Continuing Education
Please note that The Society of Sensory Professionals provides information on upcoming conferences, symposia, and commericial courses for member
information purposes only, with no intention of recommending or endorsing anything listed.
Submissions to the CE area may be made by using either the conference
or course form.
QC
March 2012
A Powerful Framework for Sensory Product Testing
In this 3-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 Dr. Michael O’Mahony, Food Science and Technology professor at UC Davis and Mr. Frank Rossi, Associate Director, Applied Quantitative Sciences at Kraft Foods.
Location: The Williamsburg Lodge in Williamsburg, Virginia, United States
From: March 26, 2012 to March 28, 2012
Offered by: The Institute for Perception
Target audience: Intermediate
Cost: $1350; 50% discount applied to each additional registrant from the same company, Academic discount available
Further information: http://ifpress.com/short-courses/
April 2012
Hands on Sensory and Consumer Shelf-life Measurement Course
The course objective is for participants to acquire the necessary tools to estimate sensory shelf life of foods, focusing on the consumer’s decision to accept or reject a stored product. The course will cover experimental design, the work of trained and consumer panels, and on how to perform statistical calculations.
Shelf-life estimations based on survival analysis statistics and the cut-off point method will be performed hands-on with the freely distributed R Statistical Package in combination with Excel.
Attendees will receive clear instructions and R-functions to start using their expertise from day 1 after the course. The course is orientated to the needs of R&D and quality control.
Throughout the course real case studies will be seen of shelf lives of yogurt, UHT milk, lettuce, sunflower oil, mayonnaise, French-type bread and minced meat.
Location: Microtek Labs, 230 W. Monroe, Suite 550, Chicago, Illinois, United States
From: April 24, 2012 to April 26, 2012
Offered by: Dr. Hal MacFie Consulting
Target audience: Beginner
Cost: $2000; 25% discount for members of academia
Further information: http://www.halmacfie.com/pages/chicago24apr2012.html
May 2012
A Powerful Framework for Sensory Product Testing
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 speaker, Frank Rossi, Associate Director of Applied Quantitative Sciences at Kraft Foods, will talk about issues in risk management in product testing.
Location: The Radisson BLU EU, Brussels, Belgium
From: May 21, 2012 to May 22, 2012
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/
Drivers of Liking® and Product Portfolio Optimization
Learn to “see” the market from your consumers’ perspective as you develop an understanding of similarity, Drivers of Liking,® and Landscape Segmentation Analysis.® In this 2.5-day course, you will actively: Construct maps with products and consumer ideal points and identify products’ strengths and weaknesses using descriptive and analytical data; Understand the limitations of internal preference mapping based on 27 category appraisals conducted at a major consumer products company; Find consumer segments using individual ideals; Use mapping results to improve existing products and conduct computer-aided design of new products. Invited speaker, Dr. Kevin Blot of Unilever, will show applications of LSA in new introductions.
Location: The Radisson BLU EU, Brussels, Belgium
From: May 23, 2012 to May 25, 2012
Offered by: The Institute for Perception
Target audience: Intermediate
Cost: €950; 50% discount applied to each additional registrant from the same company, Academic discount available
Further information: http://ifpress.com/short-courses/
