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
Wednesday, August 5, 2009
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
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
Tuesday, July 14, 2009
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
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
Monday, July 13, 2009
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
Friday, July 10, 2009
What an experience! The second Sensory Forum Meeting in Johannesburg
"Linking through the senses"
On 02 July 2009, 41 members of the Sensory science community re-discover their senses and how they can work on a chilly Highveld morning. What a sensory adventure we all had, in the form of a mini workshop facilitated by Marlies Grindlay & James Lehmann!
Hosted by the team at Bidvest with contributions from the organising commitee members, the sensory experience awakened the senses. Getting in touch with one's senses - one by one, proved to be a challenge.
The experience started with the sense of smell and James had everyone guessing at the sensation caused and the responisble oil. Bergamot, Camomile and Citronella never before posed such a challenge.
Then it was over to taste -- and what a rollercoaster ride that turned out to be. Lorraine Geel presented the samples that she prepared using an idea from the McCormick team -- in a frozen format. Frozen and gritty, chocolate, cinnamon and cayenne, the aftertaste was alarming and ..... warm!
Roses were distributed next by Marlies, with colour pencils, paper and magnifying glasses. Looking and seeing is already difficult -- adding drawing and sensing to it made the experience unforgettable -- espacially with the aromatic spray that Marlies added to the atmosphere.
A story came next with Marlies at the helm to the end -- not one read out or to read, but to write! Explaining "how I came to my senses" was a true challenge. When did you become aware of your senses, what do you associate with sensations? Each participant had his/her own story to tell -- it even inspired some poetic lines shared by Owen Frisby!
Finally the lights were dimmed and it was time to listen to Vangelis -- allowing the strange sounds to become part of who you are. Slowing down, sensing, being .... getting in tune with your senses.
On the way out to have some tea and a nibble, everyone had an opportunity to make his/her mark -- a fingerprint using paint. An final opportunity to share a commitment to the senses.
Thank you one and all for the wonderful experience.
We all had a relaxing and inspiring "Spa for the Senses"!
Now we can all look forward to the next meeting in October.
See you there!
Posted by:
CM Blignaut
CMB Consultants for Innovation Management @
e-Wise Knowledge Library
cmblignaut@ewklibrary.com
On 02 July 2009, 41 members of the Sensory science community re-discover their senses and how they can work on a chilly Highveld morning. What a sensory adventure we all had, in the form of a mini workshop facilitated by Marlies Grindlay & James Lehmann!
Hosted by the team at Bidvest with contributions from the organising commitee members, the sensory experience awakened the senses. Getting in touch with one's senses - one by one, proved to be a challenge.
The experience started with the sense of smell and James had everyone guessing at the sensation caused and the responisble oil. Bergamot, Camomile and Citronella never before posed such a challenge.
Then it was over to taste -- and what a rollercoaster ride that turned out to be. Lorraine Geel presented the samples that she prepared using an idea from the McCormick team -- in a frozen format. Frozen and gritty, chocolate, cinnamon and cayenne, the aftertaste was alarming and ..... warm!
Roses were distributed next by Marlies, with colour pencils, paper and magnifying glasses. Looking and seeing is already difficult -- adding drawing and sensing to it made the experience unforgettable -- espacially with the aromatic spray that Marlies added to the atmosphere.
A story came next with Marlies at the helm to the end -- not one read out or to read, but to write! Explaining "how I came to my senses" was a true challenge. When did you become aware of your senses, what do you associate with sensations? Each participant had his/her own story to tell -- it even inspired some poetic lines shared by Owen Frisby!
Finally the lights were dimmed and it was time to listen to Vangelis -- allowing the strange sounds to become part of who you are. Slowing down, sensing, being .... getting in tune with your senses.
On the way out to have some tea and a nibble, everyone had an opportunity to make his/her mark -- a fingerprint using paint. An final opportunity to share a commitment to the senses.
Thank you one and all for the wonderful experience.
We all had a relaxing and inspiring "Spa for the Senses"!
Now we can all look forward to the next meeting in October.
See you there!
