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
Tuesday, June 23, 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
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