Author Archives: E3S secretary

Advertising Claims Support Course presented by The Institute for Perception

Title of Course: ADVERTISING CLAIMS SUPPORT: Case Histories and Principles

Date: 9th – 11th  APRIL 2019

Venue: The Greenbrier in White Sulphur Springs, West Virginia USA

Web Link to Course:

Course Description: Comparative advertising improves sales. How do you support your advertising claims and 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.

The purpose of this 3-day course is to present principles involved in testing product performance and surveys to access advertising messages. This knowledge base is necessary in order to provide solid evidentiary support needed in the event of a claims dispute.

The 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 12 CLE credits and 15CH for Certified Food Scientists can be claimed for attendance of this course.)

The course is taught by Dr. Daniel Ennis, Dr. Benoit Rousseau, and Dr. John Ennis.

Invited speakers Include:

  • Lauren Aronson – Crowell & Moring
  • Christopher A. Cole – Crowell & Moring
  • Hal Hodes – NAD
  • Alexander Kaplan – Proskauer Rose
  • Cynthia E. Kinser – Tennessee Attorney General’s Office (retired)
  • Robyn Lewis – NAD
  • David G. Mallen – Loeb & Loeb
  • Annie Ugurlayan – NAD


Course Fee: $1975 US; 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.  A discount of $50 US will be offered to E3S members upon request. Please contact Susan Longest at or call +001-804-675-2980 before registering if you are eligible for a discounted fee. Register online at:


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An opportunity to work at Aarhus University Department of Food Science, Food Quality Perception & Society Team via an AIAS Fellowship

Application deadline: 23 January 2019

Aarhus Institute of Advance Studies (AIAS) at Aarhus University Denmark, is pleased to announce a call for up to 15 AIAS-COFUND II Marie Curie fellowships (deadline Jan. 23 2019) available at AIAS with a start in 2019, for talented junior and senior researchers.

These Scholarships are applied for in conjunction with a host environment at Aarhus University, and The Department of Food Science’s, Food Quality Perception and Society (FQS), sensory and consumer science research group is one environment very interested in hosting such an applicant.

For additional Information: Contact Professor D. V. Byrne, Science Team Leader: Food Quality Perception & Society (FQS), Department of Food Science, Aarhus University, Denmark. See FQS Team website here:


AIAS In synopsis:
The AIAS-COFUND II Fellowship Programme

(Further information here)

Applicants can choose their research topic freely within all academic areas. The duration of a fellow-ship varies from 6 up to 36 months, with commencement dates either on 1 October 2019 or 1 February 2020. A fellowship includes a competitive salary, funding for travel and reasonable research expenses.

The programme encompasses two types of fellowships:

  • AIAS-COFUND Junior Fellowships for postdoctoral researchers with a career experience of 2-10 years. Fellowship duration: 12- 36 months.
  • AIAS-COFUND Senior Fellowships for researchers with a career experience of 10+ years. Fellowship duration: 6-18 months.

The application deadline is 23 January 2019.


Commencement date: 1 October 2019 and 1 February 2020.

Read about AIAS and the fellowship programme and see the Guide for Applicants at:


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Sensory & Flavour Development Specialist at University of Nottingham

Sensory & Flavour Development Specialist – KTP Associate (Fixed Term)

Closing Date: Tuesday, 8th January 2019

Reference: SCI455218
Closing Date: Tuesday, 8th January 2019
Job Type: Research
Department: Food Sciences
Salary: £28,000-£34,000 per annum depending on skills, qualifications & Experience. Plus, £6,000 training package.

This is an exciting opportunity for an ambitious individual to advance their career through a Knowledge Transfer Partnership (KTP) working with craft gin pioneers, Warner Edwards and world leading experts at the University of Nottingham to transfer and embed knowledge within Warner Edwards. Warner Edwards are a young, fast growing, global award-winning craft distillery producing small-batch artisan gins on their family farm in the picturesque village of Harrington in Northamptonshire. They are famous for creating and pioneering naturally flavoured gins, which led to the recent exponential boom in the flavoured gin market. Every drop is farm-born, and made from only natural ingredients with many sourced locally and grown on the farm. Warner Edwards account for a substantial share of the premium market, retailing in high-end grocers such as Waitrose, Marks & Spencer, Fortnum & Mason, and Selfridges. Building on their meteoric success, their ambition is to lead the industry in their understanding the chemistry of flavoured gins, and you will be a key player in realising this by developing your own sensory skills and embedding that within the business by establishing sensory panels, flavour chemistry capabilities and creating literature through research that will optimise spirit quality and progress the industry.

