Category Archives: Events highlight

Course: Sensory Evaluation – Statistical Methods and Interpretation

Date of Course: 20th – 23rd January 2020
Time: 9am – 5pm
Course Venue: University of Nottingham, Sutton Bonington Campus, LE12 5RD, UK
Course Summary: This four day intensive course delivered by the University of Nottingham 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: e.dinneen@nottingham.ac.uk, 0115, 9516610
Weblink to stats course: https://www.nottingham.ac.uk/biosciences/documents/study-with-us/short-courses/sensory-science-centre/sensory-evaluation-statistical-methods-and-interpretation-2020.pdf

Weblink to other sensory course at UoN: https://www.nottingham.ac.uk/biosciences/study/cpd/sensory-science.aspx

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FOOD & HOSPITALITY MULTISENSORY PERSPECTIVES

Lyon, 13-15 November 2019

A Symposium about Food & Hospitality Multisensory Perspectives organised by three partners : EuroCHRIE small group meeting (SGM) by Breda UAS, Haaga-Helia UAS and the Institut Paul Bocuse

We would be pleased to welcome you to our symposium that focuses on multisensory consumer experience : dining atmospherics, meal experience, flavour perception and beyond. Our event consists of two parts, which link consumer experience research and design thinking in hospitality & food perception, through cognitive mechanisms and sensory analysis.

Days 1-2. Interdisciplinary Perspectives of Hospitality Research organised by Breda UAS, Haaga-Helia UAS and Institut Paul Bocuse

  • Day 1: Food and Hospitality Experience
  • Day 2: Interdisciplinary Perspectives of Hospitality Research
    A EuroCHRIE small group meeting (SGM)

Day 3. Food Perception Mechanisms, Innovation & Health A research symposium organised by Institut Paul Bocuse

Keynote speakers

Prof. Debra Zellner Montclair State University / Monell Chemical Senses Center /University of Pennsylvania (USA) “Why we like the foods we like: It’s more than just taste” & Prof. Erminio Monteleone Universita degli Studi Firenze (IT) “Considering sensory and affective individual differences in healthy food design”

PROGRAM

REGISTRATION

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8th German Sensory Days

 

8th German Sensory Days
24-25 October 2019, Leipzig, Germany

The 8th German Sensory Days 2019 with the theme “Sinn-Voll” will be held in conjunction with the DGSens Annual General Meeting of the Deutschen Gesellschaft für Sensorik.

Official language of the conference: German

Further information: https://dgsens.de/dgsens-sensorik-tage.html

Register here: https://dgsens.de/events-liste.html

 

A Call for Papers is open, where students can apply for the “Sensory Student Award 2019”

Further info can be found here:

https://dgsens.de/call-for-papers-2019.html

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Food & Hospitality Multisensory Perspectives

A 3-day research event: Food & Hospitality Multisensory Perspectives

13-15 November 2019

Institut Paul Bocuse

Programme

  • Day 1-2 –Interdisciplinary Perspectives of Hospitality Research
  • Day 3 –Food Perception Mechanisms for Innovation & Health

We are excited to invite you to our symposium that focuses on multisensory perspectives of the consumer experience: dining atmospherics, meal experience, flavour perception and beyond.
The event consists of two parts that link consumer experience research and design thinking in hospitality (Day 1 -2) with food perception, cognitive mechanisms and sensory analysis (Day 3). The aim is to explore and develop new research agenda and cooperation among the participants.
The first two days on consumer experience research are jointly organised by three leading institutions in the experience research field, Breda UAS, Haaga-Helia UAS and Institut Paul Bocuse, and sponsored by EuroCHRIE as an official small group meeting (SGM).
The third day is a scientific research symposium organised by the Institut Paul Bocuse Research Center with a focus on food and flavour perception mechanisms in relation to innovation and health.

