MASTERCLASS ONLINE SENSORY EVALUATION AND CONSUMER SCIENCE OF FOODS AND BEVERAGES **

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MASTERCLASS ONLINE  SENSORY EVALUATION AND CONSUMER SCIENCE OF FOODS AND BEVERAGES **

November 18 -20, 2020 | 9:00 - 13:00 hrs CST- Mexico City Time

In this webinar masterclass in english we will review the fundamental principles behind sensory testing methodologies and provide guidelines on how to maximize learnings from these investigations. Difference testing and rating methodologies have been used to guide companies through ingredient and process changes for decades. Yet there is no clear consistency in their implementation.

For instance…
… Some companies use small internal panels of 10-15 individuals (sometimes trained, sometimes semi-trained), while others use consumers with larger samples sizes.
… The triangle and duo-trio methods are still the most broadly used discrimination methodologies, but these methods can result in important differences being missed 80% to 90% of the time!
… Some internal testing methods might not demonstrate the existence of a sensory difference between a product and its reformulation; yet, testing indicates that consumers prefer one over the other.
How can this be explained?
Is there a “correct” approach to sensory testing, and if so, what is it? Are these methodologies all equivalent in their abilities to provide accurate and actionable information? And most importantly, is there an underlying science that can help us to optimize our decision-making process?

 

In this masterclass, we will also review some current sensory and consumer science topics covered in a recent symposium:

  • Temporal effects in Sensory and Consumer Science
  • Invention and innovation
  • Consumer perception survey and advertising messages

 

IN THIS MASTERCLASS YOU WILL LEARN.
• How to choose a sensory discrimination methodology based on the objective of your research
• Why the tetrad test is generally a better option than the triangle and duo-trio methods
• Why statistical significance is not a reliable index of the importance of sensory difference, why it should be linked to consumer relevance, and how to establish such consumer relevance
• How to choose the optimal experimental design based on method and sample size to maximize learning from a sensory or consumer-based project
• What are the latest developments in the topics of temporal sensory effects, invention and innovation, and survey generation in advertising claims support.

 

COURSE PRESENTER
Dr. Benoît Rousseau is Senior Vice President at The Institute for Perception. Benoît received his food engineering degree from AgroParisTech in Paris, France and holds a PhD in sensory science and psychophysics from the University of California, Davis. He has 25 years of experience in managing projects in the field of sensory and consumer science, actively working with clients in the US, Asia, Latin America, and Europe. His theoretical and experimental research has led to numerous journal articles as well as several book chapters. Benoît is well known for his advanced presentation skills, where his use of sophisticated visual tools greatly contributes to the success of The Institute for Perception communications, short courses, and webinars. He also holds a visiting professor appointment at Chuo University in Japan.

 

AGENDA

 

Wednesday November 18 (9:00 – 13:00)
Topics
♦ m-AFC, triangle, duo-trio, same-different, and tetrads:
Why they provide different conclusions
♦ The Thurstonian framework underlying all sensory evaluation methods - The science of sensory
♦ Proportion of discriminators in the population
♦ Calculating a measure of sensory difference, dꞌ, from discrimination tests and how to inter-relate methodologies
♦ Current topic: Temporal effects in Sensory and Consumer Science
Cases
♦ Product differences using 2-AFC and 3-AFC tests
♦ Ingredient supplier change: 2-AFC, duo-trio, triangle

 

Thursday November 19 (9:00 – 13:00)
Topics
♦ Current topic: Invention and Innovation
♦ The tetrad test: Why it requires 1/3 the data of the triangle test
♦ The 5 cornerstones of product testing: α, power, sample size, size of the difference and protocol
Cases
♦ Superiority claim: 2-AFC vs. duo-trio
♦ Triangle or tetrad test? Investigation with multiple food and beverage products

 

Friday November 20 (9:00 – 13:00)
Topics
♦ Current topic: Consumer perception survey and advertising messages
♦ How to explain a consumer preference without a demonstrated sensory difference
♦ Finding the optimal sample size for tests
♦ Establishing an internal sensory program based on a consumer relevant action standard
♦ Relating trained panel and consumer sensitivities
Cases
♦ Step-by-step process to develop and optimize a sensory discrimination program
♦ Quantifying training using vanilla ice cream products
♦ How retasting can improve the power of product testing: Fruit juices


 

HOW THE COURSE IS TAUGHT
In the course, we interweave an unfolding story with theoretical and applied material to provide participants with a sense of discovery regarding the various tools they encounter. This dual teaching approach has shown itself to be extremely effective at providing participants with a thorough and long-lasting understanding of the course material.
IFPrograms™ software will be used by participants to perform analyses demonstrated in the courses. Prior to the start of instruction, attendees will be provided with a download link of a complimentary 3-month version. They will install it on their laptop computer.

 

 Include:

  • 12 hrs. in English 
  • Book  “Tools and Applications of Sensory and Consumer Science” (Sending by post) 

  • Software IFP Programs TM por 3 months (professional version)

  • Software´s license and manual

  • Slide manual (Sending by post) 

  • Certificate

 

Requirements:

  • Lap Top or Desk Computer 
  • Wired or wireless broadband internet (3G or 4G / LTE)

 

TIME 

  •  9:00 to 13:00 hrs. ( CST-Mexico City Time)


PRICE

 $1,290  USD plus 16% VAT

  • Pre-Register: 774 USD plus 16% VAT (up to November 5, 2020)

CONTACT

FOOD SAFETY INTERNATIONAL NETWORK (Latin America)
capacitacion@safefoodnetwork.com

Tel:     52 (33) 3125-0068

WAPP: 52 (33)35043611

 

 

 

 

 




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