The Amazing race – the Sensory way!”
Come have some sensory fun, while getting in some exercise and fresh air.
Like any race it will require team work, speed, a mind that will be able to solve clues and super sharp senses.
Are you up for the challenge?
We’ll end of the day by stimulating your sense of hearing with an insightful lecture by Rosemary Maguire about “’Natural’ – does it still have a place in the food industry?”
Venue:
Botanical Gardens Pretoria (direction will be provided once you send your RSVP)
Date:
Wednesday 16th February 2011
Time:
13:00 for 13:30 till 16:00
Entrance:
FREE
There are secure parking at the Botanical gardens
Come prepared:
Comfortable race gear (walking/running shoes), rain coat (just for in case it rains), and reading glasses (if you need them).
Please leave all valuables in your car, that way you can enjoy the racing experience without having to worry about anything getting lost.
Limited number will be allowed so please RSVP immediately to Werner von Fintel at wvonfint@mweb.co.za.
Please include your name, surname, company name and mobile number
For more information you can also contact Werner at 0729424806
Monday, February 7, 2011
Note this date in May 2011
CPUT Department of Food Technology in partnership with Campden BRI presents:
Product Development from concept to launch. An introduction
Venue:
Room 2, Food Technology Building, Bellville Campus of CPUT
(Directions available on request)
Dates:
24 – 26 May 2011
(We have to limit the number of delegates to 25 to ensure individual attention during the practicals)
Cost:
R8 500 (ex. VAT)
Included:
• A folder with course notes.
• A CCFRA publication entitled “Product Development Guide for the Food Industry. Guideline No. 8”
• Morning and afternoon Teas and Coffees, Lunches and a gourmet meal in the form of a “Diagnostic Dinner” – an integral part of the course
Course description:
The course has been specifically designed by Campden BRI for those people new to product development or those from different areas who require an understanding of the product development process.
The overall aim of the course is to lead delegates through the main topic areas and intersperse it with practical sessions that allow the delegates to put some of the skills learnt into practice.
During the course they will develop a product right from idea generation through to making the product and presenting it to a mock retail panel.
Delegates are split into groups from different technical backgrounds, they stay in these groups through all the practical sessions to encourage teambuilding and interaction between the
different skills bases they will have.
The Campden BRI model runs over two days, but the courses offered in May will include an optional third day on the 26th of May.
This third day will offer delegates insight into aspects to consider when selecting ingredients for particular product applications, the range available to the product developer in the different classes of ingredients.
The presentations will be as interactive as possible within the time constraints.
The objective is to equip delegates with a firm idea of where to start when particular ingredient functionalities are required in a product.
Who should attend?
• Novice/Trainee technologists in Research and Development and New Product Development (NPD)
This saves managers time and money, since novice technologists are orientated within two
days, freeing up and taking the pressure of basic training of the senior staff to continue with their projects
• Food technologists/ Food industry professionals who have been working in areas other than Product Development (like production, quality control and assurance and so on), who
now need a ‘refresher course’ with up to date information
• Marketing managers – to bridge the well-known gap in understanding between Research and Development and Marketing
• Product technologists in the Retail sector – to gain an understanding of the principles behind and the challenges around NPD in the Food Industry
• Business owners/ suppliers who have no formal Research and Development or New Product Development structures or procedures in place
“NEW IMPROVED”
Course delegates can look forward to a revamped course, focused more than ever on the South African Food Industry and Consumer.
We are privileged to have Ms. Sydlene Hector on board as a partner.
Presently with Synorich Consulting, Sydlene has more than 10 years of experience in Research and Development in leading companies in South Africa, with a recent stint as a consultant in Argentina. Adding her wealth of experience in Research and Development to the existing course, the new course will be not-to- be-missed value for money indeed.
FOR MORE INFORMATION, CONTACT THE DEPARTMENT OF FOOD TECHNOLOGY, CPUT
Posted by:
CMB Consultants @ e-WiseKnowledge Library
http://www.ewklibrary.com
Product Development from concept to launch. An introduction
Venue:
Room 2, Food Technology Building, Bellville Campus of CPUT
(Directions available on request)
Dates:
24 – 26 May 2011
(We have to limit the number of delegates to 25 to ensure individual attention during the practicals)
Cost:
R8 500 (ex. VAT)
Included:
• A folder with course notes.
• A CCFRA publication entitled “Product Development Guide for the Food Industry. Guideline No. 8”
• Morning and afternoon Teas and Coffees, Lunches and a gourmet meal in the form of a “Diagnostic Dinner” – an integral part of the course
Course description:
The course has been specifically designed by Campden BRI for those people new to product development or those from different areas who require an understanding of the product development process.
