"Making Sensory Science Practical"
Sensory testing adds objectivity to subjective feelings.
It is a discipline that has, over thirty--odd years, developed into a structured and formalized discipline.
Join us for this event to meet members of the Sensory Science community and to learn more about the uses of Sensory Science.
Riette de Kock, from the University of Pretoria will present the following case to be considered in small groups, followed by a debate:
"Due to the current economic situation, the R&D team has been tasked to make slight changes to product X. The company is concerned about potential consumer reaction, should the change be noticed.
As a group, discuss or debate how you would approach this case study using sensory evaluation tools. COnsideration should be given to the test method(s), the type of panel/panelist, the test environment, the product sample selection, sample preparation and -presentation."
Venue:
Famous Brands
478 James Crescent
Midrand
1685
Training room 1
(map on website: http://www.saafost.org.za/)
Date:
Thursday 01 October 2009
Time:
13h45 for 14h00 untill 15h30
RSVP:
wvonfint@mweb.co.za before 25 September 2009
Limited space available
For more info, contact
Lorraine Geel
Consumers in Focus
082 570 7258
Posted by:
CMBlignaut
CMB COnsultants for Innovation Management
@ e-Wise Knowledge Library
cmblignaut@ewklibrary.com
http://www.ewklibrary.com
Wednesday, August 19, 2009
Tuesday, August 11, 2009
SAAFoST Food Safety Symposium in September 2009
The following message was received from the SAAFoST Secretariate:
"Dear Members,
Please set aside the following dates for next month's food safety round up:
i) Friday 11 September - in Pretoria or
ii) Wednesday 15 September - in Cape Town
The one-day programmes will cover critical safety issues that all technical food professionals have to be aware of and that keep them awake at night, such as:
mycotoxins, pesticides, adulteration, water quality, auditing, ethics, looming legislation, risk assessment and food poisoning. The two scientific programmes will differ slightly because of speaker availablity but both will put Hollywood horrormovies in the shade and will offer the normal teriffic, unbeatable SAAFoST value that members have come to expect .
All you have to do is keep your chosen date open and wait for further information. It will be circulated to all SAAFoST Members in due course.
Watch your mail!
SAAFoST National Secretariat,
(031-368 8000)"
For any non-SAAFoST members reading this -- contact the SAAFoST secretariate to find out more about joining the Association ..... and attend! Food safety is a concern to everyone in the Food Industry -- as well as to everyone in the field of Sensory science / Sensory evaluation / Consumer evaluation / Consumer science .... and more.
Posted by:
CMBlignaut
CMB Consultants for Innovation management
@ e-Wise Knowledge Library
cmblignaut@ewklibrary.com
"Dear Members,
Please set aside the following dates for next month's food safety round up:
i) Friday 11 September - in Pretoria or
ii) Wednesday 15 September - in Cape Town
The one-day programmes will cover critical safety issues that all technical food professionals have to be aware of and that keep them awake at night, such as:
mycotoxins, pesticides, adulteration, water quality, auditing, ethics, looming legislation, risk assessment and food poisoning. The two scientific programmes will differ slightly because of speaker availablity but both will put Hollywood horrormovies in the shade and will offer the normal teriffic, unbeatable SAAFoST value that members have come to expect .
All you have to do is keep your chosen date open and wait for further information. It will be circulated to all SAAFoST Members in due course.
Watch your mail!
SAAFoST National Secretariat,
(031-368 8000)"
For any non-SAAFoST members reading this -- contact the SAAFoST secretariate to find out more about joining the Association ..... and attend! Food safety is a concern to everyone in the Food Industry -- as well as to everyone in the field of Sensory science / Sensory evaluation / Consumer evaluation / Consumer science .... and more.
Posted by:
CMBlignaut
CMB Consultants for Innovation management
@ e-Wise Knowledge Library
cmblignaut@ewklibrary.com
Wednesday, August 5, 2009
Sensory Course at UP 18-19 August 2009
Six Steps to Training a Descriptive Sensory Panel
Course date:
18-19 August 2009
Course Fee:
R2 750 per delegate
This two day course is designed for the food professional in R&D, QA/QC or Marketing who wants to learn through practical hands-on exercises how to apply the six steps involved in training a panel for Descriptive Sensory Evaluation.
The six steps to training a Descriptive Sensory Panel involve:
STEP 1: Recruit and screen potential panellists to serve on the panel
STEP 2: Organise an introduction and orientation session
STEP 3: Further screening sessions
STEP 4: Development of descriptive terms and evaluation scales
STEP 5: Determine the reproducibility and consistency of panellists’ ratings
STEP 6: Use the trained panel to evaluate samples
Enrol now to avoid disappointment!
Registration and enquiries:
Course Enquiries:
Maryke Steenkamp
Tel: +27 12 420 5433
Mobile: +27 83 452 7873
Fax: +27 86 635 3725
E-mail: maryke.ce@up.ac.za
Course Leader:
Dr Riette de Kock
el: +27 12 420 3238
E-mail: riette.dekock@up.ac.zawww.tuksfost.up.ac.za
Posted on behalf of UP by
CMBlignaut
CMB Consultants for Innovation Management @
E-Wise Knowledge Library
http://www.ewklibrary.com
Course date:
18-19 August 2009
Course Fee:
R2 750 per delegate
This two day course is designed for the food professional in R&D, QA/QC or Marketing who wants to learn through practical hands-on exercises how to apply the six steps involved in training a panel for Descriptive Sensory Evaluation.
The six steps to training a Descriptive Sensory Panel involve:
STEP 1: Recruit and screen potential panellists to serve on the panel
STEP 2: Organise an introduction and orientation session
STEP 3: Further screening sessions
STEP 4: Development of descriptive terms and evaluation scales
STEP 5: Determine the reproducibility and consistency of panellists’ ratings
STEP 6: Use the trained panel to evaluate samples
Enrol now to avoid disappointment!
Registration and enquiries:
Course Enquiries:
Maryke Steenkamp
Tel: +27 12 420 5433
Mobile: +27 83 452 7873
Fax: +27 86 635 3725
E-mail: maryke.ce@up.ac.za
Course Leader:
Dr Riette de Kock
el: +27 12 420 3238
E-mail: riette.dekock@up.ac.zawww.tuksfost.up.ac.za
Posted on behalf of UP by
CMBlignaut
CMB Consultants for Innovation Management @
E-Wise Knowledge Library
http://www.ewklibrary.com
Financial management Course 11-12 August 2009
FINANCE FOR NON-FINANCIAL MANAGERS
11-12 August 2009 – Elizabeth Place, Port Elizabeth
_____________________________________________________________________________________________
UNDERSTAND FINANCE AND LEARN HOW TO:
KEEP ACCOUNTS
DESIGN BUDGETS
MONITOR BUDGETS
PUT INTO PLACE CONTROL MECHANISMS
MANAGE CASH FLOW
WORK MORE EFFECTIVELY AND EFFICIENTLY WITH NUMBERS
AIM OF THE COURSE
To make financial management understandable and useful
OBJECTIVE OF THE COURSE
The object of the course is to take the delegates through the basic principles and techniques of organization finance. Financial management is a vital part of managing operations.
WHO SHOULD ATTEND
This course is of a particular interest to non-finance persons - Managers and potential managers in business whose expertise is in fields other than accounting and finance.
Cost: R 3200.00 per delegate.
TO SECURE YOUR PLACE AT THIS COURSE – PLEASE FAX A MESSAGE TO INDICATE YOUR INTEREST TO BIANCA ON 041 374 0221
This is not a SAAFoST course
Posted by:
CMBlignaut
CMB Consultants @ e-Wise Knowledge Library
http://www.ewklibrary.com
11-12 August 2009 – Elizabeth Place, Port Elizabeth
_____________________________________________________________________________________________
UNDERSTAND FINANCE AND LEARN HOW TO:
KEEP ACCOUNTS
DESIGN BUDGETS
MONITOR BUDGETS
PUT INTO PLACE CONTROL MECHANISMS
MANAGE CASH FLOW
WORK MORE EFFECTIVELY AND EFFICIENTLY WITH NUMBERS
AIM OF THE COURSE
To make financial management understandable and useful
OBJECTIVE OF THE COURSE
The object of the course is to take the delegates through the basic principles and techniques of organization finance. Financial management is a vital part of managing operations.
WHO SHOULD ATTEND
This course is of a particular interest to non-finance persons - Managers and potential managers in business whose expertise is in fields other than accounting and finance.
Cost: R 3200.00 per delegate.
TO SECURE YOUR PLACE AT THIS COURSE – PLEASE FAX A MESSAGE TO INDICATE YOUR INTEREST TO BIANCA ON 041 374 0221
This is not a SAAFoST course
Posted by:
CMBlignaut
CMB Consultants @ e-Wise Knowledge Library
http://www.ewklibrary.com
Tuesday, July 14, 2009
Something different? What about the Winter Colour School?
I received the following correspondence and place it on the blog for what its worth.
Please note that it is not a SAAFoST session.
WINTER COLOUR SCHOOL 2009
Date:
Thursday 23rd July 2009
Venue:
Plastic Federation Auditorium
18 Gazelle Avenue - Corporate Park,
Old Pretoria Road,
Randjiesfontein
Time:
Registration 09:30
Start 10:00
Conclude 15:00 (Light Lunch included)
PRICING
The cost per delegate is R1,150-00 excluding VAT.
Please book via the Narich website http://www.narich.co.za/ ‘Colour Schools’ button.
Bookings are only confirmed after receiving payment confirmation.
Closing date for payments:
Tuesday 21st July at 5pm.
COURSE CONTENTS
• Basic Colour Physics
• What is colour?
