Classes begin at 8:30 AM (registration) and end at 5 PM each day or as adjusted to attendee requirements by course instructor.
Feb. 27-28, 2018
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, you’ll work though the complex challenges of developing, instituting and maintaining effective sensory quality programs.
March 1-2, 2018
Take a focused look at common methods for determining and measuring the sensory shelf life of food products. Explore definitions for product shelf life, appropriate test methods, data analysis techniques, and interpretation and reporting of results. Discuss common challenges with estimating sensory shelf life for commercial products. Course ends with light lunch at noon on final day.
March 20-23, 2018
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.
April 25-27, 2018
Asheville, North Carolina
Dive deep into understanding your strengths and gaps for effective leadership of sensory teams. Completion of pre-work allows the course to focus on building customized development plans. Course is designed for personnel experienced in leading and managing sensory teams as well as those recently in this role. Note: Due to pre-course assessments, registration ends April 4.
May 15-17, 2018
Strengthen your abilities to detect & describe common flavor and texture experiences in an objective way through exposure to flavors & textures common to many products. Not intensity scale focused. Great for product developers and sensory scientists alike. Inspired by Spectrum’s classic Flavor and Texture Spectrum descriptive analysis courses; updated for today’s learners.
May 18, 2018
By Request! Experience and learn how to describe a range of aroma, flavor and texture defects occurring in processed foods. Includes discussion on isolating the defect source so that corrective action can be taken. Content focused towards sensory scientists, developers, and qc/qa personnel.
June 18, 2018
Using case studies from food, personal care products, fabrics and more, Spectrum researchers share how deep knowledge of product attributes benefits in translating the sometimes imprecise and seemingly contradictory language of the consumer into actionable direction for development, optimization, and marketing efforts.
Sept. 12-13, 2018
Learn evaluation protocols and new attributes for complex and on trend products.
Oct. 15-18, 2018
The Heldrich, New Brunswick, New Jersey
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. Learn the basics of sensory evaluation with Gail Vance Civille.