Sensory Courses 2020 at Campden BRI and University of Nottingham, UK


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.

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-2020.pdf

Date of Course: 30th March – 2nd April 2020
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-2020.pdf

Date of Course: 18th – 21st May 2020
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-2020.pdf


Date of Course: 22nd to 26th  June 2020
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-quantitative-and-topical-techniques-2020.pdf

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