• The CIE Norms
• Why do we measure colour
• How do we measure colour
• Study of objects and colour
• Hardware overview – How to choose an instrument
• Software Overview – How different software systems work
• Overview of CIE Equations
• Explanation of Colour Space, including what RGB/CMYK are and are not.
• Explanation of Illuminants (Light Sources)
• Colour and Quality Assurance
• Standards and Best Practice
• Absolute or Comparative Colour comparisons
• Tips for Colourists
• Visual Colour Assessment
ALL of the above information is GENERIC and based on accepted Colour Physics
teachings.
Our Colour Schools are based upon:
Accepted Colour Physics
• R&D publications from Konica Minolta Japan and Europe
• Practical and Theoretical experience of NARICH and their various principals
involved in colour issues
• Industry experience
• Each attendee receives a CERTIFICATE of ATTENDANCE
The course is both THEORETICAL and PRACTICAL, based on the practical application
of sound theory.
The Course is NOT SETA approved.
Course DURATION is 4 -5 hours, breaks included.
Please feel free to bring all your colour issues to the course for further in-depth
discussion.
For more information, contact:
Trevor Lilburn
011-326 4387
Trevor@narich.co.za
Posted by:
CM Blignaut
CMB Consultants for Innovation Management
@e-Wise Knowledge Library
cmblignaut@ewklibrary.com
http://www.ewklibrary.com
Please note that it is not a SAAFoST session.
WINTER COLOUR SCHOOL 2009
Date:
Thursday 23rd July 2009
Venue:
Plastic Federation Auditorium
18 Gazelle Avenue - Corporate Park,
Old Pretoria Road,
Randjiesfontein
Time:
Registration 09:30
Start 10:00
Conclude 15:00 (Light Lunch included)
PRICING
The cost per delegate is R1,150-00 excluding VAT.
Please book via the Narich website http://www.narich.co.za/ ‘Colour Schools’ button.
Bookings are only confirmed after receiving payment confirmation.
Closing date for payments:
Tuesday 21st July at 5pm.
COURSE CONTENTS
• Basic Colour Physics
• What is colour?
• The CIE Norms
• Why do we measure colour
• How do we measure colour
• Study of objects and colour
• Hardware overview – How to choose an instrument
• Software Overview – How different software systems work
• Overview of CIE Equations
• Explanation of Colour Space, including what RGB/CMYK are and are not.
• Explanation of Illuminants (Light Sources)
• Colour and Quality Assurance
• Standards and Best Practice
• Absolute or Comparative Colour comparisons
• Tips for Colourists
• Visual Colour Assessment
ALL of the above information is GENERIC and based on accepted Colour Physics
teachings.
Our Colour Schools are based upon:
Accepted Colour Physics
• R&D publications from Konica Minolta Japan and Europe
• Practical and Theoretical experience of NARICH and their various principals
involved in colour issues
• Industry experience
• Each attendee receives a CERTIFICATE of ATTENDANCE
The course is both THEORETICAL and PRACTICAL, based on the practical application
of sound theory.
The Course is NOT SETA approved.
Course DURATION is 4 -5 hours, breaks included.
Please feel free to bring all your colour issues to the course for further in-depth
discussion.
For more information, contact:
Trevor Lilburn
011-326 4387
Trevor@narich.co.za
Posted by:
CM Blignaut
CMB Consultants for Innovation Management
@e-Wise Knowledge Library
cmblignaut@ewklibrary.com
http://www.ewklibrary.com
Monday, July 13, 2009
Short Course at UP: Consumer Sensory Evaluation
Short Course in Consumer Sensory Evaluation: Step by Step
2-3 November 2009
Consumer sensory testing is used to determine how much the sensory properties of products are liked or disliked.
This information is vital to food companies that are developing products, improving or optimising products.
This course is designed for the food professional that needs to be involved in designing, planning and executing consumer sensory tests that provide workable answers.
Clear differentiation between consumer sensory and market research testing will be made.
The course will deal with different types of consumer sensory tests and will emphasise the controls and standard practices that validate consumer test results.
The six steps to Consumer Sensory Evaluation involve:
Step 1: Analyse the consumer test question
Step 2: Define the test objective
Step 3: Select the consumer test conditions
Step 4: Run the consumer test result
Step 5: Analyse the consumer test results
Step 6: Take action
Course fee:
R2 750 per delegate.
Why CE at UP?
Continuing Education at University of Pretoria (CE at UP) offers career-focused courses for individuals and professionals.
The entity's portfolio includes more than 400 certificate courses presented in association with recognised academics from the University of Pretoria.
What do we offer?
CE at UP offers both scheduled courses and customised in-house training.
Certification
A University of Pretoria certificate will be issued on successful completion of a programme.
For quotations on tailor-made in-house training, contact quote.ce@up.ac.za.
Registration and enquiries:
Course Coordinator:
Maryke Steenkamp
Tel: +27 12 420 5433
Mobile: +27 83 452 7873
Fax: +27 86 635 3725
E-mail: maryke.ce@up.ac.za
Course Leader:
Dr Riette de Kock
Tel: +27 12 420 3238
E-mail: riette.dekock@up.ac.zawww.tuksfost.up.ac.za
Posted on behalf of Dept. Fd .Sc. at UP by
Dr CM Blignaut
CMB Consultants for Innovation Management
@ e-Wise Knowledge Library
info@ewklibrary.com
http://www.ewklibrary.com
Friday, July 10, 2009
What an experience! The second Sensory Forum Meeting in Johannesburg
"Linking through the senses"
On 02 July 2009, 41 members of the Sensory science community re-discover their senses and how they can work on a chilly Highveld morning. What a sensory adventure we all had, in the form of a mini workshop facilitated by Marlies Grindlay & James Lehmann!
Hosted by the team at Bidvest with contributions from the organising commitee members, the sensory experience awakened the senses. Getting in touch with one's senses - one by one, proved to be a challenge.
The experience started with the sense of smell and James had everyone guessing at the sensation caused and the responisble oil. Bergamot, Camomile and Citronella never before posed such a challenge.
Then it was over to taste -- and what a rollercoaster ride that turned out to be. Lorraine Geel presented the samples that she prepared using an idea from the McCormick team -- in a frozen format. Frozen and gritty, chocolate, cinnamon and cayenne, the aftertaste was alarming and ..... warm!
Roses were distributed next by Marlies, with colour pencils, paper and magnifying glasses. Looking and seeing is already difficult -- adding drawing and sensing to it made the experience unforgettable -- espacially with the aromatic spray that Marlies added to the atmosphere.
A story came next with Marlies at the helm to the end -- not one read out or to read, but to write! Explaining "how I came to my senses" was a true challenge. When did you become aware of your senses, what do you associate with sensations? Each participant had his/her own story to tell -- it even inspired some poetic lines shared by Owen Frisby!
Finally the lights were dimmed and it was time to listen to Vangelis -- allowing the strange sounds to become part of who you are. Slowing down, sensing, being .... getting in tune with your senses.
On the way out to have some tea and a nibble, everyone had an opportunity to make his/her mark -- a fingerprint using paint. An final opportunity to share a commitment to the senses.
Thank you one and all for the wonderful experience.
We all had a relaxing and inspiring "Spa for the Senses"!
Now we can all look forward to the next meeting in October.
See you there!
Posted by:
CM Blignaut
CMB Consultants for Innovation Management @
e-Wise Knowledge Library
cmblignaut@ewklibrary.com
On 02 July 2009, 41 members of the Sensory science community re-discover their senses and how they can work on a chilly Highveld morning. What a sensory adventure we all had, in the form of a mini workshop facilitated by Marlies Grindlay & James Lehmann!
Hosted by the team at Bidvest with contributions from the organising commitee members, the sensory experience awakened the senses. Getting in touch with one's senses - one by one, proved to be a challenge.
The experience started with the sense of smell and James had everyone guessing at the sensation caused and the responisble oil. Bergamot, Camomile and Citronella never before posed such a challenge.
Then it was over to taste -- and what a rollercoaster ride that turned out to be. Lorraine Geel presented the samples that she prepared using an idea from the McCormick team -- in a frozen format. Frozen and gritty, chocolate, cinnamon and cayenne, the aftertaste was alarming and ..... warm!
Roses were distributed next by Marlies, with colour pencils, paper and magnifying glasses. Looking and seeing is already difficult -- adding drawing and sensing to it made the experience unforgettable -- espacially with the aromatic spray that Marlies added to the atmosphere.
A story came next with Marlies at the helm to the end -- not one read out or to read, but to write! Explaining "how I came to my senses" was a true challenge. When did you become aware of your senses, what do you associate with sensations? Each participant had his/her own story to tell -- it even inspired some poetic lines shared by Owen Frisby!
Finally the lights were dimmed and it was time to listen to Vangelis -- allowing the strange sounds to become part of who you are. Slowing down, sensing, being .... getting in tune with your senses.
On the way out to have some tea and a nibble, everyone had an opportunity to make his/her mark -- a fingerprint using paint. An final opportunity to share a commitment to the senses.
Thank you one and all for the wonderful experience.
We all had a relaxing and inspiring "Spa for the Senses"!
Now we can all look forward to the next meeting in October.
See you there!
Posted by:
CM Blignaut
CMB Consultants for Innovation Management @
e-Wise Knowledge Library
cmblignaut@ewklibrary.com
Tuesday, June 23, 2009
Sensory Analyst Assistant Position available -- Apply Now!
McCormick South Africa (Pty) Ltd has the following vacancy:
SENSORY ANALYST ASSISTANT
KEY PERFORMANCE AREAS:
•Prepare and perform routine sensory analysis on a daily basis.
•Responsible for daily sensory panel activities.
•Recruitment, screening, training and calibration of external and internal panel members.
•Responsible for shelf life programme.
•Responsible for monthly time-sheet and tax-invoices for external panel members.
•Assist in customer specific sensory studies (may include consumer science/innovation).
