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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
The Top 10 Mistakes In Sensory Evaluation and Consumer
Research
(Webinar length:  1h 15m)

Overview:


Everyone has a nose and a tongue.  Unfortunately, this fact often leads people into thinking
that anyone can do sensory evaluation testing, regardless of their training.  Sensory science
requires knowledge of test methods, human sensory function, statistical analysis and
experimental design.  Mistakes are common and clearly evident in a large part of the
scientific (even peer-reviewed!) literature.  These mistakes lead to wasted effort, poor
guidance for product development and faulty decisions.

This webinar will review the most common and most serious errors in product testing,
including the wrong choice of test method, wrong choice of participants, errors in design,
statistical analysis and interpretation of results.  Common fallacies in product development,
product optimization and consumer research will be presented.  The webinar will draw upon
the presenter’s four decades of experience as an observer of both good and poor examples
of product testing.

Learning objectives:

To understand the fundamental principles of sensory testing and how they are applied
To understand the proper and insightful use of statistical analysis
To avoid common mistakes in interpretation of research results
To avoid common mistakes in the design and execution of sensory and consumer tests

Who will benefit:

Product Development Scientists
R&D Managers
Sensory Evaluation Professionals
Marketing Research Managers
Quality Control Engineers
Research Chefs and Culinary Professionals
Dieticians and Nutritionists

Presenter--Dr. Harry Lawless

Dr. Harry Lawless is Professor Emeritus of Food Science at Cornell University , where he
has taught sensory evaluation and flavor science for 22 years. He is internationally
recognized as a leading authority in sensory testing of foods and taste and smell research.
Dr. Lawless is co-author of the leading textbook in sensory testing: Sensory Evaluation of
Foods, Principles and Practices with Dr. Hildegarde Heymann of the University of California,
Davis. Dr. Lawless received his PhD from Brown University and BA from Yale. He is the
author of over 200 scientific papers and technical articles. During his professional career he
has worked at the Monell Chemical Senses Center, S. C. Johnson Wax, General Mills,
General Foods, Peryam and Kroll Research and the U. S. Army Natick Food Laboratories.


Webinar Price ($289)
Click here to buy it


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