Sense It !

7 September 2011: Food science investigates the ideal consumer friendly food product logo

2011-09-01T10:55:00.000-07:00

As a follow-up to the national series of labelling workshops, the Northern Branch is offering the following lecture on 7 September 2011at 3M in Woodmead Johannesburg

Food science investigates the ideal consumer friendly food product logo.

Speaker:

Dr Nelia Steyn, Human Sciences Research Council

Dr Steyn’s presentation will cover the development of the, “Choices”, front-of-pack logo. This initiative, that emanated from the food industry, was driven by a group of respected international scientists, including Dr Steyn herself, that set out to create a nutrition logo system to help consumers make healthier food choices while stimulating the food industry into healthful innovation and reformulation. In developing the logo, international nutrient recommendations for the much debated and controversial items of concern, such as trans-fatty acids, saturated fatty acids, sodium, added sugars, energy and fibre were used as guidelines.

Nelia Steyn is a Chief Research Specialist at the Centre for the Study of Social and Environmental Determinants of Nutrition (CSSEDN), Population Health, Health Systems and Innovation (PHHSI) of the Human Sciences Research Council. She holds a Master's in public health at the University of Cape Town, and obtained a PhD in community health from the University of Stellenbosch. She is a former interim director of the Chronic Diseases of Lifestyle Unit at the Medical Research Council. Her areas of research interest include: food security, dietary methodology, public health nutrition and nutrition and chronic diseases, particularly diabetes and obesity. Her publication record spans the authoring and co-authoring of more than 60 conference presentations and 90 articles and book chapters. Her most recent work, published in Public Health Nutrition, investigated the nutrition workforce in South Africa.

Date:
Wednesday 7 September 2011

Venue:
3M South Africa, Woodmead, Johannesburg - auditorium B, ground floor.

Address: 146a, Kelvin Drive, Woodmead
Directions: see notes below.

Programme: note: the evening starts 30 minutes later than usual
18:00 to 18:30: Arrival and refreshments18:30 to 19:30: Welcome, presentation, questions and discussion
19:30 onwards - dinner

Cost:
R60-00 per person for dinner. (Includes VAT)
Full time students R30-00
Attendance of the lecture only is free but booking is essential to gain access to the premises.

Booking:
Please book through Irene Burke - not later than Friday 2 September.
By e-mail: saafost.irene@telkomsa.net
By Fax: 086 698 4784 or
By Telephone: 012- 349 2788

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: I
ndicate whether vegetarian fare is required:

Payment method:
Cash only, on the day please.
Cancellation:
If you cannot make it, please cancel by Friday 2 September or preferably send someone in your place. Anyone who registers for dinner and does not attend will regrettably have to be invoiced.

Directions:
From Johannesburg International Airport
· Take R24 highway to Johannesburg
· At Gilloolys interchange take N3 to Pretoria
· Take N1 North – keep left
· Take the Woodmead offramp
· Turn right – you will cross over highway into Woodmead Drive
(Makro and Pro-Shop on your right-hand side)
· Turn left at first set of traffic lights into Woodlands Drive
· At the bottom of Woodlands Drive turn left into Kelvin Drive
· 3M South Africa is the first building in Kelvin Drive on your left-hand side

From Sandton (Katherine Street)
· Follow Katherine Street towards Wendywood
· Katherine Street becomes Bowling Avenue as you cross over South Road
· Turn right at the intersection of Bowling Avenue and Kelvin Drive
· 3M South Africa is at the corner of Woodlands Drive and Kelvin Drive.
The entrance is in Kelvin Drive.

From Sandton (Rivonia Road)
· Follow Rivonia Road, heading towards the Concrete Highway
· Turn right into Kelvin Drive (Just after Fordsdicks BMW,
at the Pavilion Shopping Centre)
· Pass MorningGlen Shopping Centre, cross over Bowling Avenue.
· 3M South Africa is at the corner of Woodlands Drive and Kelvin Drive.
The entrance is in Kelvin Drive.