The overall aim of the course is to lead delegates through the main topic areas and intersperse it with practical sessions that allow the delegates to put some of the skills learnt into practice.
During the course they will develop a product right from idea generation through to making the product and presenting it to a mock retail panel.
Delegates are split into groups from different technical backgrounds, they stay in these groups through all the practical sessions to encourage teambuilding and interaction between the
different skills bases they will have.
The Campden BRI model runs over two days, but the courses offered in May will include an optional third day on the 26th of May.
This third day will offer delegates insight into aspects to consider when selecting ingredients for particular product applications, the range available to the product developer in the different classes of ingredients.
The presentations will be as interactive as possible within the time constraints.
The objective is to equip delegates with a firm idea of where to start when particular ingredient functionalities are required in a product.
Who should attend?
• Novice/Trainee technologists in Research and Development and New Product Development (NPD)
This saves managers time and money, since novice technologists are orientated within two
days, freeing up and taking the pressure of basic training of the senior staff to continue with their projects
• Food technologists/ Food industry professionals who have been working in areas other than Product Development (like production, quality control and assurance and so on), who
now need a ‘refresher course’ with up to date information
• Marketing managers – to bridge the well-known gap in understanding between Research and Development and Marketing
• Product technologists in the Retail sector – to gain an understanding of the principles behind and the challenges around NPD in the Food Industry
• Business owners/ suppliers who have no formal Research and Development or New Product Development structures or procedures in place
“NEW IMPROVED”
Course delegates can look forward to a revamped course, focused more than ever on the South African Food Industry and Consumer.
We are privileged to have Ms. Sydlene Hector on board as a partner.
Presently with Synorich Consulting, Sydlene has more than 10 years of experience in Research and Development in leading companies in South Africa, with a recent stint as a consultant in Argentina. Adding her wealth of experience in Research and Development to the existing course, the new course will be not-to- be-missed value for money indeed.
FOR MORE INFORMATION, CONTACT THE DEPARTMENT OF FOOD TECHNOLOGY, CPUT
Posted by:
CMB Consultants @ e-WiseKnowledge Library
http://www.ewklibrary.com
Bridging the Gap from marketing to market via the BRIEF!
SOUTH AFRICAN ASSOCIATION OF THE FLAVOUR & FRAGRANCE INDUSTRY
SAAFFI's 9th ANNUAL SEMINAR
THURSDAY 10th MARCH 2011
Bookings (& full information) now open on www.saaffi.co.za/seminars.php
Have you ever wondered what it must be like to be a flavourist or a perfumer and spend your working hours creating smells and tastes?
Now is your chance!
The theme of this year's SAAFFI Seminar & Workshop will be the BRIEF – that all-important document used by FMCG manufacturers and flavour & fragrance houses to outline the requirements for new submissions.
During the Workshop session, all delegates, in 40 Teams, will be given the task to create a flavouring or a perfume compound according to a brief.
SAAFFI's 9th ANNUAL SEMINAR
THURSDAY 10th MARCH 2011
Bookings (& full information) now open on www.saaffi.co.za/seminars.php
Have you ever wondered what it must be like to be a flavourist or a perfumer and spend your working hours creating smells and tastes?
Now is your chance!
The theme of this year's SAAFFI Seminar & Workshop will be the BRIEF – that all-important document used by FMCG manufacturers and flavour & fragrance houses to outline the requirements for new submissions.
During the Workshop session, all delegates, in 40 Teams, will be given the task to create a flavouring or a perfume compound according to a brief.
'Bridging the GAP' will enable delegates to learn more about:
the importance of the brief and how it influences the final recommendations,
how flavourings and perfume compounds are developed,
aspects of emotional evaluation (what makes consumers tick)
'bridging the GAP' will also be a first class networking opportunity.
It is planned to include "Liquid Chefs" as part of the cocktail session during the last part of the afternoon.
Join us for the day to learn and network!
Book now – numbers are restricted.
Don't miss the fun!
Posted for SAAFFI by:
CMB Consultants @ e-Wise Knowledge Library
Training courses
SOUTH AFRICAN ASSOCIATION OF THE FLAVOUR & FRAGRANCE INDUSTRY
Colour technology (Course #15)
Colour technology (Course #15)
Bookings for this course close on Wednesday 9th February 2011Payment (No cash please) by close of business on Thursday 10th February 2011
Colour plays an important role in many areas of our lives, including those of food, beverages, cosmetics and pharmaceuticals.
In this session a number of important aspects will be covered, including the Physics of colour, the Stability of Colour, The Families of Colourants, Considerations that need to be taken when using colourants, and aspects of Matching Work.