You will be employed by the University of Nottingham but will be based primarily at Warner Edwards in the idyllic countryside location of Harrington. The village itself is commutable by car from towns such as historic Market Harborough, and less than one hour from London. At Warner Edwards, you will be working within a fast-moving company in an increasingly competitive and dynamic market. Through exposure to different teams within the company (sales, marketing, finance, technical), you will need to understand the commercial relationship between these groups and how they adapt in line with the company’s growth. Thus, understanding the commercial impact of the KTP through this exposure will be a key component of the project.

You should hold BSc/MSc (2:1 or first) in Food Science or related subject. A relevant PhD (e.g. Sensory Science, Flavour Science/Chemistry, Food Science (with significant elements of sensory science/flavour science) or equivalent) is highly desirable.

Further information


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SHORT-TERM MISSION – 6 months from January 2018



  • Master degree in engineering / sensory & consumer studies
  • Good knowledge in statistics
  • Appetite for method development
  • French & English: read, written, spoken Curiosity & open-mindedness / Team player / Ability to challenge practices Strong communication skills Strong interest for sustainable development

Location: Campus Charles Zviak -15 rue Pierre Dreyfus, 92110 Clichy (PARIS)


Further information


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Online Course Principles of Sensory Science

Online Course Principles of Sensory Science

Organised by Wageningen Academy, Division of Human Nutrition

Date: Mon 4 March 2019 until Sat 1 June 2019

Are you looking for an introduction in the world of sensory science with a focus on eating behaviour? Would you like to broaden and deepen your theoretical knowledge and gain the latest insights from present real world research? And are you looking for an integrated approach where food technology, consumer and nutrition science interact? Then this university-level online course might be something for you.

Duration: 13 weeks timeframe, 80-90hours of study in total
Setup: Online
Price: EUR 1,395.00

Further information


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Business Engagement Scientist: Sensory Science

Business Engagement Scientist: Sensory Science (fixed term)
University of Nottingham – Food Sciences
Location: Sutton Bonington

deadline: 20th December 2018

Salary: £27,025 to £39,609 per annum, depending on skills and experience (minimum £30395 with relevant PhD)
Hours: Full Time
Contract Type: Fixed-Term/Contract
Job Ref: SCI386518

The Sensory Science Centre (SSC) is internationally renowned for both its sensory research and teaching, boasting state of the art facilities, two expert panels and a consumer database for product assessment. This role presents an excellent opportunity for a self-motivated sensory and consumer scientist to engage with businesses and research partners by conducting services rendered work. This will include raising awareness of the centre, identifying new leads, delivering pitches to potential collaborators/clients, writing proposals, conducting studies, analysing data and presenting results (both verbally and written). In addition, the role-holder will work closely with the flavour chemistry team, supporting research and would therefore benefit from knowledge and experience of flavour/aroma chemistry.

Candidates should have a PhD in Sensory Science (or close to completion) OR significant industry experience in Sensory and Consumer Science. In addition, the appointee must have experience in flavour chemistry and associated analytical techniques (e.g. GS-MS, APCI-MS, LC-MS). The appointee should have excellent communications skills and considerable experience collecting data from human subjects. Industrial experience, a publication record or experience of teaching/training are also preferable. Candidates must demonstrate excellent analytical skills, be self-motivating and be able to work as part of a team.

This is a full-time, 12-month contact, available as soon as possible. However, the role is expected to extend beyond 12 months, subject to performance and funding.

Informal enquiries may be addressed to Dr Rebecca Ford, telephone 0115 951 6685 or email Please note that applications sent directly to this email address will not be accepted.

The University of Nottingham is an equal opportunities employer and welcomes applications from all sections of the community.

