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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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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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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

12 ECTS

At a glance
Start: 29.08.2019

Costs: CHF 8,000.00

Language of instruction: German

Further information: www.zhaw.ch/ilgi/cas-sensorik

Download the flyer: Flyer_CAS Sensorik 2019

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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: e.dinneen@nottingham.ac.uk, 0115 951 6610
Weblink to Course: https://www.nottingham.ac.uk/biosciences/documents/study-with-us/short-courses/sensory-intro-workshop.pdf

 

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: e.dinneen@nottingham.ac.uk, 0115 951 6610
Weblink to Course: https://www.nottingham.ac.uk/biosciences/documents/study-with-us/short-courses/sensory-intro-workshop.pdf

 

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: e.dinneen@nottingham.ac.uk, 0115, 9516610
Weblink to Event: https://www.nottingham.ac.uk/biosciences/documents/study-with-us/short-courses/sensory-science-centre/sensory-evaluation-and-sensory-techniques-2019.pdf

 

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: e.dinneen@nottingham.ac.uk, 0115, 9516610
Weblink to course: https://www.nottingham.ac.uk/biosciences/documents/study-with-us/short-courses/sensory-science-centre/sensory-evaluation-statistical-methods-and-interpretation-2019.pdf

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: e.dinneen@nottingham.ac.uk, 0115, 9516610
Weblink to Course: https://www.nottingham.ac.uk/biosciences/documents/study-with-us/short-courses/sensory-science-centre/advanced-sensory-science-and-topical-techniques-2019.pdf

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: e.dinneen@nottingham.ac.uk, 0115, 9516610
Weblink to Event: 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

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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.

 

Program

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

Registration

Further information

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