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Applied Sensory and Consumer Science Certificate Program

UC Davis Division of Continuing and Professional Education

Starting September 28th 2020

An Innovative, Online Program for Sensory Science Professionals

UC Davis Division of Continuing and Professional Education is the industry-recognized leader in the education of sensory science professionals. Approved by the UC Davis Department of Food Science and Technology, our online program is the only one of its kind and is continually updated to reflect current and innovative methods in the area of sensory science and consumer testing. Join our global community of sensory science professionals.

What You’ll Learn

Designed for working professionals, this program combines academic and real-world expertise and explores new techniques, as well as the foundational theory behind current methods of sensory evaluation for both edible and non-edible products. Program objectives include:

  • Physiological and psychological bases for sensory evaluation and consumer testing
  • Basic methods, theories and approaches used in the execution of sensory evaluation and consumer testing research
  • Management of sensory evaluation and consumer testing resources, activities and their interaction with other business units
  • Exploratory research techniques
  • Current business applications 

How You’ll Benefit

The program features:

  • Online convenience
  • Practical skills and techniques that can be used immediately in workplace
  • Access to veteran instructors who are international leaders in the field
  • Exceptional networking opportunities with instructors and cohorts from around the world

Applications Deadline: 15th September 2020

Weblink to course: https://cpe.ucdavis.edu/certificate-program/applied-sensory-and-consumer-science-certificate-program

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Altered Taste Symposium at the Institut Paul Bocuse Research Center

Lyon, September 13th 2020

An interest in food and maintaining the pleasure in eating is important for everyone but essential in fragile populations. Various factors are involved in loss of appetite and loss of motivation to eat among which sensory alterations are particularly important in specific groups. For instance, older elderly may have difficulties to chew or to swallow, cancer patients under chemotherapy may have olfactory troubles and so on.

The symposium aims at providing scientific and expert knowledge on underlying mechanisms and the role of culinary know-how to increase meal pleasure and thus food intake. Such strategies based on better understanding and enhancing the hedonic value of the eating experience could help against undernourishment and meet nutritional requirements for targeted populations.

The objective of the conference session is to present scientific knowledge and recent results of a variety of studies on “taste alteration” covering all the sensory modalities of food tasting, in relation to ageing or pathologies.

Morning

Duika Burges WatsonHead of Altered Eating Research Network at Newcastle University.

Agnès Giboreau, Head of the Institut Paul Bocuse Research Center

Afternoon

Taste and Flavour Master class with chefs and food service experts.
The objective of the master class with professionals is to share experience on culinary solutions bringing food enjoyment to individuals with taste alterations.

Maggie Beer is an Australian cooking icon, leading the famous Barossa Pheasant Farm Restaurant in the Barossa Valley.

Julien Ferretti is a chef & culinary project leader in the Innovation team of the Institut Paul Bocuse Research Center.

Program and Registration

For any question, please contact us at symposium@institutpaulbocuse.com

To have access to all their events: events

 

 

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Nordic Sensory Workshop 2020

NORDIC SENSORY WORKSHOP 

WHAT IS THE ADDED VALUE OF SENSORY AND CONSUMER SCIENCE ?

1 – 2 October 2020

The 18th Nordic Sensory Workshop from  13-14 May 2020 in Gothenburg will be postponed due to worldwide health concern COVID-19.
The workshop will instead be held the 1st – 2nd of October 2020. 
You will be still able to register and check updates on the website.

The aim of the workshop is to give specific attention on how we can communicate the added value that sensory and consumer sciences bring to industry and society. Building a strong bridge between research, industry and final user depends on how we communicate our findings. Storytelling of where and when sensory and consumer studies made a difference for research, product development, new foods acceptance, sustainable society, education, etc.

The workshop focuses mainly on food but other applications where the understanding of the senses plays a key role are also considered. Industry experts and scientists working with sensory and consumer science have the chance to meet and discuss challenges, learnings and possible directions for a better integration of scientific methods, product development and the final user.

Registration: will be open until the 18th of September 2020.

Abstracts submission deadline: 16th of August 2020.

Further information

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SenseAsia 2020

SENSEASIA 2020
13 – 15 December 2020 | Cairns, Queensland, Australia

The 4th Asian Sensory and Consumer Research Symposium

We are delighted to announce that the 4th Asian Sensory and Consumer Research Symposium (SenseAsia 2020) will take place from 13 – 15 December 2020 in Cairns, Queensland, Australia.

The 4th edition of the Symposium will focus on providing updates on key areas in sensory and consumer science by the world’s experts in these fields. In addition, the meeting will be a showcase for Asian scientific and industrial practitioners to present their research in a prestigious, international context.