KNOWLEDGE, SKILLS & EXPERIENCE:
• National Diploma in Food Technology or Qualification in food & consumer science / marketing
• 1 year experience in food industry
• Computer literate (MS Word, Excel, PowerPoint)
PERSONAL ATTRIBUTES:
•Patience
•Able to multi task
•Work under pressure
•Able to handle routine tasks
•Well organised
•Proactive / own initiative
•Good communication skills
•Independent
•Attention to detail
•Should have good people skills, be pleasant and courteous and posses a great deal of patience when working under pressure.
•Ability to work in a cross functional team and independently
•Time Management essential
Interested applicants must please forward their CV’s to Jeanine Sainsbury at Jeanine_Sainsbury@mccormick.com
Closing Date : 3 July 2009
SENSORY ANALYST ASSISTANT
KEY PERFORMANCE AREAS:
•Prepare and perform routine sensory analysis on a daily basis.
•Responsible for daily sensory panel activities.
•Recruitment, screening, training and calibration of external and internal panel members.
•Responsible for shelf life programme.
•Responsible for monthly time-sheet and tax-invoices for external panel members.
•Assist in customer specific sensory studies (may include consumer science/innovation).
KNOWLEDGE, SKILLS & EXPERIENCE:
• National Diploma in Food Technology or Qualification in food & consumer science / marketing
• 1 year experience in food industry
• Computer literate (MS Word, Excel, PowerPoint)
PERSONAL ATTRIBUTES:
•Patience
•Able to multi task
•Work under pressure
•Able to handle routine tasks
•Well organised
•Proactive / own initiative
•Good communication skills
•Independent
•Attention to detail
•Should have good people skills, be pleasant and courteous and posses a great deal of patience when working under pressure.
•Ability to work in a cross functional team and independently
•Time Management essential
Interested applicants must please forward their CV’s to Jeanine Sainsbury at Jeanine_Sainsbury@mccormick.com
Closing Date : 3 July 2009
SAAFoST Workshop on Soccer World Cup Food opportunities & challenges -- 7 July 2009
Food opportunities and challenges for the Soccer World Cup 2010
SAAFoST Workshop
Date: Tuesday, 7 July 2009
Sponsored by: Famous Brands and Absa Corporate and Business Bank.
Background info:
With the Confederations Cup kicking off next week and soccer fever sure to double with the arrival of international stars, there could not be a better time to introduce SAAFoST's upcoming workshop. How can the food industry best take advantage of the opportunities available next year? What kind of culinary demands are we catering for? What food safety challenges are we expecting? With a top-notch line-up of speakers, we believe the event will prove to be a highlight on the SAAFoST calendar.
All proceeds to go towards sponsorship of students at the IUFoST 2010 Congress.
Summary info:
Date: Tuesday 7 July 2009
Venue: University of Pretoria (map will be made available on the web)
Programme time: 9am – 3pm (approximate - detail breakdown to follow)
Topics:
Food safety and 2010 FIFA SWC - A national perspective -
Penny Campbell (National Department of Health: Directorate Food Control)
Catering for 2010: Preparations by local authorities -
Douglas Wood (City of Johannesburg)
Nutritional needs of the 2010 athletes -
Pippa Simpson (Dietitian)
Logistical challenges for food distribution for 2010 -
Dave Walton (CHEP)
2010 Waste management -
Eugene Hlongwane (Johannesburg Municipality)
Culinary surprises for 2010 -
Janet Deel-Smith (Givaudan)
Estimated food and beverage demands for the 2010 world cup -
Shawn Henning (BMI Foodpack)
Being Creative for 2010 –
Marlies Grindlay (IFF)
Booking Procedure -
1) Contact Irene Burke and provide names and details of all delegates.
Do so by phone or by forwarding this mail to her after providing "Booking information" below.
2) Company delegates to provide company VAT number and postal address for tax invoices.
3) Deposit the registration fee - bank details below.
4) Forward proof of deposit to Irene - by fax or e-mail.
5) Delegates will be registered upon receipt of proof of deposits.
6) Registration will be confirmed by Irene. No confirmation within two days means no registration - please check.
Booking & tax invoice information required by Irene -
Name(s) of all attendees:
Contact Tel:
Contact Fax:
Contact e-mail:
Organisation Name:
Organisation Postal Address:
Organisation VAT number:
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Deposit Details:
Please use no other SAAFoST account - only this one isvalid for the workshop
Account Name: SAAFoST Absa Brooklyn
Branch Code: 632 005
Account Number: 920 582 0197
Deposit reference: Invoice nr. if available or Attendee name + company name and "7 July"
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Any other questions contact Gerda Botha at gbotha@csir.co.za or Lucia Anelich at la@cgcsa.co.za
Mark your calendars now.
More details to follow on mail and in Food Review!
SAAFoST Workshop
Date: Tuesday, 7 July 2009
Sponsored by: Famous Brands and Absa Corporate and Business Bank.
Background info:
With the Confederations Cup kicking off next week and soccer fever sure to double with the arrival of international stars, there could not be a better time to introduce SAAFoST's upcoming workshop. How can the food industry best take advantage of the opportunities available next year? What kind of culinary demands are we catering for? What food safety challenges are we expecting? With a top-notch line-up of speakers, we believe the event will prove to be a highlight on the SAAFoST calendar.
All proceeds to go towards sponsorship of students at the IUFoST 2010 Congress.
Summary info:
Date: Tuesday 7 July 2009
Venue: University of Pretoria (map will be made available on the web)
Programme time: 9am – 3pm (approximate - detail breakdown to follow)
Topics:
Food safety and 2010 FIFA SWC - A national perspective -
Penny Campbell (National Department of Health: Directorate Food Control)
Catering for 2010: Preparations by local authorities -
Douglas Wood (City of Johannesburg)
Nutritional needs of the 2010 athletes -
Pippa Simpson (Dietitian)
Logistical challenges for food distribution for 2010 -
Dave Walton (CHEP)
2010 Waste management -
Eugene Hlongwane (Johannesburg Municipality)
Culinary surprises for 2010 -
Janet Deel-Smith (Givaudan)
Estimated food and beverage demands for the 2010 world cup -
Shawn Henning (BMI Foodpack)
Being Creative for 2010 –
Marlies Grindlay (IFF)
Booking Procedure -
1) Contact Irene Burke and provide names and details of all delegates.
Do so by phone or by forwarding this mail to her after providing "Booking information" below.
2) Company delegates to provide company VAT number and postal address for tax invoices.
3) Deposit the registration fee - bank details below.
4) Forward proof of deposit to Irene - by fax or e-mail.
5) Delegates will be registered upon receipt of proof of deposits.
6) Registration will be confirmed by Irene. No confirmation within two days means no registration - please check.
Booking & tax invoice information required by Irene -
Name(s) of all attendees:
Contact Tel:
Contact Fax:
Contact e-mail:
Organisation Name:
Organisation Postal Address:
Organisation VAT number:
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Deposit Details:
Please use no other SAAFoST account - only this one isvalid for the workshop
Account Name: SAAFoST Absa Brooklyn
Branch Code: 632 005
Account Number: 920 582 0197
Deposit reference: Invoice nr. if available or Attendee name + company name and "7 July"
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Any other questions contact Gerda Botha at gbotha@csir.co.za or Lucia Anelich at la@cgcsa.co.za
Mark your calendars now.
More details to follow on mail and in Food Review!
Set aside dates for Innovation, Flavours and Colours!
The following message was received from the SAAFoST National Secretariat:
"Are you interested in innovative products, people and places?
If so, set aside one of these two dates:
i) Tuesday 28 July - in Pretoria or
ii) Friday 31 July - in Cape Town
SAAFoST is planning a one-day event that will excite and motivate you to achieve great things!.
"Are you interested in innovative products, people and places?
If so, set aside one of these two dates:
i) Tuesday 28 July - in Pretoria or
ii) Friday 31 July - in Cape Town
SAAFoST is planning a one-day event that will excite and motivate you to achieve great things!.
The programme will include:
- a report from the McCormick Science Institute in the USA,
- a practical session on developing personal innovation abilities,
- updates on ingredients and products.
All you have to do is keep your chosen date open and wait for further information.
It will be mailed to all SAAFoST Members in due course.
Watch this space! "
Posted on behalf of:
SAAFoST National Secretariat,
(031-368 8000)
Wednesday, June 17, 2009
Sensory Forum Meeting -- 02 July 2009
"Linking people through their Senses"
Invitation to a SAAFoST Sensory Forum meeting – July 2009 event
Sensory evaluation has been defined as
“a scientific discipline used to evoke, measure, analyze and interpret reactions to those characteristics of foods and materials as they are perceived by the senses of sight, smell, taste, touch and hearing.” (IFT, 1975)
Come along and link up with other members of the Sensory science community and re-discover your senses and how they can work for you. You do not want to miss this sensory adventure in the form of a mini workshop facilitated by Marlies Grindlay & James Lehmann! This sensory experience will awaken your senses!
“Linking with people through their senses” - get in touch with your senses - one by one
Venue:
BidFood Technologies
Crown National Auditorium
Modderfontein, Longmeadow
(For map see http://www.saafost.org.za/ and head for “Chipkins”)
Date:
Thursday 2nd July 2009
Time:
8:45 for 9:15 till 10:45
RSVP:
thulisile.tshabalala@symrise.com , no later than 24 June 2009 (limited space available)
For more information, contact
Lorraine Geel at 082 570 7258
Meet for a cup of tea and interact with some other sensory professionals in a fun and informative way.