This presentation will be of a ‘double’ session, lasting all morning.
The cost will be the equivalent of two courses.
Time:
08h30 Thursday 15th February 2011 at Convention Dynamics’ new location at the corner of Kruin & Herman Streets in Harmelia/Isando.
This is very close to OR Tambo Airport (Johannesburg).
The GPS coordinates are: S260 08.546' E0280 11.529'.
Click here for a map and directions.
Presented by: Lonsdale O’Donovan, Managing Director of Quantum Colours.
For more information about Lonsdale and Quantum Colours, click here.
Second Course:
Numeracy in the Workplace (Course #16)
Bookings for the following course close on Friday 11h February 2011
Payment (No cash please) by close of business on Monday 14th February 2011
This double session covers many aspects of the practical application of mathematics relevant to industry.
Starting with basic definitions, and using everyday scenarios, the attendees will have the opportunity to hone their understanding of a broad range of applications – percentages, expression of dosages, conversions (e.g. Centigrade/Fahrenheit, ozs/lbs/Kgs, fl.ozs/gallons/litres), Density vs SG, Mass vs Weight, Formulating, Costing in various formats, including the all-important ‘Cost-in-Use’ or ‘Flavouring cost'.
Not only will Shirley Shochet , an experienced maths teacher, go through all these aspects and others, but will structure the double session in such a way as to be able to address specific problem areas and answer particular questions from the floor.
This presentation will be of a ‘double’ session, lasting all morning. The cost will be the equivalent of two courses.
Time:
08h30 Tuesday 17th February at Convention Dynamics’ new location at the corner of Kruin & Herman Streets in Harmelia/Isando.
This is very close to OR Tambo Airport (Johannesburg).
The GPS coordinates are: S260 08.546' E0280 11.529'.
Click here for a map and directions.
Presented by:
Shirley Shochet
Venue:
Convention Dynamics’ new location at the corner of Kruin & Herman Streets in Harmelia/Isando.
This is very close to OR Tambo Airport (Johannesburg).
The GPS coordinates are: S260 08.546' E0280 11.529'.
Click here for a map and directions.
Cost:
For SAAFFI Members: R215 VAT (= R245.10) per person per course
For Non-Members: R255 VAT (=R290.70) per person per course
Language:
The lecturing will be in English
Bookings:
Click this link http://www.saaffi.co.za/pstc to book.
In order to avoid misunderstandings, please ensure that the correct Course number and date are noted on your booking.
Payment:
Invoicing will be handled by ‘bizsolutions’ on behalf of SAAFFI.
Invoices will be emailed in response to bookings.
Only those who have paid in time will be able to attend.
Delegates may register for one or more courses.
The cost includes tea/coffee/juice/rusks at 08h15 as well as tea/coffee/pastries at 10h30, parking, a certificate of attendance issued by SAAFFI and course notes where applicable.
These Precise Short Training Courses (PSTCs) aim to give attendees a good insight to the subject covered, as well as practical knowledge.
They do not set out to produce experts within one and a half hours!
Although in the form of lectures, the set-up encourages interaction between the attendees and presenter.
It is for this reason that the number attending each course is limited.
The PSTCs are inexpensive and will not take staff away from their jobs for more than a half day.
For fuller information about the content of each course and the lecturer, please visit http://www.saaffi.co.za/index.php?page=pstc
Kind regards.
Michael Gristwood
Posted by:
CMB Consultants @ e-Wise Knowledge Library
Wednesday 16 Feb 2011 -- Do not miss our great meeting in Gauteng
"The Amazing race – the Sensory way!”
Come have some sensory fun, while getting in some exercise and fresh air.
Like any race it will require team work, speed, a mind that will be able to solve clues and super sharp senses.
Are you up for the challenge?
We’ll end of the day by stimulating your sense of hearing with an insightful lecture by Rosemary Maguire about “’Natural’ – does it still have a place in the food industry?”
Venue:
Botanical Gardens Pretoria (direction will be provided once you send your RSVP)
Date:
Wednesday 16th February 2011
Time:
13:00 for 13:30 till 16:00
Entrance:
Free!!
There are secure parking at the Botanical gardens
Come prepared:
Comfortable race gear (walking/running shoes), rain coat (just for in case it rains), and reading glasses (if you need them).
Please leave all valuables in your car, that way you can enjoy the racing experience without having to worry about anything getting lost.
Limited number will be allowed so please RSVP immediately to Werner von Fintel at wvonfint@mweb.co.za.
Please include your name, surname, company name and mobile number
For more information you can also contact Werner at 0729424806
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