Apply here:


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CAS Food Sensory and Consumer Research

Certificate of Advanced Studies (CAS) – Food Sensory and Consumer Research

ZHAW – Zürcher Hochschule für Angewandte Wissenschaften – Department Life Sciences and Facility Management


At a glance
Start: 29.08.2019

Costs: CHF 8,000.00

Language of instruction: German

Further information:

Download the flyer: Flyer_CAS Sensorik 2019


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Post of the month November 2018

Guest post

A glimpse of the 2018 Society of Sensory Professionals (SSP) Conference

Meetha Nesam James, Masters Student at Kansas State University, Manhattan, United States

26th-28th September 2018 – Cleveland, Ohio, United States

‘Rock your Sensory Advantage’- this was the tagline of SSP 2018 conference held in Cleveland, Ohio, United States from September 26th to 28th. Celebrating its 10th anniversary this year, the conference aimed at inspiring sensory professionals and students, as leaders from the industry shared their expertise on how sensory could be used to drive innovative business results.

The conference kicked off with a welcome note by Dr. Jason Newlon, SSP Conference Committee Chairperson. This was followed by the SSP/ASTM Joint Workshop on the theme: ‘It’s a Small World, Leading Sensory and Consumer Research Cross-Culturally’. This session highlighted the how to’s of global research and the benefits of working globally. Dr. Kavitha Avula from ‘Therapists Beyond Borders’ gave an amazing talk on understanding people from inside out and not from outside in. She insisted that understanding cultural sensitivity of the target consumers, avoiding implicit bias and having a heart to listen rather than imposing your thoughts would be a great way to understand consumers from different cultures. Dr. Bob Baron, VP, Sensory Spectrum, spoke about the business case for taking sensory global. He mentioned that the changing environment in the global market is due to the increase in global trade, technology development, consolidation and centralization of brands. Daniela Garaiz, Sensights Consulting, mentioned that having a structured plan around the business objective and developing the study based on that would help conduct an international research study successfully. Following that, Janet McLean, Global Director of Sensory Consumer Guidance, Diageo, took us through the challenges one has to face when conducting research globally, especially the time zone difference, shipping costs, advertising etc. At the close of the workshop session, Cindy Malixi, Innovation Consultant and Facilitator, AHHA, gave her insights on working with global teams. Her idea of ‘Go have a beer’ with global teams to have better connections and to stay cool always, were some of the key takeaways from her talk.

The ‘Luncheon with Connectors Meet-and-Greet’ was one of the main events at the conference. Everyone enjoyed the conversations with their mentors, as they shared their professional experiences and their insights for future career prospects.

The opening keynote by Kevin Ryan was thought provoking as he spoke about ‘The Changing Face of CPG (Consumer Packaged Goods)’. He drew everyone’s attention towards the ten evolving cultural mindsets that tend to influence the CPG market. One of the mindsets he discussed was ‘Foodie 2.0’ where the consumers take ownership of what they choose to buy and what they eat. Ryan also recommended on how CPGs must react to these mindsets of consumers to stay relevant.

Debbie Peterson, President, Getting to Clarity, gave a fascinating talk on the topic “Increasing Confidence in Communication: From Frustrated to Focused”. She challenged everyone to “Step up, Speak up and Show up” and mentioned that avoiding limiting beliefs, catching it, challenging it and changing it into a positive belief about one’s self can help them achieve greater heights. Following that, Dr. Jason Newlon gave a talk on the journey of the first ten years of SSP. It was inspiring to know how the vision of a small group of the founding members took form into this successful big organization. The day ended with a cocktail reception for more networking and connections.

The second day of the conference started with scientific sessions on the theme-‘Context throw- down’. The speakers presented their research on the importance of context in consumer likings in different product categories. Experiencing the products in real life environment in contrast to the test facilities had impact on the consumer preference. After the talk, selected studies in diverse topics were presented as speed posters in no more than 5 minutes.

The students and other researchers had the chance of presenting their research in the poster sessions in the morning and afternoon. I presented my research on ‘Lexicon development and napping of Ryebread from Northern Europe and the United States’. There were posters on different sensory topics including context relevance, oral processing, cross-cultural product testing, etc. There was another Professional Development talk on how to overcome difficulties and to increase clarity and assertiveness in communication. The student luncheon that followed had a presentation from Chris Van Dongen about the three phases of a career in sensory.

The afternoon started with a scientific session on the topic “Individual Differences between Consumers”. Scientists presented their research on the variation in liking because of the personality traits, oral perception and sensitivity and sensory advantage of thermal tasters. Following that were two workshops at the same time on the topics of ‘Beyond Foods’ and ‘Best Practices for Storytelling with Data’. The participants attended either one of them based on their interests. The day ended with the award ceremony and the night was enjoyed at the Rock and Roll Hall of Fame in Cleveland with a grand Gala.