Placed on behalf of:
Lorraine Geel
Consumers In Focus
Tel: +27(0)11 917 0121
Fax: +27(0)88 011 917 0121
Mobile: +27(0)82 570 7258
Invitation to a SAAFoST Sensory Forum meeting – July 2009 event
Sensory evaluation has been defined as
“a scientific discipline used to evoke, measure, analyze and interpret reactions to those characteristics of foods and materials as they are perceived by the senses of sight, smell, taste, touch and hearing.” (IFT, 1975)
Come along and link up with other members of the Sensory science community and re-discover your senses and how they can work for you. You do not want to miss this sensory adventure in the form of a mini workshop facilitated by Marlies Grindlay & James Lehmann! This sensory experience will awaken your senses!
“Linking with people through their senses” - get in touch with your senses - one by one
Venue:
BidFood Technologies
Crown National Auditorium
Modderfontein, Longmeadow
(For map see http://www.saafost.org.za/ and head for “Chipkins”)
Date:
Thursday 2nd July 2009
Time:
8:45 for 9:15 till 10:45
RSVP:
thulisile.tshabalala@symrise.com , no later than 24 June 2009 (limited space available)
For more information, contact
Lorraine Geel at 082 570 7258
Meet for a cup of tea and interact with some other sensory professionals in a fun and informative way.
Placed on behalf of:
Lorraine Geel
Consumers In Focus
Tel: +27(0)11 917 0121
Fax: +27(0)88 011 917 0121
Mobile: +27(0)82 570 7258
Training Course at UP 18-19 August 2009
Six Steps to Training a Descriptive Sensory Panel
18-19 August 2009
Food companies need trained sensory panels to reliably quantify and describe differences in the sensory properties of food samples. For research and development (R&D), a trained sensory panel can provide vital information on the effects of ingredient or process choices or changes. Information obtained through descriptive sensory evaluation can assist in the design of quality assurance and quality control (QA/QC) programmes. Descriptive sensory data is essential for those areas of food manufacture where instrumental measurements and economics cannot explain what the human senses will perceive.
This two day course is designed for the food professional in R&D, QA/QC or Marketing who wants to learn through practical hands-on exercises how to apply the six steps involved in training a panel for Descriptive Sensory Evaluation.
The six steps to training a Descriptive Sensory Panel involve:
STEP 1: Recruit and screen potential panellists to serve on the panel
STEP 2: Organise an introduction and orientation session
STEP 3: Further screening sessions
STEP 4: Development of descriptive terms and evaluation scales
STEP 5: Determine the reproducibility and consistency of panellists’ ratings
STEP 6: Use the trained panel to evaluate samples
Course fee: R2 750 per delegate.
Why CE at UP?
Continuing Education at University of Pretoria (CE at UP) offers career-focused courses for individuals and professionals. The entity's portfolio includes more than 400 certificate courses presented in association with recognised academics from the University of Pretoria.
What do we offer?
CE at UP offers both scheduled courses and customised in-house training.
CertificationA University of Pretoria certificate will be issued on successful completion of a programme.
For quotations on tailor-made in-house training, contact quote.ce@up.ac.za.
Registration and enquiries:
Course Enquiries:Maryke SteenkampTel: +27 12 420 5433Mobile: +27 83 452 7873Fax: +27 86 635 3725E-mail: maryke.ce@up.ac.za
Course Leader:Dr Riette de KockTel: +27 12 420 3238E-mail: riette.dekock@up.ac.zawww.tuksfost.up.ac.za
18-19 August 2009
Food companies need trained sensory panels to reliably quantify and describe differences in the sensory properties of food samples. For research and development (R&D), a trained sensory panel can provide vital information on the effects of ingredient or process choices or changes. Information obtained through descriptive sensory evaluation can assist in the design of quality assurance and quality control (QA/QC) programmes. Descriptive sensory data is essential for those areas of food manufacture where instrumental measurements and economics cannot explain what the human senses will perceive.
This two day course is designed for the food professional in R&D, QA/QC or Marketing who wants to learn through practical hands-on exercises how to apply the six steps involved in training a panel for Descriptive Sensory Evaluation.
The six steps to training a Descriptive Sensory Panel involve:
STEP 1: Recruit and screen potential panellists to serve on the panel
STEP 2: Organise an introduction and orientation session
STEP 3: Further screening sessions
STEP 4: Development of descriptive terms and evaluation scales
STEP 5: Determine the reproducibility and consistency of panellists’ ratings
STEP 6: Use the trained panel to evaluate samples
Course fee: R2 750 per delegate.
Why CE at UP?
Continuing Education at University of Pretoria (CE at UP) offers career-focused courses for individuals and professionals. The entity's portfolio includes more than 400 certificate courses presented in association with recognised academics from the University of Pretoria.
What do we offer?
CE at UP offers both scheduled courses and customised in-house training.
CertificationA University of Pretoria certificate will be issued on successful completion of a programme.
For quotations on tailor-made in-house training, contact quote.ce@up.ac.za.
Registration and enquiries:
Course Enquiries:Maryke SteenkampTel: +27 12 420 5433Mobile: +27 83 452 7873Fax: +27 86 635 3725E-mail: maryke.ce@up.ac.za
Course Leader:Dr Riette de KockTel: +27 12 420 3238E-mail: riette.dekock@up.ac.zawww.tuksfost.up.ac.za
Monday, June 15, 2009
Links to your website
Are you involved in Sensory Science, Product development, Innovation, Market research or COnsumer Science?
Would you like us to add a link to your website on this blog?
Just send you website address to cmblignaut@ewklibrary.com with the message "please add webaddress to Sense It! blog".
Remember to state in which field you are active.
Would you like us to add a link to your website on this blog?
Just send you website address to cmblignaut@ewklibrary.com with the message "please add webaddress to Sense It! blog".
Remember to state in which field you are active.
Training course at UP 23-24 June 2009
Six Steps to Sensory Evaluation
23-24 June 2009
This course is specifically designed for the food professional that wants to understand and practically apply Sensory Evaluation in food and related environments. Using the six-step approach, participants will learn to select and apply appropriate sensory tests, test panels, test environments and test samples to address typical sensory questions and problems faced by the food industry such as:
Will consumers perceive a cheaper formula as different from the original?
What are the sensory properties of competitive products on the market?
If the recipe/process/package were changed, how would sensory quality be affected?
By how much can the product be changed before liking is affected?
The six steps to Sensory Evaluation involve:
Analysing the sensory question or problem
Defining the test objective
Selecting the test conditions
Running the test
Analysing the results
Taking action
The Lecturers have several years experience teaching, presenting these short courses, doing research and consulting to the food industry on Sensory Evaluation, Food Development and Food Processing.
Course fee: R2 750 per delegate.
Why CE at UP?
Continuing Education at University of Pretoria (CE at UP) offers career-focused courses for individuals and professionals. The entity's portfolio includes more than 400 certificate courses presented in association with recognised academics from the University of Pretoria.
What do we offer?
CE at UP offers both scheduled courses and customised in-house training.
Certification
A University of Pretoria certificate will be issued on successful completion of a programme.
For quotations on tailor-made in-house training, contact quote.ce@up.ac.za.
Registration and enquiries:
Course Enquiries:
Maryke Steenkamp
Tel: +27 12 420 5433
Mobile: +27 83 452 7873
Fax: +27 86 635 3725
E-mail: maryke.ce@up.ac.za
Course Leader:
Dr Riette de Kock
Tel: +27 12 420 3238
E-mail: riette.dekock@up.ac.za
www.tuksfost.up.ac.za
23-24 June 2009
This course is specifically designed for the food professional that wants to understand and practically apply Sensory Evaluation in food and related environments. Using the six-step approach, participants will learn to select and apply appropriate sensory tests, test panels, test environments and test samples to address typical sensory questions and problems faced by the food industry such as:
Will consumers perceive a cheaper formula as different from the original?
What are the sensory properties of competitive products on the market?
If the recipe/process/package were changed, how would sensory quality be affected?
By how much can the product be changed before liking is affected?
The six steps to Sensory Evaluation involve:
Analysing the sensory question or problem
Defining the test objective
Selecting the test conditions
Running the test
Analysing the results
Taking action
The Lecturers have several years experience teaching, presenting these short courses, doing research and consulting to the food industry on Sensory Evaluation, Food Development and Food Processing.
Course fee: R2 750 per delegate.
Why CE at UP?
Continuing Education at University of Pretoria (CE at UP) offers career-focused courses for individuals and professionals. The entity's portfolio includes more than 400 certificate courses presented in association with recognised academics from the University of Pretoria.
What do we offer?
CE at UP offers both scheduled courses and customised in-house training.
Certification
A University of Pretoria certificate will be issued on successful completion of a programme.
For quotations on tailor-made in-house training, contact quote.ce@up.ac.za.
Registration and enquiries:
Course Enquiries:
Maryke Steenkamp
Tel: +27 12 420 5433
Mobile: +27 83 452 7873
Fax: +27 86 635 3725
E-mail: maryke.ce@up.ac.za
Course Leader:
Dr Riette de Kock
Tel: +27 12 420 3238
E-mail: riette.dekock@up.ac.za
www.tuksfost.up.ac.za
Tuesday, June 2, 2009
FREE! PRESENTATION BY INTERNATIONAL RESEARCHER, 8 & 10 JUNE 2009
Dear All
SEGMENTATION OF CONSUMER & SENSORY DATA, PRESENTATION BY INTERNATIONAL RESEARCHER, 8 & 10 JUNE 2009
Prof Tormod Næs, from a renowned food research institute in Norway, Nofima Mat, will be visiting Stellenbosch University in June 2009.
During his visit he will
1. Introduce a new research program with the aim of developing a state-of- the-art software program for analyzing sensory and consumer data. This tool will be able to effectively segment consumers, as well as indicate drivers of liking.
This tool will eventually be made available to researchers, as well as to researchers and developers in the wine and food industry.
Date = Monday 8 June @ 15:30 – 16:30!
