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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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Course at Nofima

Course

Analysing data from descriptive sensory analysis and novel sensory methods
Consumer and sensory sciences  

4-5 December 2018 – Nofima at Ås, Norway

Deadline for registrations: November 15th 2018.

Nofima at Ås, Norway and RISE, The Swedish Research Institute, in Gothenburg, Sweden cooperate in arranging courses in sensory analysis. The next course in the series will be arranged in Ås, Norway, December 4-5th

Analysing data from descriptive sensory analysis and novel sensory methods
The course will focus on analysis and interpretation of descriptive sensory data and data from novel sensory methods such as CATA and Projective mapping. The course will be based on both lectures, practical demonstrations and exercises (see detailed program enclosed). The course will be taught in English.

Target group
The course is suited for those who know the basics of sensory analysis but feel that they need to learn more about how to analyse and interpret the data. Basic knowledge of statistical concepts is needed.

Lectures:
Tormod Næs, Nofima
Paula Varela Tomasco, Nofima
Ingunn Berget, Nofima
Mats Carlehög, Nofima
Penny Bergman, RISE

Programme & registration: https://nofima.no/en/aktivitet/analysing-data-from-descriptive-sensory-analysis-and-novel-sensory-methods/

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THE INSTITUTE FOR PERCEPTION – 2018 NOVEMBER COURSE

THE INSTITUTE FOR PERCEPTION – 2018 NOVEMBER COURSE

6th – 9th of November 2018 at The Greenbrier, West Virginia USA

Principles of Categorical Choice Models:
A Foundation for Difference, Rating, and Hedonic Testing

 

Imagine designing a modern bridge without any knowledge of physics. Imagine treating a person for trauma without an underlying foundation in anatomy and physiology.

This is the exact scenario that many sensory and consumer scientists find themselves in when they begin working in industry. Without understanding the models underpinning categorical choice methods, which includes all difference, sensory rating, and hedonic testing, one cannot appreciate the basis for powerful and cost-effective tests.

By attending this 3.5 day retreat-style course, you will develop a deep foundation in the basis for categorical decision making which applies to all of the methods commonly used.

The course will be taught by Dr. Daniel Ennis and Dr. Benoît Rousseau with invited speakers: Anthony (Manny) Manuele of Molson Coors, Frank Rossi of PepsiCo, Dr. Charlene Chen Thrower of Edgewell Personal Care, and Dr. Karen Garcia of Symrise

Course information and online registration: http://ifpress.com/short-courses/ or call +1-804-675-2980. For the multiple registration and member discount, please contact Susan Longest at mail@ifpress.com.

Target audience: Intermediate
Cost: $1975 US; 20% discount applied to each additional registrant from the same company when registered at the same time, Academic discount available.  A discount of $50 US will be offered to members of E3S upon request.

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Research seminar at IPB

Research Seminar
Center for Food and Hospitality Research at Institut Paul Bocuse

Thursday 8 March 2018 / 13:30 to 15:30

Anestis Dougkas  – Center for Food and Hospitality Research at Institut Paul Bocuse

The role of milk and dairy products in the development of obesity in children and adolescents

Sandrine Péneau – Equipe de Recherche en Epidémiologie Nutritionnelle
Psychological determinants of dietary behavior and nutritional status: epidemiological approach

 

PROGRAM
Thank you to confirm your attendance by mail to symposium@institutpaulbocuse.com.

The seminar will take place in the Shangrila Room (Teaching Building – 1st Floor), 1 chemin de Calabert, 69130 Ecully. (cf. acess plan)

If you want to have information concerning events organised by the Research Center of Institut Paul Bocuse, you can go to this sheet on the website.

To Begin our Exchanges before the seminar, you could take the lunch in our restaurant for only 20 € from 12:30 to 13:30. ( Thank you to confirm if you will be there for the lunch)

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Postgraduate Course Sensory Perception & Food Preference

Postgraduate Course
Sensory Perception & Food Preference:
The role of context
Wageningen, The Netherlands, 3-6 April 2018

 

AIM OF THE COURSE
The aim of this advanced course is to acquire expertise regarding the major determinants of food preferences and
intake: sensory perception and the role of context; to obtain knowledge and experience in different methods on how to measure (and analyse) these aspects.