Abstract Submission Deadline: 10 July 2020

Oral and paper abstracts are now invited on the following topics. They should be submitted using the online abstract submission system

Conference topics:

  • Basic processes: psychophysics and physiology
  • Developments in measures of food choice/preference
  • Developments in sensory measures
  • Sensory science and health
  • Food choice and consumer behavior
  • Cross-cultural influences on food choice
  • Sensometrics
  • Sensory and consumer research into non-food products
  • Applications of sensory methods
  • Sensory and culinary

https://www.elsevier.com/events/conferences/senseasia

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The Institute for Perception 2020 May Courses

Date of Course: 19th May 2020
Title of Course: Difference Testing
Course Venue: The Greenbrier in White Sulphur Springs, West Virginia USA
Course Content: In this 1-day course, we will discuss difference testing theory and practice, and provide practical examples to illustrate the methods. We will explain why the tetrad test may require as little as 1/3 the sample size needed for the triangle test and also show how to establish a consumer relevant sensory difference.

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

Course Fee: $895 US; 20% discount for each additional registrant from same organization.  A discount of $50 US will be offered to E3S members upon request.

Course Contact Details: 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: https://www.ifpress.com/april-2020-program

Weblink to course: https://www.ifpress.com/april-2020-program

 

Date of Course: 20th – 22nd May 2020
Title of Course: ADVERTISING CLAIMS SUPPORT: Case Histories and Principles
Course Venue: The Greenbrier in White Sulphur Springs, West Virginia USA
Course Content: 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 2.5-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 (NAD) and litigated cases will be used to examine and reinforce the information discussed.

The course is taught by Dr. Daniel Ennis and Dr. Benoit Rousseau. Invited speakers (in alphabetical order) include: 

  • Lauren Aronson, Crowell & Moring
  • Risa Drexler, Unilever USA
  • Hal Hodes, NAD
  • Alex Kaplan, Proskauer Rose
  • Cynthia Kinser, Formerly with the
    Tennessee Attorney General’s Office
  • David Mallen, Loeb & Loeb
  • La Toya Sutton, NAD
  • Eric Unis, 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.

Course Contact Details: 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: https://www.ifpress.com/april-2020-program

Weblink to course: https://www.ifpress.com/april-2020-program

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Conference on Food Reformulation – Regulation and Marketing

June 18-19, 2020, Technical University of Munich, Campus Freising POSTPONED!

In light of the current spread of Coronavirus SARS-CoV-2 and uncertainty about travel conditions the Organizing Committee has decided to cancel the meeting for the time of 18-19 June and to postpone it to a later date. We will provide you with more details soon and thank you for your understanding.

Reformulating processed food products regarding salt, sugar, or fat content is a promising strategy to provide consumers with healthier alternatives within usually purchased categories. However, consumer acceptance, food processor and retailer actions, as well as regulatory approaches face multidimensional constraints that are not well understood yet. This conference aims at bringing together researchers from fields such as consumer science, economics, marketing, food and sensory science, and law. Our objective is to stimulate interdisciplinary development and discussion of scientific insights related to healthy and sustainable food reformulation as well as consequences for practical implementation in business and policymaking.

We invite submissions of empirical and theoretical research papers that advance methods and knowledge on the topic.

Specific topics can include:

  • Consumer perception, choice, and adoption of new or reformulated food products
  • Strategic aspects and competitiveness of product reformulation
  • Reformulation potential from a technological perspective
  • Marketing of reformulated food products
  • Food law and legal issues
  • Regulatory efforts in food reformulation

Contributors are asked to prepare a two-page abstract and submit it until Friday, January 24, via the conference website: https://www.enable-cluster.de/en/food-reform

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Sensometrics 2020

October 6-9 2020, Stavanger – Norway

Deadline for abstracts is November 15, more info: https://www.sensometrics2020.com/abstracts

Sensometrics conferences are arranged on behalf of Sensometric society.

In 2020 the conference will be hosted in Stavanger by Nofima and TINE.​​

The Sensometric Society Conference brings together world’s leading statisticians, psychologists, sensory scientists and market researchers with a common interest in solving problems of measurement and data analysis in the areas of sensory and consumer science. We hope that you will join us. It will be a good opportunity to initiate new collaborations and new networks, as well as to contribute to the development of the discipline.

You will be most welcome to Stavanger, the energy capital of Norway, located in the south-west of Norway. We recommend a visit to the nearby region – grand nature with steep mountains and deep fjords, with Pulpit Rock as the most famous attraction. From outer reefs to sheltered villages. From steep vantage points to green valleys. Short distances to mountains and fjords. Wide-stretched beaches as far as the eye can see. Colourful culture and spectacular culinary highlights. Stavanger is the region’s largest city with a population of around 130 000. Communications from abroad are good, with direct flights from several European cities.

Scope and topics

The main aims of the Sensometrics conferences are:

  • to increase the awareness of the special methodologies and statistical methods used in the analysis of sensory and con-sumer science data,
  • to improve the communication and co-operation between persons interested in the scientific principles, methods and applications of sensometrics
  • to serve as an interdisciplinary meeting to disseminate sci-entific knowledge on the field of sensometrics.

Further information on www.sensometrics2020.com.

Sensometrics2020 info

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