From Pretoria
· From Pretoria, take the N1 South
· At the N1/M1 split (after the Allandale Road offramp) take the M1
towards Johannesburg
· Take the Woodmead offramp
· Turn right – you will cross over highway into Woodmead Drive
(Makro and Pro-Shop will be on your right-hand side) ·
Turn left at first set of traffic lights into Woodlands Drive
· At the bottom of Woodlands Drive turn left into Kelvin Drive
· 3M South Africa is the first building in Kelvin Drive on your left-hand side

Address:
3M South Africa (Pty) Limited
146a Kelvin Drive
Woodmead
Telephone: 011 806 2000

Meeting organised by
Owen Frisby (Tel/fax: 012-346 2091).
Notice circulated by Turners, the SAAFoST National Secretariat, Durban.
(Tel: (031) 368 8000)

Posted by:
C M Blignaut
cmblignaut@ewklibrary.com

3rd October 2011 -- Precise Short Training Courses (PSTC) by SAAFFI

2011-09-01T10:48:00.000-07:00

An overview of the Ins and Outs of Sweeteners (Course #22)

When:

Monday 3rd October, 2011 from 10h45 to 12h45
Bookings for this course close on Friday 23rd September 2011Payment by EFT by close of business on Tuesday 27th September, 2011 (No cash deposits please)
With so much going on in the sweetener field, there is a call for an overview of this subject.

Some of the aspects that will be addressed are:

the different types of sweeteners

why/where one would use one type and not another

simple technical aspects such pH, brix etc, and how they can affect the final product and vise versa

how they should be handled in storage and in manufacture

relative strengths

do’s and don’t’s in using them in manufacturing

regulatory aspects and their labelling declaration

When:

10h45 – 12h45 Monday 3rd October , 2011

Presented by:

Anneke Blaauw, R&D Manager at Tate & Lyle South Africa

Venue:

Convention Dynamics Conference Centre at the corner of Kruin & Herman Streets in Harmelia/Isando. This is very close to OR Tambo Airport (Johannesburg). The GPS coordinates are: S26 0 08.546' E028 0 11.529'. Click here for a map and directions.

Cost:

For SAAFFI Members: R225 + VAT (= R256.50) per person

For Non-Members: R275 + VAT (= R313.50) per personLanguage:

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, but only after 14 th September (due to absence). Only those who have paid in time will be able to attend.

General

The cost includes 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. 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 C M Blignaut

cmblignaut@ewklibrary.com

3rd Oct 2011 -- Precise Short Training Course (PSTC) by SAAFFI

2011-09-01T10:35:00.000-07:00

The Basics for Beverage Emulsions (Course #17B)

When:
Monday 3rd October, 2011 from 08h30 to 10h30

Bookings for this course close on Friday 23rd September 2011Payment by EFT by close of business on Tuesday 27th September, 2011 (No cash deposits please)

The content of this PSTC is designed to be of use to both users of beverage emulsions and those involved in their development and manufacture.

Time permitting, these are among the subjects that will be covered:

the different types of emulsifiers,

why/where one would use one type and not another

the make-up of a beverage emulsion, the weighting and the weighting agents, other raw materials that may be used

simple technical aspects such as brix, pH etc, and how they can affect the final beverage and visa versa

how the emulsions can be manufactured, the various types of equipment and their advantages and disadvantages

strengths of flavoured emulsions

flavourless clouds and their uses

do’s and don’t’s in manufacturing and applying emulsions

how the labelling can be handled by the manufacturer of the beverage

When:

08h30 – 10h30

Monday 3rd October , 2011

Presented by:

Wayne Van Niewenhuizen of Sweet Creations

Venue:

Cost:

For SAAFFI Members: R225 + VAT (= R256.50) per person

For Non-Members: R275 + VAT (= R313.50) per person

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, but only after 14 th September (due to absence). Only those who have paid in time will be able to attend.

General
The cost includes tea/coffee/juice/rusks at 08h15, 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. 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:

C M Blignaut

cmblignaut@ewklibrary.com

Bookmark -- Corporate Sensory Course Nov. 2011

2011-08-03T13:36:00.000-07:00

This year a Corporate Sensory Course will be held in Cape Town.

Do you need an overview of the things you need to know and apply in sensory- and consumer evaluation?
Do you work in FMCG where you need a different skills set that will deliver results?
Would you like to learn how to work with co-workers in a sensory team?
Do you want to know which tests to perform, what is required, how long it will take, how to analyse and interpret the results and write acceptable corporate reports?

Are you based in Cape Town or any of the surrounding areas?

If so -- then this is for you!

Date:

08 -- 10 November 2011

Venue:
Cape Town Hollow Hotel
Gardens
Cape Town

Cost:
R7000-00 per person

Presenter:
Dr C M (Karin) Blignaut
CMB Consultants for Innovation Management
@ e-Wise Knowledge Library
http://www.ewklibrary.com/

Closing date for applications : 20 September 2011

Places are limited!
Book now!

