analysis sessions will be given by Tom Carr, one of the leading statisticians in our field.

Location: The Windsor Barra Hotel, Rio do Janeiro, Brazil
From: August 8, 2013 to August 9, 2013
Offered by: Dr. Herb Meiselman
Target audience: Beginner
Cost: $1800 USD; or $2500 for both EMOTIONS and PSYCHOGRAPHICS courses

Further information: Meiselman Emotions Course Registration