COURSE DESIGN
The course will be mainly composed of lectures with ample opportunity for discussions. There will be short presentations of the research plans of the participants, a tour through the facilities of Human Nutrition with respect to sensory/consumer/nutrition behaviour, as well as a workshop/demo on various methods to measure and analyse behavioural responses to food products. During the week we will move from fundamental science and experimental lab settings towards more real-life test methods and consumer insights.

Lecturers:
Dr H.L. Meiselman, Senior Research Scientist (retired), Natick Labs,
USA
Dr R. Holland, Radboud University Nijmegen, Behavioural Science Institute; University of Amsterdam, Social Psychology
Dr H.N.J. Schifferstein, TUDelft, Departement of Industrial Design
Dr M. Veltkamp, FrieslandCampina Innovation Center
Dr E.H. Zandstra, Unilever R&D Vlaardingen

Wageningen University & Research:
Prof. C. de Graaf, Human Nutrition
Dr G. de Jager, Human Nutrition
Dr E. van Kleef, Marketing and Consumer Behaviour
Dr G. Dijksterhuis, Food & Biobased Research
Dr P.A.M. Smeets, Human Nutrition; Utrecht University, Image Sciences Institute

Further information

More information about this and other forthcoming courses is available on: http://www.vlaggraduateschool.nl/

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THE INSTITUTE FOR PERCEPTION 2018 COURSE

ADVERTISING CLAIMS SUPPORT:
Case Histories and Principles

Taught the 17th – 19th of April 2018 at The Greenbrier in White Sulphur Springs, West Virginia USA

Further information:

Comparative advertising can improve sales, but 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. There is a scientific and legal foundation necessary to support advertising claims.

The purpose of this 3-day course is to raise awareness of issues in testing product performance and evaluating advertising 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.)

 For complete information and online registration, visit: http://ifpress.com/short-courses/ad-claims-2018/

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
  • Kathleen (Kat) Dunnigan – National Advertising Division (NAD)
  • Kathryn Farrara – Unilever USA
  • Anuradha (Anu) Gokhale – NAD
  • Hal Hodes – NAD
  • Alexander Kaplan – Proskauer Rose
  • David G. Mallen – Loeb & Loeb

Course information and online registration: http://ifpress.com/short-courses/ or call +001-804-675-2980. For the multiple registration and member discount, please contact Susan Longest at mail@ifpress.com.

Target audience: Intermediate

Cost: $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 before registering if you are eligible for a discounted fee.

2018 Ad Claims Support Course Brochure


THE INSTITUTE FOR PERCEPTION 2018 SYMPOSIA & COURSES:

Current Topics in Sensory and Consumer Science: SYMPOSIA and Master Classes
Presented the 8th – 10th of May 2018 at the Williamsburg Lodge in Colonial Williamsburg, Virginia USA

Further information:

This coming May, The Institute for Perception will present four Symposia and four Master Classes on topics of current interest in our field. The symposia are chaired by Dr. Daniel Ennis, Dr. Benoît Rousseau, and Dr. John Ennis and will include diverse presentations from the following invited speakers (listed in alphabetical order):

  • Andy Basehoar – Kimberly-Clark
  • John Castura – Compusense, Inc.
  • MaryAnne Drake – North Carolina State University
  • Danielle van Hout – Unilever, The Netherlands
  • Anthony (Manny) Manuele – Molson Coors
  • Frank Rossi – PepsiCo/Frito Lay
  • Zachary Schendel – Netflix
  • Annie Ugurlayan – NAD
  • Thierry Worch – QI Statistics, UK

This program is recommended for those who work in sensory and consumer science and aspire to stay current of innovative developments in their field. The concepts covered have valuable applications to product development, quality assurance, marketing, and advertising claims substantiation in consumer product companies.

For complete information and online registration, visit: http://ifpress.com/short-courses/2018-symposia-and-master-classes/

Course information and online registration: http://ifpress.com/short-courses/ or call +001-804-675-2980. To apply an E3S Member discount of $50, please contact Susan Longest at mail@ifpress.com before registering.

Target audience: Advanced

Cost: Entire Program = $1975 US, Symposia Only = $495 US, Master Classes = $395 each

2018 Current Topics – SYMPOSIA & Classes Brochure

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