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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