Courses

Practical Food Microbiology

Understanding the what, how, when, and why of food pathogens. Now approved for Certified Food Scientist Contact Hours!
Location: University Inn & Conference Center, 178 Ryders Lane, New Brunswick, NJ 08901, USA
Date: 12/4/2017 - 12/5/2017
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Consumer Immersive Experience: In Food Texture

Program:  2.5 day Active Learning Research Workshop
• Day 1 (noon-5pm):  Group lunch.  Individual perceptions based on JBMB® Typing Tool.  Technical review into Mouth Behavior.  Discuss relevance to Product Design and Development and Consumer and Sensory Understanding. 
• Day 2 (8:30am-5pm):  Live consumer immersion focused on solid and semi-solid food textures (model systems: chips and yogurt):  AM—”crunchers”, PM—”chewers.”  Observation and interpretation of dynamic research and its implications. 
• Day 3 (8:30 am-5pm): Live consumer immersion:  AM—”suckers” and “smooshers.”   Discussion of the implications for the participant specific product design, assessment and testing needs. 
  
Who should attend?
Professionals in Product Development, Consumer and Sensory Sciences
Why?
1. Learn about consumer perceptions of different food textures and be able to apply your knowledge to your product category
2. Learn a new approach/technique to research and be ready to implement it when you return to your team
3. Connect and network with consumer/sensory experts and other professionals across the industry

Sign up at:  http://bit.ly/CornellFoodTexture

Location: Ithaca, New York, USA
Date: 2/13/2018 - 2/15/2018
Company: Cornell Sensory Evaluation Center
Target Audience:
Cost: $1,575. Multiple levels of discount available, to learn more visit http://blogs.cornell.edu/sensoryevaluationcenter/workshopslearning/
Course Type: Consumer Methodology, Fuzzy Front End, Sensory Methodology
Further Information: For more information about the course, go to http://blogs.cornell.edu/sensoryevaluationcenter/workshopslearning/
or contact Alina Stelick at ap262@cornell.edu


Principles of Sensory Evaluation

This 2.5 day workshop addresses the basic principles of sensory science from discrimination and acceptance testing to good laboratory procedures to the theoretical underpinnings for these practices.
The course is delivered in a classroom and laboratory environment, and includes a mixture of theory, demonstrations, and laboratory activities using Compusense Cloud. At the completion of the course participants will:
Be familiar with the practical considerations that must be taken into account when running sensory tests
Understand chemosensory biology and how our sensory systems work
Gain a detailed understanding of sensory test methods and the role of sensory science and the product lifecycle
Learn how to interpret sensory test results and determine appropriate actions
Who should attend this course:
Individuals who want to increase their knowledge and skills in basic and applied sensory science testing and analysis. It is appropriate for professionals from the following roles:
Product development
Research & development
Quality assurance/ control
Regulatory/legal
Market research
Technical service
Location: University Park, PA, USA
Date: 3/27/2018 - 3/29/2018
Company: Penn State University
Target Audience: Beginner
Cost: $1650 with discount for multiple bookings from the same organization. Inquire for academic discounts
Course Type: Consumer Methodology, Descriptive Analysis
Further Information:   http://agsci.psu.edu/sensory-evaluation