Posted by:
CM Blignaut
CMB Consultants for Innovation Management @
e-Wise Knowledge Library
cmblignaut@ewklibrary.com
Tuesday, June 23, 2009
Sensory Analyst Assistant Position available -- Apply Now!
McCormick South Africa (Pty) Ltd has the following vacancy:
SENSORY ANALYST ASSISTANT
KEY PERFORMANCE AREAS:
•Prepare and perform routine sensory analysis on a daily basis.
•Responsible for daily sensory panel activities.
•Recruitment, screening, training and calibration of external and internal panel members.
•Responsible for shelf life programme.
•Responsible for monthly time-sheet and tax-invoices for external panel members.
•Assist in customer specific sensory studies (may include consumer science/innovation).
KNOWLEDGE, SKILLS & EXPERIENCE:
• National Diploma in Food Technology or Qualification in food & consumer science / marketing
• 1 year experience in food industry
• Computer literate (MS Word, Excel, PowerPoint)
PERSONAL ATTRIBUTES:
•Patience
•Able to multi task
•Work under pressure
•Able to handle routine tasks
•Well organised
•Proactive / own initiative
•Good communication skills
•Independent
•Attention to detail
•Should have good people skills, be pleasant and courteous and posses a great deal of patience when working under pressure.
•Ability to work in a cross functional team and independently
•Time Management essential
Interested applicants must please forward their CV’s to Jeanine Sainsbury at Jeanine_Sainsbury@mccormick.com
Closing Date : 3 July 2009
SENSORY ANALYST ASSISTANT
KEY PERFORMANCE AREAS:
•Prepare and perform routine sensory analysis on a daily basis.
•Responsible for daily sensory panel activities.
•Recruitment, screening, training and calibration of external and internal panel members.
•Responsible for shelf life programme.
•Responsible for monthly time-sheet and tax-invoices for external panel members.
•Assist in customer specific sensory studies (may include consumer science/innovation).
KNOWLEDGE, SKILLS & EXPERIENCE:
• National Diploma in Food Technology or Qualification in food & consumer science / marketing
• 1 year experience in food industry
• Computer literate (MS Word, Excel, PowerPoint)
PERSONAL ATTRIBUTES:
•Patience
•Able to multi task
•Work under pressure
•Able to handle routine tasks
•Well organised
•Proactive / own initiative
•Good communication skills
•Independent
•Attention to detail
•Should have good people skills, be pleasant and courteous and posses a great deal of patience when working under pressure.
•Ability to work in a cross functional team and independently
•Time Management essential
Interested applicants must please forward their CV’s to Jeanine Sainsbury at Jeanine_Sainsbury@mccormick.com
Closing Date : 3 July 2009
SAAFoST Workshop on Soccer World Cup Food opportunities & challenges -- 7 July 2009
Food opportunities and challenges for the Soccer World Cup 2010
SAAFoST Workshop
Date: Tuesday, 7 July 2009
Sponsored by: Famous Brands and Absa Corporate and Business Bank.
Background info:
With the Confederations Cup kicking off next week and soccer fever sure to double with the arrival of international stars, there could not be a better time to introduce SAAFoST's upcoming workshop. How can the food industry best take advantage of the opportunities available next year? What kind of culinary demands are we catering for? What food safety challenges are we expecting? With a top-notch line-up of speakers, we believe the event will prove to be a highlight on the SAAFoST calendar.
All proceeds to go towards sponsorship of students at the IUFoST 2010 Congress.
Summary info:
Date: Tuesday 7 July 2009
Venue: University of Pretoria (map will be made available on the web)
Programme time: 9am – 3pm (approximate - detail breakdown to follow)
Topics:
Food safety and 2010 FIFA SWC - A national perspective -
Penny Campbell (National Department of Health: Directorate Food Control)
Catering for 2010: Preparations by local authorities -
Douglas Wood (City of Johannesburg)
Nutritional needs of the 2010 athletes -
Pippa Simpson (Dietitian)
Logistical challenges for food distribution for 2010 -
Dave Walton (CHEP)
2010 Waste management -
Eugene Hlongwane (Johannesburg Municipality)
Culinary surprises for 2010 -
Janet Deel-Smith (Givaudan)
Estimated food and beverage demands for the 2010 world cup -
Shawn Henning (BMI Foodpack)
Being Creative for 2010 –
Marlies Grindlay (IFF)
Booking Procedure -
1) Contact Irene Burke and provide names and details of all delegates.
