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

cmblignaut@ewklibrary.com

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

cmblignaut@ewklibrary.com

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

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 :

• 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!

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

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

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.

'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

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

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

Financial management Course 11-12 August 2009

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?

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

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.zawww.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

Training Course at UP 18-19 August 2009

Six Steps to Training a Descriptive Sensory Panel
18-19 August 2009

Food companies need trained sensory panels to reliably quantify and describe differences in the sensory properties of food samples. For research and development (R&D), a trained sensory panel can provide vital information on the effects of ingredient or process choices or changes. Information obtained through descriptive sensory evaluation can assist in the design of quality assurance and quality control (QA/QC) programmes. Descriptive sensory data is essential for those areas of food manufacture where instrumental measurements and economics cannot explain what the human senses will perceive.

This two day course is designed for the food professional in R&D, QA/QC or Marketing who wants to learn through practical hands-on exercises how to apply the six steps involved in training a panel for Descriptive Sensory Evaluation.

The six steps to training a Descriptive Sensory Panel involve:
STEP 1: Recruit and screen potential panellists to serve on the panel
STEP 2: Organise an introduction and orientation session
STEP 3: Further screening sessions
STEP 4: Development of descriptive terms and evaluation scales
STEP 5: Determine the reproducibility and consistency of panellists’ ratings
STEP 6: Use the trained panel to evaluate samples

Course fee: R2 750 per delegate.

Why CE at UP?
Continuing Education at University of Pretoria (CE at UP) offers career-focused courses for individuals and professionals. The entity's portfolio includes more than 400 certificate courses presented in association with recognised academics from the University of Pretoria.

What do we offer?
CE at UP offers both scheduled courses and customised in-house training.
CertificationA University of Pretoria certificate will be issued on successful completion of a programme.

For quotations on tailor-made in-house training, contact quote.ce@up.ac.za.

Registration and enquiries:
Course Enquiries:Maryke SteenkampTel: +27 12 420 5433Mobile: +27 83 452 7873Fax: +27 86 635 3725E-mail: maryke.ce@up.ac.za

Course Leader:Dr Riette de KockTel: +27 12 420 3238E-mail: riette.dekock@up.ac.zawww.tuksfost.up.ac.za

New International M.Sc in Sensory Science -- deadline 1 July 2009

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

Short courses at UP

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