2. Present a short seminar on the segmentation of consumer and sensory data. This will be of great value to researchers in the field Sensory Science, as well as industry interested in applying these techniques.
Date = Wednesday 10 June, 9:00 – 12:00.
I have attached an invitation with all the relevant details. There are no costs involved, however, should you be interested to attend one or both presentations, kindly RSVP by completing and forwarding the registration form to us!
Registration form
Kindly RSVP before/or on Wednesday 3 June 2009
Please complete this form and e-mail or fax it to Anchen Lombard
e-mail = aelomb@sun.ac.za
Fax = 021 808 3510
Tel 021 – 808 3579
.
Surname Title First name
Organisation / Company
Postal address & code
Telephone ( ) Fax ( )
Mobile Email
Presentation on Monday 8 June 2009 @ 15:30 - 17:30
YES, I will be attending
Seminar on Wednesday 10 June 2009 @ 9:00 – 12:00
YES, I will be attending
Kind regards,
Nina Muller
_____________________________________________________________________________________
Dept of Food Science, Stellenbosch University, Tel 021 808 3578/808 2939
SEGMENTATION OF CONSUMER & SENSORY DATA, PRESENTATION BY INTERNATIONAL RESEARCHER, 8 & 10 JUNE 2009
Prof Tormod Næs, from a renowned food research institute in Norway, Nofima Mat, will be visiting Stellenbosch University in June 2009.
During his visit he will
1. Introduce a new research program with the aim of developing a state-of- the-art software program for analyzing sensory and consumer data. This tool will be able to effectively segment consumers, as well as indicate drivers of liking.
This tool will eventually be made available to researchers, as well as to researchers and developers in the wine and food industry.
Date = Monday 8 June @ 15:30 – 16:30!
2. Present a short seminar on the segmentation of consumer and sensory data. This will be of great value to researchers in the field Sensory Science, as well as industry interested in applying these techniques.
Date = Wednesday 10 June, 9:00 – 12:00.
I have attached an invitation with all the relevant details. There are no costs involved, however, should you be interested to attend one or both presentations, kindly RSVP by completing and forwarding the registration form to us!
Registration form
Kindly RSVP before/or on Wednesday 3 June 2009
Please complete this form and e-mail or fax it to Anchen Lombard
e-mail = aelomb@sun.ac.za
Fax = 021 808 3510
Tel 021 – 808 3579
.
Surname Title First name
Organisation / Company
Postal address & code
Telephone ( ) Fax ( )
Mobile Email
Presentation on Monday 8 June 2009 @ 15:30 - 17:30
YES, I will be attending
Seminar on Wednesday 10 June 2009 @ 9:00 – 12:00
YES, I will be attending
Kind regards,
Nina Muller
_____________________________________________________________________________________
Dept of Food Science, Stellenbosch University, Tel 021 808 3578/808 2939
Tuesday, May 19, 2009
Dates : Sensory Forum Meetings 2009
We will be meeting again!
The confirmed dates for our 2009 Sensory Forum events are:
Thursday 2nd July 2009
and
Thursday 1st Oct 2009
Time slots will be decided upon once the organising teams have had their planned meetings
2nd July 2009:
Linking with people through their senses
Organising committee:
Nerushka Sing (Team coordinator)
Bidfoods
0112019154
Marlies Grindlay
IFF/Consultant
0829048081
James Lehmann
Lehmann Cosmetics
0123325028
Christine Leighton
Consultant
0824539017
Thuli Tshabalala
Symrise
0119215694
1st October 2009:
Making Sensory science practical
Organising committee:
Michael Gristwood (Team coordinator)
Bizsolutions
0114472757
Natasha Ramnarayan
Famous Brands
0118476991
Annelize de Wet
Cadbury
0112534022/0827892395
Werner von Fintel
Vintlo Consultant
0729424806
Riette de Kock
UP
0839620448
Posted on behalf of:
Lorraine Geel
Consumers In Focus
Tel: +27(0)11 917 0121
Fax: +27(0)88 011 917 0121
Mobile: +27(0)82 570 7258
New International M.Sc in Sensory Science -- deadline 1 July 2009
Dear Colleagues
A new MSc Programme within Sensory Science is to be offered jointly by University of Copenhagen and Wageningen University, Netherlands.
A fact sheet is included [not included], which will give interested students the needed information.
Furthermore, the fact sheet carries a reference to the Sensory Science sites on:
http://www.life.ku.dk/sensoryscience
http://www.sensory.wur.nl/UK/
as well as the e-mail addresses of the contact persons.
Contact person:
Claus Dam · E-mail: cd@life.ku.dk
Wageningen University: www.sensory.wur.nl ·
Contact person:
Rolf Marteijn · E-mail: sensory@wur.nl
The deadline for application is 1 July 2009.
We would be very grateful if you make this information available to students whom you believe may be interested in participation in the Masters programme.
Potentially you could make the fact sheet visible at central information spots at your university and/or place a notice at the student pages on your homepage.
We thank you for this opportunity to promote the International MSc in Sensory Science at your University and send you our best wishes.
On behalf of the MSc Sensory Science Team
Derek Victor Byrne, Wender Bredie & Claus Dam
For more information
LIFE: www.life.ku.dk/sensoryscience ·
Contact person: Claus Dam · E-mail: cd@life.ku.dk
Wageningen University: www.sensory.wur.nl ·
Contact person: Rolf Marteijn · E-mail: sensory@wur.nl
Posted on behalf of :
Lorraine Geel
Consumers In Focus
Tel: +27(0)11 917 0121
Fax: +27(0)88 011 917 0121
e-mail: lorraine@consumersinfocus.co.za
A new MSc Programme within Sensory Science is to be offered jointly by University of Copenhagen and Wageningen University, Netherlands.
A fact sheet is included [not included], which will give interested students the needed information.
Furthermore, the fact sheet carries a reference to the Sensory Science sites on:
http://www.life.ku.dk/sensoryscience
http://www.sensory.wur.nl/UK/
as well as the e-mail addresses of the contact persons.
Contact person:
Claus Dam · E-mail: cd@life.ku.dk
Wageningen University: www.sensory.wur.nl ·
Contact person:
Rolf Marteijn · E-mail: sensory@wur.nl
The deadline for application is 1 July 2009.
We would be very grateful if you make this information available to students whom you believe may be interested in participation in the Masters programme.
Potentially you could make the fact sheet visible at central information spots at your university and/or place a notice at the student pages on your homepage.
We thank you for this opportunity to promote the International MSc in Sensory Science at your University and send you our best wishes.
On behalf of the MSc Sensory Science Team
Derek Victor Byrne, Wender Bredie & Claus Dam
For more information
LIFE: www.life.ku.dk/sensoryscience ·
Contact person: Claus Dam · E-mail: cd@life.ku.dk
Wageningen University: www.sensory.wur.nl ·
Contact person: Rolf Marteijn · E-mail: sensory@wur.nl
Posted on behalf of :
Lorraine Geel
Consumers In Focus
Tel: +27(0)11 917 0121
Fax: +27(0)88 011 917 0121
e-mail: lorraine@consumersinfocus.co.za
IUFoST 2010 -- Opportunities in Cape Town
This was taken from the SAAFoST website -- just to keep everyone up to date:
"The South African Association for Food Science and Technology (SAAFoST) is pleased and proud to have been awarded the opportunity to host the 15th World Congress of Food Science and Technology under the auspices of the International Union of Food Science and Technology (IUFoST). The Congress will be held from 22nd - 26th August 2010 at the Cape Town International Convention Centre. Although 2010 is still a long time away, we invite all members of the global food science and technology community to diarise these dates and make every effort to join us in Cape Town
Any enquiries regarding the 2010 Congress should be addressed to info@iufost2010.org.za"
Remember --
There are great sponsorship opportunities for companies at this international event -- read more about it at http://www.iufost2010.org.za/Sponsorship/SponsorshipOpportunities.asp
Exhibition space?
Definitely -- read about it at http://www.iufost2010.org.za/exhibition.asp
What about Sensory Science?
Take a look at the program --
http://www.iufost2010.org.za/ScientificProgramme.asp
There are sessions for Sensory Science and NPD.
Why not take a look and take part?
The call for abstracts will be published on the 30th June 2009 on the site (http://www.iufost2010.org.za/)
CMB Consultants for Innovation Management @ e-Wise Knowledge Library
cmblignaut@ewklibrary.com
"The South African Association for Food Science and Technology (SAAFoST) is pleased and proud to have been awarded the opportunity to host the 15th World Congress of Food Science and Technology under the auspices of the International Union of Food Science and Technology (IUFoST). The Congress will be held from 22nd - 26th August 2010 at the Cape Town International Convention Centre. Although 2010 is still a long time away, we invite all members of the global food science and technology community to diarise these dates and make every effort to join us in Cape Town
Any enquiries regarding the 2010 Congress should be addressed to info@iufost2010.org.za"
Remember --
There are great sponsorship opportunities for companies at this international event -- read more about it at http://www.iufost2010.org.za/Sponsorship/SponsorshipOpportunities.asp
Exhibition space?
Definitely -- read about it at http://www.iufost2010.org.za/exhibition.asp
What about Sensory Science?
Take a look at the program --
http://www.iufost2010.org.za/ScientificProgramme.asp
There are sessions for Sensory Science and NPD.
Why not take a look and take part?
The call for abstracts will be published on the 30th June 2009 on the site (http://www.iufost2010.org.za/)
CMB Consultants for Innovation Management @ e-Wise Knowledge Library
cmblignaut@ewklibrary.com
Short courses at UP
Dear Sensory Friend,
The Department of Food Science, University of Pretoria is pleased to offer once again three popular Sensory Evaluation Short Courses during 2009.