Keynote speakers

Prof. Debra Zellner

Montclair State University / Monell Chemical Senses Center /University of Pennsylvania (USA)

“Why we like the foods we like: It’s more than just taste”

&

Prof. Erminio Monteleone

Universita degli Studi Firenze (IT)

“Considering sensory and affective individual differences in healthy food design”

Further information: Call for Participation – Multisensory Perspectives

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The Institute for Perception 2019 November Program

NOV 11 – SYMPOSIA: Current Topics in Sensory and Consumer Science

NOV 12-13 – MASTER CLASS: Introduction to Machine Learning, AI, and Emerging Computational Tools

Date: 11th – 13th NOVEMBER 2019

Title of Course: SYMPOSIA and Master Class

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

Web Link to Course: http://ifpress.com/short-courses/greenbrier-2019/

Course Description: In November, The Institute for Perception will present three symposiums on topics of current interest in sensory and consumer science. In addition to our own staff, invited speakers will present during the symposia on temporal effects, invention and innovation, and consumer takeaway surveys.

The one-day symposia will be followed by a day-and-a-half Master Class on machine learning, AI, and emerging computational tools.

This program has been developed for sensory and consumer scientists, product developers, market research managers, package/product testing specialists, and attorneys specializing in advertising law.

The instructors will be:

  • Daniel Ennis – The Institute for Perception
  • Benoît Rousseau – The Institute for Perception
  • William (Will) Russ – The Institute for Perception
  • Christopher A. Cole – Crowell & Moring
  • David G. Mallen – Loeb & Loeb
  • Anthony (Manny) Manuele – Molson Coors
  • Stephen McIngvale – MillerCoors
  • Dulce Paredes – Takasago International Corp., USA
  • Charlene Thrower – L’Oreal US
  • Annie M. Ugurlayan – National Advertising Division (NAD)®

 

Program Fee: SYMPOSIA and Master Class (NOV 11-13) – $1,890 US, Only SYMPOSIA – $495 US, Only Master Class – $1,495 US

Save $100 when you register to attend the entire program. Academic and multiple registration discounts are available. A discount of $50 US will be offered to E3S members upon request. Please contact Susan Longest at mail@ifpress.com or call +001-804-675-2980 before registering if you are eligible for a discounted fee. Register online at: http://ifpress.com/short-courses/greenbrier-2019/

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International conference on health communication

Communication breakdown? Food and health in an age of abundance

Uppsala, Sweden 28-30 August

The closing date for abstract submission is 2nd of May.

“Communication breakdown? Food and health in an age of abundance” is an interdisciplinary international conference on health communication, held in Uppsala, Sweden 28-30 August.

The conference is organized by the Department of Food Studies, Nutrition and Dietetics. Many fields of expert are represented at the conference whereof sensory and consumer science is one.

Thanks to a grant from the Swedish Research Council, we have created an exciting program with distinguished international experts on media communication, health psychology, sociology, anthropology, dietetics, sensory science, marketing and consumer science.

Further info can be found here: http://www.ikv.uu.se/nyheter/nyhetsinnehall/?tarContentId=760796

About-the-invited-speakers Program Registration

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Course in Advanced Sensory Science and Topical Techniques

Date: 20th – 24th May 2019

Venue: University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD

Web link to the course: https://www.nottingham.ac.uk/biosciences/documents/study-with-us/short-courses/sensory-science-centre/advanced-sensory-science-and-topical-techniques-2019.pdf

 

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Consumer Sensory Science course at the University of Nottingham

Consumer Sensory Science – qualitative, quantitative and topical techniques

Date: 24– 28th June 2019

Venue: University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD

Web link to the course: https://www.nottingham.ac.uk/biosciences/documents/study-with-us/short-courses/sensory-science-centre/consumer-sensory-science-qualitative-quantative-and-topical-techniques-2019.pdf

 

Qualification: Post Graduate Certificate in Sensory Science

Date: Applications taken throughout the year

Programme details: The only masters course in sensory science in the UK, this programme equips you with the skills and experience to significantly enhance your employability within industry or a research environment. The programme is taught part time over 3 years, comprising of six modules. See link for more details.

Web link to qualification: https://www.nottingham.ac.uk/pgstudy/courses/biosciences/sensory-science-pgcert.aspx

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Sensory and Consumer Testing in Quality Assurance and Product Development Course presented by The Institute for Perception

Date: 7th – 9th MAY 2019

Title of Course: Sensory and Consumer Testing in Quality Assurance and Product Development

Venue: The Williamsburg Lodge, Colonial Williamsburg, Virginia USA

Web Link to Course: http://ifpress.com/short-courses/may-course-2019/

Course Description: In this new course, we will link techniques from quality assurance – control charts, action standards, and quality function deployment (QFD) – with sensory methodology and Drivers of Liking®.

