Pre-Wellness Short CourseSensory Evaluation: Current Developments and Applications

March 26-27, 2012 ● Intercontinental, Chicago O'Hare, Rosemont, IL

This two-day, instructor-led short course, preceding Wellness 12 presents practices, methods and strategies for managing resources and information to meet product development deadlines.

This course will also review basic sensory science principles, including how they relate to current practices. Classic pitfalls in sensory programs and turnkey data analysis approaches also will be discussed. Through this course, participants will:

  • Learn current sensory analysis procedures and practices recommended to the sensory professional including front end of innovation techniques, qualitative and quantative methods, discrimination testing, descriptive analysis, and consumer methods.
  • Learn industry recommended practices used for qualifying subjects for sensory analytical tests and incorporating the appropriate tests into their sensory system.
  • Construct appropriate consumer preference testing designs that represent contemporary methods (i.e., recruiting specifications for category usage, brand specific, usage frequency, and usage situations).
  • Understand the application of advanced multivariate statistical procedures so that participants can interpret relationships between formulation, sensory, and analytical differences as they relate to consumer behavior, purchase interest, and imagery. Procedures will include correlation and regression techniques as well as cluster and Design of Experiments (DOE).
  • Develop an ability to effectively consider test objectives, potential limitations, and best strategies when designing their sensory research at various points in the development process, along with techniques for defining and maintaining product quality.
  • Develop an appreciation for the cautions associated with default statistical software. While speed is imperative, it should not dictate poor quality data interpretation.
  • Learn techniques for communicating strategic sensory information to cross-functional teams.

Registration Fees


SHORT COURSE ONLY
March 26 – 27, 2012

Course registration includes a course binder, morning and afternoon refreshment breaks, lunch, and reception at the conclusion of the first day.

  • Before March 1, 2012
    Members: $675 | Non-Members: $840 | IFT Student Members: $175
  • After March 1, 2012
    Members: $725 | Non-Members: $890 | IFT Student Members: $175

Register for Short Course

 

 

CONFERENCE + SHORT COURSE
March 26 – 29, 2012
Save $100 when you register for Wellness 12 and the Sensory Evaluation short course at the same time.

  • Before March 1, 2012
    Members: $1,470 | Non-Members: $1,735 | Member Government Workers: $1,125 | Non-Member Government Workers: $1,290 | IFT Student Members: $625
  • After March 1, 2012
    Members: $1,620 | Non-Members: $1,885 | Member Government Workers: $1,275 | Non-Member Government Workers: $1,440 | IFT Student Members: $725

Register for Conference + Short Course

 

 
Register for Conference + Short Course: Government Workers*

*The Government rate is subject to approval. In order to qualify, participants must be employed by an official government agency. There are a limited number of spots available at this rate.


Who Should Attend?

  • Food Scientists
  • Management
  • New Product Managers and Technologists
  • Personnel who interact with R&D
  • Product Developers
  • R&D
  • Sensory Professionals