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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
The Psychology of Consumer Preferences
(Webinar length:  1h 28m)

Overview:

In recent years, sensory science has mandated a complete separation of consumers and
trained panelists in terms of their roles in product evaluations. In part this is due to the
subjectivity of consumer responses. This webinar aims to give some of the science behind
consumer perceptions and how they might differ from that of analytical panelists. In addition,

this presentation will cover:

Recent research on ways in which subjectivity can aid product development
An assessment of the type of questions that legitimately be asked of consumer about
products
A review of new scale types in preference/acceptability assessment
How emotional responses can be used in product assessments
Consideration of whether we should be looking for more objective measures of liking,
including an update on behavioral methods of uncovering consumer preferences

Learning objectives:

Understand the relationship between consumer perceptions and liking
Become familiar with recent innovations in liking scales
Understand the advantages of behavioural methods of assessment of preferences and
situations in which such methods can be applied
Obtain an overview of the current state of research in the use of emotion scales in product
assessment
Become familiar with techniques that use emotions to facilitate product discrimination
Who will benefit from this webinar:

Product Development Scientists
R&D Managers
Sensory Evaluation Professionals
Marketing Research Managers
Nutritionist Professionals

Presenter--Dr. John Prescott


Dr. Prescott is director of TasteMatters Research & Consulting, and author of the recently
published book Taste Matters. Why We Like The Foods We Do. (Reaktion Books, London).
He was previously a professor in psychology at universities in Australia, and director of the
Sensory Science Research Centre (University of Otago, New Zealand) and Sensory
Research Centre (CSIRO, Australia). He received his doctorate from the University of New
South Wales, Australia.

He has authored more than 90 scientific publications on topics such as genetic variations in
taste perception, cross-cultural food perceptions and preferences, flavour perception, food
preferences, and odour learning and memory. He is past President and Secretary of the
Australaian Association for Chemosensory Science, an executive editor of the journal
Chemosensory Perception, and editor of the pre-eminent journal for applied sensory science,
Food Quality and Preference. Further biographical details are available via Linkedin or
www.taste-matters.org.

Webinar Price ($289)
Click here to buy it

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