For a registration form and the course program, please send an e-mail to:
cmblignaut@ewklibrary.com

Posted by:
CMB Consultants for Innovation Management
@ewklibrary.com

Courses for 2011 / 2012

2011-06-03T10:46:00.001-07:00

Just think about this......

Would you like to know more about using sensory evaluation in the corporate world -- using the methods that really make a difference on the ground?

Would you like to know more about the analysis of the data and writing reports in a format that companies and corporations in FMCG will find acceptable?

If you do, then you should consider the "Corporate Sensory Course" currently planned by Dr Karin Blignaut from CMB Consultants.

To find out more about this 3-day course that view the discipline from a practical, industry perspective, go to http://www.ewklibrary.com/

You will be able to access more information from the website front page!

Two other courses are planned for 2011/2012:

Courses 2 and 3: "Predicting product success" (in two parts -- both 3-day courses)

These courses address the 'grey' area between sensory-, marketing- and NPD research. Find out how to include methods from sociology, consumer pshycology, consumer food choice behaviour and more to increase product success and reduce time to market.

To attend these courses, you need to know sensory methods -- if you don't, consider attending the previously mentioned sensory course. During these courses sensory methods will NOT be studied -- only mentioned where applicable.

For more information click on http://www.ewklibrary.com/

You can access all the info you need from the website front page!

All these courses can be presented in either Cape Town or Gauteng -- also remember to indicate which months during 2011/2012 will be a good time for you to attend.

Interested?

Send an e-mail to info@ewklibrary.com -- write 'RE. courses 2011/2012' as title.

More details will be forwarded to individuals that send an e-mail indicating:
1. Which course(s) they would like to attend
2. Where they would like to attend such a course (Capr Town or Gauteng)
3. When (which months) they would prefer to attend such a course(s)

For more info, send an e-mail to info@ewklibrary.com

Posted by:

Dr C M Blignaut

CMB COnsultants for Innovation Management

@ e-Wise Knowledge Library

info@ewklibrary.com

Courses for 2012 / 2013

2011-06-03T05:40:00.000-07:00

Do you need a refresher course to provide insight in solving everyday work problems in the Food Industry?

If so, take a look at some of the courses planned for 2012 / 2013 by Dr C M (Karin) Blignaut from e-Wise Knowledge Library.

Should you be interested in any of the courses, please send an e-mail to info@ewklibrary.com
(title: Re. Courses 2012 -- 2013).

Indicate :

which course(s) you find interesting,

whether you would like to attend the course(s) in Cape Town or Gauteng

the month(s) during 2012 / 2013 that you would prefer attending the course(s)

INDIVIDUALS THAT SEND AN E-MAIL INDICATING THEIR INTEREST, WILL RECEIVE MORE INFORMATION ON SPECIFIC COURSES, AS PLANNING PROGRESS.

The courses require a minimum of 25 attendees.

Courses in preparation for 2012 / 2013
(each probably 2 days duration, currently at R5000 per person), are the following:
Food Science courses – “Understanding processes and ingredients to solve problems”

o Food Systems – Solutions, dispersions, emulsions : interactions, success and failure
(2 day course)

o Intermediate moisture products and dry blends (2 day course)

o Understanding hydrocolloids (gums) (2 day course)

o Proteins -- uses and effects (2 day course)

o Starches – what, where, when : uses and effects (2 day course)

o Crystallization – fats, water, sugar (2 day course)

o Additives – applications and interactions (2 day course)

Product development and Sensory methods in the Corporate world:

o Developing products that sell ( 2 day course)

o Determining product quality ( 2 day course)

Would you like to attend a course on another subject?

o Please let me know! Send an e-mail to info@ewklibrary.com

Would you like to attend such courses sooner?
PLEASE INDICATE ON YOUR E-MAIL WHEN YOU WOULD PREFER TO ATTEND SPECIFIC COURSES

Remember to indicate:

Ø where the course(s) should be presented (Cape Town or Gauteng) and

Ø months in 2011 – 2013 that you would prefer to attend such courses.

Posted by:
CMB Consultants for Innovation Management
@e-Wise Knowledge Library

info@ewklibrary.com

A reminder for anyone interested in the development of Food Products!

2011-04-13T15:15:00.000-07:00

Course title: 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 thedifferent 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, Cape Town Posted by: CMB Consultants @ e-WiseKnowledge Library http://www.ewklibrary.com

Reminder ! Sensory Forum Meeting 16 February 2011 -- Book Now!

