Getting the most out of the Sensory and Consumer Toolbox course

Consumer and Sensory Science Training

Overview

This interactive one-day course provides a basic introduction to Sensory and Consumer Science for the food industry, highlighting best practice and the nature of information sensory and consumer testing can provide. 

It is ideal for those in marketing, product development and quality assurance who are working alongside sensory functions or with agencies to gain a better understanding of the language, capabilities and tools in the sensory and consumer testing toolbox.

Content

• Role of sensory & consumer science
• Action Standards
• Variation in perception
• Internal versus External Panels
• Analytical sensory methods
• Consumer methods: Quantitative and qualitative
• Emerging methods

Learning outcomes

By the end of the course you will be able to:

• Articulate specific objectives for sensory and consumer research
• Establish relevant action standards for sensory and consumer research
• Summarise the purpose, advantages and disadvantages of a range of sensory and consumer methods
• Identify when to use internal versus external sensory and consumer panels
• Outline some of the recent methods added to the sensory and consumer toolbox
• Develop effective questionnaires for use with consumers
• Discuss qualitative techniques to probe consumer opinions and behaviours

Team

Professor Joanne Hort (Massey University), an internationally recognised expert in Consumer & Sensory Science

Dr Monica Campbell, (Director of Q2+ Consultancy Ltd) who has 20 years’ experience managing and leading consumer and sensory projects in the UK, European, Australasian, North American and Asian markets.

Cost

$600+GST, includes course materials and lunch. (10% discount for additional individuals from same company).

Registration and enquiries

Register Now!>

Please contact Joanne Hort at j.hort@massey.ac.nz for queries regarding course content.

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Last updated on Thursday 22 October 2020