Classes begin at 8:30 AM (registration) and end at 5 PM each day or as adjusted to attendee requirements by course instructor.
September 12 – 14, 2017
Examine the most used methods for evaluation of product and ingredient sensory quality throughout the production and distribution environment. With a mix of lecture, exercises, and group interaction, participants work though the complex challenges of developing, instituting and maintaining effective sensory quality programs.
September 25 – 28, 2017
The Heldrich, New Brunswick, New Jersey
The enjoyment of food, as well as the acceptance of flavors in pharmaceutical and other products, is closely related to the senses, especially taste, aroma and texture. Sensory evaluation is a dynamic field concentrating on the utilization of humans for the measurement of sensory perceptions and/or their effect on food and taste acceptance. Learn the basics of sensory evaluation with Gail Vance Civille.
October 24, 2017
Understand your descriptive and/ or quality panels through analyzing data to reveal performance patterns for panels and panelists. See useful graphs and tables to assist in reporting as well as feedback to panelists.
October 25 – 26, 2017
Learn while you play! Experience a wide variety of creative qualitative tools in this fast paced course. You’ll leave understanding multiple ways to enhance the output quality of all types of qualitative groups.
Courses you may have missed…
These courses have been completed for 2017, but we hope to see you in 2018.
June 7, 2017
June 6, 2017
April 25 – 27, 2017
By Request! Strengthen abilities to detect & describe common flavor and texture experiences in an objective way through flavors & textures common to many products. Not intensity scale focused. Great for Product Developers and Sensory Scientists alike. Drawn from Spectrum’s Flavor and Texture Spectrum descriptive analysis courses.
March 21 – 24, 2017
Tap the wisdom of experienced trainers to improve your skills in and out of your panel room. Learn and practice tips & tricks to improve your skills in all aspects of leading and managing a descriptive analysis panel. Updated format allows more time to receive performance feedback. Course ends with light lunch at noon on final day.
March 16, 2017
Existing sensory-consumer research skills provide a strong foundation for user-focused design