The final day of the conference began with two workshops simultaneously. One was on the theme of ‘Advancing Sensory Science by integrating Perceptual, Cognitive and Behavioral Psychology’. This workshop presented research on the role of context, fast and slow thinking and how to overcome the psychological sources of error. Another SSP-Sensometrics joint workshop was conducted on ‘Designing Consumer Relevant Testing’. A team of Sensory scientists and statisticians shared both the sides of a research study from a consumer-friendly perspective.  There was a session to meet and interact with the editor of the ‘Journal of Sensory Studies (JOSS)’ after the workshop. In the end, there was fireside chat where Dr. Jason Newlon and Lisa Ernst from Procter and Gamble shared their experiences on working with different product categories. Dr. Newlon closed the conference by calling everyone out to drive towards excellence with inspiration from all the sensory professionals.


Overall, the SSP Conference this year was packed with interactive scientific sessions and workshops. It also proved to be a great opportunity to connect with other sensory professionals and scientists. Personally, I got to meet and interact with Dr. Michael O’Mahony, Gail Vance Civille and Dr. Harry Lawless who are pioneer scientists in the field. Also, I had the pride to represent Kansas State University at SSP 2018 along with my team. I look forward to attending the conference again and to be more involved in the Society of Sensory Professionals.


CALL-TO-ACTION (CTA): I would like to invite you all to attend the next SSP conference in 2020 (Venue to be decided). There are a lot of volunteering opportunities available to get involved with SSP. Please contact me and I can get you plugged in the right team.

Written by Meetha Nesam James

Masters student at Kansas State University





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Post Doctoral Position in Sensory Evaluation at University of California, Davis

Post Doctoral Position in Sensory Evaluation at the Heymann Sensory Laboratory

University of California, Davis

A postdoctoral position is available to join the Heymann sensory laboratory. For this opportunity, the exact area of sensory science is open. Qualified candidates should be in possession of a PhD degree and interested in the areas of sensory science and multivariate statistics. Qualified candidates should be proficient in English to perform the training of sensory descriptive panels. As part of your application write a 1-page research proposal on the area(s) of sensory science that you would wish to work on. Also, provide the names and e-mail addresses of three potential references.

Position is for one year with renewal for a second year possible upon satisfactory progress;  Available immediately. 

About the Heymann Laboratory:

The laboratory focuses on the use of sensory methods to describe the taste, smell and mouthfeel of products and how they relate to processing parameters or consumer behaviors. We usually work on wine and other alcoholic beverages, but have also worked with many other food products. We are part of the Department of Viticulture and Enology at UC Davis, and we collaborate with other laboratories of the department to understand the effect of viticultural and winemaking practices on the chemical and sensory properties of wines. Another important part of our research  focuses on testing sensory methods of description (descriptive analysis, rapid methods) in different context to understand how changes in the procedure may impact the results.

In the laboratory, the postdoctoral fellow will be responsible for the following activities:

  • Generate ideas for research projects
  • Conduct their own research projects independently: design and execute experiments, analyze data and write the results in articles for publication in peer-reviewed journals
  • Work with collaborators from other laboratories and industry by consulting on the design of their projects, executing the sensory part and reporting on the results
  • Train undergraduate and graduate students on experimental design, sensory methods, data analysis
  • Help with the administrative tasks in the laboratory: order supplies, maintain SOPs, coordinate research projects
  • Knowledge of R and FIZZ would be useful, but is not required

Professor Hildegarde Heymann; Dept. of Viticulture & Enology; University of California, Davis, CA 95616. Phone: 530-754-4816; Fax: 530-752-0381;







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Assistant Professor in Sensory and Consumer Science – University of California, Davis

Assistant Professor in Sensory and Consumer Science
Department of Food Science and Technology, University of California, Davis