23 - 24 June 2009 Six Steps to Sensory Evaluation
18-19 August 2009 Six Steps to Training a Descriptive Sensory Panel
2-3 November 2009 Consumer Sensory Evaluation: Step by Step
Please contact Dr Riette de Kock (012) 420 3238 (riette.dekock@up.ac.za) for more information
For registration please contact Maryke Steenkamp (012) 420 5413 (maryke.ce@up.ac.za)
Kindest regards
Marise
Marise Kinnear
Sensory Research Division
Department of Food Science
University of Pretoria
Tel: (012) 420 3238
Fax: (012) 420 2839
E-mail: marise.kinnear@up.ac.za
The Department of Food Science, University of Pretoria is pleased to offer once again three popular Sensory Evaluation Short Courses during 2009.
23 - 24 June 2009 Six Steps to Sensory Evaluation
18-19 August 2009 Six Steps to Training a Descriptive Sensory Panel
2-3 November 2009 Consumer Sensory Evaluation: Step by Step
Please contact Dr Riette de Kock (012) 420 3238 (riette.dekock@up.ac.za) for more information
For registration please contact Maryke Steenkamp (012) 420 5413 (maryke.ce@up.ac.za)
Kindest regards
Marise
Marise Kinnear
Sensory Research Division
Department of Food Science
University of Pretoria
Tel: (012) 420 3238
Fax: (012) 420 2839
E-mail: marise.kinnear@up.ac.za
Thursday, April 23, 2009
Diary of Sensory Evaluation events
21- 23 April 2009
ASTM E-18 Spring Committee Meeting ASTM April 2009 Committee Week meeting of E-18, on Sensory Evaluation. Preregistration cut-off date is April 15, 2009. Hyatt Regency Vancouver; Vancouver, BC, Canada Target audience: Beginner Further information: http://www.astm.org or enter “E18-Sensory Evaluation” in the ASTM meetings page. 22 April 2009 “Sensory and Consumer Research in a Global Marketplace” ASTM Webinar Registration by 15 April 2009-03-30 www.asrm.org.MEETINGS/COMMIT/e19symp0409.htm
22-26 April, 2009
Association for Chemoreception Sciences AchemS XXXI Annual Meeting Hyatt Sarasota, Florida, USA www.achems.org
27 April 2009
Professional Food Sensory Group (PFSG) Conference ‘Measure for Measure’ Fairlawns Hotel and Conference Centre, Aldridge, West Midlands, WS9 0NU United Kingdom A full day programme examining what we capture when we use different scales in Sensory and Consumer Science.
Contact Dr Tracey Hollowood: Tel 01332 814124; tracey@sensorydimensions.com
6-9 June 2009
IFT Annual Meeting & Food Expo Anaheim Convention Center, Anaheim, California, United States Further information: http://www.am-fe.ift.org/cms/
Pre-IFT courses: 5 – 6 June 2009 Descriptive Analysis in Sensory Evaluation
9-11 June 2009
Sensory Analysis Techniques –A practical introduction
Leatherhead Food International, United Kingdom
www.leatherheadfood.com
11 June, 2009
Introduction to sensory analysis short courseCampden BRI, United Kingdomtraining@campden.co.uk Tel: +44 (0)1386 842104
23 – 24 June 2009
Six Steps to Sensory Evaluation short course
Dept of Food Science, University of Pretoria
Contact marise.kinnear@up.ac.za Tel: 012-420 3238
24 – 26 June 2009
Congress cosmetic and sensory – from neuroscience to marketing
Vinci International Convention Center
Tours, France
www.cosmeticandsensory.com
25 July, 2009
One day course "Landscape Segmentation Analysis® and Other Tools for Product and Concept Testing"Organizer: The Institute for Perception www.ifpress.comLocation: The Grand Hotel, Florence, Italy
26 – 30 July 2009
8th Pangborn Sensory Science Symposium Florence, Italy www.pangborn2009.com
18 - 19 August 2009
Six Steps to Training a Descriptive Sensory Panel short course
Dept of Food Science, University of Pretoria
Contact marise.kinnear@up.ac.za Tel: 012-420 3238
7-10 September, 2009
Sensory Evaluation workshop
Campden BRI United Kingdom
training@campden.co.uk Tel: +44 (0)1386 842104
2 - 3 November 2009
Consumer Sensory Evaluation: Step by step short course
Dept of Food Science, University of Pretoria
Contact marise.kinnear@up.ac.za Tel: 012-420 3238
3 November 2009
Foundation Certificate in Sensory Principles
Leatherhead Food International, United Kingdom
www.leatherheadfood.com
December 2009
Australasian Association for ChemoSensory Science (AACSS)Annual Scientific MeetingHeron Island, Great Barrier Reef, AustraliaContact: g.bell@atp.com.au
22 – 26 August 2010
IUFoST 15th World Congress of Food Science and Technology
Cape Town, South Africa
www.iufost2010.org.za
Wednesday, April 15, 2009
Consumer decision-making
A different perspective?
Consumer decision-making models within the
discipline of consumer science: a critical approach
Source:
http://www.up.ac.za/saafecs/vol29/erasmus.pdf
"Consumer behaviour1 and consumer decision-making2
have become prominent research topics in the various
fields of consumer science in recent years. Consumer
science includes the former discipline of home economics
and refers to a discipline that evolves around
consumer behaviour and decision making concerning
foods and nutrition, clothing and textiles, housing and
interior merchandise in everyday living in order to
meet basic and higher order needs for physical, psychological,
socio-psychological and financial satisfaction
in a complex micro and macro environment. Of
specific importance is that buying and consumer decision-
making are complicated as a result of external
influences that have to be handled within an internal
frame of reference that has come about through consumer
socialization (that may be/have been restricted).
Consumer behaviour within the discipline of
consumer science focuses on consumption behaviour3
where the humane aspect of decision making
and purchasing is of major importance as opposed to
buyer behaviour - the domain of the marketing and
business professionals who wish to understand buyer
behaviour (Schiffman & Kanuk, 2000:5)."
Read more at:
http://www.up.ac.za/saafecs/vol29/erasmus.pdf
cmblignaut@ewklibrary.com
CMB Consultants for Innovation Management
Consumer decision-making models within the
discipline of consumer science: a critical approach
Source:
http://www.up.ac.za/saafecs/vol29/erasmus.pdf
"Consumer behaviour1 and consumer decision-making2
have become prominent research topics in the various
fields of consumer science in recent years. Consumer
science includes the former discipline of home economics
and refers to a discipline that evolves around
consumer behaviour and decision making concerning
foods and nutrition, clothing and textiles, housing and
interior merchandise in everyday living in order to
meet basic and higher order needs for physical, psychological,
socio-psychological and financial satisfaction
in a complex micro and macro environment. Of
specific importance is that buying and consumer decision-
making are complicated as a result of external
influences that have to be handled within an internal
frame of reference that has come about through consumer
socialization (that may be/have been restricted).
Consumer behaviour within the discipline of
consumer science focuses on consumption behaviour3
where the humane aspect of decision making
and purchasing is of major importance as opposed to
buyer behaviour - the domain of the marketing and
business professionals who wish to understand buyer
behaviour (Schiffman & Kanuk, 2000:5)."
Read more at:
http://www.up.ac.za/saafecs/vol29/erasmus.pdf
cmblignaut@ewklibrary.com
CMB Consultants for Innovation Management
Can you afford not to use sensory research?
Benefits of sensory research
Many company executives will surely agree that sensory research can benefit an organization in numerous ways and help pave the way to more successful products. Such generalized statements seem to be yesterdays’ news. Somewhere along the line the urgency and truth of this message appears to have gotten lost – until now. International consultants are starting to warn companies that their excessive emphasis on price and neglect of a products’ sensory attributes are coming back to haunt many brands. It is becoming clear that negligence and ignorance regarding the sensory appeal of products may damage the brand image and even lead to brand failure. Research published by IMI International in 2006 confirmed that the sensory characteristics of a product are still one of the key motivational drivers for consumers. When consumers were asked 'What makes a new food or beverage product great?', sensory attributes were the most mentioned. In other FMCG categories, sensory attributes were also amongst the top scorers. Even in personal care products, a product's sensory appeal followed closely on the heels of product effectiveness as most important characteristic. In household care, sensory attributes was the third mentioned feature.
How should we interpret these facts?
In the past, sensory research was largely viewed as ‘product testing’, determining customer preference, -acceptability or –liking. Now, more companies seem to be looking to more robust sensory research to add value to their decision-making process and strengthen their brands. Simultaneously, companies are increasingly moving their sensory research allocation from marketing to the technical budget, ensuring a stronger emphasis on actionable information aimed at product development, and more. The reasons for this move seem to be the following:
· Food and beverage manufacturers are increasingly under pressure from marketing, sales and distribution channels to innovate and grow categories and brands, not only to get the product right, but to convince retailers that a product is different and worth listing.
· Today's shoppers are confronted by countless options even when buying everyday items. Thus it is essential for manufacturers to make products stand out at point of selection, purchase and consumption.
· Sensory research can assist companies in finding a competitive advantage where conventional market research may fall short. An excellent example comes from the automotive sector where reliability and safety used to be key selling points. Now that all manufacturers address these essential characteristics, companies are looking to sensory attributes to provide a point of difference. Sensory attributes such as the smell of a car interior, the touch of the dials, comfort in the driver's seat or the sound of the motor are determined, valued and used to distinguish different automobiles and enhance the brand and marketing message.
It is no different in the FMCG sector. Companies have to pay more attention to consumer- and client interaction with product characteristics to ensure a brands’ competitive edge. This requires exhaustive sensory input as early as possible in the development process. The information thus acquired differs from conventional market research and consumer insight in many respects. In the early phase of development, creative combinations of qualitative and quantitative consumer research techniques yield more insightful data than either type, or market research alone. As such, it saves development time and money, while increasing speed to market of products that will not only compete on price, but will become a part of consumer brand perception. Food and beverage products have a special advantage, since they engage all the senses. It is easier to appeal to multiple senses in the formulation and branding of such products to ensure brand loyalty right from the start. When a product and brand can connect with a customer on more than one sensory level, a stronger connection is formed between the consumer, brand and product while love and trust for the brand is enhanced.