Consumers’ liking or satisfaction with products can be unfolded to sensory characteristics that are important to them. This information can then feed into a QFD process to ensure product quality.

While reviewing basic sensory testing methodologies involving difference testing, ratings and hedonics, we will address two practical problems, an ingredient change and the development of a new product to appeal to a segment of consumers with an unmet need.

The course is cast in the context of a cookie company with staff similar to the participants. This means that the learning will resonate immediately and can be easily incorporated into the participants’ normal projects.

The course is taught by Dr. Daniel Ennis and Dr. Benoit Rousseau with invited speakers:

  • Karen Garcia – Symrise
  • Frank Rossi – PepsiCo/Frito-Lay

 

EARLY BIRD COURSE FEE RATE: $1,875 by March 29, 2019

Course Fee after March 29th: $1975 US; 20% discount for each additional registrant from same organization. A discount of $50 US will be offered to E3S members upon request. Please contact Susan Longest at mail@ifpress.com or call +001-804-675-2980 before registering if you are eligible for a discounted fee. Register online at: http://ifpress.com/short-courses/may-course-2019/

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Course UNDERSTANDING CONSUMERS 2019

PREFERENCES, EMOTIONS, EXPECTATIONS, INDIVIDUAL DIFFERENCES, CONTEXTS AND PRODUCT CHARACTERISATION & R-LAB
19 June 2019 / 21 June 2019
Convitto della Calza, Piazza della Calza 6, Firenze

Reduced registration rate reserved to E3S members

THE ITALIAN SENSORY SCIENCE SOCIETY IS PLEASED TO PRESENT A 3-DAY NEW COURSE IN SENSORY AND CONSUMER SCIENCE

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 SIX MODULES, EACH FOCUSED ON A HOT TOPIC: CONSUMER PREFERENCES, EMOTIONS, EXPECTATIONS, INDIVIDUAL DIFFERENCES, CONTEXTS AND PRODUCT CHARACTERISATION

The lecturers:

Prof. John Prescott
TasteMatters Research & Consulting, Australia
University of Florence, Italy

Prof. Erminio Monteleone
University of Florence, Italy

Prof. Gastón Ares
Universidad de la República, Uruguay

Dr. Sara Spinelli
University of Florence, Italy
SemioSensory | Research & Consulting, Italy

Further information

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E3S SESRG Knowledge Exchange Webinar – 1st Edition

Wednesday, January 30th 2019, from 10:00 to 11:00 am (French time)

Would you like to improve your network with other students and professionals working in sensory and consumers research, and learn about projects from across Europe?

We are pleased to invite you to participate to the E3S SESRG Knowledge Exchange Webinar – 1st Edition that will take place Wednesday, January 30th 2019, from 10:00 to 11:00 am (French time).

This Webinar will be hosted by French members of E3S.

Three incredible speakers will honour us by sharing their experiences through three 10 minutes’ presentations:

  • Léonor Bonnafous
    early stage researcher
    «Melting pot of work experiences in sensory & consumer insight»
  • Audrey Cosson
    PhD student in AgroParisTech and Roquette Frère
    «An efficient sensory method for understanding the perceptions of pea protein isolates in relation with their chemical composition»
  • Alexiane Luc
    Graduate engineer
    «Analyzing Free JAR data with opinion mining strategies»

There will also be time for discussion between participants as well as some funny Quiz

What will you need to participate?

Be member of your national sensory science group

Only a computer with video and microphone.

To register, please click on https://goo.gl/forms/PF2GBfgYDqWhNXl42

Further information will be provided after registration.

If you have any questions, please do not hesitate to contact us at E3S-SESRG@e3sensory.eu

 

Hoping to welcome a number of you!

The Knowledge Exchange Webinar Organising team

Call for Participation – SESRG Knowledge Exchange Webinar 2019

Read more about the E3S SESRGStudent and Early Stage Researcher Group

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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: http://ifpress.com/short-courses/april-course-2019/

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 mail@ifpress.com or call +001-804-675-2980 before registering if you are eligible for a discounted fee. Register online at: http://ifpress.com/short-courses/april-course-2019/

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