The Department of Food Science and Technology in the College of Agricultural and Environmental Sciences is recruiting an Assistant Professor specializing in sensory and/or consumer science with a PhD in sensory science, consumer science, food science, neurophysiology & behavior, psychology, behavioral nutrition, behavioral economics, marketing or a related field. The appointee will be expected to develop a research program on basic and applied aspects of sensory perception and consumer (eating and drinking) behavior with relevance to public health, agriculture, and the food and beverage industries. Areas of research interest may include, but are not limited to sensory perception, sensory physiology and/or genetics, sensory determinants of food intake, consumer (eating and/or drinking) behavior, behavioral nutrition, behavioral economics, sensory analysis of foods and beverages, consumer-driven innovation. This is an academic year (9-month) tenure track Assistant Professor position. This position includes an appointment in the Agriculture Experiment Station that carries the expectation that the appointee conduct mission-oriented research and outreach of relevance to California stakeholders. (
The appointee will be responsible for teaching undergraduate and graduate coursework in food sensory and/or consumer science (e.g., sensory evaluation of foods, sensory perception, physiology and genetics, eating and drinking behavior, consumer science, consumer-driven innovation), with a typical teaching load of two courses per year. At the undergraduate level, the candidate will be expected to teach the department’s required statistics course FST 117 – Design and Analysis for Sensory Food Science. In addition, the candidate would be expected to teach or participate in a required or elective course in sensory evaluation, consumer science or food product innovation, such as FST 127 – Sensory Evaluation of Foods or FST 159 – New Product Food Ideas, FST 160 – Food Product Development or an elective graduate course in their area of specialization. Additional contributions to Department of Food Science and Technology courses and Food Science graduate education is expected, with additional teaching opportunities in lifelong learning through UC Davis Extension. Mentoring of graduate students in Food Science and other graduate groups, undergraduate student advising, participation in and development of outreach programs, curricular development, and performance of departmental and university service are expected. The research, teaching and outreach mission of the Department of Food Science and Technology ( focuses on the creation, development and distribution of basic and applied knowledge related to the production of foods, with a scope extending from the fundamental molecular level to the process and consumption scale.
The department is associated with the Robert Mondavi Institute for Wine and Food Science at UC Davis and is internationally recognized as a center of excellence for food research.
Besides their own laboratory in the Robert Mondavi Institute Sensory Building, the appointee will have access to wide-ranging infrastructure resources and many collaborative opportunities in the College of Agricultural and Environmental Sciences and other colleges and schools across campus.
The UC Davis College of Agricultural and Environmental Sciences is the leading academic agricultural research institution in the US. The community of Davis is located in the California Central Valley, next to the State Capital Sacramento and close to the Bay Area, the Napa Valley and Lake Tahoe.

Qualifications: PhD or equivalent degree at the time of appointment in sensory science, consumer science, food science, neurophysiology & behavior, psychology, behavioral nutrition, behavioral economics, marketing or a related field. Postdoctoral experience is desired and evidence of research excellence is expected. Evidence of leadership and organizational skills relevant to the development of a successful research, teaching and outreach program in a sensory and/or consumer science field is required. The candidate should have demonstrated ability or potential to obtain extramural support for research activities as well as the capacity to develop and instruct undergraduate, graduate and lifelong learning courses and the ability to develop and conduct extramurally funded research in food sensory and/or consumer science.

Salary: Commensurate with qualifications and experience.

Applications: Application materials must be submitted via the following website: Required application materials include: 1) cover letter, 2) curriculum vitae with publications list, 3) up to five full publications, 4) transcripts if the applicant is within 5 years of the PhD degree, 5) statement of future research plans including relevance to food industries, 6) statement of teaching philosophy and projected teaching roles in the Department of Food Science and Technology at UC Davis, 7) the names, addresses, including email, of at least four professional references, and 8) a statement of contributions to diversity. The position will remain open until filled. To ensure full consideration, applications should be received by February 1, 2019.