Until now, many companies seem to have been unsure about the role of sensory science in brand success, while others have been debating whether they can actually afford it. With the reality of shorter development cycles and more pressure on brands, it seems that companies may pay a heavy price when they ignore valuable sensory insights. The question is indeed, ‘Can you afford NOT to use sensory research’?
Lorraine Geel
Consumers in Focus
lorraine@consumersinfocus.co.za
Many company executives will surely agree that sensory research can benefit an organization in numerous ways and help pave the way to more successful products. Such generalized statements seem to be yesterdays’ news. Somewhere along the line the urgency and truth of this message appears to have gotten lost – until now. International consultants are starting to warn companies that their excessive emphasis on price and neglect of a products’ sensory attributes are coming back to haunt many brands. It is becoming clear that negligence and ignorance regarding the sensory appeal of products may damage the brand image and even lead to brand failure. Research published by IMI International in 2006 confirmed that the sensory characteristics of a product are still one of the key motivational drivers for consumers. When consumers were asked 'What makes a new food or beverage product great?', sensory attributes were the most mentioned. In other FMCG categories, sensory attributes were also amongst the top scorers. Even in personal care products, a product's sensory appeal followed closely on the heels of product effectiveness as most important characteristic. In household care, sensory attributes was the third mentioned feature.
How should we interpret these facts?
In the past, sensory research was largely viewed as ‘product testing’, determining customer preference, -acceptability or –liking. Now, more companies seem to be looking to more robust sensory research to add value to their decision-making process and strengthen their brands. Simultaneously, companies are increasingly moving their sensory research allocation from marketing to the technical budget, ensuring a stronger emphasis on actionable information aimed at product development, and more. The reasons for this move seem to be the following:
· Food and beverage manufacturers are increasingly under pressure from marketing, sales and distribution channels to innovate and grow categories and brands, not only to get the product right, but to convince retailers that a product is different and worth listing.
· Today's shoppers are confronted by countless options even when buying everyday items. Thus it is essential for manufacturers to make products stand out at point of selection, purchase and consumption.
· Sensory research can assist companies in finding a competitive advantage where conventional market research may fall short. An excellent example comes from the automotive sector where reliability and safety used to be key selling points. Now that all manufacturers address these essential characteristics, companies are looking to sensory attributes to provide a point of difference. Sensory attributes such as the smell of a car interior, the touch of the dials, comfort in the driver's seat or the sound of the motor are determined, valued and used to distinguish different automobiles and enhance the brand and marketing message.
It is no different in the FMCG sector. Companies have to pay more attention to consumer- and client interaction with product characteristics to ensure a brands’ competitive edge. This requires exhaustive sensory input as early as possible in the development process. The information thus acquired differs from conventional market research and consumer insight in many respects. In the early phase of development, creative combinations of qualitative and quantitative consumer research techniques yield more insightful data than either type, or market research alone. As such, it saves development time and money, while increasing speed to market of products that will not only compete on price, but will become a part of consumer brand perception. Food and beverage products have a special advantage, since they engage all the senses. It is easier to appeal to multiple senses in the formulation and branding of such products to ensure brand loyalty right from the start. When a product and brand can connect with a customer on more than one sensory level, a stronger connection is formed between the consumer, brand and product while love and trust for the brand is enhanced.
Until now, many companies seem to have been unsure about the role of sensory science in brand success, while others have been debating whether they can actually afford it. With the reality of shorter development cycles and more pressure on brands, it seems that companies may pay a heavy price when they ignore valuable sensory insights. The question is indeed, ‘Can you afford NOT to use sensory research’?
Lorraine Geel
Consumers in Focus
lorraine@consumersinfocus.co.za
Thursday, April 2, 2009
Tuesday, March 31, 2009
Posting comments on this blog -- how to take part
Hallo again --
Lorraine Geel from Consumers in Focus called me and pointed out that some of you may not know how to access the blog after you clicked on 'comment'.
She promised to post more info on her experience since she could see the registration steps as she registered (I registered with Google a number of years ago and the format changed since then to make it easier).
Just to assist you, some basics --
When you click on 'comments', you will be asked to create a profile.
If you have not registered an account with Google yet, now is the time to do it!
---and NO -- it does not cost anything! You will also not be asked to pay anything. The word 'account' is a little misleading. You are actually registering your e-mail address and a password that will ensure your control over your contribution.
So --
Click on Google account
Select the option to create an account
Enter your e-mail address
Enter a password (and write it down so that you do not forget -- believe me -- later on you will start forgetting passwords).
More detailed steps will be posted by Lorraine, but once you have registered your profile, you can sign into your account at the top of the page (right hand side) with your registered e-mail address and password, to take part in the blog.
If you already have an account with Yahoo! (for example), you can also register this blog using your current registration. Just look on the left hand side of this blog for the heading 'Register Here'. Click on the heading. Some options will open. If you have a current accoutn with any of the listed service providers (such as Google, Yahoo! and more), you can just click on the appropriate heading and the blog will be added to your current personalized homepage. Remember to register for posts as well as comments to view them both.
This may seem like foreign territory to some of you, but it is not as difficult as it seems.
I do hope this will help you.
We'll get everything working -- promise!
Keep well!
cmblignaut@ewklibrary.com
http://www.ewklibrary.com/
.
Lorraine Geel from Consumers in Focus called me and pointed out that some of you may not know how to access the blog after you clicked on 'comment'.
She promised to post more info on her experience since she could see the registration steps as she registered (I registered with Google a number of years ago and the format changed since then to make it easier).
Just to assist you, some basics --
When you click on 'comments', you will be asked to create a profile.
If you have not registered an account with Google yet, now is the time to do it!
---and NO -- it does not cost anything! You will also not be asked to pay anything. The word 'account' is a little misleading. You are actually registering your e-mail address and a password that will ensure your control over your contribution.
So --
Click on Google account
Select the option to create an account
Enter your e-mail address
Enter a password (and write it down so that you do not forget -- believe me -- later on you will start forgetting passwords).
More detailed steps will be posted by Lorraine, but once you have registered your profile, you can sign into your account at the top of the page (right hand side) with your registered e-mail address and password, to take part in the blog.
If you already have an account with Yahoo! (for example), you can also register this blog using your current registration. Just look on the left hand side of this blog for the heading 'Register Here'. Click on the heading. Some options will open. If you have a current accoutn with any of the listed service providers (such as Google, Yahoo! and more), you can just click on the appropriate heading and the blog will be added to your current personalized homepage. Remember to register for posts as well as comments to view them both.
This may seem like foreign territory to some of you, but it is not as difficult as it seems.
I do hope this will help you.
We'll get everything working -- promise!
Keep well!
cmblignaut@ewklibrary.com
http://www.ewklibrary.com/
.
Sensory Calender
The sensory calender for 2009/10 will be posted and updated here.
If you know about an event, please let us know. (Duplication is allowed!!)
Remember to include the event name, date and contact details (if you have them).
Thanks!!
If you know about an event, please let us know. (Duplication is allowed!!)
Remember to include the event name, date and contact details (if you have them).
Thanks!!
New Trends in SA Food Industry
This topic is now open for discussion.
Have you observed anything -- buying habits, changes in preferences?
What about kids? What do they seem to prefer?
Have you done any work on the subject lately -- can you share some of the insights?
What do you want to know about the subject -- do you have a specific target market in mind?
Please click on 'comment' and give us your view!
.
Have you observed anything -- buying habits, changes in preferences?
What about kids? What do they seem to prefer?
Have you done any work on the subject lately -- can you share some of the insights?
What do you want to know about the subject -- do you have a specific target market in mind?
Please click on 'comment' and give us your view!
.
A word of thanks!
Hallo everyone --
What a great day we had on Monday with so many of you taking part! A special word of thanks to all of you for attending -- you are the Forum and it was wonderful to see and meet so many of you from different parts of the food industry -- all interested in Sensory (science, evaluation, consumer evaluation and more).
A special word of thanks to Rosie McGuire (President: SAAFoST) who opened this great event. Lorraine duely thanked Rosie and SAAFoST for making possible the Sensory Forum in which all members of SAAFoST can take part. Riette shared the Sensory calender with us (Riette -- you must remember to post it here please!!) and Lorraine saw her dream come true with this first meeting!
Sponsors also need to be thanked -- without you everybody would have been very thirsty and would have felt abandoned!
Clover -- for the water and juice (thanks to Olga and the team!)
Cadbury -- for the lovely chocolates (Annelize -- thank you -- we all indulged!)
UJ -- for the venue (this was most important actually -- the innitial venue at Clover would have been too small with so many of you attending)
Consumer in Focus (Lorraine -- for the beautiful flowers, aeromatic fragrance in the air, the tea and coffee (using the brand new urn!) and all the arrangements. We are all very grateful.
If you had a muffin -- that was my contribution on behalf of CMB Consultants for Innovation Management @ e-Wise Knowledge Library!
And now?
Now it is up to you.
Remember to comment on the event -- what did you think?
Go to the bottom of the meesage on which you want to comment, click on 'comment' and start typing!
I will open a new discussion as requested during the Forum, namely 'New Food Trends in South Africa'
Click on 'comment' -- and let's go!
I will be quiet for a while, to give all of you a chance to make a contribution.
Keep well!
Karin
cmblignaut@ewklibrary.com
http://www.ewklibrary.com/
What a great day we had on Monday with so many of you taking part! A special word of thanks to all of you for attending -- you are the Forum and it was wonderful to see and meet so many of you from different parts of the food industry -- all interested in Sensory (science, evaluation, consumer evaluation and more).
