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

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

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