Additional inquiries should be directed to Professor Jean-Xavier Guinard, Search Committee Chair, Department of Food Science and Technology, 1 Shields Avenue, University of California, Davis, CA 95616, PH: 530-754-8659; email:
UC Davis is an affirmative action/equal employment opportunity employer and is dedicated to recruiting a diverse faculty community. We welcome all qualified applicants to apply, including women, minorities, veterans, and individual with disabilities.
UC Davis supports Family-friendly recruitments. UC Davis covers travel expenses for a second person to accompany an invited faculty recruitment candidate who is a mother (or single parent of either gender) of a breast or bottle-feeding child less than two years of age.
UC Davis recognizes the necessity of supporting faculty with efforts to integrate work, family and other work-life considerations. To recruit and retain the best faculty, the campus sponsors a Work Life Program that provides programs and services that support faculty as they strive to honor their commitments to work, home and community.
UC Davis was ranked #1 in 2016 on Forbes Magazine list of the 13 most important STEM (Science, Technology, Engineering, and Mathematics) universities for women, and is expecting to earn the U.S. Department of Education’s “Hispanic Serving Institution” designation by 2018-2019. Davis celebrates the multi-cultural diversity of its student body by creating a welcoming and inclusive environment for students through such organizations and programs as the Center for African Diaspora Student Success; the Lesbian, Gay, Bisexual, Transgender, Queer, Intersex, Asexual Resource Center; Casa Cuauhtémoc Chicano-Latino Theme House; Asian Pacific American Theme House; ME/SA (Middle astern/South Asian) living-learning community; Multi- Ethnic Program (MEP); Chicano/Latino Retention Initiative; and Native American Theme Program.
The UC Davis Partner Opportunities Program (POP) is a service designed to support departments and deans’ offices in the recruitment and retention of outstanding faculty. Eligibility for POP services is limited to full-time Academic Senate Ladder Rank faculty (including Lecturers with Security of Employment (LSOE), Lecturers with Potential Security of Employment (LPSOE) Senior Lecturer with Security of Employment (SLPSOE)), and Cooperative Extension Specialists.
UC Davis is a smoke – and tobacco-free campus effective January 1, 2014. Smoking, the use of smokeless tobacco products, and the use of unregulated nicotine products (e-cigarettes) will be strictly prohibited on any property owned or leased by UC Davis — indoors and outdoors, including parking lots and residential space.


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Sensory courses organised at the University of Nottingham

Date of Course: 5th March 2019
Time: 09:00 – 17:00
Title of Course: Sensory Evaluation: An introductory workshop
Course Venue: University of Nottingham, Sutton Bonington Campus, LE12 5RD, UK
Course Summary: This popular introductory workshop is IFST accredited and aimed at those who are new to sensory science and wish to learn how to apply basic sensory methods to discriminate, describe and measure the sensory attributes of products with a view to improving and introducing innovation to their product development and quality assurance approaches.
Course content: The workshop covers introduction to sensory evaluation for food and drink, the human senses, types of panels, how to screen and select panellists, facilities and protocols, sensory tests and how/when to use them. The workshop is designed to be practical and interactive to enhance learning and we have received excellent feedback from previous delegates. Delegates attending the Sensory Evaluation course also have the opportunity to sit a Foundation level examination in Sensory Evaluation, set by the IFST (Institute of Food Science and Technology) with whom the course is accredited, successful candidates will then be awarded a Certificate of Accreditation by the IFST. Places are limited for these workshops so book early!

Course Contact Details:, 0115 951 6610
Weblink to Course:


Date of Course: 27th September 2017
Time: 09:00 – 17:00
Title of Course: Sensory Methods for Quality control
Course Venue: University of Nottingham, Sutton Bonington Campus, LE12 5RD, UK
Course Summary: This popular introductory workshop is aimed at those who have attended the Introductory Sensory Evaluation workshop or have an good background knowledge of sensory methods and want to understand how they can apply them for quality control purposes.
Course content: The workshop will cover the application of sensory methods for quality control procedures for food and drink, issues concerning the introduction of sensory quality control programmes and guidelines for defining sensory specifications. The workshop is designed to be practical and interactive to enhance learning and we have received excellent feedback from previous delegates. Places are limited for these workshops so book early!
Course Contact Details:, 0115 951 6610
Weblink to Course:


Date of Course: 1st – 4th April 2019
Time: 9am – 5pm
Title of Course: Sensory Evaluation and Sensory Techniques
Course Venue: Campden BRI, Chipping Campden, GL55 6LD, UK
Course Summary: A 4-day IFST accredited course providing delegates with a thorough overview of sensory evaluation for food and drink. It is aimed at those who are either new to sensory science or wish to develop or improve their existing skills to maximise the use of this discipline within their working environment.
Course content: sensory physiology, discrimination test methods, data collection, sensory statistics (univariate and multivariate), descriptive profiling, panel performance and motivation, consumer research.

