“State-of-the-Art Sensory and Consumer Research”
Speaker: Dr Chris Findlay, Compusense Inc., Guelph, Canada
The quality of sensory and consumer research data is continuously improving as new methods are developed and old techniques are refined. This means that the State-of-the-Art is a moving target and we must review Best Practices on an ongoing basis.
Three examples will be presented:
1. Applying immediate feedback for descriptive panel training and calibration;
2. Improving consumer data collected over the internet;
3. Segmentation of consumer liking of high-fatigue products using sensory design and balanced incomplete blocks.
In each of these areas, current research has led to significant advances in methodology that make the results of sensory research more valuable.
Date:
Tuesday 31 August 2010
Venue:
Department of Food Science, University of Pretoria, Old Agricultural Building (Building no 34), Lecture theatre 2-35.
Address: University of Pretoria, Main Campus, Hatfield.
Directions: Click Here for a map; please make use of the Prospect Street entrance (Parking available in H 15).
Programme:
17:30 for 18:00: Arrival & drinks
18:00 to 19:00: Welcome, presentation, questions
19:00 onwards: Dinner
Cost:
R60 per person for dinner.
Full time students R30-00
Attendance of lecture only is free but booking is essential.
Booking:
Please book through Marise Kinnear - not later than Friday 27 August
By e-mail: marise.kinnear@up.ac.za or
fax: (012) 420 2839 (tel: 012 420 3238)
Kindly provide the following information:
Name(s) of all attendees:
Company:
Tel:
Fax:
E-mail:
Number of people for lecture only:
Number of people for dinner and lecture:
Indicate whether any vegetarians are staying for dinner:
Payment method:
Cash only, on the night please.
Cancellation: Speaker: Dr Chris Findlay, Compusense Inc., Guelph, Canada
The quality of sensory and consumer research data is continuously improving as new methods are developed and old techniques are refined. This means that the State-of-the-Art is a moving target and we must review Best Practices on an ongoing basis.
Three examples will be presented:
1. Applying immediate feedback for descriptive panel training and calibration;
2. Improving consumer data collected over the internet;
3. Segmentation of consumer liking of high-fatigue products using sensory design and balanced incomplete blocks.
In each of these areas, current research has led to significant advances in methodology that make the results of sensory research more valuable.
Date:
Tuesday 31 August 2010
Venue:
Department of Food Science, University of Pretoria, Old Agricultural Building (Building no 34), Lecture theatre 2-35.
Address: University of Pretoria, Main Campus, Hatfield.
Directions: Click Here for a map; please make use of the Prospect Street entrance (Parking available in H 15).
Programme:
17:30 for 18:00: Arrival & drinks
18:00 to 19:00: Welcome, presentation, questions
19:00 onwards: Dinner
Cost:
R60 per person for dinner.
Full time students R30-00
Attendance of lecture only is free but booking is essential.
Booking:
Please book through Marise Kinnear - not later than Friday 27 August
By e-mail: marise.kinnear@up.ac.za or
fax: (012) 420 2839 (tel: 012 420 3238)
Kindly provide the following information:
Name(s) of all attendees:
Company:
Tel:
Fax:
E-mail:
Number of people for lecture only:
Number of people for dinner and lecture:
Indicate whether any vegetarians are staying for dinner:
Payment method:
Cash only, on the night please.
If you cannot make it, please cancel by Friday 27 August or, preferably, send someone in your place. Anyone who registers for supper and does not attend will regrettably have to be invoiced.
Placed on behalf of
Lorraine Geel
Consumers in Focus
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