Do so by phone or by forwarding this mail to her after providing "Booking information" below.
2) Company delegates to provide company VAT number and postal address for tax invoices.
3) Deposit the registration fee - bank details below.
4) Forward proof of deposit to Irene - by fax or e-mail.
5) Delegates will be registered upon receipt of proof of deposits.
6) Registration will be confirmed by Irene. No confirmation within two days means no registration - please check.
Booking & tax invoice information required by Irene -
Name(s) of all attendees:
Contact Tel:
Contact Fax:
Contact e-mail:
Organisation Name:
Organisation Postal Address:
Organisation VAT number:
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Deposit Details:
Please use no other SAAFoST account - only this one isvalid for the workshop
Account Name: SAAFoST Absa Brooklyn
Branch Code: 632 005
Account Number: 920 582 0197
Deposit reference: Invoice nr. if available or Attendee name + company name and "7 July"
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Any other questions contact Gerda Botha at gbotha@csir.co.za or Lucia Anelich at la@cgcsa.co.za
Mark your calendars now.
More details to follow on mail and in Food Review!
SAAFoST Workshop
Date: Tuesday, 7 July 2009
Sponsored by: Famous Brands and Absa Corporate and Business Bank.
Background info:
With the Confederations Cup kicking off next week and soccer fever sure to double with the arrival of international stars, there could not be a better time to introduce SAAFoST's upcoming workshop. How can the food industry best take advantage of the opportunities available next year? What kind of culinary demands are we catering for? What food safety challenges are we expecting? With a top-notch line-up of speakers, we believe the event will prove to be a highlight on the SAAFoST calendar.
All proceeds to go towards sponsorship of students at the IUFoST 2010 Congress.
Summary info:
Date: Tuesday 7 July 2009
Venue: University of Pretoria (map will be made available on the web)
Programme time: 9am – 3pm (approximate - detail breakdown to follow)
Topics:
Food safety and 2010 FIFA SWC - A national perspective -
Penny Campbell (National Department of Health: Directorate Food Control)
Catering for 2010: Preparations by local authorities -
Douglas Wood (City of Johannesburg)
Nutritional needs of the 2010 athletes -
Pippa Simpson (Dietitian)
Logistical challenges for food distribution for 2010 -
Dave Walton (CHEP)
2010 Waste management -
Eugene Hlongwane (Johannesburg Municipality)
Culinary surprises for 2010 -
Janet Deel-Smith (Givaudan)
Estimated food and beverage demands for the 2010 world cup -
Shawn Henning (BMI Foodpack)
Being Creative for 2010 –
Marlies Grindlay (IFF)
Booking Procedure -
1) Contact Irene Burke and provide names and details of all delegates.
Do so by phone or by forwarding this mail to her after providing "Booking information" below.
2) Company delegates to provide company VAT number and postal address for tax invoices.
3) Deposit the registration fee - bank details below.
4) Forward proof of deposit to Irene - by fax or e-mail.
5) Delegates will be registered upon receipt of proof of deposits.
6) Registration will be confirmed by Irene. No confirmation within two days means no registration - please check.
Booking & tax invoice information required by Irene -
Name(s) of all attendees:
Contact Tel:
Contact Fax:
Contact e-mail:
Organisation Name:
Organisation Postal Address:
Organisation VAT number:
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Deposit Details:
Please use no other SAAFoST account - only this one isvalid for the workshop
Account Name: SAAFoST Absa Brooklyn
Branch Code: 632 005
Account Number: 920 582 0197
Deposit reference: Invoice nr. if available or Attendee name + company name and "7 July"
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Any other questions contact Gerda Botha at gbotha@csir.co.za or Lucia Anelich at la@cgcsa.co.za
Mark your calendars now.
More details to follow on mail and in Food Review!
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