Course Contact Details:, 0115, 9516610
Weblink to Event:


Date of Course: 14 – 18 January 2019
Time: 9am – 5pm
Title of Course: Sensory Evaluation – Statistical Methods and Interpretation
Course Venue: Campden BRI, Chipping Campden, GL55 6LD, UK.
Course Summary: This four day intensive course delivered by the University of Nottingham and Campden BRI takes delegates through some of the fundamental theory behind the statistical analysis of sensory data. Starting with univariate techniques and moving through to multivariate analysis, the course highlights important issues for the application and interpretation of statistical techniques for sensory and consumer data.
Course Content: Analysis of difference and similarity tests, experimental design, software for data collection and analysis, analysis of parametric and non-parametric data, univariate and multivariate statistics inc. ANOVA, Principle Component Analysis (PCA), Cluster Analysis and Preference Mapping.

Course Contact Details:, 0115, 9516610
Weblink to course:

Date of Course: 20th – 24th May 2019
Time: 9am – 5pm
Title of Course: Advanced Sensory Science and topical techniques
Course venue: University of Nottingham, Sutton Bonington Campus, LE12 5RD, UK.
Course Summary: A 4-day course providing both an understanding of human sensory perception and the techniques used to examine them (threshold testing, signal detection theory (d’, R-Index), Temporal methods (TDS), rapid profiling methods (Napping).
Course Content: Receptor mechanisms, Individual variation in perception, An introduction to psychophysics, Evaluating methods for threshold testing, Signal detection theory, d’ and R-index, Temporal methods including temporal dominance of sensations, Rapid Methods for profiling, Multimodal perception.

Course Contact Details:, 0115, 9516610
Weblink to Course:

Date of Course: 24-28th June 2019
Time: 9am – 5pm
Title of Course: Consumer Sensory Science – qualitative, quantitative and topical techniques
Course Venue: University of Nottingham, Sutton Bonington Campus, LE12 5RD, UK
Course Summary: A 4-day introduces delegates to the factors affecting consumer acceptance of food and the application of techniques used to understand them.
Course Content: Factors affecting food choice and drivers of liking, the impact of context/environment on consumer response, qualitative (e.g. focus groups) and quantitative (e.g. questionnaire design) research methods, emotional measures, elicitation techniques, preference mapping and conjoint analysis.

Event Contact Details:, 0115, 9516610
Weblink to Event:


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Smarter, Faster, Stronger: Sensory & Consumer Science, for true business relevance

Smarter, Faster, Stronger: Sensory & Consumer Science, for true business relevance

Danone Nutricia Center, 6th November 2018

The Expert Group Sensory Research of the MOA, the Dutch Expertise Center for Marketing Insights, Research & Analytics, presents a smashing symposium on the value of sensory for business. At the Danone Nutricia Research Center key contributors are presenting their latest methods, experiences and insights from sensory & consumer science. Amongst them: Unilever, Danone, IFF, Haystack, Essensor/OP&P and Wageningen University Research (WUR).
Chaired by Prof. Dr. Hans van Trijp.



9.00 Doors open
9.30 Welcome by Chairman Prof. Dr. Hans van Trijp
9.45 Keynote: Consumer centricity innovation: a trend or a norm? by Victoire Dairou | Danone
10.30 Keynote: Methods’merits by Garmt Dijksterhuis | WUR
11.00 Coffee break
11.25 Parallel Session:
• Measuring meaningful differences by Daniëlle van Hout & Chantalle Groeneschild | Unilever
• Agile consumer insights in practice by Ludovic Depoortere | Haystack
• A session by Stan Knoops | IFF
12.00 Morning closure by Prof. Dr. Hans van Trijp
12.15 Lunch break
13.15 Meet the MOA Sensory Research Expert group by Loes van Tiel
13.25 Keynote: It isn’t just what you do, it is how you do it by Hannelize van Zyl | Heineken
14.25 Presentation and discussion by teachers and students from several Universities and Colleges
15.35 Coffee break
15.55: Parallel Session:
• Better, smarter, faster: Two novel implicit consumer measures validated by Dr. Harold (JHF) Bult | Applegg
• A session by Julie Palczak | Danone
• A session by Sarah Lindeman| Friesland Campina
16.30 Keynote by Wim Vaessen | Essensor/OP&P
17.15 Day closure by Prof. Dr. Hans van Trijp
17.30 Drinks, bites and guided tour Danone Nutricia Research Center


Further information


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