Sensory Evaluation Techniques

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September 17 - September 19 LIVE!

Location:
554 Central Ave
New Providence, NJ 07974


Course Description

How does one plan, execute, complete, analyze, interpret, and report sensory tests? This course is intended to cover all of those phases of sensory evaluation.
Jump into the world of Sensory Evaluation with this extensive, interactive review of sensory methods for execution and analysis of acceptance/preference, descriptive, and discrimination tests. Great for adding sensory skills to enhance a current job and for new hires.

Who Should Attend?

This course is recommended for food scientists, research and development scientists, cereal chemists, perfumers, and other professionals working in industry, academia, or government who need to conduct good sensory evaluation. The course will also supply useful background to marketing research, advertising, and legal professionals who need to understand the results of sensory evaluation.

Topics/Schedule

The course starts at 8:00 a.m. on Tuesday, September 17th, and runs until 5:00 p.m. on Thursday, September 19th.

Day One

Day Two

Day Three

  • Intro to Sensory Evaluation
  • Discrimination Tests
  • Statistical Analysis of Panel Data
  • Test Controls
    • DI Overall & Attribute
  • Affective Tests
  • Physiology of Sensory Perception
    • Planning for DI Tests
    • Affective tests – analysis
  • Scaling Methods
    • Analysis of DI Data
  • Advanced Consumer Techniques
  • Statistics in Sensory Evaluation
  • Descriptive Analysis
    • Advanced DA methods
  • Sensory Applications/Case Studies
    • Category appraisal
    • Analysis of DA data
    • Panel/Panelist performance

Traveling to NJ?

Here is information on traveling and lodging.
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Instructors

Gail Vance Civille

Owner, Sensory Spectrum, Inc.

Gail Vance Civille has been a pioneer in advanced sensory evaluation for industry, academia and the government for the past 40 years. Ms. Civille is founder and CEO of Sensory Spectrum, Inc., a management consulting firm involved in the field of sensory evaluation of foods, beverages, pharmaceuticals, paper, fabrics, personal care, and other consumer products. Sensory Spectrum provides guidance in the selection, implementation, and analysis of test methods for solving problems in quality control, research, development, production, and marketing. As an expert in the evaluation of sensory properties, Ms. Civille has worked with thousands of food and personal care products using sophisticated consumer and descriptive techniques. She has trained several flavor and texture descriptive profile panels in her work with industry, universities, and government. She is a co-author of Sensory Evaluation Techniques (5th ed.) and the new upcoming 6th edition of this text.

B. Thomas Carr

Owner, Carr Consulting

B. Thomas Carr is Managing Partner of Carr Consulting, LLC, a research consulting firm that provides project management, product evaluation, and statistical support services to the food, beverage, personal care, and home care industries. He has over 40 years of experience in applying statistical techniques to all phases of research on consumer products. Prior to founding Carr Consulting, Mr. Carr held a variety of business and technical positions in the food and food ingredient industries. As director of contract research for NSC Technologies/NutraSweet, he identified and coordinated outside research projects that leveraged the technical capabilities of all the groups within NutraSweet research and development, particularly in the areas of product development, analytical services, and sensory evaluation. Prior to that, as manager of statistical services at both NutraSweet and Best Foods, Inc., he worked closely with the sensory, analytical, and product development groups on the design and analysis of a full range of research studies in support of product development, quality assurance/quality control, and research guidance consumer tests. He is a co-author of Sensory Evaluation Techniques (5th ed.) and the new upcoming 6th edition of this text.

Katie Osdoba, Ph.D

Director of Client Services - Technical Development

Katie E. Osdoba is Director of Client Services – Technical Development at Sensory Spectrum. In this leadership role she manages the technical development of the consulting staff, ensuring they have the tools, knowledge, and skills required to execute sound sensory and consumer research projects for Sensory Spectrum’s clients. With a strong background in research, Dr. Osdoba enjoys working directly with clients interested in innovation to understand how sensory evaluation techniques can be applied to unique research questions. She has experience applying descriptive and consumer techniques to a wide variety of food and non-food products including beverages, foods, home care, and personal care. Discrimination testing and statistical analysis are also areas of interest. Dr. Osdoba is co-author of the new 6th edition of Sensory Evaluation Techniques.

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