2011-02-07T12:31:00.000-08:00

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

Note this date in May 2011

2011-02-07T11:55:00.000-08:00

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

Bridging the Gap from marketing to market via the BRIEF!

2011-02-07T11:43:00.000-08:00

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.

'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

http://www.ewklibrary.com

Training courses

2011-02-07T11:28:00.000-08:00

SOUTH AFRICAN ASSOCIATION OF THE FLAVOUR & FRAGRANCE INDUSTRY

Precise Short Training Courses (PSTC) by SAAFFI
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

http://www.ewklibrary.com

Wednesday 16 Feb 2011 -- Do not miss our great meeting in Gauteng

2011-02-07T11:17:00.000-08:00

"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 16^th 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

Posted by:

CMB Consultants @ e-Wise Knowledge Library

http://www.ewklibrary.com

Sensory Forum Fun event postponed

2010-11-22T02:32:00.000-08:00

SAAFoST Northern Branch

Sensory Forum "Fun" Event Postponed

Due to everybody’s hectic end year calendar the Sensory Forum team has decided it would be best to rather postpone our last event for this year to the beginning of next year and start off with fresh air and loads of fun.

“The Amazing Race – the Sensory way!”

Venue: Botanical Gardens Pretoria
Date: Wednesday 9th February 2011
Time: 13:30 for 14:00 till 16:00

More confirmed details will follow early January, so please diarise this date so long and do not miss it! For any urgent queries, please contact Lorraine Geel at lorraine@consumersinfocus.co.za
or
call 082 570 7258.

The Sensory Forum Team would like to take this opportunity however to thank every one of you for your support during this year and wish you all a wonderful Christmas time and a very prosperous 2011!

Posted by:
CMB Consultants for Innovation Management
@ ewklibrary.com

Invitation to the SAAFoST Sensory Forum – 8th September 2010 -- SENSORY TOOL event

2010-08-29T14:06:00.000-07:00

Presentation of FIZZ Sensory and Consumer Test Management Software

A computer tool which allows for speedy sensory test session planning and organization, that provide automated data collection and storage, and also assist with result computation can make life for sensory staff much easier.

Come and link up with other members of the Sensory science community and get some information about the FIZZ Sensory and Consumer Test Management Software presented by André Arbogast of Biosystèmes.

The presentation will:

1) Introduce and describe the various FIZZ versions

2) Show practical examples of data collection

3) Show examples of analysis of results

4) Explain how data is managed using the FIZZ database

Limited space available so RSVP now!

Venue:

McCormick South Africa
317 16th Road
Midrand

Date:

Wednesday 8 September 2010

Time:

10:30 for 10:45 till 12:30

RSVP:

“FIZZ software” to lorraine@consumersinfocus.co.za ,

no later than 2 September 2010

(include your name, company details and contact number)

For more information you can also contact Lorraine Geel at 082 570 7258

Come meet up for a cup of tea, meet up with some other sensory professionals in a practical and informative way.

Invitation to the SAAFoST Sensory Forum 8th September 2010 -- practical event

2010-08-29T13:52:00.000-07:00

The practical application of sensory in the Food industry -

Lets have Fun exploring your senses!

In the food, fragrance and cosmetic industries, the sensory panel is the company’s single most important tool in research and development and quality control. The success or failure of the development process depends on the criteria and procedures used during development.

During this event we will explore the use of sensory at different stages in the development process. We will also do some fun activities to determine our sensory acuity. Taste acuity is only one aspect, but equally important is the ability to distinguish and describe a particular sensory characteristic using your other senses.

Come and link up with other members of the Sensory science community and enjoy some practical tests used for panel selection and training, put together by Renate Singh (Pepsico South Africa) and Jeanine Sainsbury (McCormick South Africa) and assisted by Riette de Kock (University of Pretoria).

Limited space available so RSVP now!

Venue:
McCormick South Africa
317 16th Road
Midrand

Date:
Wednesday 8th September 2010

Time:
8:15 for 8:30 till 10:30

RSVP:
“Practical event” to lorraine@consumersinfocus.co.za , no later than 2nd September 2010

For more information you can also contact Lorraine Geel at 082 570 7258
Come meet up for a cup of tea, meet up with some other sensory profession in a practical and informative way.

