Thursday, September 1, 2011
7 September 2011: Food science investigates the ideal consumer friendly food product logo
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
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
3rd Oct 2011 -- Precise Short Training Course (PSTC) by SAAFFI
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:
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 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
Wednesday, August 3, 2011
Bookmark -- Corporate Sensory Course Nov. 2011
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
Friday, June 3, 2011
Courses for 2011 / 2012
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
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 :
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
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)
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
Wednesday, April 13, 2011
A reminder for anyone interested in the development of Food Products!
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
Monday, February 7, 2011
Reminder ! Sensory Forum Meeting 16 February 2011 -- Book Now!
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
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
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
Monday, November 22, 2010
Sensory Forum Fun event postponed
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
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
Sunday, August 29, 2010
Invitation to the SAAFoST Sensory Forum – 8th September 2010 -- SENSORY TOOL event
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:
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:
317 16th Road
Midrand
Date:
Wednesday 8 September 2010
Time:
Time:
10:30 for 10:45 till 12:30
RSVP:
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.
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
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
“State-of-the-Art Sensory and Consumer Research”
Speaker: Dr Chris Findlay, Compusense Inc., Guelph, Canada
The quality of sensory and consumer research data is continuously improving as new methods are developed and old techniques are refined. This means that the State-of-the-Art is a moving target and we must review Best Practices on an ongoing basis.
Three examples will be presented:
1. Applying immediate feedback for descriptive panel training and calibration;
2. Improving consumer data collected over the internet;
3. Segmentation of consumer liking of high-fatigue products using sensory design and balanced incomplete blocks.
In each of these areas, current research has led to significant advances in methodology that make the results of sensory research more valuable.
Date:
Tuesday 31 August 2010
Venue:
Department of Food Science, University of Pretoria, Old Agricultural Building (Building no 34), Lecture theatre 2-35.
Address: University of Pretoria, Main Campus, Hatfield.
Directions: Click Here for a map; please make use of the Prospect Street entrance (Parking available in H 15).
Programme:
17:30 for 18:00: Arrival & drinks
18:00 to 19:00: Welcome, presentation, questions
19:00 onwards: Dinner
Cost:
R60 per person for dinner.
Full time students R30-00
Attendance of lecture only is free but booking is essential.
Booking:
Please book through Marise Kinnear - not later than Friday 27 August
By e-mail: marise.kinnear@up.ac.za or
fax: (012) 420 2839 (tel: 012 420 3238)
Kindly provide the following information:
Name(s) of all attendees:
Company:
Tel:
Fax:
E-mail:
Number of people for lecture only:
Number of people for dinner and lecture:
Indicate whether any vegetarians are staying for dinner:
Payment method:
Cash only, on the night please.
Cancellation: Speaker: Dr Chris Findlay, Compusense Inc., Guelph, Canada
The quality of sensory and consumer research data is continuously improving as new methods are developed and old techniques are refined. This means that the State-of-the-Art is a moving target and we must review Best Practices on an ongoing basis.
Three examples will be presented:
1. Applying immediate feedback for descriptive panel training and calibration;
2. Improving consumer data collected over the internet;
3. Segmentation of consumer liking of high-fatigue products using sensory design and balanced incomplete blocks.
In each of these areas, current research has led to significant advances in methodology that make the results of sensory research more valuable.
Date:
Tuesday 31 August 2010
Venue:
Department of Food Science, University of Pretoria, Old Agricultural Building (Building no 34), Lecture theatre 2-35.
Address: University of Pretoria, Main Campus, Hatfield.
Directions: Click Here for a map; please make use of the Prospect Street entrance (Parking available in H 15).
Programme:
17:30 for 18:00: Arrival & drinks
18:00 to 19:00: Welcome, presentation, questions
19:00 onwards: Dinner
Cost:
R60 per person for dinner.
Full time students R30-00
Attendance of lecture only is free but booking is essential.
Booking:
Please book through Marise Kinnear - not later than Friday 27 August
By e-mail: marise.kinnear@up.ac.za or
fax: (012) 420 2839 (tel: 012 420 3238)
Kindly provide the following information:
Name(s) of all attendees:
Company:
Tel:
Fax:
E-mail:
Number of people for lecture only:
Number of people for dinner and lecture:
Indicate whether any vegetarians are staying for dinner:
Payment method:
Cash only, on the night please.
If you cannot make it, please cancel by Friday 27 August or, preferably, send someone in your place. Anyone who registers for supper and does not attend will regrettably have to be invoiced.
Placed on behalf of
Lorraine Geel
Consumers in Focus
Tuesday, May 4, 2010
06 May 2010 : First Sensory Forum Meeting for 2010
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.
“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.
