UNDERSTANDING AND MEASURING CONSUMER FOOD PREFERENCES

SISS course

UNDERSTANDING AND MEASURING CONSUMER FOOD PREFERENCES

supported by Adacta International and illycaffè

Milano, 7-8th November 2013

Spazio Chiossetto – via Chiossetto 20, Sala Corridoni

– Reduced fee for E3S members –

The course will be held by John Prescott, PhD, TasteMatters Research & Consulting (Sydney, Australia)

Specialist in the human perception of taste, smell and oral chemesthesis with a particular interest in how preferences for foods are formed.

All sensory and consumer science is ultimately aimed at understanding consumers’ preferences and the extent to which these preferences predict food choices. This course will cover:

  • the major influences in the development of food and beverage preferences
  • the important influences on preferences and how these affect food choices
  • how food preferences are measured through rating scales and behavioural techniques.

Registration:

  • 300 euro SISS and E3S members
  • 400 euro non SISS/E3S members

Registration deadline: 28th October

Further information:
http://www.scienzesensoriali.it/inPrimoPiano.page?country=eng

SISS course brochure

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