Placed on behalf of Lorraine Geel
Consumers in Focus

Reminder: SAAFoST Northern Branch Lecture -- 31 August 2010

2010-08-29T13:42:00.000-07:00

“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:
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

06 May 2010 : First Sensory Forum Meeting for 2010

2010-05-04T11:49:00.000-07:00

Invitation to the SAAFoST Sensory Forum – May 2010 event

“S-W-O-T analysis: Consumers testing versus Trained Panels”

Although sensory testing have been conducted for a long time, many people struggle to understand what the differences are between consumer testing and trained panels and how, when and where each method should be applied.

Come and link up with other members of the Sensory science community and enjoy the “stand-off” between Consumers testing and Trained Panels presented by Lorraine Geel of Consumers In Focus and Christine Leighton, a consultant in sensory analysis, that will lead you to a surprising cooperative conclusion.

Venue:
Bid Food Technologies
Crown National Auditorium
Modderfontein, Longmeadow

Date:
Thursday 6th May 2010

Time:
15:00 for 15:30 till 17:30

RSVP:
lorraine@consumersinfocus.co.za , no later than 28th April 2010
(limited space available)

Please contact Lorraine Geel between 28th April and 05 May 2010 to book if you receive this notice after 28th April 2010.

For more information you can also contact Lorraine Geel at 082 570 7258

Come meet up for a cup of tea, meet up with some other sensory profession in a practical and informative way.

Reminder! Sensory Forum Meeting -- 01 October 2009

2009-08-19T02:16:00.000-07:00

"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

SAAFoST Food Safety Symposium in September 2009

2009-08-11T03:56:00.000-07:00

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

Sensory Course at UP 18-19 August 2009

2009-08-05T03:00:00.001-07:00

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.za www.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

2009-08-05T02:50:00.000-07:00

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

Something different? What about the Winter Colour School?

2009-07-14T06:30:00.000-07:00

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

Short Course at UP: Consumer Sensory Evaluation

2009-07-13T14:00:00.000-07:00

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.za www.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

What an experience! The second Sensory Forum Meeting in Johannesburg

2009-07-10T08:22:00.000-07:00

"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

Sensory Analyst Assistant Position available -- Apply Now!

2009-06-23T13:02:00.000-07:00

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

SAAFoST Workshop on Soccer World Cup Food opportunities & challenges -- 7 July 2009

2009-06-23T12:54:00.000-07:00

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!

Set aside dates for Innovation, Flavours and Colours!

2009-06-23T12:48:00.000-07:00

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!.

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)

Sensory Forum Meeting -- 02 July 2009

2009-06-17T06:22:00.000-07:00

"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

Training Course at UP 18-19 August 2009

2009-06-17T06:17:00.000-07:00

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.za www.tuksfost.up.ac.za

Links to your website

2009-06-15T00:30:00.000-07:00

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.

Training course at UP 23-24 June 2009

2009-06-15T00:20:00.000-07:00

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

FREE! PRESENTATION BY INTERNATIONAL RESEARCHER, 8 & 10 JUNE 2009

2009-06-02T10:36:00.000-07:00

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

Dates : Sensory Forum Meetings 2009

2009-05-19T04:02:00.000-07:00

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

2009-05-19T03:41:00.000-07:00

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

IUFoST 2010 -- Opportunities in Cape Town

2009-05-19T02:53:00.000-07:00

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

Short courses at UP

2009-05-19T02:41:00.000-07:00

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

Diary of Sensory Evaluation events

2009-04-23T23:58:00.000-07:00

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

Consumer decision-making

2009-04-15T04:18:00.000-07:00

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

Can you afford not to use sensory research?

2009-04-15T01:55:00.000-07:00

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

Sensory Forum committee

2009-04-02T04:25:00.001-07:00

The committees are captured here under 'comments':

Posting comments on this blog -- how to take part

2009-03-31T12:36:00.000-07:00

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/

.

Sensory Calender

2009-03-31T09:22:00.000-07:00

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!!

New Trends in SA Food Industry

2009-03-31T09:18:00.000-07:00

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!

.

A word of thanks!

2009-03-31T09:00:00.000-07:00

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/

Sensory Forum comments

2009-03-29T12:29:00.000-07:00

What are your thoughts about the Sensory Forum?
We look forward to your comments

.

Where did the Sensory Forum come from?

2009-03-29T11:40:00.000-07:00

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 face of future Sensory Forum Meetings?

2009-03-29T10:57:00.000-07:00

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

Agenda : First Meeting of Sensory Forum at UJ

2009-03-29T10:49:00.000-07:00

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

Buzz words in the sensory world (Newest trends in the sensory world)

2009-03-29T10:45:00.000-07:00

“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