A special word of thanks to Rosie McGuire (President: SAAFoST) who opened this great event. Lorraine duely thanked Rosie and SAAFoST for making possible the Sensory Forum in which all members of SAAFoST can take part. Riette shared the Sensory calender with us (Riette -- you must remember to post it here please!!) and Lorraine saw her dream come true with this first meeting!
Sponsors also need to be thanked -- without you everybody would have been very thirsty and would have felt abandoned!
Clover -- for the water and juice (thanks to Olga and the team!)
Cadbury -- for the lovely chocolates (Annelize -- thank you -- we all indulged!)
UJ -- for the venue (this was most important actually -- the innitial venue at Clover would have been too small with so many of you attending)
Consumer in Focus (Lorraine -- for the beautiful flowers, aeromatic fragrance in the air, the tea and coffee (using the brand new urn!) and all the arrangements. We are all very grateful.
If you had a muffin -- that was my contribution on behalf of CMB Consultants for Innovation Management @ e-Wise Knowledge Library!
And now?
Now it is up to you.
Remember to comment on the event -- what did you think?
Go to the bottom of the meesage on which you want to comment, click on 'comment' and start typing!
I will open a new discussion as requested during the Forum, namely 'New Food Trends in South Africa'
Click on 'comment' -- and let's go!
I will be quiet for a while, to give all of you a chance to make a contribution.
Keep well!
Karin
cmblignaut@ewklibrary.com
http://www.ewklibrary.com/
Sunday, March 29, 2009
Sensory Forum comments
What are your thoughts about the Sensory Forum?
We look forward to your comments
.
We look forward to your comments
.
Where did the Sensory Forum come from?
The Sensory Forum is really special.
The first I heard about it, was from Lorraine Geel (Consumers in Focus). She wanted everyone interested in different aspects of Sensory evaluation to get together and network -- getting to know one another, having tea, exchanging contact details, finding solutions to challenges, exploring new avenues to enhance the use of sensory evaluation in all spheres. From there everything just kept going with Lorraine's boundless enthusiasm -- forming the Sensory Forum under the auspices of SAAFoST.
And now?
Now we are at the gateway -- it is a reality.
Tomorrow is the first meeting of the Sensory Forum in Johannesburg.
More than 60 of you will be there!
Fantastic!
What happens now, will be up to all of you -- also those of you that are too far away to attend. This blog (and the discussion group that will shortly follow), have been created to make you part of the effort -- making it possible for you to take part.
Anyone attending the meetings are most welcome to post their insights and experiences right here -- sharing it with those that could not attend.
Don't be shy!
If you read something interesting -- share it!
If you wonder about something -- discuss it!
If you want to get something done -- ask it!
If you find sensory insights fascinating-- sense it!
And let all of us share the insight with you....
Click on 'post' and let us all hear from you!
C M (Karin) Blignaut (Pr.Sci.Nat.)
Ph.D (Interdisc.), Ph.D (Fd Sc.)
CMB Consultants for Innovation Management
e-Wise Knowledge Library
cmblignaut@ewklibrary.com
http://www.ewklibrary.com/
The first I heard about it, was from Lorraine Geel (Consumers in Focus). She wanted everyone interested in different aspects of Sensory evaluation to get together and network -- getting to know one another, having tea, exchanging contact details, finding solutions to challenges, exploring new avenues to enhance the use of sensory evaluation in all spheres. From there everything just kept going with Lorraine's boundless enthusiasm -- forming the Sensory Forum under the auspices of SAAFoST.
And now?
Now we are at the gateway -- it is a reality.
Tomorrow is the first meeting of the Sensory Forum in Johannesburg.
More than 60 of you will be there!
Fantastic!
What happens now, will be up to all of you -- also those of you that are too far away to attend. This blog (and the discussion group that will shortly follow), have been created to make you part of the effort -- making it possible for you to take part.
Anyone attending the meetings are most welcome to post their insights and experiences right here -- sharing it with those that could not attend.
Don't be shy!
If you read something interesting -- share it!
If you wonder about something -- discuss it!
If you want to get something done -- ask it!
If you find sensory insights fascinating-- sense it!
And let all of us share the insight with you....
Click on 'post' and let us all hear from you!
C M (Karin) Blignaut (Pr.Sci.Nat.)
Ph.D (Interdisc.), Ph.D (Fd Sc.)
CMB Consultants for Innovation Management
e-Wise Knowledge Library
cmblignaut@ewklibrary.com
http://www.ewklibrary.com/
The face of future Sensory Forum Meetings?
How should future Sensory Forum Meetings be structured?
Let us know what you think -- even if you are too far away to take part.
Through this blog and an envisioned discussion group, we will try to accomodate everyone!
Name & Surname: __________________________________________
Company: __________________________________________
Contact number: __________________________________________
□ I would like to volunteer for the Sensory Forum organising committee
□ My company might be able to volunteer a venue for future forum events (must be able to seat at least 50 people)
□ My company might be able to sponsor some refreshments for future forum events
Please indicate [X] the number of Sensory Forums per year that you would consider attending?
Number of forums per year
Less than 2
2
3
4
More than 4
Please select [X] the top 3 forum formats that you would be interested in:
Lectures only
Group discussions
Case study exercises
Sensory promotional services (who can help with what?)
Problem solving (trouble shooting of actual anonymous cases)
Networking only
Specific topics that you would like to see addressed at the Sensory Forums
_____________________________________________________________________
_____________________________________________________________________
____________________________________________________________________
Please send your completed form to:
Lorraine Geel
Consumers In Focus
E-mail: lorraine@consumersinfocus.co.za
Tel: +27(0)11 917 0121
Mobile: +27(0)82 570 7258
Let us know what you think -- even if you are too far away to take part.
Through this blog and an envisioned discussion group, we will try to accomodate everyone!
Name & Surname: __________________________________________
Company: __________________________________________
Contact number: __________________________________________
□ I would like to volunteer for the Sensory Forum organising committee
□ My company might be able to volunteer a venue for future forum events (must be able to seat at least 50 people)
□ My company might be able to sponsor some refreshments for future forum events
Please indicate [X] the number of Sensory Forums per year that you would consider attending?
Number of forums per year
Less than 2
2
3
4
More than 4
Please select [X] the top 3 forum formats that you would be interested in:
Lectures only
Group discussions
Case study exercises
Sensory promotional services (who can help with what?)
Problem solving (trouble shooting of actual anonymous cases)
Networking only
Specific topics that you would like to see addressed at the Sensory Forums
_____________________________________________________________________
_____________________________________________________________________
____________________________________________________________________
Please send your completed form to:
Lorraine Geel
Consumers In Focus
E-mail: lorraine@consumersinfocus.co.za
Tel: +27(0)11 917 0121
Mobile: +27(0)82 570 7258
Agenda : First Meeting of Sensory Forum at UJ
Date:
Monday, 30th March 2009
Welcome: Lorraine Geel (Consumers In Focus -- convenor)
12:00 – 12:05
Rosie Maguire (SAAFoST President)
12:05 – 12:10
Sensory Diary: Riette de Kock (University of Pretoria)
12:10 – 12:20
Panel Discussion: Faces of the Sensory Professionals (Facilitator Dr Karin Blignaut – CMB Consultants for Innovation Management)
12:20 – 12:35
The face of future Sensory Forum meetings
12:35 – 12:55
Closing: Lorraine Geel (Consumers In Focus)
12:55 – 13:00
Getting to know the faces behind the sensory
profession
13:00 – 13:30
Lorraine Geel
Consumers In Focus
E-mail: lorraine@consumersinfocus.co.za
Tel: +27(0)11 917 0121
Mobile: +27(0)82 570 7258
Monday, 30th March 2009
Welcome: Lorraine Geel (Consumers In Focus -- convenor)
12:00 – 12:05
Rosie Maguire (SAAFoST President)
12:05 – 12:10
Sensory Diary: Riette de Kock (University of Pretoria)
12:10 – 12:20
Panel Discussion: Faces of the Sensory Professionals (Facilitator Dr Karin Blignaut – CMB Consultants for Innovation Management)
12:20 – 12:35
The face of future Sensory Forum meetings
12:35 – 12:55
Closing: Lorraine Geel (Consumers In Focus)
12:55 – 13:00
Getting to know the faces behind the sensory
profession
13:00 – 13:30
Lorraine Geel
Consumers In Focus
E-mail: lorraine@consumersinfocus.co.za
Tel: +27(0)11 917 0121
Mobile: +27(0)82 570 7258
Buzz words in the sensory world (Newest trends in the sensory world)
“Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret reactions to those characteristics of foods and materials as they are perceived by the senses of sight, smell, taste, touch and hearing.” (Sensory Evaluation Division of the Institute of Food Technologists, 1975). Does this phrase seem familiar? It should be. Not much has changed in terms of the definition of Sensory evaluation, but numerous activities around the verbs “evoke”, “measure”, “analise” and “interpret” has changed, making this science more applicable to the FMCG market. Sensory science itself has become a true example of innovation, developing suitable solutions to problems in the field and sensory laboratory. This does not mean that it is bound only to the clinical sensory laboratory in the traditional sense. New trends and applications in sensory science and –evaluation are getting more robust to address realities in the field. It is progressively making valuable contributions to the determination of consumer insights and more.
Lorraine Geel
Consumers In Focus
E-mail: lorraine@consumersinfocus.co.za
Tel: +27(0)11 917 0121
Mobile: +27(0)82 570 7258
Lorraine Geel
Consumers In Focus
E-mail: lorraine@consumersinfocus.co.za
Tel: +27(0)11 917 0121
Mobile: +27(0)82 570 7258
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