Wednesday, August 19, 2009
Reminder! Sensory Forum Meeting -- 01 October 2009
"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
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
Tuesday, August 11, 2009
SAAFoST Food Safety Symposium in September 2009
The following message was received from the SAAFoST Secretariate:
"Dear Members,
Please set aside the following dates for next month's food safety round up:
i) Friday 11 September - in Pretoria or
ii) Wednesday 15 September - in Cape Town
The one-day programmes will cover critical safety issues that all technical food professionals have to be aware of and that keep them awake at night, such as:
mycotoxins, pesticides, adulteration, water quality, auditing, ethics, looming legislation, risk assessment and food poisoning. The two scientific programmes will differ slightly because of speaker availablity but both will put Hollywood horrormovies in the shade and will offer the normal teriffic, unbeatable SAAFoST value that members have come to expect .
All you have to do is keep your chosen date open and wait for further information. It will be circulated to all SAAFoST Members in due course.
Watch your mail!
SAAFoST National Secretariat,
(031-368 8000)"
For any non-SAAFoST members reading this -- contact the SAAFoST secretariate to find out more about joining the Association ..... and attend! Food safety is a concern to everyone in the Food Industry -- as well as to everyone in the field of Sensory science / Sensory evaluation / Consumer evaluation / Consumer science .... and more.
Posted by:
CMBlignaut
CMB Consultants for Innovation management
@ e-Wise Knowledge Library
cmblignaut@ewklibrary.com
"Dear Members,
Please set aside the following dates for next month's food safety round up:
i) Friday 11 September - in Pretoria or
ii) Wednesday 15 September - in Cape Town
The one-day programmes will cover critical safety issues that all technical food professionals have to be aware of and that keep them awake at night, such as:
mycotoxins, pesticides, adulteration, water quality, auditing, ethics, looming legislation, risk assessment and food poisoning. The two scientific programmes will differ slightly because of speaker availablity but both will put Hollywood horrormovies in the shade and will offer the normal teriffic, unbeatable SAAFoST value that members have come to expect .
All you have to do is keep your chosen date open and wait for further information. It will be circulated to all SAAFoST Members in due course.
Watch your mail!
SAAFoST National Secretariat,
(031-368 8000)"
For any non-SAAFoST members reading this -- contact the SAAFoST secretariate to find out more about joining the Association ..... and attend! Food safety is a concern to everyone in the Food Industry -- as well as to everyone in the field of Sensory science / Sensory evaluation / Consumer evaluation / Consumer science .... and more.
Posted by:
CMBlignaut
CMB Consultants for Innovation management
@ e-Wise Knowledge Library
cmblignaut@ewklibrary.com
Wednesday, August 5, 2009
Sensory Course at UP 18-19 August 2009
Six Steps to Training a Descriptive Sensory Panel
Course date:
18-19 August 2009
Course Fee:
R2 750 per delegate
This two day course is designed for the food professional in R&D, QA/QC or Marketing who wants to learn through practical hands-on exercises how to apply the six steps involved in training a panel for Descriptive Sensory Evaluation.
The six steps to training a Descriptive Sensory Panel involve:
STEP 1: Recruit and screen potential panellists to serve on the panel
STEP 2: Organise an introduction and orientation session
STEP 3: Further screening sessions
STEP 4: Development of descriptive terms and evaluation scales
STEP 5: Determine the reproducibility and consistency of panellists’ ratings
STEP 6: Use the trained panel to evaluate samples
Enrol now to avoid disappointment!
Registration and enquiries:
Course Enquiries:
Maryke Steenkamp
Tel: +27 12 420 5433
Mobile: +27 83 452 7873
Fax: +27 86 635 3725
E-mail: maryke.ce@up.ac.za
Course Leader:
Dr Riette de Kock
el: +27 12 420 3238
E-mail: riette.dekock@up.ac.zawww.tuksfost.up.ac.za
Posted on behalf of UP by
CMBlignaut
CMB Consultants for Innovation Management @
E-Wise Knowledge Library
http://www.ewklibrary.com
Course date:
18-19 August 2009
Course Fee:
R2 750 per delegate
This two day course is designed for the food professional in R&D, QA/QC or Marketing who wants to learn through practical hands-on exercises how to apply the six steps involved in training a panel for Descriptive Sensory Evaluation.
The six steps to training a Descriptive Sensory Panel involve:
STEP 1: Recruit and screen potential panellists to serve on the panel
STEP 2: Organise an introduction and orientation session
STEP 3: Further screening sessions
STEP 4: Development of descriptive terms and evaluation scales
STEP 5: Determine the reproducibility and consistency of panellists’ ratings
STEP 6: Use the trained panel to evaluate samples
Enrol now to avoid disappointment!
Registration and enquiries:
Course Enquiries:
Maryke Steenkamp
Tel: +27 12 420 5433
Mobile: +27 83 452 7873
Fax: +27 86 635 3725
E-mail: maryke.ce@up.ac.za
Course Leader:
Dr Riette de Kock
el: +27 12 420 3238
E-mail: riette.dekock@up.ac.zawww.tuksfost.up.ac.za
Posted on behalf of UP by
CMBlignaut
CMB Consultants for Innovation Management @
E-Wise Knowledge Library
http://www.ewklibrary.com
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