Date of Course: 14th April 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.
Marilena Aiello Researcher in Cognitive Neuroscience at Scuola Internazionale Superiore di Studi Avanzati (SISSA) – Italy Semantic Memory and Eating: insight from a neuropsychological perspective
Open to researchers and our Research and Innovation Committee’s members(possibility to participate by webconference) – Free Registration
Date of Course: 20th – 24th January 2020 Time: 9am – 5pm Title of Course: Sensory Evaluation – Statistical Methods and Interpretation Course Venue: University of Nottingham, Sutton Bonington Campus, LE12 5RD, 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.
June 18-19, 2020, Technical University of Munich, Campus Freising
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.
Session 2.1 Mainstreaming diversities in agro-food research
27th-28th January 2020, Bologna, Italy
Call for papers: 8th December, 2019
The Consortium of “PLOTINA. Promoting gender balance and inclusion in research, innovation and training” is pleased to invite you to take part to the project final conference “Regendering Science. For an inclusive research environment” (27th-28th January 2020, Bologna, Italy).
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.
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
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).
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.
Analysing data from descriptive sensory analysis and novel sensory methods Consumer and sensory sciences
9-10 April 2019 – Nofima at Ås, Norway
Deadline for registrations: March 29 th, 2019
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
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.
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.
PLEASE NOTE: you will receive a link via email, then click on this link and you will get a new password. Then click on "Reset password" to complete the process
Research Seminar 
Postgraduate Course